New York cheesecake

New York cheesecake

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(305 ratings)

Takes 1 hr 30 plus 2 hours cooling + chilling


Serves 12

This authentic creamy dessert will add a taste of New York to any dining table

Nutrition and extra info

  • Freezable

Nutrition: per slice (of 12)

  • kcal549
  • fat41g
  • saturates24g
  • carbs37g
  • sugars25g
  • fibre1g
  • protein11g
  • salt1.04g
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    For the crust

    • 85g butter melted, plus extra for tin



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g digestive biscuit, made into fine crumbs
    • 1 tbsp sugar, granulated or golden caster



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    For the cheesecake filling

    • 3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
    • 250g golden caster sugar
    • 3 tbsp plain flour
    • 1½ tsp vanilla extract
    • finely grated zest of 1 lemon (about 2 tsp)



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1½ tsp lemon juice
    • 3 large eggs, plus 1 yolk
    • 284ml carton soured cream

    For the soured cream topping

    • 142ml carton soured cream
    • 1 tbsp golden caster sugar
    • 2 tsp lemon juice


    1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

    2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

    3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

    4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

    5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

    6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

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    Comments, questions and tips

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    11th Sep, 2012
    Ridiculously easy to make. I only had a silicon cake mould so I performed the "switcheroonie" between two plates approximately 20 mins after I removed it from the oven. Perhaps a millimetre of the top was left on the baking parchment, but the sour cream topping covered that up nicely. Didn't wait the 8 hours - about ten minutes later I was tucking in to a small slice which then became a large slice ;-) O well. Very creamy and not sickly sweet - a definite winner in my opinion.
    10th Sep, 2012
    Made this for a "Last Night of the Proms" evening and it was the hit of the dining table. Added some dried Cranberries and a few currents. Will make it again and again.
    10th Sep, 2012
    Made this for a "Last Night of the Proms" evening and it was the hit of the dining table. Added some dried Cranberries and a few currents. Will make it again and again.
    27th Aug, 2012
    Very easy and tastes delicious! I added extra to the base and didnt do topping.
    27th Aug, 2012
    Very easy and tastes delicious! I added extra to the base and didnt do topping.
    nelster's picture
    26th Aug, 2012
    Excellent. I made this without the kitchen gadgets, and managed to use a standard bowl, spatula and old fashioned manual whisk. The process was straight forward, and the cheesecake tasted fantastic! It looked great and had just enough lemon zest and tang and sweetness blended with the cheese. A light and full flavoured cheesecake! This was my first effort / attempt in making a cheesecake, and I am glad I did. My husband and family loved this desert. Well done Good Food the recipe was great and easy to follow - especially on an iphone whilst I was in my kitchen!! Ps if you do have the odd crack in the cake do not worry, the sour cream lemon topping will hide the cracks :)!
    25th Aug, 2012
    Amazingly tasty. I didn't use any sour cream at all when making it and doubled up on the base. One thing I will do next time is bake for an extra 5 minutes at 200 and then an extra 5 minutes at 90 as it was a little fluid in the centre but perfect on the outsides.
    14th Aug, 2012
    10th Aug, 2012
    Hi KarolasFaves. yes it freezes well because of the high fat content (unlike the make over NY cheesecake which most certainly does not)This is still my favourite cheesecake recipe
    25th Jul, 2012
    I am definitely going to make this - has anyone frozen it? I'm only making it for two people so would like to freeze half. Thank you.


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