New York Cheesecake

New York Cheesecake

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(292 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.
    hshaw125
    2nd Jan, 2012
    5.05
    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.
    amydodd6
    1st Jan, 2012
    5.05
    Absolutely yummy, very impressed with this!!! I will most definitely be making this again! Thanks :)
    noshfood
    30th Dec, 2011
    5.05
    If Jesus Christ himself came to my house, this is the cheesecake I would serve him. I am obsessed with eating and making cheesecakes and this is my Eureka moment. Seriously I just dont have the words to describe how good this is!! If you only make one cheesecake in 2012, then make this !! ...
    mattnisbet
    28th Dec, 2011
    5.05
    Making this for the second time later today. Will only use half the required lemon zest this time as I found the flavour a bit strong the last time. Delicious cake though.
    misstaken
    22nd Dec, 2011
    5.05
    Gorgeous. I now make this every year for Christmas and people start talking about it in November. I put a little more lemon in but it's lovely as is.
    kjmifsud
    22nd Dec, 2011
    5.05
    everyone loves this whenever i make it! yumyum
    heklof
    19th Dec, 2011
    4.05
    forgot to rate:
    heklof
    19th Dec, 2011
    4.05
    made this a while ago, it was very good, everyone liked it a lot. recommend making it. i thought personally it tasted better straight out of the oven, but my dad prefered it after it set. you do have to cook it much longer than it says so instead of baking most of it at 100 for 25 mins try 130 for 35 mins because i cooked it for like 40 mins at 130 if i remember right
    magdalenag
    10th Dec, 2011
    5.05
    I'm a big fan of cheesecake so consider myself a bit of an expert having eaten so many :) this one is unbelievable!!! Made it as my birthday cake and it was gorgeously creamy and sinful! I always modify recipes a bit and in this one I've used 2x200g packs of mascarpone and 2x250g of light cream cheese (Philadelphia) instead of just Philadelphia for maximum indulgence!
    richbren11
    9th Dec, 2011
    This is not a true New York Cheesecake recipe as you would need graham crackers for your crust and NOT digestive biscuit!!! Definitely a difference in taste and quality. Just a pity stores don't sell it here in the UK and you have to buy them online.

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