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–+ servings

Traditional New York Cheesecake

Arich, creamy New York-style cheesecake with a buttery biscuit crust, smoothcream cheese filling, and a tangy sour cream topping.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 5 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American-inspired
Servings 10
Calories 400 kcal

Ingredients
  

For the Cheesecake Filling:

  • 900 g full-fat soft cheese e.g., Philadelphia
  • 250 g golden caster sugar
  • 3 tbsp plain flour
  • 1 ½ tsp vanilla extract
  • Zest of 1 lemon about 2 tsp, finely grated
  • 1 ½ tsp lemon juice
  • 3 large eggs plus 1 yolk
  • 284 ml carton soured cream

For the Crust:

  • 140 g digestive biscuits crushed into fine crumbs (add 2 extra biscuits for a thicker base)
  • 85 g butter melted (plus extra for greasing the tin)
  • 1 tbsp golden caster sugar or granulated sugar

For the Soured Cream Topping:

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

Instructions
 

  • Prepare the Crust: Preheat your oven to 180°C (160°C for fan ovens) / 350°F / Gas Mark 4. Lightly butter a 23 cm (9-inch) springform pan to prepare it for baking. Mix the crushed digestive biscuits with melted butter and sugar in a bowl until combined. Press the mixture evenly into the base of the prepared tin. Bake the crust for 10 minutes, then remove from the oven and let it cool.
  • Make the Cheesecake Filling: Beat the cream cheese, sugar, and flour in a large mixing bowl using an electric mixer at medium speed until smooth. Add the vanilla extract, lemon zest, and lemon juice. Mix well. Add the eggs and yolk, one at a time, mixing on low speed until just incorporated. Avoid overmixing to prevent air bubbles. Fold in the soured cream gently until smooth and creamy.
  • Bake the Cheesecake : Pour the filling over the cooled crust and smooth the top with a spatula. Set the cheesecake pan on a baking sheet. Bake for 50–60 minutes, or until the edges are firm and the center has a gentle wobble. Once the baking time is up, turn off the oven and let the cheesecake cool slowly inside with the door slightly cracked open for about an hour.
  • Prepare the Soured Cream Topping: Mix the soured cream, sugar, and lemon juice in a bowl until smooth. Spread the mixture evenly over the cooled cheesecake.
  • Chill and Serve Allow the cheesecake to chill in the refrigerator for a minimum of 4 hours, or preferably overnight, for optimal results. Run a knife around the edge of the tin to loosen the cheesecake before removing the sides. Slice and serve chilled.

Nutrition

Calories: 400kcal
Keyword New York cheesecake
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