Slice of New York cheesecake

New York cheesecake

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


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    20th Nov, 2016
    Beautiful cheesecake! The lemon works wonders. I stuck to the recipie when it came to amounts and used a chocolate digestive base. The only confusion I had was about the amount of soured cream from the way the recipie is written but used 284ml for the filling and 142ml for the topping as it says in the ingredient section. I thought that the topping did add extra flavour and I chilled it for nearly 12 hours. It was much loved and enjoyed!!
    8th Aug, 2016
    This cheesecake is delicious!! I was worried from all the comments that it would go wrong and take me hours to do but actually it was very easy. I have never made a cheesecake before, that alone a baked one. Also it is very easy to convert to gluten free with ready made gluten free digestives for the base. A real hit for anyone who is gluten intolerant as you never see GF cheesecake in the shops! I had a slightly smaller tin than the one in the recipe so just used two thirds of the topping ingredients which turned out to be the perfect amount. I used about 200g of gluten free digestives with the 85g of butter in the recipe and no extra sugar for the base. As someone suggested earlier I painted the base with egg white before baking for 10 minutes, this prevented it going soggy. When I baked the cheesecake I did the same as stated in the recipe, not sure if it mattered but I did not open the oven door when going from 200C down to 90C so the heat was retained and the oven cooled down slower. I also left it in the oven for about 3 hours to cool with the door shut. I did not bother with the topping as I thought the cheesecake on its own was enough so I am not sure what that would add to it. I also left out the lemon zest and put a little more vanilla in it as I did not want a lemon flavour. Overall though it was perfect, nicely cooked and no cracks. Everyone was very impressed and it went very quickly! I suspect it will be requested again. The only difficult bit was waiting until the next day to try some!
    23rd Jun, 2016
    Possibly the worst cheesecake recipe I've ever used. Quantities are all wrong. Makes a tiny amount of biscuit base that's far too buttery. Absolutely farcical amounts of runny filling that didn't set properly. Far too much sour cream. Baking temperature too low. Don't bother with this one.
    9th Jun, 2016
    This is a good recipe, though you can't expect your guests to be able to stuff anything else into their bellies: too thick and too heavy on the stomach. But, again, delicious!!
    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.


    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
    skt13_devon's picture
    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.
    Want to receive regular food and recipe web notifications from us?