New York cheesecake

New York cheesecake

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(319 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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    1st Feb, 2012
    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)
    1st Feb, 2012
    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!
    22nd Jan, 2012
    It was a good recipe BUT the cooking time was way off. This morning the cake has 'wept' and subsided where I cut out a slice last night, so should have been cooked longer imo. It still tastes wonderful but the ingredients were expensive and the results disappointing. 10 minutes on high and 25 minutes on low is not enough. Should have been at least an hour I think.
    15th Jan, 2012
    Quite simply the BEST cheesecake recipe I have used! I made it for friends and have countless requests for more and it's relatively simple! Marvellous!!!
    8th Jan, 2012
    Best to double up on the biscuit base. And leave the oven door shut when leaving the cake for the 2 1/2 hours as mine was slightly too soft. Great recipe though.
    6th Jan, 2012
    Made this yesterday- was gorgeous! But seemed to take a lot longer than the 10+25mins!
    5th Jan, 2012
    I made this recipe with a gas oven and with no knowledge of what its temperature was - so I put it rather low in order to not burn the cake. It took me some 3 hours to cook as the cake was always too wobbly - and I was worried I would destroy the cake as I would need to open the oven so many times. But I was really worried for no reason as the result was best ever cheesecake I've ever made! The filling was so smooth and delicate, I guess, because of the slow cooking. Recommended!
    2nd Jan, 2012
    I used shortbread instead of digestive the second time I made it. Love this recipe!!
    2nd Jan, 2012
    The cheesecake recipe is brilliant and everyone loves it! I initially had a few problems with the base, as it was quite thin and buttery in my 23cm tin, so I compared it to some other recipes on the site and decided to use 225g digestives (16 biscuits) with 100g melted butter (no sugar) and blind baked for 5-10 minutes. This was more to my liking, as the base was slightly thicker, set better than previously and was easy to serve as a result. The rest of the recipe I kept as it was. I have also made it as a vanilla cheesecake for a relative who does not like lemon, so I left out the lemon zest and juice, and increased vanilla extract to 3 tsp.
    1st Jan, 2012
    Absolutely yummy, very impressed with this!!! I will most definitely be making this again! Thanks :)


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