New York Cheesecake

New York Cheesecake

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(288 ratings)

Takes 1 hr 30 plus 2 hours cooling + 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
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    For the crust

    • 85g butter melted, plus extra for tin



      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



      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)



      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. 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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    24th May, 2013
    well, this is the first cheesecake i have ever made and the response from my friends after eating it was amazing. a slice of heaven, i can die happy now, best cheesecake i have ever tasted, delightful are just some of the comments i recieved and i agree with all of them, best chhesecake ever. i topped it with dark belgium choc sauce, strawberries/kiwi and honeycomb bits.
    21st May, 2013
    Absolutely gorgeous
    20th May, 2013
    I make this cheesecake time and time again - it's simply the best !!!
    3rd May, 2013
    tasted delicious I love it
    27th Apr, 2013
    18th Apr, 2013
    I have made baked cheesecakes before and have never been truly satisfied with them. This one overshot the mark! Over it's lifetime in our household, I think must have consumed at least half of it! I made it without the topping and also found that there was a lot of liquid gathered at the bottom after a night in the fridge, but this did not bother me too much.
    18th Apr, 2013
    I want to make and freeze this for a party next week. Can anyone tell me if it freezes successfully?
    6th Apr, 2013
    absolutely gorgeous
    2nd Apr, 2013
    Great Recipe! Very easy to prepare. I used low fat cream cheese and crème fraîche. I doubled the quantity of biscuits used for the base. Used double the vanilla extract and omitted the lemon. Used a food processor (blade then whisk attachments) Baked for about 15 minutes longer than stated in the recipe. Left the cheesecake in the oven for 2 hours, then at room temperature until completely cool. No cracks appeared whatsoever and the base was crispy, the cake was easily removable from the tin. Served with a raspberry coulis in place of the sour cream topping. This is my new go-to cheesecake recipe :)
    1st Apr, 2013
    I make this recipe quite a lot, but I find 3 x 300 g of phili cheese never quite fits the 23cm springform. I use 600 g instead and adjust other ingredients accordingly. Otherwise, excellent taste.


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