New York Cheesecake
Tall, dense and creamy baked cheesecake on a buttery biscuit base, with a soured cream top.
- Time1 hr 45 plus chilling
- LevelMedium
- Costabout £0.74 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). Wrap the outside of a 23 cm springform tin in a double layer of foil. Mix the crushed biscuits and melted butter and press firmly over the base.
- 2
Bake the base for 10 minutes, then cool. Turn the oven down to 160°C (140°C fan).
10 min - 3
Beat the cream cheese, caster sugar and flour on a low speed until completely smooth. Do not whip in air, or the top will crack.
- 4
Beat in the whole eggs and yolk one at a time, then the vanilla, lemon zest and half the soured cream. Pour onto the base.
- 5
Stand the tin in a roasting tin and pour in hot water to come halfway up the sides. Bake for 1 hour, until set at the edges with a slight wobble in the middle.
60 min - 6
Stir the topping ingredients with the remaining soured cream, spread over the cheesecake and bake for 10 minutes more.
10 min - 7
Turn the oven off and leave the door ajar for 1 hour. Cool, then chill overnight before releasing from the tin.
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.
