Classic New York Cheesecake Recipe

Introduction

New York cheesecake is a rich, creamy dessert known for its smooth texture and buttery biscuit crust. This classic recipe combines tangy cream cheese with subtle lemon flavor for a perfect balance of sweetness and zest.

Ingredients

• 85g butter, melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp sugar, granulated or golden caster
• 3 x 300g packs 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)
• 1½ tsp lemon juice
• 3 large eggs, plus 1 yolk
• 284ml carton soured cream
• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

Instructions

1. Step 1: Position an oven shelf in the middle of the oven and preheat to fan 160°C, conventional 180°C, or gas mark 4. Line the base of a 23cm springform cake tin with parchment paper and lightly butter the sides.
2. Step 2: For the crust, melt the butter in a medium pan. Stir in the digestive biscuit crumbs and 1 tablespoon of sugar until the mixture is evenly moistened. Press the crumb mixture firmly into the base of the prepared tin.
3. Step 3: Bake the crust for 10 minutes, then remove from the oven and cool on a wire rack while you prepare the filling.
4. Step 4: Ensure the cream cheese is at room temperature for smooth mixing. In a large bowl, beat the cheese with 250g golden caster sugar and flour until smooth and creamy, taking care not to over-beat.
5. Step 5: Add the vanilla extract, lemon zest, lemon juice, eggs, and extra yolk one at a time, mixing gently after each addition until well combined.
6. Step 6: Fold in 284ml soured cream gently until the mixture is smooth.
7. Step 7: Pour the filling over the cooled crust in the springform tin and level the surface with a spatula.
8. Step 8: Bake in the preheated oven for about 50–60 minutes. The edges should be set but the center slightly wobbly.
9. Step 9: Meanwhile, mix the remaining 142ml soured cream with 1 tablespoon sugar and 2 teaspoons lemon juice for the topping.
10. Step 10: When the cheesecake is done, remove from the oven and spread the soured cream topping evenly over the surface. Return to the oven for 10 minutes to set.
11. Step 11: Let the cheesecake cool completely in the tin on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

• For the smoothest cheesecake, ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
• If you prefer a gluten-free version, substitute digestive biscuits with gluten-free cookies.
• Add a berry compote or fresh berries on top for a fruity twist.
• Use a hand-held mixer with a powerful motor or a stand mixer to avoid overworking the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, let it come to room temperature for about 20 minutes before serving. You can also freeze the cheesecake for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I prevent cracks on the cheesecake surface?

To avoid cracks, do not over-beat the batter to prevent excess air. Also, avoid rapid temperature changes by letting the cheesecake cool gradually in the oven with the door slightly open, and don’t over-bake it.

Can I make this cheesecake without a springform tin?

A springform tin is ideal for easy removal, but if you don’t have one, use a regular cake pan lined with parchment paper and carefully loosen the edges with a knife before serving.

Classic New York Cheesecake Recipe

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★★★★★

4.7 from 51 reviews

• Author: Hailey
• Total Time: 3.5 hours (including chilling time)
• Yield: 8 servings 1x

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Description

Classic New York cheesecake with a buttery digestive biscuit crust, creamy full-fat soft cheese filling infused with lemon zest and juice, baked to perfection with a smooth sour cream topping. This rich and velvety dessert features a well-balanced sweet and tangy flavor, perfect for special occasions or indulgent treats.

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Ingredients

Scale 1x2x3x

For the Crust

• 85g butter, melted, plus extra for tin
• 140g digestive biscuits, made into fine crumbs
• 1 tbsp granulated or golden caster sugar

For the Filling

• 3 x 300g (11oz) packs 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)
• 1½ tsp lemon juice
• 3 large eggs, plus 1 egg yolk

For the Topping

• 284ml carton soured cream
• 142ml carton soured cream
• 1 tbsp golden caster sugar
• 2 tsp lemon juice

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Instructions

1. Prepare the oven and tin: Position an oven shelf in the middle and preheat the oven to fan 160°C (conventional 180°C/gas mark 4). Line the base of a 23cm springform cake tin with parchment paper. Lightly butter the sides of the tin to prevent sticking.
2. Make the crust: Melt the butter in a medium pan over low heat. Stir in the finely crushed digestive biscuits and sugar until the mixture is evenly moistened. Press this mixture firmly into the base of the prepared cake tin to create an even crust layer.
3. Bake the crust: Place the crust in the preheated oven and bake for 10 minutes until set and slightly golden. Remove from the oven and cool on a wire rack while preparing the filling.
4. Prepare the filling ingredients: Ensure all soft cheese is at room temperature, ideally left out for 2 hours or softened by cutting into chunks and resting for 1 hour. This helps achieve a smooth, lump-free mixture.
5. Mix the filling: Using a tabletop or handheld mixer, beat the soft cheese together with golden caster sugar, plain flour, vanilla extract, lemon zest, and lemon juice until smooth and homogeneous. Beat in the eggs and egg yolk one at a time, mixing gently to avoid over-beating which can incorporate too much air and cause cracking.
6. Fill the tin: Pour the filling over the cooled crust in the springform tin, smoothing the surface evenly with a spatula.
7. Prepare topping mixture: In a small bowl, combine both cartons of soured cream with 1 tablespoon of golden caster sugar and 2 teaspoons of lemon juice. Mix gently to combine.
8. Add topping to cheesecake: Spoon the soured cream mixture evenly over the filling layer, spreading it smooth.
9. Bake the cheesecake: Bake the cheesecake in the middle of the oven at the same temperature until just set but still slightly wobbly in the center—usually around 50-60 minutes. Avoid over-baking to prevent cracking and dryness.
10. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. Then, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight, before serving to allow flavors to develop and texture to set.

Notes

• Keep all ingredients at room temperature before mixing to ensure smooth texture and prevent lumps.
• Avoid over-beating the filling to limit air incorporation which can cause cracks and bubbles in the cheesecake.
• If time is limited, soften cream cheese by cutting into small chunks to speed up the process.
• Lining and buttering the tin prevents the cheesecake from sticking and makes removal easier.
• Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.
• Chilling the cheesecake thoroughly enhances the flavor and texture for a firmer slice.

• Prep Time: 20 minutes (plus 2 hours for cream cheese to reach room temperature)
• Cook Time: 70 minutes (10 minutes for crust + 60 minutes for filling)
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: New York cheesecake, creamy cheesecake, lemon cheesecake, baked cheesecake, classic dessert