Slice of New York cheesecake

New York cheesecake

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(408 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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    Wennerblom Familjen's picture
    Wennerblom Familjen
    21st Jan, 2020
    Texture of this cake was perfect! It’s a long process but it is worth it! I personally feel that the topping part isn't so necessary, and it doesn't add much difference. Makes sooo much!! Since it is so rich, you don’t need huge slices. We had guests for 3 days in a row and STILL had cake left over!
    Dora Klein's picture
    Dora Klein
    12th Nov, 2019
    Delicious result! I followed some user suggestions: doubled the base and reduced the cheesecake filling by one third. It turned out awesome.
    Sam Roe's picture
    Sam Roe
    27th Oct, 2019
    Chose this recipe as I'd never made a baked cheesecake before & I have to say it turned out perfectly no cracks or sinking & as I have to have a sugar free diet I substituted it for an erythritol sweetener & the bake & taste is fantastic. I did increase the amount of base by using 200g of sugar free biscuits & a little extra butter. It makes so much I've got loads of leftovers to freeze :).
    Joy Brooks
    3rd Jul, 2019
    Made as recipe and left in fridge overnight. Delicious eating and the texture is good but the base is much too thin which may be why the top cracked badly and collapsed in on itself. I had quite a lot of mixture left over that wouldn't fit in the tin. I'll make this again but double the base quantities and reduce the topping quantities to perhaps 2/3 so the dessert is more balanced.
    30th May, 2019
    I made this for the first time yesterday. I made mine plain (no lemon) and no topping. I had to add a lot more biscuits. to give it a sturdier base, almost double I reckon. cooked as directed and only one tiny crack on the top. Great texture throughout.
    Caitlin Docherty's picture
    Caitlin Docherty
    8th May, 2019
    This was delicious! Followed the recipe exactly and it turned out really tasty, thank you! (I did follow the recommendations of my oven for cooking cheesecake and baked at 160Fan for 85 minutes)
    Sue Cuthbertson
    6th Apr, 2019
    Just a little tweak..I whisk the egg whites before adding them to the mixture. I find this gives a lighter cheesecake
    7th Feb, 2019
    I make this all the time and it's great! I followed one of the tips and use 1x can of sweetened condensed milk instead of sugar in the main mixture.
    Eugenia Lee
    18th Dec, 2018
    I made the cheesecake with changes to the correct sour cream amount as noted in other comments (200ml). I baked for the time stated and then turned off the oven and left the cheesecake inside, doors closed. Then refrigerated it for 12 hours. Cheesecake still too soft on the inside. But once I refrigerate it for another 12 hours. It became harder, like the store bought cheesecake. My cheesecake did not crack. I simply butter the side of the tin and added parchment paper to the bottom
    steveandbee's picture
    22nd Nov, 2018
    I also think the recipes has been changed (I could not find the original printout so can't tell for sure) but I think for the better as I've followed the instructions to the letter (except base where I used half a packet of Digestive (13)) and the cake looks tons better with better body). It's gonna be interesting how the Sour Cream topping will turn out (as I think it was whipped cream before)


    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?
    goodfoodteam's picture
    7th Apr, 2019
    Thanks for your question. This recipe uses a 23cm round springform tin.
    Graham Moore's picture
    Graham Moore
    24th Feb, 2019
    So how much sour cream is required in total? According to the ingredients list, 426ml is required. Reading the method contradicts this, so how much is it? How much goes in the filling and how much goes in the topping? Thanks.
    goodfoodteam's picture
    7th Mar, 2019
    Thanks for your question. You need to add 200ml of soured cream to the filling, then the reserved soured cream (84ml) plus the 142ml for the topping.


    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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