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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    12th Apr, 2012
    This cake is absolutely tasty and creamy and delicious! I had the problem with the base though as it became completely soggy. The cake actually kept on leaking fluid and as I read the other comments I realize that I should have baked it for longer. This was the first time I made a cheescake so will know better next time. There is a mistake in the recipe about the way soured cream is measured and so PLEASE PEOPLE WHO LOOK AFTER THIS SITE AMEND IT PLEASE!!! The baking time is also incorrect!!!
    12th Apr, 2012
    Have been making this cheesecake for a number of years. A real winner for special occasions. Decorated with frosted grapes or redcurrants-looks spectacular
    12th Apr, 2012
    Have been using this recipe for a number of years. Absolutely delightful-takes a bit of time but worth it. Decorated with frosted grapes or redcurrants-looks spectacular.
    11th Apr, 2012
    I have made this cheesecake several times, always a complete success! Absolutely love it! My one complaint is that I eat too much of it!
    10th Apr, 2012
    A delicious light cheesecake. I accidentally over cooked it by 45 minutes and it had a lovely texture.
    10th Apr, 2012
    Easy to make. Will be making again and again
    9th Apr, 2012
    Amazing! Really good cheesecake. I doubled the amount of biscuits because we prefer a thick base. Tasted great, but I'd say it's almost a lemon cheesecake. Also, don't make my mistake and start making it at 11:30 at night, I didn't get to sleep until 3am. But worth it.
    18th Mar, 2012
    you've published this recipe twice-one you can freeze and the other you can't. When I freeze it there is always a syrup that seeps through the biscuit base on defrosting. Any ideas why?By the way I'd score 10/10
    18th Mar, 2012
    My son loved this so much he wanted me to open a cheesecake shop next to his business in London. He was deadly serious. You could say it was a success!!
    17th Mar, 2012
    I invited 8 for supper last night and I prepared this cheesecake the day before. Having read a number of comments, I too doubled the biscuite base, (good advice here). Although I used the lemon and the vanilla extract quantities as recommended, next time I am inclined to increase the quantity to enhance the taste. Similar to other comments , I too found the biscuit base was somewhat 'moist' despite being cooked (as per receipe) and I too found that some of the butter ran out of the tin (yes I did place baking parchment between the tin and the biscuite base) during the second cooking stage. Any ideas why the butter seeped out of the biscuite base, I find this is the same when I make flap jacks and cakes? I am used to making cheesecakes but never cooked one before. This exercise was enjoyable to make, and judging by my guests comments they loved it - they all wanted the receipe. Well done BBC Good Food. Enjoy.


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