New York Cheesecake

New York Cheesecake

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(288 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 Nov, 2011
    Lovely!! But I did keep it in the oven a bit longer than the recipe, as not set enough in the middle (very big wobble)
    20th Nov, 2011
    I had never baked a cheesecake before but this is the only recipe I will ever use. It is everyones favourite.
    3rd Nov, 2011
    Guaranteed that everyone who is a cheesecake fan will love this recipe.
    31st Oct, 2011
    Divine! Had had only a disastrous result with my previous one and only cooked cheesecake recipe. Followed this precisly and noted the tips. Totally delicious and perfect. Only criticism is that liquid seems to leech out into the base after a day but that's all. Gorgeous with soft berry fruit.
    30th Oct, 2011
    The only problem with this cheesecake is that once you make it, you will probably never be able to enjoy another cheesecake as much - always the sign of a great recipe, when you find that you'd rather have your own homemade version than any bought or restaurant equivalent. I leave out the sugar in the base and also don't bother with the topping as I think it's unnecessary. Apart from that, this recipe makes an amazing cheesecake. I made endless cheesecakes which came out tasting of omelette until I tried this one.
    14th Oct, 2011
    made it time and time again, always a winner.
    13th Oct, 2011
    I used crushed homemade Grantham ginger biscuits for the base and added some fresh vanilla to the buttery biscuit base. I also used a mixture of Phili and Marscapone cheese but other than that pretty much stuck to the method etc. It was a huge sucess, so much so that my very pregnant friend has ordered more since. First cheesecake I've ever made too. "Nom Nom".
    8th Oct, 2011
    I made this for a dinner party and my guests loved it, one of my guests contacted the following day to see if i had any left over, This will def be appearing on our table after our christmas dinner and im sure ill be baking it in years to come by far my favourite dessert :)
    6th Oct, 2011
    I found this cake a bit of a stretch for my limited baking skills but it turned out really nicely... I had to leave it in the oven for an extra 30 mins or so as was still extremely wobble and it sunk dramatically in the middle .... but I kept my nerve and sliced off the top, covered with the berries and icing and it looked stunning!
    21st Sep, 2011
    I am officially the cheesecake queen thanks to this recipe. I took the advice to reduce the lemon zest to one tsp and increased the biscuit base quantities by a third (and cooking time!). This gets the lasting crunch into the base. Best the next day yummmmmmy!


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