Slice of New York cheesecake

New York cheesecake

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(380 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins Plus 2 hours cooling + 8 hours 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, plus extra for tin



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
    • 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

    • 900g 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. Heat the oven to 180C/ 160C fan/ gas 4.

    2. Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

    3. For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened. 

    4. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

    5. For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

    6. With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

    7. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

    8. Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ 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.

    9. 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.

    10. Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

    11. 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.

    12. Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp 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.

    13. 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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    Chef Kevin Ashton's picture
    Chef Kevin Ashton
    9th Nov, 2017
    I'm sorry but authentic New York Cheesecakes have a pastry base, not digestive biscuit base. In America (a place I lived and worked in for 13 years) there is no such thing as digestive biscuits, the closest similar biscuits are Graham Crackers. The general rule of thumb is no cook cheesecakes get a biscuit base and baked cheesecakes get a pastry base. You can look mine up if you want a real Baked Cheesecake.
    9th Oct, 2017
    Soggy bottom. Followed the recipe, even noted the sour cream confusion others had experienced. It did set to a delicate wobble in the oven, but on refrigerating continued to weep clear, yellow,sweet, oily stuff out the bottom of the tin. Subsequently the biscuit base was soggy. Tasted ok but not that visually attractive so won't do this one again.
    Berry Crumble's picture
    Berry Crumble
    7th Sep, 2017
    Made this plenty of times now, only ever fails when I use a different oven! Other than my mistakes a perfect recipe. Highly recommend.
    4th Sep, 2017
    I read the comments before attempting my first try and I adapted the recipe accordingly; I did not bake the biscuit base prior to cooking, I also doubled the amount of biscuits in the base and it took more or less double the cooking time. Make sure to read the steps and comments before baking... Overall the cheesecake turned out to be delicious, especially with that lemony tang!!
    25th Aug, 2017
    I've been baking this cheesecake for at least 8 years now. Was never disappointed! The most creamiest & delicious baked cheesecake ever! For those people with bad experience! Please read...''How to make it'' steps first & carefully! Happy baking!
    15th Apr, 2017
    I've been using this recipe for years and it's by far the best one taste wise. Yes the cooking time as stated isn't right but I've adapted it to suit my taste and oven. I double the base and cooking time and it's perfect. I don't have a paddle mix so do it all by hand. Warning to be careful with the sour cream. It's 200ml at first not 284ml, instructions are misleading. I did it wrong the first time as I misread it and stirred in 284ml of sour cream. Making another one tomorrow.
    25th Mar, 2017
    Wholly inadequate cooking time, which should be roughly doubled...and base mixture amount (which should be frankly doubled). As a frequent baker, and subscriber to good food recipes i had utter faith in this recipe as a majority of other recipes are super. This however is not!!!
    12th Feb, 2017
    It's the second time that I use this recipe. I reduced it to 0.6 portion as I just want to buy two boxes of Philadelphia cheese. Success as the first one. Didn't intend to comment but saw the first (latest) comment and think it's really not fair to say that.
    28th Jan, 2017
    Now, I am not a great dessert maker, but this has got to be the worst cheesecake recipe ever. There are a number of problems with it. The instructions as they are will lead to over whisk it. For example, why put eggs right at the end when you would have whisking the cream for some time. The cooking time is woefully inadequate- I left it in the oven at 110 for about three times longer than it should have been and it was still wobbling a lot. This is an oven that normally overcooks food of all description. I then turned off the oven left it in for 2 hours and the chilled it overnight. Aftet this the centre of the cheesecake was pretty much how it was before I placed it! As many people have mentioned before, some of the instructions are hard to follow. Baking is an investment in money, time and labour and with this cheesecake I have had a very poor return. I recommend to any one who comes across this recipe to immediately ignore it and go to another website. Very poor result indeed!
    nelster's picture
    21st Nov, 2016
    This cheesecake is heaven! I first made it for an after dinner treat for the family... And boy was this worth making. It is time well worth spent, and worth making a day or so before your dinner guests... it is rich, creamy, and tasty on the taste buds, you will NEVER buy a ready made cheesecake ever again, if you do and compare - you will never match the texture, taste or tanginess of the lemon... A true beauty of a recipe! People will come to dinner hoping you've made this for desert?!!


    22nd Dec, 2014
    This cake tastes amazing but I seem to be getting the base a little too oily, I am using all the correct measures any ideas or tips????
    goodfoodteam's picture
    5th Jan, 2015
    Hi alisoneadie thanks for your question. The digestive biscuits themselves usually contain either oil or butter, then extra butter is added to bind the mixture so the base will be a little greasy. You can try reducing the butter quantity but the mixture may not hold together as well. 
    21st Oct, 2014
    Has anyone used this recipe to make mini / individual cheesecakes? Any tips or advice for doing this?
    goodfoodteam's picture
    7th Nov, 2014
    Hi there thanks for your question, you could try making mini ones using a muffin tin - just remember to line them well and reduce the cooking time.
    21st Oct, 2014
    Has anyone used this recipe to make mini / individual cheesecakes?
    8th Sep, 2014
    Do you put the cheese cake filling straight onto the butter/biscuit mix in the tin? Or put the baking sheet over the biscuit filling then pour the mix on top and cook?
    goodfoodteam's picture
    16th Sep, 2014
    Hi there, thanks for your question, you pour the filling straight onto the biscuit base.
    Ling Ying
    25th Aug, 2014
    I made this cheesecake, my husband and I love it a lot. Our problem is the size of the cake is too big (9in diameter) cake. Can I half the recipe? If possible, how do I adjust the baking time?
    goodfoodteam's picture
    5th Sep, 2014
    Hi there, thanks for your question, you could halve the cheesecake, although there is no set formula for reducing the cooking time, you would just need to keep an eye on it. Or why not try these instead?
    16th Aug, 2014
    I left the cheesecake overnight wrapped in foil overnight it was very wet the next day, why would this be?


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