New York Cheesecake

New York Cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(284 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
Save to My Good Food
Please sign in or register to save recipes.

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 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

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    CurlysCooking
    11th Sep, 2014
    This recipe is great, everyone I've made it for has loved it. I agree the recipe is slightly confusing, I have tried to make it clearer on my blog http://www.curlyscooking.co.uk/?p=1209
    frustin
    21st Jul, 2014
    Results: worked really well, very nice. Base a bit wet. Pleased with my first baking cake experience. Comments: Should say for the filling: 200ml of soured cream. Instructions for base were a bit all over the place took me ages to realise I needed to transfer base from pot to tin, then bake, not bake in the pot. I nearly ruined it at that point. I followed the instructions exactly. I use my wife's magimix 4400 with the beating/whisking attachment at all times and it just worked. Removing the cake from the tin wasnt happening very well. I couldnt fit the round knife down the side of the tin without pushing the greese proof paper/parchment paper down as well. So I just unclipped the tin and pulled the paper away, that worked. The paper under the cake wasnt sliding anyway, so i just transfer the bottom of the tin onto a plate and cut it from there. Even though I used 240g of biscuit base (i increased the butter and sugar proportionately too), the base was still wet in some areas. Next time I'll not increase butter and sugar.
    spikorka
    3rd Jun, 2014
    5.05
    Great recipe! First cheesecake I've ever made and it turned out perfect :-)
    Hayleybobs91
    30th May, 2014
    I found this recipe quite confusing to follow, the instructions aren't very clear! However the cheesecake turned out really nice, it's the first time I've tried a baked cheesecake.. I over-whipped it so there were a few cracks at the top but I still managed to cut it into pieces fine and it didn't affect the consistency :-)
    junaydah
    25th Apr, 2014
    Hi, How long can i keep the cheese cake? can i freeze it? Thanks, junaydah
    russbarton
    12th Feb, 2015
    5.05
    I have kept unused portions of this cake in the fridge for a week and it is still lovely.
    Clovecooks
    22nd Jun, 2014
    Yes this recipe does freeze well because of the high fat content. Angela Nilsen's 'ultimate makeover' version does not, presumably because of the lower fat content. It also keeps for days in the fridge.
    mmcguire83
    25th Mar, 2014
    5.05
    By far the best recipe I've ever tried. It is time consuming but so worth it!! I doubled the biscuit base the first time I made it and it was a little thick. 240g of digestives works well if you don't want it too thick but want it a little thicker than the 140g will give you. This has gone down an absolute treat every time I've made it and like many of, it's now requested on a regular basis!
    moniqueelliott77
    19th Mar, 2014
    Great cheesecake. This is the first cheesecake I have made that hasn't cracked on top. I left out the sour cream and extra egg yolk but it still tasted great.
    LuluFrance
    12th Mar, 2014
    5.05
    Delicious and tasted very authentic. Other half said perfect! I did over beat and had 3 craters but did not affect the taste at all and did not break up as not too deep. I doubled the base but infact was a little thick, next time will increase from recipe but not double. I did add an extra half teaspoon of vanilla and cut half the lemon zest, but next time may stick to the recipe. Followed a tip from another reviewer to put egg white on the base, then baked to prevent a soggy bottom, worked perfectly. All in all, lovely! Try it!

    Pages

    goodfoodteam's picture
    goodfoodteam
    2nd Sep, 2014
    It sounds like the cheesecake has sweated, leave in an airtight container in the fridge for the best results.
    silverling
    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?
    Valerie12
    16th Feb, 2014
    Is there a non metric version?
    goodfoodteam's picture
    goodfoodteam
    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: http://www.bbcgoodfood.com/conversion-guides#volume-conversion
    Kanchan
    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
    goodfoodteam
    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
    H_Cochin
    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
    goodfoodteam
    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
    skt13_devon
    7th Feb, 2014
    Did it work ok?

    Pages

    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.