New York Cheesecake

New York Cheesecake

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(290 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

    Sign in or create your My Good Food account to join the discussion.
    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.
    21st Jul, 2012
    ..also left out the lemon zest.. just used lemon juice. This enhanced the vanilla flavour, as is in cheesecakes in New York!
    21st Jul, 2012
    I've made this 3 times now & its been a winner every time!! This time I cut a few corners as short in time (used cream cheese straight from fridge, & didn't add ingredients gradually.. just chucked them in & whisked), and it still turned out really well. Definitely recommend :-)
    21st Jul, 2012
    p.s. For people like myself with an egg allergy, way to get around it is to buy egg replacer powder from your local health food store (one tablespoon to an egg, so in this case three). And the jobs a good-un.
    21st Jul, 2012
    This recipe is the best Cheesecake recipe i've ever come across. But if you want the quiet life, don't make it for too many family and friends or even acquaintances because you'll get requests! ;)
    13th Jul, 2012
    just made this for the first time and it came out great! I found the cooking time nowhere near long enough though, so left mine in longer.
    Berry Crumble
    12th Jul, 2012
    Just incredible! I even bodged it by forgetting to by the 3rd phili tub, still turned out stunning!!
    Berry Crumble
    12th Jul, 2012
    Just incredible!
    5th Jul, 2012
    This is the best cheesecake recipe I've come across - easy recipe to follow and perfect results each time. I like to make a bit of a fruit sauce to accompany this - blueberries or raspberries work best. Place the blueberries or raspberry in a small pan with a splash of water and some sugar (I normally just start with a teaspoon to start and taste as I go), gently heat squishing the fruit down with the back of a spoon - only takes a couple of minutes - then pass through a sieve to get a nice smooth sauce. Drizzle over "artistically" :) when serving the cheesecake. Yum, yum!
    24th Jun, 2012
    Have baked this cheese cake twice this week! It's so easy and yummy. can't go wrong :)


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