New York cheesecake
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. St
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 40 min
- Cook
- 2 hr 47 min
- Rest
- 8 hr
- Total
- 11 hr 27 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
- Butter85 g
- Sour cream, 140g, 250ml and 150ml400 ml
- Sugar, 1tbsp sugar, 250g caster sugar and 1 tbsp caster sugar250 g
- Cream cheese900 g
- Wheat flour44 ml
- Lemon juice17 ml
- Egg3
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4.
Step 2
Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan.
Step 3
Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes.
10 min
Step 4
Cool on a wire rack while preparing the filling. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
Step 5
In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
2 min
Step 6
Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice.
Step 7
Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton).
Step 8
Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat.
Step 9
The batter should be smooth, light and somewhat airy. Brush the sides of the springform tin with melted butter and put on a baking sheet.
Step 10
Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
10 min
Step 11
Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble.
25 min
Step 12
Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours.
120 min
Step 13
The cheesecake may get a slight crack on top as it cools. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping.
Step 14
Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
480 min
Step 15
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
Nutrition
Per serving · estimate
- Calories
- 1443 kcal
- Protein
- 21.6 g
- Carbs
- 83.7 g
- Fat
- 116.9 g
- Saturated fat
- 69.1 g
- Fibre
- 0.2 g
- Sugar
- 75.4 g
- Sodium
- 813 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Wheat
- Eggs
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does New York cheesecake take?
11 hr 27 min all in — 40 min prep, 2 hr 47 min cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
250 g (1tbsp sugar, 250g caster sugar and 1 tbsp caster sugar) of Sugar.
What can I use instead?
butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.