New York Cheesecake

New York Cheesecake

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(286 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

    Sign in or create your My Good Food account to join the discussion.
    rjolly
    14th Mar, 2012
    3.05
    Filling was yummy but there was not enough biscuit base and the sour cream topping ruined it.
    chriskate
    12th Mar, 2012
    5.05
    great! best cheese cake EVER.
    ooseymouroo
    29th Feb, 2012
    5.05
    Cheesecake is pretty damn lush init boi, n dis one was like well bangin init blud dis one woz like qualityyyyy!!!
    tania90
    19th Feb, 2012
    4.05
    This recipe did take an awful long time to make but the outcome was great. I was very proud of the lovely cheesecake that came from this. My only two negative points about it are, there's two much lemon flavouring coming through and I personally am not a fan of lemon desserts so I'd add less next time. However my boyfriend loved the amount of lemon in it so I guess it's just personal preference. Secondly, it was a bit too soft so I'd probably bake it for a little bit longer. Other than that it was great and everyone who's tried it loves it!
    aubreyr
    12th Feb, 2012
    Awesome. This is the best cheesecake I have ever tried. The sour cream topping is delicious and could be used on most cakes. THANK YOU FOR A BRILLIANT RECEIPE EVERYONE SHOULD MAKE IT YUM,!!!
    aubreyr
    12th Feb, 2012
    Awesome. This is the best cheesecake I have ever tried. The sour cream topping is delicious and could be used on most cakes. THANK YOU FOR A BRILLIANT RECEIPE EVERYONE SHOULD MAKE IT YUM,!!!
    golnessa88
    11th Feb, 2012
    Amazing amazing amazing!
    blackcat22
    1st Feb, 2012
    5.05
    i wouldnt say it was easy as the timings are very specific, but this was my very first cheesecake and it turned out perfectly, it was worth the wait, even my husband ate it and he is very fussy when it comes to eating cheesecake :o)
    blackcat22
    1st Feb, 2012
    5.05
    i wouldnt say it was easy as the timings are very specific, but this was my very first cheesecake and it turned out perfectly, it was worth the wait, even my husband ate it and he is very fussy when it comes to eating cheesecake :o)
    slesha
    1st Feb, 2012
    5.05
    Fabulous cake. The cake was pretty massive but it was finished in no time. I made a raspberry coulis on the side (raspberry squished and de-pipped, icing sugar and lemon) - worked a treat!

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