Slice of New York cheesecake

New York cheesecake

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(380 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins Plus 2 hours cooling + 8 hours 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, 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 biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
    • 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

    • 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)
      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. 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.

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    Comments, questions and tips

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    emmatron
    2nd Apr, 2015
    I have to agree with a lot of the comments about the biscuit base! I wish I had read them before making it. I would possibly double the amount of biscuits but leave the sugar and butter the same as mine turned out a little bit soggy in the middle and tasted far too buttery. I didn't bother with the soured cream topping but the rest turned out really good (just a shame about the base). The only other thing I would say is that the mixture makes a lot and it's a very tall cheesecake, I had loads left over so if I make it again then I'll try and use a taller tin.
    russbarton
    12th Feb, 2015
    5.05
    I have been making this recipe for years now and it never fails to impress. I find that 15 digestive biscuits is the ideal for the base. Also use vanilla seeds if you can, the taste is much better (we use two pods per cake).
    cheddar_fiend
    5th Jan, 2015
    After reading the comments, I opted for slightly more biscuit than recipe suggested (around 250g), but with keeping the butter and sugar the same. For the main 'cheese' of the cake, I also used 800g of cream cheese instead of 900g but added 300ml sour cream. The cheesecake is rather tall, so you can easily get away with less cream cheese mixture if you prefer. The cheesecake went rather well, the biscuit base was a good thickness, but got slightly soggy in parts due to the baking parchment, which I may omit next time as it seems unnecessary if the tin is greased sufficiently. The cheese itself came out a very good consistency, fluffy and not too moist, but not dry either. The cheese mix set nicely in my fan oven (at 20 degrees less than specified in the recipe) and for the exact suggested baking times. When I took it out of the oven after the second, longer cooler bake, it was still slightly wobbly but this did firm up after another 2 hours in the oven (off, but door shut) and an overnight stint in the fridge. The top of the cheese had ever so slightly caught on one side but otherwise looked good. I recommend running a knife round the circumference of the cheese at this stage, before putting it back in the oven, as this will help guard against cracks. I still got one little crack in the top of mine, but I covered this up with a mango coulis (arrowroot + fruit purée + sugar). This is an easy and fairly foolproof recipe, unlike other cheesecakes I've tried before. Here are some tips I have learnt from my own cheesecake failures: It is important to bake the cheesecake gently and be patient - if in doubt err on the side of lower heat and longer as too hot a temperature can curdle the cheese. Don't worry if the cheese seems too wobbly when you take it out of the oven, it can firm up a lot while cooling. It's also important not to overbeat the cream cheese or eggs, so try to mix until the ingredients are just incorporated. If the biscuit base isn't pressed securely enough into the tin, this can cause it to crumble, so try to compact this as much as possible (easier said than done!)
    Gidders3
    30th Dec, 2014
    The ingredients list and method for the soured cream volumes contradict each other. Having only just read other comments (where others have also been caught out) I've ended up adding the whole amount into the mix. It's in the oven now so I just hope it doesn't ruin it!!
    elainemaunder
    29th Dec, 2014
    Delicious cheesecake. After reading comments below, I increased the amount of biscuits by 50% but left the butter at the same level and omitted the sugar. I also scaled down the cheesecake mixture by a third. Everyone loved it. I served it with fresh raspberries and blueberries and a raspberry coulis. Will definitely make it again.
    AnastasiavonMasadi
    7th Dec, 2014
    5.05
    Amazing. I did the filling and topping all together and turned out great.
    HKcook
    24th Sep, 2014
    5.05
    Best recipe I have ever tried. Has never let me down. Mind you, it used to be tricky because my old oven couldn't do low temperatures and I had to constantly take the tin in and out of the oven. Ten years on and I have upgraded the kitchen, so no more juggling baking sheets. But still the best cake ever!
    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 :-)

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