New York Cheesecake

New York Cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(292 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.
    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!
    16th Sep, 2011
    This was quite an adventure! I panicked thinking that Sainsburys didnt have sour cream...thankfully I asked before working up a sweat at the thought that I had completed steps 1 and 2 perfectly but would have to abort because of no sour cream. Anyhow...I found step 4 a little confusing (I'm only an amateur!) but worked out that I needed the baking tray for the cake to live on before being devoured. As I sit here typing away, Im listening to the 25 min countdown, then have to wait another 2hours before I can eat it!
    27th Aug, 2011
    Going too be making it tomorrow cant wait!! :)
    24th Aug, 2011
    I have made this recipe a couple of times now the first for a Come Dine with Me with my friends and again for a family dinner. Each time people have said it is "the best cheesecake they have ever tasted". I would definitely recommend anyone who loves cheescake to make it.
    24th Aug, 2011
    I've made this cheesecake three times and everyone loved it - even my Grandad who is notoriously hard to please with puddings!! I use 3 different cheeses - mascarpone, ricotta and philedalphia for extra richness. To make the base extra crunchy I use 80g hobnobs and 60g digestives. If I'm cooking for people who aren't allergic to nuts I'll also crush a few hazelnuts. Making it again this weekend due to family requests! I also make a berry compote to serve on the side which is delicious with this - varies the flavours. Although this cake is quite a bit of effort and time, it's totally worth it!!
    6th Aug, 2011
    more complicated than others bu looks, smeels, and tastes beautifull, did find it a loooooooong process though
    6th Aug, 2011
    more complicated than others bu looks, smeels, and tastes beautifull, did find it a loooooooong process though
    ravish's picture
    6th Aug, 2011
    made it 3 times now every time a charm! varied the topping between sour cream, creme frais, and greek yogurt. All successful.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    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.