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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Fill the tin: Pour the filling over the cooled crust in the springform tin, smoothing the surface evenly with a spatula.
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.
Add topping to cheesecake: Spoon the soured cream mixture evenly over the filling layer, spreading it smooth.
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.
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