New York Cheesecake

New York Cheesecake

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(293 ratings)

Takes 1 hr 30 plus 2 hours cooling + chilling

Easy

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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Ingredients

    For the crust

    • 85g butter melted, plus extra for tin
      Butter

      Butter

      butt-err

      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
      Sugar

      Sugar

      shuh-ga

      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)
      Lemon

      Lemon

      le-mon

      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

    Method

    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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    Berry Crumble
    12th Jul, 2012
    5.05
    Just incredible! I even bodged it by forgetting to by the 3rd phili tub, still turned out stunning!!
    Berry Crumble
    12th Jul, 2012
    5.05
    Just incredible!
    sofiewood
    5th Jul, 2012
    5.05
    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!
    filx96
    24th Jun, 2012
    Have baked this cheese cake twice this week! It's so easy and yummy. can't go wrong :)
    hollyswann
    18th Jun, 2012
    5.05
    Like others I just used a spoon instead of a paddle in a mixer, and then just used an electric whisk and it seemed to turn out fine. Also chose not to add the lemon, as I prefer it without and didn't seem to make any difference. It did however seem to take over twice as long as it said it should, despite only making half the recipe and using a smaller tin, but in the end I had a lovely creamy cheesecake that wasn't too sweet, and it was well worth the going back-and-forth to the oven on so many occasions! Served with a strawberry sauce and it went down a treat! Lasted several days as well without the base going soft, which was an added bonus:) Lovely lovely lovely!
    hollyswann
    18th Jun, 2012
    5.05
    Like others I just used a spoon instead of a paddle in a mixer, and then just used an electric whisk and it seemed to turn out fine. Also chose not to add the lemon, as I prefer it without and didn't seem to make any difference. It did however seem to take over twice as long as it said it should, despite only making half the recipe and using a smaller tin, but in the end I had a lovely creamy cheesecake that wasn't too sweet, and it was well worth the going back-and-forth to the oven on so many occasions! Served with a strawberry sauce and it went down a treat! Lasted several days as well without the base going soft, which was an added bonus:) Lovely lovely lovely!
    depheaddw
    17th Jun, 2012
    4.05
    I made this for my husband's leaving party. There were 70 guests and news soon got round about the cheesecake. Needless to say that it vanished before the rest of the desserts. They didn't seem to notice the soggy base.
    depheaddw
    17th Jun, 2012
    4.05
    This recipe is sooo good that my son wants me to bake this for his new bar/grill in London but I have the same problem as Manxmaid-the base becomes soggy every time I bake it. Can someone please tell me how I can stop this. Does the recipe suggest too much sugar-other cheesecakes have 150gms sugar max.
    billers1990
    17th Jun, 2012
    5.05
    Have made this cheesecake a dozen times now, always with great results! I currently live in France so have to use creme fraiche instead of sour cream (which is much harder to find) and it works perfectly well. I was wondering, can this cake be frozen? And if so, at which point in the recipe?
    shellanddom
    16th Jun, 2012
    5.05
    I love this recipe, brilliant results every time. I like others prefer a thicker biscuit base, so I use 225g biscuit and 100g butter, which seems to work very well for me. I've made it at least a dozen times now and everyone who tries it truly loves it. I have been brave today and tried this recipe with the new chocolate Philadelphia. I didn't add much sugar as the choc philly is quite sweet already. We'll be tasting it tomorrow after it's had time to chill overnight. Fingers crossed, I'll let you know how it comes out.

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