New York Cheesecake

New York Cheesecake

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(277 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 egg, 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 (419)

leanita's picture

We love this cheesecake. I wasn't sure about sour cream but works well. My husband ask me when I will do it again.

Echanis1's picture

This is a good recipe, I have made it twice and both times it drew compliments

Shh8's picture

I've made this cheesecake twice now, and I have only used 2/3 of the ingredients (600g soft cheese etc) and I still find that there is alot of it and more than 12 servings. I love the cheesecake, however the biscuit bottom is thin and does go very soggy, I doubled up the amount of biscuits I used the second time to make it thicker. Great recipe though, easy to make and very yummy! just very large.

rachelfred's picture

I've just made this for the first time, and found the same with the base. Did doubling the biscuits work? And did you also double the butter & sugar that you mix them with?

kirsty1708's picture

Made this cheesecake the other day. Very nice!! I wouldn't change a thing. It baked fine in my electric fan oven just right at the times given. I have two small queries. Family complaining of soggy bottom. Anyone know why this happens? It happened with the Tia Maria cheesecake but I thought that was because I froze it. Second some of the instructions slightly confusing. the bit about putting the sour cream in, to me it reads as if you need two large cartons of sour cream??! I just used one, and it turned out ok. I would definitely make this again. Family love even with the soggy bottom.

mighty_south's picture

Made this at the weekend. Like many comments already posted it needs more biscuit for the base. After adding the mixture to the base I cooked mine for about 45 mins total and two hours cooling in the oven then into the fridge. Whilst it was absolutely delicious I felt it a little too light in texture, for me it could have been a bit firmer. That could have been because it needed a longer cooking time or perhaps I over whisked the ingredients. I didn't whisk for very long but I don't have table top mixer and my hand held has various speeds which starts as fast and then faster. I will definitely make it again though but will add more biscuit and reduce mixing time to a minimum and see how it goes from there.

Now been three days since I made the Cheese cake and the texture has actually improved so it is now the consistency I expected it to be. The lemon flavour is much more subtle so I think it really benefits from resting in the fridge for a couple of days. Only problem is that there is a lot of liquid at the base but this may be improved with a thicker base.

k2wedd's picture

Making this right now, can't comment on test yet but have a small issue, I use a fan electric oven, the cheesecake has taken a lot longer than recommended to cook. Every time I check with the knife it comes out with cream on. Any suggestions for next time...higher temp for longer or is it meant to take that long to cook and the 35mins suggested is wrong?

elouise360's picture

I know it may be to late but for the future, when you do a baked cheese cake it will not be the right thickness when out the oven i would stick to the cooking times (adjusted for your oven) and look for the wobble in the cake as described in the description. Unlike cakes it will not set in the oven, leaving it to cool in the oven is the 1st process of this and the overnight chill is the second. If you leave it in the oven to long you may find it has a grainy texture which is cause it has curdled from over cooking. I found this out when doing my first baked cheese cake!

lglondon's picture
5 son has requested this for his 14th birthday cake....I didn't use the second lot of sourcream and only 600g of philly but i couldn't tell that I'd left anything out.....devoured like pigs

gemini76m's picture

I like it very much.. I put less sugar as I don't take too much sugar... And I also just use 1x300 full fat soft cheese and it worked. Thank you for this recipe...

cazscott08's picture

well, this is the first cheesecake i have ever made and the response from my friends after eating it was amazing. a slice of heaven, i can die happy now, best cheesecake i have ever tasted, delightful are just some of the comments i recieved and i agree with all of them, best chhesecake ever. i topped it with dark belgium choc sauce, strawberries/kiwi and honeycomb bits.

merrimentally's picture

Absolutely gorgeous

maplesyrup's picture

I make this cheesecake time and time again - it's simply the best !!!

Hopkinschef's picture

tasted delicious I love it

bellarajkumar's picture


crunchie_munch's picture

I have made baked cheesecakes before and have never been truly satisfied with them. This one overshot the mark! Over it's lifetime in our household, I think must have consumed at least half of it! I made it without the topping and also found that there was a lot of liquid gathered at the bottom after a night in the fridge, but this did not bother me too much.

sandy70's picture

I want to make and freeze this for a party next week. Can anyone tell me if it freezes successfully?

mszubik's picture

absolutely gorgeous

trace28za's picture

Great Recipe! Very easy to prepare. I used low fat cream cheese and crème fraîche. I doubled the quantity of biscuits used for the base. Used double the vanilla extract and omitted the lemon. Used a food processor (blade then whisk attachments) Baked for about 15 minutes longer than stated in the recipe. Left the cheesecake in the oven for 2 hours, then at room temperature until completely cool. No cracks appeared whatsoever and the base was crispy, the cake was easily removable from the tin. Served with a raspberry coulis in place of the sour cream topping. This is my new go-to cheesecake recipe :)

eric020's picture

I make this recipe quite a lot, but I find 3 x 300 g of phili cheese never quite fits the 23cm springform. I use 600 g instead and adjust other ingredients accordingly. Otherwise, excellent taste.


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