New York cheesecake
If you are looking for a reliable dessert recipe, this New York cheesecake is one to keep: 12 ingredients, 6 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 85 g Butter
- 140 g Sour Cream
- 1 tbsp Sugar
- 900 g Cream Cheese
- 250 g Caster Sugar
- 3 Tbs Plain Flour
- 1 0.5 teaspoons Lemon Juice
- 3 large Eggs
- 250 ml Sour Cream
- 150 ml Sour Cream
- 1 tbsp Caster Sugar
- 2 tsp Lemon Juice
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips for the best New York cheesecake
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Fusion twist: keep the method but swap the spices for your own favourites — the United States base takes well to it.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make New York cheesecake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is New York cheesecake dairy?
Yes — this version is dairy as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for sour cream?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this New York cheesecake recipe medium to make?
It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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