New York Baked Cheesecake
Tall, dense and creamy with a buttery biscuit base and a gentle lemon tang. Slow baking keeps the top smooth.
- Time1 hr 30 plus chilling
- LevelMedium
- Costabout £0.79 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 23 cm springform tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter until it looks like wet sand. Press firmly into the base of the tin and chill for 15 minutes.
15 min - 3
Beat the cream cheese, sugar and flour on a low speed until smooth, about 2 minutes. Do not over beat or the cheesecake will crack.
- 4
Beat in the eggs and yolk one at a time, then the soured cream, lemon zest, lemon juice and vanilla. Pour over the base and tap the tin on the worktop to pop any bubbles.
- 5
Bake for 12 minutes at 180°C (160°C fan), then turn the oven down to 120°C (100°C fan) and bake for 50 minutes more. The edges should be set and the middle should still wobble like jelly.
60 min - 6
Switch the oven off and leave the cheesecake inside with the door ajar for 1 hour. Cool completely, then chill overnight.
60 min - 7
Run a knife round the edge, release the tin and slice with a hot, clean knife. Serve plain or with berries.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
