Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent! This delicious cheesecake will be a roaring success whenever you make it.
What is a new york cheesecake?
A New York Cheesecake is made using cream cheese and either soured cream or double (heavy) cream. Some varieties include a sour cream layer which is applied once the cheesecake has baked.
These ingredients create a decadent rich and creamy cheesecake that is also dense in texture. This is what we love to much about a New York Cheesecake.
New York Cheesecakes are usually simple with their flavourings with subtle vanilla and lemon being the only additions. The simplicity and dense texture of this cheesecake make it irresistible.
I’m sure cheesecake purists will tell me I’m wrong, but I think this New York Cheesecake is pretty similar to the Original cheesecake from The Cheesecake Factory. My husband has confirmed he likes my recipe better though which is a huge compliment!
Read the recipe before you start
As with all recipes, I really recommend reading the recipe all the way through before you start.
The recipe does have a few steps, but when you read the recipe in full first and understand the steps, you will have no problems at all. You also then know what to expect further in the recipe so shouldn’t have any surprises.
Also if you don’t read the recipe all the way through you will probably miss the part about leaving the cheesecake to chill for eight hours or overnight before serving!
This cheesecake isn’t something you whip up an hour before an event, so make sure you leave enough time to allow the cheesecake to completely cool.
which cream cheese is best to use?
As with all baking, you really need to use full fat cream cheese and sour cream for this cheesecake. The fat free or lighter versions have a higher water content which can affect the texture of the cheesecake.
The higher water content can also prevent the cheesecake from firming up properly during baking. If you want your cheesecake to be deliciously creamy, choose the full fat options.
It is up to you whether you use Philadelphia or a supermarket own brand of cream cheese. I usually opt for the own brand versions which are often called soft cheese.
How do you know your cheesecake is baked?
Every oven varies so although I have included timings below, it is definitely beneficial for you to know the signs you are looking for so you know when your cheesecake is baked.
You want your cheesecake to have a slight wobble in the centre when you gently shake the tin. If your cheesecake is rippling across the surface and appears quite liquid still, you need to bake it for longer.
I would always recommend checking the cheesecake every five minutes or so after the initial cooking time. It can start to firm up relatively quickly and you don’t want to overbake it too much.
Why do cheesecakes crack?
Cheesecakes can crack if they become a little to dry from being overbaked. But don’t panic if yours cracks, it doesn’t mean your cheesecake won’t be delicious!
Letting your cheesecake cool in the oven is meant to reduce the likelihood of it cracking.
Cheesecakes are quite forgiving so unless you really overbake your cheesecake then you probably won’t notice much difference in your finished cheesecake.
When it comes to appearance, if your cheesecake does crack it will be covered with the cream cheese topping. So don’t panic, no one needs to know!
Do you need to use a bain marie?
It is common to use a bain marie (water bath) when baking cheesecakes. It helps to ensure an even baking of the cheesecake.
This New York Cheesecake is one I have adapted over the years from a BBC Food recipe. The original recipe didn’t require a bain marie and therefore this isn’t something I have ever used.
I have made this cheesecake countless times over the years and I have never had any burnt or unevenly baked cheesecakes from not using a water bath.
How to serve new york cheesecake
Call me boring, but I like to serve this cheesecake just as it is. To me it is perfect without any additions.
Other people may disagree and you could serve it with some fresh berries such as strawberries, raspberries and blueberries. You could make a quick compote with berries, sugar and a splash of lemon juice if you wanted a fruity sauce to drizzle over the top.
If you wanted to take this cheesecake down a completely different flavour route, you could drizzle over some caramel sauce.
How long will this cheesecake keep for?
This cheesecake will keep in an airtight container in the fridge for up to four days.
Although I haven’t tried it myself, some people freeze cheesecake. If I was going to freeze cheesecake this New York cheesecake would be a suitable option as it has a thicker, denser texture which should freeze better than lighter cheesecakes.
If you are going to freeze your cheesecake I would recommend freezing it when it is freshest. I would freeze it in tightly sealing tupperware containers.
Other recipes you might like
- Baked Marbled Chocolate Cheesecake
- Raspberry & Lemon Curd Meringue Nests
- Raspberry & Masarpone Sponge Pudding
- Classic Strawberry Pavlova
- Eton Mess with Meringue Kisses
Pin for later
New York Cheesecake
Thick, creamy cheesecake with a crisp biscuit base. With just a hint of lemon, New York Cheesecake is subtle in flavour but oh so indulgent! This delicious cheesecake will be a roaring success whenever you make it.
Ingredients
For the base
- 300 g digestive biscuits crushed into fine crumbs
- 115 g unsalted butter melted
- 1 tbsp caster sugar
For the filling
- 900 g full fat cream cheese
- 250 g caster sugar
- 3 tbsp plain flour
- pinch of salt
- 1 ½ tsp vanilla extract
- Finely grated zest of ½ lemon
- 1 ½ tsp lemon juice
- 3 large eggs
- 1 egg yolk
- 200 ml soured cream
- 15 g unsalted butter melted
For the topping
- 225 ml soured cream
- 1 tbsp caster sugar
- 1-2 tsp lemon juice
Instructions
-
Preheat the oven to 160ºC (fan or 180ºC non fan) and set a shelf to the middle. Line the base of a 9 inch (23cm) spring form cake tin with parchment paper.
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Blitz 300g digestive biscuits into fine crumbs using a food processor. If you don't have a food processor, put the biscuits into a plastic bag and crush them with a rolling pin until quite fine
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Melt 115g unsalted butter in a large bowl in the microwave
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Stir in the crushed biscuits and 1 tbsp sugar until the biscuits are evenly coated
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Press the biscuit mixture into the bottom of the tin using the back of a spoon or your hands making sure it is an even layer
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Bake in the oven for 10 minutes and then allow to cool while you make the filling
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Increase the oven temperature to 200ºC (fan or 240ºC non fan). In a mixer with a paddle attachment, beat 900g cream cheese at a medium-low speed for approximately 2 minutes until it is creamy
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Reduce the mixer to a low speed and gradually add 250g sugar, 3 tbsp flour and a pinch of salt
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Change the paddle to the whisk attachment. Add 1½ tsp vanilla extract, ½ lemon zested and 1½ tsp lemon juice to the cream cheese and mix
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Whisk in 3 eggs and 1 egg yolk, one at a time making sure you scrape down the bowl
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Add 200ml soured cream and mix on a low speed making sure you don't over beat. The mix should be light and smooth
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Brush the sides of the spring form tin with 15g melted butter and put the tin on a baking sheet
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Pour the filling into the tin wiggle the tin to help the filling settle flat. Bake for 10 minutes.
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After 10 minutes, reduce oven temperature to 90ºC (fan or 110ºC non fan) and bake for 25 – 40 minutes. If you gently shake the tin, the filling should have a slight wobble. Check after 25 minutes and keep baking for a further 5 minutes until you have the slight wobble.
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Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave the door closed if you prefer a drier texture. Let cool in the oven for 2 hours.
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One the cheesecake is cooled, make the topping. Whisk 225ml soured cream, 1 tbsp sugar and 1 tsp lemon juice together in a jug
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Pour over the cheesecake and spread out right to the edges
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Cover loosely with foil and refrigerate for at least 8 hours or overnight
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When serving, run a pallet knife around the sides of the tin to loosen any stuck edges before unlocking the side
Recipe Notes
Nutritional information is given as a guide only and may vary.
Camille says
Oh My God!!!
I never baked a cheesecake and I follow your recipe. It was the best cheesecake I had and it was thanks to you. Light and creamy, with lots of flavour…
Thanks for this recipe, I will print it and add it to my recipe book…
cat says
Aww thank you so much for letting me know! I’m glad you liked the recipe! I’m sure people will ask you to make it time and time again 🙂 x
Emily says
Hello! I wanted to ask one thing… I am not from uk ado I don’t know about the crest full fat cheese. can I use mascarpone or maybe Philadelphia? Sorry for bothering you!
Cat says
Hi Emily,
Philadelphia is perfect 🙂 that’s a brand name of what we call cream cheese in the UK x
Roz says
Was about to try the BBC recipe and then read the comments and I will try this one instead as it is better written. Also really glad I read ahead because I was planning on making the recipe tomorrow morning for dessert tomorrow! Would have been a disaster minus the time in the fridge overnight to set.
Hope it works out, have never made one before and was slightly put off by how many people this did not work for in the BBC’s comments section. Trial and error I suppose. No better time than quarantine to try new recipes.
Curly says
Hi Roz, I’m hoping you find this version clearer and easier to follow. I am pleased you saw to read the whole recipe through first, it can catch a few people out! Please let me know how this turns out for you 🙂
patricia morris says
This is the bbc good food recipe to the last letter.
Curly says
Hi Patricia, not sure if you might have missed it, but the quantities for the ingredients in both the base and the topping of my adapted version are different from the original BBC recipe. I have also reduced the amount of lemon in the actual cheesecake filling, although the rest is the same. I believe that I have written the recipe in a clearer way that people have found helpful. I make no secret of where I have adapted the recipe from, but it is not the same recipe ‘to the last letter’.
Liz says
Hi there,
I have tried twice before abt 3 yrs back and it was a disaster and haven’t tried . Going to try this, hopefully get it right this time. Will keep u posted on the end result.
Thank q
cat says
Hi,
Please do try it and let me know how you get on. It wasn’t the easiest of cheesecakes but turned out really well and was very popular!
Hope yours goes better this time 🙂
Emma says
This is the first time I have ever made a cheesecake, I’m a bit of a late starter on the cooking front and I don’t usually like puddings but GET IN THERE, absolutely delicious.
I invested £20 to buy a hand mixer with bowl from Sainsbury and it was brilliant, rather than standing there with my little hand held beater, this made all the difference, all the ingredients fitted in the bowl, I just had to rotate the bowl to mix the ingredients to the correct texture and it was great!
Thanks very much, you made it all seem so easy and I now have an American Cheese Cake as part of my recipe collection and my son and husband are very happy bunnies!
cat says
Thank you for your lovely comment.
You didn’t pick an easy cheesecake as your first one to try so I’m pleased it turned out well for you!
I would be completely lost without my mixer now, I absolutely love it!
I’m glad your family enjoyed it – they’ll be asking you to make it all the time now!
Celtina says
Just making cheesecake for the first time. Saw this recipe on the Good Food website but you definitely make it much simpler to understand! Just in the oven now. Hope it turns out as well as everyone else’s has!
cat says
Thank you very much 🙂 please let me know how it turned out
Lauren says
Do I have to do the soured Cream topping? I’m going to give this recipe a try tonight
cat says
No you don’t have to do the soured cream topping. I can’t say I really tasted the soured cream topping but absolutely leave it off if you don’t want it 🙂
I’d love to know how you get on with it!
maura says
Hi, i just have this cheescake in the oven now, im wondering with the short cooking time will it still be baked? also is it ok if i omit the topping and freeze after is chilled, i think i could then cover with a lemon curd to finish it when i am ready to serve it as i need for a special birthday in a few weeks. I added in a few more drops of lemon juice as i like it lemony, will this be ok. Here’s hoping it turns out well as it cost a lot with all the ingred.
maura says
p.s. Another change i made was , i used ginger nut biscuits instead of digestives as i prefer the taste but it was too runny so i added in another 100 grams of ginger nut crumbs but after baking it looked fine, again finger crossed. I did see later in some other recipes that you need less butter than with digestives, maybe they are a drier biscuit, what do you think?
cat says
Hi,
Thank you for stopping by. Yes, it will be baked through.
I have heard that you can freeze cheesecake but I haven’t. I would wrap it in clingfilm and then again in thick foil. I wouldn’t freeze it for longer than a month though.
The original recipe does have quite a lemony flavour so yours will be just even more lemony 🙂
I haven’t used ginger nuts before but it sounds like you did the right thing by adding more biscuit. That is what I have done with other recipes when it looks too wet.
I’d love to hear how it turns out 🙂
maura says
Hi again, thanks fo r your reply, it worked out good and it has a nice look unlike other baked cheesecakes that go too flat and brown. Im afraid its not very lemony as i taste a stronger taste of vanilla I will now freeze it as i have done wtih many others and its fine. I bake and freeze a lovely choc one from Nigella Lawson if you like the recipe, its divine.
cat says
Really pleased it worked out well for you!
That’s a shame about the lemon.
Ooh yes please, I’m always looking for new recipes.
sab says
damn,
are the eggs with yolk or without? So it’s 4 yolks, 3 egg whites or 1 yolk and 3 egg whites? :/
cat says
It’s 3 full eggs plus another yolk. so that’s 4 yolks and 3 whites. Hope that helps 🙂
sab says
damn you’re fast!!! thanks a lot. I’m only now starting with the base and you’ve already replied
THANK YOU!
cat says
No problem 🙂
It’s a good job I was fast then, just in time to prevent any potential errors!
I’d love to hear how it turns out 🙂
sab says
thanks,
it was amazing! I’ve already baked three of them^^ tomorow will be making another one.
cat says
Wow! I’m glad you like it 🙂
Eva Eklics says
Hiya!
Do you out the Soured cream topping on after the 2 hours cooling in the oven and then put in the fridge for 8 hours or overnight? Or do you put the topping on after the 8 hours rest in the fridge? If that is the case how long for the topping to set in the fridge?
Curly says
Hi Eva, you put the soured cream topping on once it has cooled in the oven then you put it in the fridge for 8 hours. Hope this makes sense 🙂
Caroline says
Hi Cat,
Thanks for your above tips. I found this recipe on the BBC Good Food website and was so excited to make it for my other half tonight only to realize half way through that after the 1 1/2 hours prep time and two hours cooling, it needs a further 8 hours chill time in the fridge. Wish they had noted that up front. Devastated! Is there any way to fast track the chilling time?
Cheers
C
cat says
Thanks for finding me 🙂
I’m pretty sure I’ve made it before and not left it for 8 hours and it’s been fine. The topping just might not be as set as it is meant to be. I’d leave it for at least an hour in the fridge to help it set a little and then you should be ok. If the topping runs slightly, no one will notice once they’ve had a mouthful!
Please let me know if they like it!
Caroline says
Thanks for the speedy reply Cat, much appreciated. I have at least 3 if not 4 hours to let it rest in the fridge, just not the full 8 hrs. Hopefully it sets enough to look presentable 😉 I’ll let you know. Cheers, C
Mrs Puddleducky says
I adore cheesecake, but I’ve never made it! Scared I couldn’t do it, but this makes it sound quite simple x
Cat says
Go for it! You could definitely make this one and it is worth it!
Katie LifeonVistaStreet Haydock says
Oh my WORD this looks so good and very, very naughty!
Might be one to try at the weekend. Thanks for sharing
#sweetsunday
Cat says
It is naughty which is why I only make it once a year! Hope you like it if you do try it 🙂
casey says
Hi,
Thanks for sharing. Will the topping harden up after putting it in the refrigerator for a night?
Cat says
Hi,
Thanks for stopping by 🙂
It doesn’t harden so to speak, but it does set slightly.
casey says
Wow. Thanks Cat. That’s a fast one.
Can I still put swiss meringue frosting on top of it?
Cat says
Ooh I’ve never even thought of that. I’m not sure I’m afraid, because it doesn’t go completely hard I’m not sure if it would just slip off! I suppose you could leave the soured cream topping off and just try the swiss meringue frosting instead?
Let me know how it goes if you do!
casey says
Hi Cat.
I did the topping n meringue frosting.
Successful!! It didn’t slip off. I am sorry I don’t know how to upload the pic here for you to see.
Cat says
Oh fantastic! Would you be able to send me a photo on social media? The links for mine are on my homepage, if not could you email it? I’d love to see what it looked like!
Katherine says
Hi Casey I would love to know the recipe you used for the meringue frosting topping. Would you be happy to share? Many thanks.
casey says
Hi Cat
I am sorry. Not so IT savvy. I message you in your fb. Please check. Tq.
Kimberly says
I made this yesterday and we ate it today. I thought the flavor was great and the texture was so smooth and creamy. I only wished it had been a bit firmer/drier. I left it in the oven with the door shut. If I hadn’t I’m not sure it would have baked completely. Also, it seemed like maybe a little too much butter in the crust because the butter was going out from under the crust. Thanks for the recipe!
Cat says
Glad you liked it 🙂
I always leave the oven door open when mine is cooling. It is quite creamy but then that’s always how I’ve had New York Cheesecake before.
Maybe try it with 85g of butter next time and that might work better.
suzannah says
Hi
This may seem a silly question….
is there a reason why you only line the base of the tin? Do you not need to to the whole tin like you would a cake?
Cat says
Hi,
There is no such thing as a silly question!
I only ever line the base of the tin, whether I’m making a cake or cheesecake. In this recipe you brush the tin with melted butter to stop the cheesecake sticking and with cakes, I spray the sides of the tin with a little bit of oil to stop any sticking. I haven’t had a problem so far (even though I’ve probably just tempted fate now!)
Cathy Glynn says
This looks divinie, I could just eat a piece for my dessert 🙂 x
Cat says
Thanks 🙂 Even though its quite big, it never lasts long!x
Jenny Paulin says
wow Cat this look so good, creamy and light and oh so scummy! thank you for linking up x
Cat says
Thanks, as soon as I heard it was cheesecake I knew I had to link up with this recipe! x
Carrie - Time to be an Adult says
I love a classic New York cheesecake and this one looks perfect!
Cat says
Thank you 🙂 x
casey says
Sure . Can I post it later or tomorrow?
Hannah Atkinson says
I love every cheesecake known to man (sweet) but there is nothing quite like a New York baked. It has to be the best when done right. Your’s looks lovely #gbbo
Cat says
Thank you 🙂
My Family Ties says
Yum I love a cheesecake and this would be the ultimate tasty cheesecake at the end of a meal- love it! #GBBOBloggers2015
Cat says
Thank you, it is definitely a tasty one!
Lucy @ BakingQueen74 says
Looks so good, I do love a vanilla cheesecake!
Cat says
Thank you 🙂
Jen says
This looks so creamy and amazing!
Cat says
Thanks, it is the creamiest cheesecake I have had!
Jo says
Trying this for my mums birthday, quick question – I don’t have a paddle attachment. Will I be ok using a hand held mixer, or should I do the first bit by hand? Many thanks x
Cat says
To be completely safe, I might do it by hand if the hand held mixer has a whisk type of attachment. I would be worried that it might become over whisked with one of them. You just need to beat it until its smooth and creamy so shouldn’t need too many arm muscles. Would love to hear how you get on 🙂 x
Jo says
Thanks for replying so quickly…. I did have dough hooks with my hand mixer – so I used that on a slow speed which seemed to work ok. It’s in the oven at the moment (my son just licked the bowl and gave me a thumbs up – so so far so good).. we won’t be cutting into it until to tomorrow, so I’ll let you know how it goes. xx
Cat says
How did it go? Did everyone enjoy it? x
Jo says
Yes thank you it went down a storm! I did have to cook it for 45 mins, but I have a very dodgy oven (temp too high but door doesn’t shut properly), proper New York baked cheesecake without a doubt – thank you
Cat says
That’s great to hear, glad you enjoyed it! x
Becky says
Wow! This cheesecake is amazing! Found the recipe on the BBC website but couldn’t make sense of it. You made it easy and I’ve never attempted cheesecake before! Thank you so much
Cat says
Thank you very much 🙂
Glad you liked the recipe x
Idk says
Very important to mix eggs in one at a time. Mix each egg in fully before adding the next. If they are added all at the same time, the cream cheese will become lumpy.
Lillian says
Hi Cat I have made this cheesecake a few times. I just want to ask why is it after I cool the cake in the oven and cool it further before putting in the fridge with aluminium foil, the next day when I open the aluminium foil there’s water vapour and it’s all over my cheesecake. Please advice how to prevent this
Cat says
Hi Lillian,
I haven’t heard of this so I did a bit of investigating!
I read that you should let the cheesecake cool completely before putting it in the fridge (which you do).
It then said you could try putting some kitchen towel under the foil when covering the cake to absorb any moisture so condensation doesn’t form. Obviously make sure the kitchen towel doesn’t touch the cheesecake.
I hope this helps 🙂 x
Sally says
I was wondering if I could use this recipe, take a little out mix in some dark chocolate (leaving out the lemon from the recipe) and making it a marbled cheesecake… do you think this would work? I have made a few cheesecakes now and most of the time they turn out pretty well…. 🙂
I am going to try this and see if it works, I will let you know if it does 🙂
Cat says
Oooh that sounds like a great idea. I’ve made a cheesecake like that, here’s the link https://www.curlyscooking.co.uk/baked-marbled-chocolate-cheesecake/ so I’m sure it will work well with this recipe too.
I look forward to hearing how you got on 🙂
Sally says
it is wonderful, the cheesecake turned out really good, I am used to American baked recipes where there is sour cream in the cake itself, so I added a little, then melted some dark choc chips and mixed that into some of the mixture, I did get a little distracted while baking it so it was a little cracked on the surface, but it is still very yummy 🙂 thank you for the base recipe 🙂
Sally says
Cat says
Oooh sounds delicious! No problem 🙂 x
Sarah says
Hi,
Thank you for this recipe, we are big cheesecake lovers in our house but I’ve not made one before.
Mine was still liquid in the middle so left it to bake a further 10 mins. After cooling in the closed oven for 2 hours it’s still quite ‘wobbly’, is that ok? Will it set a bit in the fridge overnight?
Thank you 🙂
Cat says
Hi 🙂
Ooh I hope you like it then!
It will set and become more solid in the fridge over night, it should have still had slight wobble once it had cooled in the oven.
Let me know how it goes 🙂
Kate says
Hi Cat
I am making the “alternative Christmas pud”. There are 19 of us. So let’s assume 10 will opt for the cheesecake. I have a 26cm springform cake tin (for the record, tk maxx is v good for low cost, good-quality bakeware, which is where I got mine). How many does the cake feed? Thank you for all your great advice. What can go wrong? K
Cat says
Hi Kate,
We’re usually too full on Christmas Day so don’t even get to the pudding! Good luck cooking for 19 🙂
I’ve got quite a few things at cheaper prices in TKMaxx so am definitely a fan too.
It really does depend how big you cut the slices. I’d day it should feed 10 with quite a good sized slice, with maybe a couple left over.I wouldn’t want to allocate it for more than 10 though encase people want big slices!
Samantha says
Hi,
I came here through GoodFood so thank you for making the recipe a lot simpler to follow!
I made this cheesecake last night and it’s chilled over night and I just cut a slice. It seems super soft unside – almost raw – and its sagging slightly in the middle. I just wanted to ask about the baking time. I ended up baking it for 30 minutes more than the recommended time as it was really wobbly when I went to take it out.
Does it really only take 25 minutes to bake?
Any help would be greatly appreciated!
Cat says
Hi Samantha,
Thank you 🙂
it’s 10 minutes at 200 or 240 and then 90 or 110 for 25 minutes. It will have a slight wobble but shouldn’t appear uncooked when cut. I know this might sound silly but did you set the oven to the right temperature for your oven? I’m not sure what else to suggest.
Did you taste any? x
Sarah Jane says
Just made it. Cake batter tastes amazing and cake firmed right up after baking. Had to leave it a bit longer (20 mins extra cooking) coz it was more than wobbly. My oven is on the blink so temperature unreliable. Must get an oven thermometer. Looking forward to the big reveal at Christmas dinner!
Cat says
Ooh let me know if people like it! Merry Christmas x
Adele says
I don’t often comment on recipes but for this one I absolutely had to…. wow wow wow! This cheesecake is so delicious! I made it on Christmas eve ready for Christmas day and it was perfect! The best cheesecake I’ve ever made. I cam across this recipe on the bbc goodfood website – thank you for making it simplier. It was easy!
Cat says
Hi Adele,
Glad you liked it and you found it more simple 🙂 x
elizabeth says
dear Curly,
I have cooked the cheesecake for the recommended time and only the outer inch or so is cooked . The rest is unset and pale. Is that how it should look?
Cat says
Hi Elizabeth,
It should all be the same colour but still have a wobble. Did you allow it to cool completely in the oven? Is it looking better now?
elizabeth says
Hi Curly,
Thank you for replying. My cheesecake dried out fine as you said it would and was delicious. A big hit at the party!
Thanks for your help.
Happy new year
Elizabeth
Cat says
Hi Elizabeth,
That’s great to hear! Glad everyone enjoyed it.
Happy New Year to you too x
Mel says
This is a nice adaptation of the original recipe. However, the baking time didn’t work for me, I had to add another 30 mins at a low temperature. Did anyone else experience this?
Pearl says
Brilliant recipe thank you! I’m a lazy baker so I threw all the ingredients in a bowl and whisked it with an electric whisk haha this resulted in it being runny so I added an extra egg and tablespoon extra of flour and it turned out perfect (cooked it for longer too)!! I made a salted caramel topping with crushed white chocolate, maple covered pecans for a charity bake sale at work and it went down a treat. I’ve bookmarked your page and will be using this recipe a lot I’m sure. Thanks Again 🙂 I would add a pic but I don’t think I can 🙁
Cat says
Hi Pearl,
Wow that doesn’t sound like you are a lazy baker at all! The salted caramel topping sounds delicious – I better not mention that to my boyfriend of else he’ll be sending me out to get the ingredients now!
I’d love to see the photo – you could send it to me via any social media (all of my links are at the top of my home page) or I could give you my email address?x
Binta says
This topping sounds delicious! What ingredients did you use and how did you make the caramel? Sorry I know it’s a silly question but I’ve just started baking. Thanks
Hellyeats says
Just made this Cheesecake for my mum for Mother’s Day. It is simply delicious and being the first cheesecake I have ever made, came out perfectly. Thanks!
Cat says
That’s great! I hope your Mum enjoyed it 🙂 x
Liz says
Cat have you ever scaled it up? I have my sons 30th coming up and would like to make it bigger. Any suggestions?
Cat says
Hi Liz,
I haven’t I’m afraid.
I don’t know much about scaling recipes up, but I thought that issues usually came when there were raising agents in the mix. So as there aren’t any in this recipe it should be ok.
Sorry I can’t be more helpful, but it would be great to hear how you get on if you do try it 🙂 x
Samuel says
Yes, I made it for 80 guests, it wasn’t THAT big, there were other treats too, but it was quite big. Make sure it’s not too thick, as the tastiest part is usually on top where cream becomes yellow
Jo Jennings says
Hi There,
I have no mixers with paddles so I mixed everything by wooden spoon, I had no lumps so hopefully its ok.
I have a temperamental oven with regards to temperature (normally runs too high) – I’ve just followed instructions and baked for 25 mins and its still very wobbly in the middle. I’ve left in for another 5 minutes, but how wobbly should it be after cooking?
Thanks
Cat says
Hi Jo,
Sorry I’ve only just seen this.
I’m pretty sure the first time I made this cheesecake I mixed it in a food processor so as long as the lumps are out, use whatever works for you.
It should only have a slight wobble, but it does become more solid when it cools so any excess wobble should be ok.
Hope it turned out well for you 🙂 x
Jo Jennings says
It was absolutely perfect, it didn’t even crack!! Wish there was a way I could send you a picture! Thanks so much for a great recipe xxx
Carl says
Worked absolutely perfect for me.Pulled out of oven when very wobbly and left overnight.Topped with chocolate ganache and served with some macerated raspberries.Texture was perfect.This is definitely my go to baked cheesecake recipe.Thanks Carl
Cat says
Fantastic! That sounds delicious!
Glad you liked it 🙂 x
Ting says
Thanks for the recipe! This is my first time trying to bake a cake! I got a 21cm springform cake tin instead. How would this affect the baking time and temperature? I can’t wait to eat it tmr!!! I thought of adding blueberries on top for decoration, would that go with the taste?
Cat says
Sorry if you’ve already made the cheesecake! If not, I would recommend testing it maybe 5-10 minutes before the end of the cooking to see how firm it it. If it looks like it’s just got the slight wobble then I’d take it out, if not leave it in for the full cooking time.
I think blueberries would be lovely as the cheesecake has a subtle lemon flavour which would go really well with the blueberries x
Daan says
When you say ‘Whisk in the eggs and yolk, one at a time making sure you scrape down the bowl’, do you mean you can add them before beating them separately? What do you mean by scraping down the bowl?
This may be partly a language thing, as I am a non-native English speaker (and have limited cooking experience)
Cat says
Hi Daan
At this point in the recipe you are using a whisk attachment so you add each egg and yolk separately into the bowl and turn the mixer on to whisk each one before you add the next. You do not need to whisk the eggs before you add them to the mix.
Scraping down the bowl is just using you spatula to wipe any mixture that has come up the side of the bowl as you have been mixing. You need to scoop this back down into the bowl so everything gets mixed together well.
I hope this helps ☺️ x
Helen says
Hi Cat
Can I use vanilla pods instead of extract? I have two knocking around the cupboard. Would I need both?
Thanks
Helen
Cat says
Hi Helen,
I would think so! I’d probably use one as they have a stronger flavour than extract 🙂 x
bette says
Hi,
Can I omit the flour and just bake using water bath?
Thanks.
Cat says
Hi Bette,
I’m afraid I’m not sure as I haven’t tried that before! It is such as small amount I think you should be ok to leave it out though. Sorry I can’t be more helpful! x
Mani says
Hello
My cheesecake is in the oven but it still watery can i leave it longer
Cat says
Hi Mani,
Sorry I didn’t reply sooner. Yes you could have just left it in the oven for a bit so it just had a slight wobble.
Did it turn out ok? x
Mani says
It was PERFECT
Im making one today with mango pulp and passionfruit in it.
Can i freeze it?
Ian says
Hi,
Just wanted to say I made this, my first ever cheesecake on Saturday and despite a near minor disaster at the start (i put it in the oven and noticed an un-used jug of sour cream on the side – luckily managed to get it stirred in and back in the oven) it turned out amazing! I also made a raspberry coulis to add a bit of zing to cut through the sweetness and it was divine.
Thank you for posting the recipe, i’ll definitely be making it again.
Cat says
Hi Ian
Well done on adding the soured cream in time! Avoiding disasters is what keeps baking interesting 🙂
The raspberry coulis sounds delicious and a perfect accompaniment to the cheesecake.
Glad you enjoyed it 🙂 x
Angie says
Hi,
I want to clarify the temperature change during the bake. The cheesecake mixture goesin at 200ºC for 10 mins, do I then take the cake out and wait for the oven temp to drop to 110ºC then put it back in? or the cake stays in the oven when I change the temp to 110ºC? Does 25 mins at 110ºC include the time the oven takes to drop the temp or only start counting when the temp reaches 110ºC? Thank you!
Cat says
Dear Angie,
I always keep the cheesecake in the oven when I lower the temperature. Yes the 25 mins includes the time for the oven to drop in temp. Hope this helps 🙂 x
Nick says
Fantastic cheesecake, I stumbled across the bbc good food version but it just seemed way too complicated until I saw this review write. It was really easy to follow and turned out great I’m on my 3rd try already thanks
Cat says
Dear Nick,
Thank you, that is very kind 🙂
When recipes seem a bit confusing it does put people off making them so I’m glad me rewriting the recipe has helped people give it a go! It would be a shame for people to miss out on Good Food’s great recipe 🙂 x
Alan Rossi says
Hi there and thanks for the great recipe! Cheesecakes are all about cooling, which I find fascinating. I’ve made your cheesecake 6-7 times now with consistently perfect results. I noticed that the oven never gets near 110° during those 25 minutes, so one could a really just turn off the oven after the initial 10 @ 240° and allow an extra 25 minutes of cooling with oven closed. My only problem is that the biscuit base is sometimes too crumbly. Any tips on how to make it stronger?
Cat says
Hi 🙂
Oh wow you’ve made it more times than me I think!
That is very interesting, I’ll have to try that – thanks.
The base it something I’ve tried to work on each time I made it. The last time I made it I tweaked the recipe (as shown) and the base was less crumbly; but I did still get some slices without a perfect base. So the recipe as it is at the moment is the best I have got so far but I will keep trying to improve it but playing around with the butter and biscuit amounts 🙂 x
Katie says
Hi Cat,
I’m an American in London and making this for thanksgiving tomorrow. Thank you! It’s doing it’s 2 hour cool down now in oven with door closed. After 2 hours can I put it directly in the refrigerator or needs to be at room temperature first? Thank you again.
Cat says
Hi Katie,
Happy Thanksgiving!
Sorry I didn’t see this yesterday. I think after 2 hours it would have been ok to go in the fridge.
I’d love to hear how it has turned out 🙂 x
sara taqesh says
Hello Cat !
I have made this one a while ago and added some salted caramel toffee and candied pecans on top , and the result was just amazing !! However I had two problems:
1- I did not know how to set the oven for it , my fan settings are either fan with top and bottom or fan for top only , which one should I use ? And on the regular oven should it be bottom only ? I hope I make sense hahaha
2- the edges were too dry and firm but the center was amazing , how can I prevent this from happening again?
And of course thank you so much for the amazing recipe
Cat says
Hi Sara,
Ooh that sounds delicious!
Haha I can’t say I have been asked about a fan on the top or bottom before! Does your oven have the option of no fan?
If it does I’d recommend trying it without the fan on.
When you’re cooling the cheesecake are you leaving the oven door open or closed? If you’re closing it, I’d leave it open for a creamer texture. If you’re already leaving it open maybe check it 5 – 10 minutes before the end of the cooking time.
I hope this helps 🙂 x
Katherine says
Hello,
I’m planning on making this for my boyfriend’s birthday, but wanting to make it in a smaller tin.. Would I need to alter the baking times?
Can’t wait to try it!
Many thanks
Katherine
Cat says
Hi Katherine,
Yes it you’re using a smaller tin I would reduce the cooking time but it depends how much smaller the tin is. If its only an inch or two smaller I would maybe reduce the time by 10-15 minutes. But unfortunately I haven’t made it in a smaller tin so I wouldn’t know for sure.
Hope you enjoy it! x
Ellie says
I made this for Easter Sunday with a blueberry coulis and it went down a storm, thank you so much for the recipe! I’m planning on making it next weekend too for a family barbecue, let’s hope I can pull it off again 🙂
Cat says
Fantastic! Glad you liked it 🙂 x
Eve says
Hello! May i know if i can substitute Non-Fat Yogurt for the Sour Cream?
Cat says
Hi Eve,
I haven’t tried using yogurt instead I’m afraid. I’m sure it would work fine you just may not have the slight sharp flavour that comes with soured cream. x
Nate says
Hi Cat, this cheesecake looks amazing. I’m going to have a crack at making this on the weekend. Thanks for sharing.
Cat says
Thanks 🙂 hope you like it! x
Lexley says
This is my go to recipe and honestly the best. Instead of the topping, i do a raspberry sauce.
Cat says
Thank you, that is so lovely to hear 🙂 Raspberry sauce sounds delicious x
Helen says
Hi – looking forward to making this; it looks delicious. Has anyone frozen this recipe? I’d like to get ahead before Christmas.
Cat says
Not sure if I’ve heard of anyone freezing it, but if you do decide to give it a go, I would freeze it without the soured cream topping and add that once it’s defrosted.
Jake says
It’s my mum’s birthday tomorrow and she loves New York style cheesecake but is always complaining about supermarket quality.
I found this recipe on bbcgoodfood along with quite a few negative comments, then I stumbled across this place with all the positive comments.
I’ve never made a cheesecake before but will give it a shot. Even if it doesn’t turn out great I’m sure mum will be “happy I tried my best” and appreciate “it’s the thought that counts” lol
I see lots of other recipes on this site I might check out too!
Cat says
I will keep my fingers crossed for you that it turns out great. I hope your Mum has a lovely birthday. I hope you come back and check out more recipes soon 🙂
Jennifer says
Making this today, after seeing your link on BBC good food (good shout btw!) do i have to put the lemon in or can i leave it out?
Thank you
Cat says
You can just leave that out 🙂 hope you enjoy it x
Jennifer says
Also what size tin? Thanks
Cat says
23cm which is 9 inches x
Michelle Frank | Flipped-Out Food says
I am a huge fan of cheesecake—and especially New York style! I wish I had a big slice of this to go with my coffee (it’s the breakfast of champions, IMO!). My stand mixer feels very left out lately, so I’ll definitely be making this soon. So funny, I just updated one of my first blog posts because the photo was SO. AWFUL. It’s fun to see your updated post!
Curly says
I like your style – cheesecake for breakfast! I’ve been trying to update as many as possible, this wasn’t even one of the worst ones but it is my most popular so was overdue an update!
Eb Gargano | Easy Peasy Foodie says
This sounds delicious. I haven’t had a New York cheesecake for yonks, but I remember really loving it last time I had it. I know what you mean about badly written recipes – so frustrating!! Thanks for linking up to #CookBlogShare. Eb x
Curly says
Thanks Eb 🙂 x
Jenny walters says
I have never eaten a New York Cheesecake but this looks Amazing and I am going to HAVE to make it!!!PInned x
Curly says
Oh Jenny you must try it! Thanks 🙂 x
Jacqui |Recipes Made Easy says
Oh Yes!! My favourite I cant believe I haven’t shared a recipe for New York Cheesecake yet I make it often enough. It just so….well… delicious. As I havent posted one on my blog yet I am adding it to my #cookBlogShare round up. Thanks Cat
Mark W says
Hi. Awesome recipe. One of my favourites.
Since you asked: I put the base of the sprung tin in the other way up, so the little rim is pointing down. That way you can just slide the whole thing off onto another plate!! It also lets you hold onto a corner of the parchment when you do that. First time, I’d recommend putting the sprung tin on a baking tray in case a bit of the butter leaks (my tin seems butter-proof, fortunately).
Frank Key says
The reason you have difficulty with getting the cake off the base to cut it ,judging by your photograph you are using the base of the pan upside down. The lip should go downwards and therefore your cake will be on the flat side. This will allow you to lift the cake off the metal base with a cake slice. (round type). It should also allow you to get between the liner and the cake. I used to use the base the same way and had the same trouble and so reversed it. And it worked. Try it and see.
Curly says
Well don’t I feel stupid now! I’ve always used the tins this way whether it is for cheesecakes or cakes. Thank you, I will definitely try this out next time!
Julia says
I just wanted to let you know that I made this cheesecake yesterday for my boyfriends birthday as it’s his favourite. It came out brilliantly. I left out the lemon as I’m not keen on it personally.
I never bake and I don’t have an electric mixer but didn’t have any trouble by hand.
Feeling really chuffed with myself and how it turned out. Thanks for sharing your version of the recipe, was really helpful!
Curly says
Oh fantastic 🙂 So pleased you liked it and hope he loved it and had a lovely birthday.
Steve says
I think I went wrong, my mixture seemed to stay quiet wet, seems very moist after baking. See what it’s like after the fridge over night
Curly says
Oh no, sorry to hear that. How did it turn out after being in the fridge?
Ashna Vadher says
Hi, am I supposed to bake this bain marie? In a water bath? I have heard it prevents cracking and browning of the top. I’m attempting a baked cheesecake for my boyfriend’s birthday tomorrow and I’m so nervous!
Curly says
Hi Ashna, the original recipe that I have tweaked over the years didn’t cook it in a bain marie so I haven’t. You could if you wanted to but I haven’t tested this myself. Hope it all goes well!
arevik mezhlumyan says
OMG BEST CHEESECAKE EVER!!!! It was SUBLIME! my husband who doesn’t eat much cake and even when i bake it he will have a few bites, he had two rather large slices!!
The recipe was super easy to follow and its just incredible. I was abit skeptical at first because i was thinking it might taste too diary-like as there’s so much soured cream and cream cheese but boy boy boy was i wrong! I will most definitely be using this as my go to cheesecake recipe. Oh and the biscuit to cheese ratio is PERFECT. Thank you.
Curly says
Oh wow, thank you very much. I am so pleased you both liked it.
Catherine says
This cheesecake is perfection. For years, I dreaded making cheesecakes because of the faff – I much prefer baked cheesecakes, but they have always involved a Bain Marie (thus increased risk of unintentionally poaching a cheesecake and making me want to turn in my oven mitts). But this? This is gold. Very happy you took the time to revise the BBC recipe.
Anyway, I made this today to take to friends in the evening. I made a gluten free base (super easy, I just subbed the regular digestives with GF ones). Strawberries on top and I got a round of compliments once everyone had cleaned their plates.
Curly says
Thank you so much Catherine. So pleased everyone really liked it and great that it was so easily made gluten free.
Chloe says
I’ve been oggling over this recipe since I first saw it and I was not disappointed! Perfect texture just like the photos!
Curly says
Haha thank you Chloe!
Janice says
Thank you for this wonderful recipe. It’s so easy to follow and oh boy what a show stopper dessert. I’ll definitely be making it again and again.
Curly says
So pleased you liked it Janice 🙂
Lesley says
I love a classic New York baked cheesecake. This recipe was easy to follow and these cheesecake turned out perfect. I’ll be using this recipe again.
Curly says
Thank you Lesley!
Sisley says
Oh how delicious! This is a classic and a delicious one at that!
Curly says
Thanks Sisley 🙂