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New York cheesecake

New York cheesecake

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(297 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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    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!
    Sequoia34
    8th Oct, 2013
    Easy to make and very, very creamy and tasty. My family repeatedly asks me to make this for them.
    Crazycassie's picture
    Crazycassie
    15th Sep, 2013
    I love this recipe I keep making it and my family ask me to make
    leanita
    6th Aug, 2013
    My comment is showing only 1 start when I put 5 starts.
    leanita
    6th Aug, 2013
    We love this cheesecake. I wasn't sure about sour cream but works well. My husband ask me when I will do it again.
    Echanis1
    31st Jul, 2013
    This is a good recipe, I have made it twice and both times it drew compliments
    Shh8
    28th Jul, 2013
    I've made this cheesecake twice now, and I have only used 2/3 of the ingredients (600g soft cheese etc) and I still find that there is alot of it and more than 12 servings. I love the cheesecake, however the biscuit bottom is thin and does go very soggy, I doubled up the amount of biscuits I used the second time to make it thicker. Great recipe though, easy to make and very yummy! just very large.
    rachelfred
    2nd Nov, 2013
    I've just made this for the first time, and found the same with the base. Did doubling the biscuits work? And did you also double the butter & sugar that you mix them with?

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