New York cheesecake

New York cheesecake
  • Serves icon Serves 12
  • Time icon Takes 20 minutes to make, 1 hour to cook, plus chilling

This baked, make-ahead cheesecake is a classic – a pudding everyone loves. Make our version for your own slice of the USA.

Take this classic dessert up a notch with our New York cheesecake with a chocolate soured cream topping.

Nutrition: per serving

Calories
522kcals
Fat
40.6g (24g saturated)
Protein
6g
Carbohydrates
33g (22.1g sugars)
Fibre
0.2g
Salt
2g
Calories
522kcals
Fat
40.6g (24g saturated)
Protein
6g
Carbohydrates
33g (22.1g sugars)
Fibre
0.2g
Salt
2g

Ingredients

For the base

  • 200g digestive biscuits
  • 25g golden caster sugar
  • 1 tsp sea salt
  • 75g unsalted butter, melted, plus extra for greasing

For the filling

  • 600g full-fat Philadelphia cream cheese, at room temperature
  • 200g golden caster sugar
  • 300ml tub soured cream
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 50g plain flour, sifted

Method

  1. To make the base, whizz the biscuits in a food processor to fine crumbs, or put them in a sealed plastic food bag wrapped in a tea towel and bash with a rolling pin until crushed. Tip into a medium bowl and mix with the 25g sugar, the salt and melted butter (see Know-how). Press the mixture evenly into a greased 20cm loose-bottomed cake tin, then chill for at least 30 minutes or overnight.
  2. Next, make the filling: using a wooden spoon or wire whisk, mix the cream cheese, sugar and 200ml of the soured cream together in a medium bowl until smooth – don’t overbeat. Gently beat in the eggs, one at a time, then add the vanilla. Using a metal spoon, fold in the flour to form a smooth batter.
  3. Preheat the oven to 180°C/fan 160°C/gas 4. Remove the tin from the fridge and spoon the filling over the base. Put the tin on a baking sheet and bake for 45-60 minutes until the top is golden, set at the edges but still a bit wobbly in the middle. Leave to cool completely in the tin. When cool, transfer to the fridge to set for at least 3 hours or overnight.
  4. To serve, spread the remaining soured cream over the cheesecake in a thin, even layer.

delicious. tips

  1. You can make and bake the cheesecake a day ahead. Cover and chill in the fridge once it’s cooled, then top with the soured cream just before serving.

  2. Traditionally, the biscuit base is meant to taste slightly salty, in contrast with the rich, sweet creaminess of the filling.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
August subscription offer

Rate & review

Rate

3.2 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.2 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious. subscription offer