Make this impressive New York cheesecake, then check out our vanilla cheesecake, baked raspberry cheesecake, burnt Basque cheesecake and more cheesecake recipes.
Tips for making a New York cheesecake
Water bath
Cooking the cheesecake in a water bath helps to ensure that the edge doesn’t overcook before the middle has set, guaranteeing an evenly creamy, velvety texture.
Loosen the edge
Just before the cheesecake cools, loosen it from the tin using a knife – this will help to prevent cracks forming on the top.
Secret ingredient
The soured cream in the topping helps to cover any imperfections, so you can achieve the perfect slice.
Seasonal stars
We’ve topped this classic cheesecake with a blueberry coulis but use whatever fruit you like – chopped apples, mixed frozen berries, rhubarb and gooseberries all work well.
Sit back and relax
Don’t open the oven door before your cheesecake timer is up. It’s a great opportunity to enjoy some ‘me time’ and the sweet vanilla smell as it fills your kitchen. A make-ahead cheesecake is always a crowd-pleaser but also cuts down on stress if you’re catering for guests. Make it the day before at your leisure, then you only have to make the coulis, slice the cheesecake and serve.
Foolproof technique
A water bath, soured cream topping and loosening the cheesecake from the tin are all great ways of ensuring a silkily textured and crack-free cheesecake.
Ingredients
- full-fat soft cheese 900g, at room temperature
- caster sugar 300g
- plain flour 3 tbsp
- vanilla extract 1 tbsp, or vanilla bean paste ½ tbsp
- eggs 6
- soured cream 100g
- lemon 1, zested, plus 1 tbsp of lemon juice
BASE
- graham crackers or digestive biscuits 200g
- icing sugar 1 tbsp
- salted butter 100g, melted, plus extra for the tin
TOPPINGS
- soured cream 150ml
- caster sugar 1 tbsp
- lemon juice 1 tsp
BLUEBERRY COULIS
- blueberries 250g
- caster sugar 50g
- lemon juice 1 tbsp
Method
-
Step 1
For the base, whizz the biscuits and sugar in a food processor to fine crumbs, then pour in the melted butter and pulse again until the mixture looks like damp sand. Line the base of a 23cm springform cake tin with baking paper. Tip in the crumbs and pack down into the base with the back of a spoon. Butter the sides of the tin, then put in the fridge to chill. Heat the oven to 180C/fan 160C/gas 4.
-
Step 2
Beat the cheese in a stand mixer using the paddle attachment for a few seconds until smooth, then add the sugar, flour, vanilla, eggs, soured cream, lemon zest and juice until just combined – make sure to not over-whisk, you just want to bind the ingredients rather than whipping them.
-
Step 3
Double-line the outside of the chilled tin with foil, scrunching it around the sides to secure, then put in the middle of a large roasting tin. Pour the cheese mixture over the base, then pour just-boiled water halfway up the sides of the tin.
-
Step 4
Bake on the middle shelf for 45-55 minutes or until set but with a wobble in the middle. Mix together the topping ingredients, then remove the cheesecake from the oven and pour over the topping. Transfer back to the oven and bake for a further 10 minutes.
-
Step 5
Leave to cool in the oven with the door slightly ajar for 2 hours. Run a knife around the edges, then transfer to the fridge, still in the tin, for at least 4 hours or overnight until set.
-
Step 6
Tip the coulis ingredients into a small pan and bubble for 10 minutes until saucy and the berries are just starting to burst. Leave to cool, then serve with the cheesecake.
Nutritional Information
- Kcals 567
- Fat 35.3g
- Saturates 20.9g
- Carbs 51.3g
- Sugars 39.8g
- Fibre 1.2g
- Protein 9.7g
- Salt 1g