New York cheesecake

New York cheesecake

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(306 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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    20th May, 2012
    Thanks for the recipe - was told about this "New York Cheesecake" by my new partner who adores it. Googled, found this one first, hooked on the website and the amazing recipes. Made the cake - he took it to work - now I have ardent fans who have put in orders - Oh no what I have done !! Honestly thanks again.
    20th May, 2012
    Thanks for the recipe - was told about this "New York Cheesecake" by my new partner who adores it. Googled, found this one first, hooked on the website and the amazing recipes. Made the cake - he took it to work - now I have ardent fans who have put in orders - Oh no what I have done !! Honestly thanks again.
    16th May, 2012
    i make this cheese cake twice a week for work to its one of our best sellers . its a messy cake to make on first attempt i found but gets easier . its a great tasting cheese cake and better than bought ones by far i love it ! when i first started making it a few times i found i kept getting deep cracks didnt affect taste of cheese cake just the look u can cover with a topping to hide . but i have now cracked it lol . cracking can be stopped in two ways i have found .1 make sure u butter the sides of tin when u pour in mixture and 2 most important do not over whisk which was what i did wrong and u will have a perfect cheese cake !
    13th May, 2012
    LITERALLY THE BEST CHEESE CAKE IVE EVER EATEN IN MY ENTIRE LIFE. ive made it a couple of times and it has always turned out i love the sour cream topping, dont be turned off, it really adds to it and is totally worth it (my dad says its his faveourite part) i have made a couple of changes i used 2 tubs of low fat philly, and a tub of raspberry and cream yogurt, i also used egg replacements one time and it worked fine. i make the base a little thicker and also extend the cooking time i have made alterations when experimenting i made a raspberry and white chocolate, but HAD to etend the cooking time about 30 mins, but turned out amazing thank you so much for this recipe its so amazing
    9th May, 2012
    Fantastic recipe. I made this yesterday and it really is divine. Some comments state using extra biscuits, i have to say i do agree with this however it was fine as it was but if you want extra crunch then i would use extra, A very good recipe and will almost definatly make again.
    4th May, 2012
    I have made this cheesecake on numerous occasions and each time it never fails to impress. Just perfect but double the biscuit base and add just a tad less butter to get a crunchy base.
    25th Apr, 2012
    Made this as a first try for cheesecake and very pleased with the result - tastes great but bottom went soggy - noted the suggestion to leave out the sugar so will try that next time. Does anyone know if you can freeze this successfully? Will try with a slice...
    15th Apr, 2012
    lovely and easy just a shame it takes so long.
    15th Apr, 2012
    I don't eat cheesecake, but Hubby said it was the best he has had. So in my eyes this is top rated.
    14th Apr, 2012
    When can you freeze it and for how long please?


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