Slice of New York cheesecake

New York cheesecake

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(451 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins Plus 2 hours cooling + 8 hours 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, plus extra for tin



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
    • 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

    • 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)



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 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. 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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    Dr J
    28th Jun, 2020
    First time making baked cheesecake. I followed the instructions carefully, the cheesecake came out great (it's a shame we can't post pictures), I put in lemon flavouring instead of vanilla essence and left off the topping. I also beat everything by hand and left it in the oven for 2 hours with the door closed, it was very wobbly but set nicely in the fridge overnight. The base was quite soggy so I've given it 4 out of 5 stars, more biscuits needed as others have suggested.
    22nd Jun, 2020
    This is the absolute creamiest cheesecake I've ever made! So good and it has been requested again.
    Selina Vesey-Hague's picture
    Selina Vesey-Hague
    21st Jun, 2020
    Really easy to make and so light! My absolute top tip is to leave in the oven with to door open for as long as possible. This sets it and makes it easier to manoeuvre. Also serve with fresh raspberries to cut through the richness. I have made one with mine instead of lemon with ginger nut biscuits. It’s a nice alternative
    14th Jun, 2020
    I started making this cheesecake years ago, and have adapted the recipe over the years to suit myself, but this is the best cheesecake recipe I have ever tried. I prefer a thicker base so i double the ingredients for the base, and I cut the main filling by a third. This to me gives the perfect base to cheesecake ratio, but as I said it suits me but maybe not others. Perfect tasting cheesecake, every time.
    13th May, 2020
    I adore this recipe, but I change a few things that I personally think work better if anyone’s interested. I use 200g digestives and 100g butter, no sugar, I like a thicker base. I completely leave out the topping, and I reduce the sugar in the mixture to 150g. It’s perfect every time
    13th May, 2020
    I absolutely adore this recipe, but I do it slightly differently if anyone’s interested. I do not bother with the topping at all, I only use 150g sugar in the mix only, none in the biscuit base, I also use 140g of biscuits to 100g of butter instead of the recommended, this is because I love a slightly thicker base. Perfect every time
    Neil Mcintyre's picture
    Neil Mcintyre
    9th May, 2020
    If you find your base is too thin use a smaller deeper tin it’ll work just the same
    Neil Mcintyre's picture
    Neil Mcintyre
    9th May, 2020
    Don’t understand the negative comments on here regarding this recipe. This works perfectly. I didn’t use a spring form tin. Just lined the tin with a double layer of tinfoil strips to use as handles to remove the cake from tin . on top of this I placed tinfoil to completely line my tin making sure it is pressed into the corners. And then lined tin with parchment paper. And hey presto lifted straight out the tin and onto a plate for chilling and still no crack on the top.
    3rd May, 2020
    The base is too thin and buttery, it falls apart. The sour cream dosing is unclear. The baking time is off by at least 20 minutes. The overall result is not even worth the effort. Bad recipe altogether.
    2nd May, 2020
    This cheesecake is FAB-U-LOUS! I recommend if your not a fan of lemon then add double the amount of vanilla. Then the extra 100ml of soured cream can be mixed with some dark chocolate shavings. I assure you this will taste gorgeous!


    12th Jun, 2020
    I only have double cream will this work instead of sour cream?
    Lesleigh Midgley's picture
    Lesleigh Midgley
    16th May, 2020
    I’d like to try and turn this into a caramel cheesecake, should I leave out the lemon juice and rind or is it needed in the recipe? Can you taste the lemon? Also, has anyone tried baking this in a water bath? Want to try and avoid a crack in the middle!
    lulu_grimes's picture
    18th May, 2020
    Hello, You can leave the lemon out if you want, it adds a little flavour but it isn't very strong. We have a caramel cheesecake recipe on the link below. I hope this helps, Lulu
    Rebecca Falls's picture
    Rebecca Falls
    3rd Aug, 2019
    I’ve got the base out of the tin and it’s cooling so I need to put it back in the tin and pour the cheese cake on top and then bake?
    goodfoodteam's picture
    3rd Aug, 2019
    Thanks for your question. The base should remain in the tin but if you've already removed it, you'll need to reassemble the springform to add the filling and continue to cook.
    24th Jun, 2019
    This recipe is amazing but the cheesecake is massive. If I reduce the filling by a third do you think that will work and would I need to also adjust the cooking time? Many thanks!
    goodfoodteam's picture
    25th Jun, 2019
    Thanks for your question. If you reduce the filling you will need to adjust the cooking time but we are unable to tell you by exactly how much without retesting.
    senojbor's picture
    9th Apr, 2019
    I'm very new to baking, however I followed the recipe to the letter and it has set very well, no cracks and tastes sublime. The only problem I have is transfering off the lined baking tray onto a plate. It is quite delicate and heavy so would it be better to actually freeze it first? I'm tempted to just leave it!
    goodfoodteam's picture
    11th Apr, 2019
    We're glad to hear it turned out beautifully. We would recommend sliding a very thin spatula or cake slice underneath, lifting it up partially and easing away the paper, moving the utensil around as necessary. We hope this helps!
    Maggie Au's picture
    Maggie Au
    29th Mar, 2019
    What's diameter of cake pan use in this recipe?


    22nd May, 2020
    I found this recipe absolutely amazing. I did wish I watched the video and comments before making. As when I kept the cheese cake in the oven after baking it cracked quite a bit. I experimented - I made a mini cheese cake with the leftovers straight after. This time, I didn’t leave the cheese cake in the oven and voila - no cracks. I guess may be due to variation of ovens - but definitely making this recipe again! Thank you :)
    New male cook
    7th Mar, 2020
    The base definitely needs at least 250 g biscuits imo. I might even try 300g next time. Like others l've had problems with the base coming out soggy so last time l made the base well in advance and put the tin in the freezer only taking it out just before putting the filling in and sticking it in the oven. It worked. No soggy base. Like others l use a tin of condensed milk instead of the castor sugar. I fancied a lemon cheesecake so put in the zest of 4 lemons and the juice of 2. I did not add vanilla and made the base out of 50% ginger nut and 50% digestive biscuits. Absolutely lovely. I always line the tin, bottom and sides, with baking paper. Otherwise l found some of the side mixture pulls away when you remove it. A total baking time of 60 minutes in the oven and then 2 hours with the oven turned off and the door unopened works fine for me.
    judy b
    4th Jan, 2020
    Great recipe - I substituted 300g cream cheese with low fat cottage cheese to make it slightly more healthy. I also used the extra biscuits suggested in the recipe. It was really delicious!
    Alexandra Fulger's picture
    Alexandra Fulger
    9th Feb, 2018
    I loved this recipe! Very easy to make and delicious! I followed it exactly and was very pleased with the result. I found the quantity of digestive biscuits was fine, and the base was not too thin. I used a detachable bottom baking tray and put baking paper on the bottom. I did not use the extra soured cream but as it did crack I have covered it with Bonne Mamman wild blueberry jam.
    7th May, 2016
    This recipe is great! I amended the ingredients though. I used 350g biscuits, a 385g tin of sweetened condensed milk instead of sugar, 250ml sour cream (to mix in), avoided the lemon and mixed in all the ingredients together (whisked by hand as I prefer feeling the texture). I baked as follows and the cheesecake was superb - no cracks, moist and just right. I also replaced the topping with a lime curd I had made a couple hours earlier - the sweet and sour really compliment each other without being too overpowering. PS this was my first attempt ever making a cheesecake. Just a tip I use while baking cakes or cupcakes. If you want a light airy cake substitute butter with oil even if your recipe states butter. If you want a more dense and heavy cake use butter! :)
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