New York Cheesecake

New York Cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(292 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 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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    willheinz
    28th Nov, 2013
    Very nice! Check out my Lemon Cheesecake with Summer Fruits Coulis recipe here http://aunichef.wordpress.com/ :)
    daisybumpkins
    27th Nov, 2013
    This cheesecake is not worth the time or money mine broke into a million pieces and the base was thin.
    loopyleicester's picture
    loopyleicester
    11th Jan, 2014
    try again, its live and learn!!
    xsassyx
    22nd Nov, 2013
    Made this today and after reading the comments I doubled up on the base and kept everything the same. Haven't eaten it yet so I hope its yummy! It is larger than I expected though!
    s4vcakes
    3rd Nov, 2013
    Fabulous cheesecake, it is a huge favorite with family and friends. I use plain chocolate digestives and omit the tbsp of sugar for the base. I'm also going to try it using ginger nuts as a base.
    Anna Dunkin
    1st Nov, 2013
    Massive hit!!! I have made this cheesecake three times now and every time it has been a massive hit! If you're having people over for the weekend (4 people in total) it will stretch across Friday, Saturday and Sunday as a dessert at dinner time...something for everyone to look forward to at the end of each day ; ) It's very easy to make - I add ginger biscuits into the base and double up on volume of the base mix to give it an extra crunchy kick. If you're a big fan of vanilla and less so of lemon I would double up on Vanilla extract and halve the lemon. I also have not ever put the sour cream on the top. In fact, the last time I made it I didn't even put sour cream in the cheesecake and it was just as good (take it or leave it, I say!). Enjoy!! 5 stars!!!
    buddyhoney78
    26th Oct, 2013
    Simply Delicious! This cheese cake was a huge hit and I will be making it again. Next time I would double up on the biscuit base as other reviews have mentioned. I didn't do the soured cream topping so I can't comment on that. Overall, the taste is authentic and not too sweet, better than shop bought. Try this recipe, you wont regret it.
    buddyhoney78
    19th Oct, 2013
    this is a clip of this cheesecake being made.. http://www.foodnetwork.co.uk/recipes/new-york-cheesecake.html
    Tazjai@btintern...
    13th Oct, 2013
    Thankfully the final cheesecake is delicious but it was a fuss to make. I was disappointed that it cracked on top - well more like a Grand Canyon than the cracks I expected. Turned off oven, left in oven etc ... Still cracked. Any ideas to stop this happening again if I venture into repeating ?
    siobhanm1705
    5th May, 2014
    cracking can be from overbeating the ingredients. You just need to beat until the ingredients are just mixed in. It took me several attempts at first to make one without a crack!

    Pages

    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.