New York cheesecake

New York cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(320 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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Karen Wilde
    9th Jun, 2016
    Best cheesecake l have ever made. Made for a birthday and everyone loved it. It all got eaten. Will be making again. Thanks.
    Nicslittlesister's picture
    5th Apr, 2016
    No need to bake the biscuit base as commented by others, also I would advise using 250g of digestives for the 23cm tin, 100g butter and no sugar (unless you want to). The recipe is not terribly well written and I'm glad I read the comments first for clarification. Use 200ml of the soured cream in the cheese mixture. I made the topping which I think is worthwhile doing, and also a blackberry couli (recipe of here) which goes well with the cheesecake. It tastes divine, is easy to make and lasts very well in the fridge.
    15th Nov, 2015
    i'm giving this only 3 stars, because even though the end result IS delicious, this recipe is badly written and confusing to follow. Ditto all the other comments about the sour cream measurements. Thanks to other reviewers' warnings I read this several times before attempting and it turned out ok - make sure to butter the sides of the tin really thoroughly as some of the cheese mixture stuck to the sides when I turned mine out!
    11th Nov, 2015
    One thing I think this recipe gets wrong; telling you to bake the biscuit base first. This is completely unnecessary. I did it once and by the time the filling had baked the base had burned slightly. Just put the base in followed by the filling and bake together. Otherwise, this is a very good recipe.
    26th Jul, 2015
    I've commented before to say that I rewrote the recipe on my blog to help make the recipe clearer. Since then I have updated my recipe to make a thicker base (doubled the biscuit + half as much butter again) and also changed the lemon quantities. Here it is if you want to check it out -
    11th Apr, 2015
    This was my first time at making cheesecake, so I took the advice of others and increased the quantity of the biscuits to around 200g but kept the butter and sugar as per the recipe. I didn't use an electric mixer - I mixed everything by hand as per the order in the recipe, although was a bit worried about overmixing as it said to mix until cheese was creamy, but I thought it was already quite creamy to begin with. To clarify, as some people were a bit confused by the recipe: melt the butter and add biscuits/ sugar in the pan, then press this mixture into the base of your springform pan and bake that. Once done, you then add your filling on top of the biscuit base and put the springform tin into on top of a baking tray before you put into the oven. I used a gas oven, baking at 10 mins at gas mask 9, but then 25 minutes on gas mark 1 (as my oven doesn't go down to 1/2 gas mark!). Once baked, it had quite a bit of a wobble but I cooled in the oven for 2 hours with door closed and it had no cracks and was pretty much smooth. My gas oven heats from below rather than the back so don't know if that had anything to do with it, or maybe I just got lucky! I didn't use any parchment paper - although the biscuit base stuck in places, it didn't really get soggy. Cheese filling was lovely and I'm glad I made the sour cream topping, although I like quite a dense cheesecake, so although we started eating it 12 hours after cooking, I felt it was better after 48 hours as had firmed up more.
    2nd Apr, 2015
    I have to agree with a lot of the comments about the biscuit base! I wish I had read them before making it. I would possibly double the amount of biscuits but leave the sugar and butter the same as mine turned out a little bit soggy in the middle and tasted far too buttery. I didn't bother with the soured cream topping but the rest turned out really good (just a shame about the base). The only other thing I would say is that the mixture makes a lot and it's a very tall cheesecake, I had loads left over so if I make it again then I'll try and use a taller tin.
    12th Feb, 2015
    I have been making this recipe for years now and it never fails to impress. I find that 15 digestive biscuits is the ideal for the base. Also use vanilla seeds if you can, the taste is much better (we use two pods per cake).
    5th Jan, 2015
    After reading the comments, I opted for slightly more biscuit than recipe suggested (around 250g), but with keeping the butter and sugar the same. For the main 'cheese' of the cake, I also used 800g of cream cheese instead of 900g but added 300ml sour cream. The cheesecake is rather tall, so you can easily get away with less cream cheese mixture if you prefer. The cheesecake went rather well, the biscuit base was a good thickness, but got slightly soggy in parts due to the baking parchment, which I may omit next time as it seems unnecessary if the tin is greased sufficiently. The cheese itself came out a very good consistency, fluffy and not too moist, but not dry either. The cheese mix set nicely in my fan oven (at 20 degrees less than specified in the recipe) and for the exact suggested baking times. When I took it out of the oven after the second, longer cooler bake, it was still slightly wobbly but this did firm up after another 2 hours in the oven (off, but door shut) and an overnight stint in the fridge. The top of the cheese had ever so slightly caught on one side but otherwise looked good. I recommend running a knife round the circumference of the cheese at this stage, before putting it back in the oven, as this will help guard against cracks. I still got one little crack in the top of mine, but I covered this up with a mango coulis (arrowroot + fruit purée + sugar). This is an easy and fairly foolproof recipe, unlike other cheesecakes I've tried before. Here are some tips I have learnt from my own cheesecake failures: It is important to bake the cheesecake gently and be patient - if in doubt err on the side of lower heat and longer as too hot a temperature can curdle the cheese. Don't worry if the cheese seems too wobbly when you take it out of the oven, it can firm up a lot while cooling. It's also important not to overbeat the cream cheese or eggs, so try to mix until the ingredients are just incorporated. If the biscuit base isn't pressed securely enough into the tin, this can cause it to crumble, so try to compact this as much as possible (easier said than done!)
    30th Dec, 2014
    The ingredients list and method for the soured cream volumes contradict each other. Having only just read other comments (where others have also been caught out) I've ended up adding the whole amount into the mix. It's in the oven now so I just hope it doesn't ruin it!!


    goodfoodteam's picture
    2nd Sep, 2014
    It sounds like the cheesecake has sweated, leave in an airtight container in the fridge for the best results.
    24th Feb, 2014
    I have seen countless recipes on making a New York cheesecake and every single one of them say to not whisk in the eggs and to avoid making the mixture light and airy as a cheesecake is supposed to be dense. Why does this recipe say the mixture should be airy?
    16th Feb, 2014
    Is there a non metric version?
    goodfoodteam's picture
    21st Feb, 2014
    Hi there, thanks for getting in touch. All of our recipes are given in metric, but we do have a conversion chart. You can find it here:
    31st Oct, 2013
    Instead of sour cream or quark, as these items are difficult to get where I live, can i use yogurt?
    goodfoodteam's picture
    21st Feb, 2014
    Hi, thanks for your question. We would use extra full-fat soft cheese in the filling and use crème fraiche plus a squeeze of lemon juice instead of sour cream in the topping. Let us know how it works out. Best wishes, BBC Good Food team
    25th Jun, 2013
    Does it matter if I forgot to butter the the tin? (I only just realised when I put it in the oven)
    goodfoodteam's picture
    21st Feb, 2014
    Hi there. You may have problems removing the cheesecake if you don't butter the tin, it may stick. Best wishes, BBC Good Food team
    7th Feb, 2014
    Did it work ok?


    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.