New York Cheesecake

New York Cheesecake

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(293 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
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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 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

    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.

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    Comments, questions and tips

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    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!
    Luther King
    6th Mar, 2014
    yummy cheese cake... this one best suits for birthday cakes, any occasion cakes. Can't wait to taste it
    Jeremy Middleton
    2nd Mar, 2014
    Over complicated, watch out for the eight hours overnight. III post a better recipie next week? With out the eight hours. Joke!
    skt13_devon
    19th Feb, 2014
    Great cheesecake. I doubled the base as suggested by others and the rest I followed as per instructions. I did actually cook a little longer as mine looked very wobbly. It was still not set after the 2 hours with oven door closed but perfect after refrigerating overnight. So on reflection I wonder if I really needed to cook longer or not. Byway it was a success and everyone enjoyed it!
    Peteroo
    7th Feb, 2014
    Fantastic recipe. I made this when we had some folks over in early Jan. They're coming again this weekend and have requested that I make it again (usually we all prefer to try something different). Totally agree with everybody who says double the biscuit quantity (I did take their advice and it was quickly obvious 140g would not have worked). Taste and texture were terrific.

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