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.


  • 900g full-fat soft cheese, at room temperature
  • 300g caster sugar
  • 3 tbsp plain flour
  • 1 tbsp vanilla extract, or vanilla bean paste ½ tbsp
  • 6 eggs
  • 100g soured cream
  • 1 lemon, zested, plus 1 tbsp of lemon juice


  • 200g graham crackers or digestive biscuits
  • 1 tbsp icing sugar
  • 100g salted butter, melted, plus extra for the tin


  • 150ml soured cream
  • 1 tbsp caster sugar
  • 1 tsp lemon juice


  • 250g blueberries
  • 50g caster sugar
  • 1 tbsp lemon juice


  • 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.

Try more indulgent cheesecake recipes

A white cheesecake topped with red strawberries and whole strawberries on a white plate


Anna Glover profile
Anna GloverSenior food editor

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