New York Cheesecake

Name: New York Cheesecake
Total time: 11 h 34 min
Yield: 4 servings
Cuisine: american
Ingredients: 120 g Digestive biscuits; 60 g Unsalted butter; 600 g Full-fat cream cheese; 150 g Caster sugar; 2 tbsp Plain flour; 1 tsp Vanilla extract; 1 piece Lemon; 4 piece Egg; 120 ml sour cream

11 hr 34 min · 12 min active · makes ~1.4 kg · Trivial

New York Cheesecake with a digestive biscuit crust and tangy lemon-vanilla filling. Creamy, dense, and perfectly balanced for four servings.

See more →

New York Cheesecake

New York Cheesecake with a digestive biscuit crust and tangy lemon-vanilla filling. Creamy, dense, and perfectly balanced for four servings.

See more →

TOTAL TIME

11 hr 34 min

ACTIVE TIME

12 min

QUANTITY

~1.4 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/18

Ingredients

0/9 gathered · 4 servings

120g

60g

600g

150g

2tbsp

1tsp

1piece

4piece

120ml

#	Quantity	Notes	State
1	120g	—	—
2	60g	—	—
3	600g	—	—
4	150g	—	—
5	2tbsp	—	—
6	1tsp	—	—
7	1piece	—	—
8	4piece	—	—
9	120ml	—	—

Tools

19 items

Procedure

33 steps

1 of 33

Set the oven to 160 °C and allow it to heat fully before you bake.

160°C

⏱ 10 min

2 of 33

Tip the digestive biscuits into a mixing bowl.

Digestive biscuits · 120 g

⏱ 10s

ResultDigestive biscuits

3 of 33

Beat the biscuits firmly with a rolling pin until they are reduced to fine, even crumbs.

⏱ 1 min

ResultFine biscuit crumbs

4 of 33

Put the butter into a small saucepan.

Unsalted butter · 60 g

⏱ 8s

ResultUnsalted butter

5 of 33

Warm over a low heat, swirling the pan occasionally, until the butter is fully melted and no solid pieces remain.

⏱ 2 min

ResultMelted butter

6 of 33

Pour the melted butter over the crumbs.

Melted butter · step 5

⏱ 8s

ResultMelted butter and fine biscuit crumbs

7 of 33

Stir thoroughly with a fork until every crumb is coated and the mixture holds together when pressed.

⏱ 30s

ResultButtered biscuit crumbsused in step 9

8 of 33

Press a disc of baking paper into the base of a 18 cm springform tin so it sits flat.

⏱ 1 min

9 of 33

Tip the crumb mixture into the lined tin.

Buttered biscuit crumbs · step 7

⏱ 10s

ResultButtered biscuit crumbs

10 of 33

Use the flat bottom of a glass to press the crumbs firmly and evenly across the base, pushing them right to the edges.

⏱ 45s

ResultPressed biscuit base

11 of 33

Slide the tin into the refrigerator to chill while you make the filling.

⏱ 10s

ResultPressed biscuit base

12 of 33

Leave the tin in the refrigerator for 30 minutes until the base is firm and cold.

⏱ 30 min

ResultChilled biscuit base

13 of 33

Take the tin out of the refrigerator and set it on the counter.

⏱ 8s

ResultChilled biscuit base

14 of 33

Spoon the cream cheese into a large mixing bowl.

Full-fat cream cheese · 600 g

⏱ 10s

ResultFull-fat cream cheese

15 of 33

Add the caster sugar to the cream cheese.

Caster sugar · 150 g

⏱ 8s

ResultFull-fat cream cheese and caster sugar

16 of 33

Beat on a low speed until the sugar is fully dissolved and the mixture is completely smooth and lump-free.

⏱ 1 min 30s

ResultSmooth cream cheese mixture

17 of 33

Sift the flour directly into the bowl.

Plain flour · 2 tbsp

⏱ 8s

ResultSmooth cream cheese mixture and plain flour

18 of 33

Add the vanilla extract.

Vanilla extract · 1 tsp

⏱ 5s

ResultSmooth cream cheese mixture and plain flour and vanilla extract

19 of 33

Finely grate the zest of the lemon directly into the bowl, turning the fruit to avoid the white pith.

Lemon · 1 piece

⏱ 30s

ResultLemon-scented cheesecake batter

20 of 33

Crack the eggs one at a time into the bowl, discarding the shells.

Egg · 4 piece

⏱ 25s

ResultFinely grated lemon zest and egg

21 of 33

Spoon in the sour cream.

Sour cream · 120 ml

⏱ 8s

ResultFinely grated lemon zest and egg and sour cream

22 of 33

Beat on a low speed just until everything is combined and the batter is silky — stop as soon as no streaks remain to avoid beating in too much air.

⏱ 1 min

ResultCheesecake batter

23 of 33

Pour the batter slowly over the chilled biscuit base, letting it settle level.

Cheesecake batter · step 22

⏱ 15s

ResultCheesecake batter and chilled biscuit base

24 of 33

Draw an offset spatula gently across the surface until it is perfectly flat.

⏱ 20s

ResultFilled cheesecake

25 of 33

Slide the springform tin into the oven.

⏱ 10s

ResultFilled cheesecake

26 of 33

Bake for 55 minutes until the edges are set and puffed but the centre still wobbles like set jelly when you nudge the tin.

160°C

⏱ 55 min

ResultBaked cheesecake

27 of 33

Using oven gloves, lift the tin out of the oven and set it on the counter.

⏱ 15s

ResultBaked cheesecake

28 of 33

Leave the cheesecake to cool completely in the tin at room temperature — do not rush this step or the top may crack.

⏱ 2 hr

ResultCooled cheesecake

29 of 33

Once fully cool, move the tin into the refrigerator.

⏱ 10s

ResultCooled cheesecake

30 of 33

Chill overnight, or for at least 8 hours, until the cheesecake is thoroughly cold and fully set.

⏱ 8 hr

ResultChilled set cheesecake

31 of 33

Lift the tin out of the refrigerator and place it on the counter.

⏱ 8s

ResultChilled set cheesecake

32 of 33

Run a palette knife around the inside edge of the tin to loosen the cheesecake, then unclip the side ring.

⏱ 30s

ResultUnmoulded cheesecake

33 of 33

With a large spatula under the baking paper, ease the cheesecake onto a cake stand, then peel away the paper.

Unmoulded cheesecake · step 32

⏱ 20s

ResultUnmoulded cheesecake

Total Time11 hr 34 min

#	Product	Tool	Action
1	—	160°C	Set the oven to 160 °C and allow it to heat fully before you bake.⏱ 10 min
2	120 g		Tip the digestive biscuits into a mixing bowl.⏱ 10sResultDigestive biscuits
3	—		Beat the biscuits firmly with a rolling pin until they are reduced to fine, even crumbs.⏱ 1 minResultFine biscuit crumbs
4	60 g		Put the butter into a small saucepan.⏱ 8sResultUnsalted butter
5	—		Warm over a low heat, swirling the pan occasionally, until the butter is fully melted and no solid pieces remain.⏱ 2 minResultMelted butter
6	Melted butterstep 5		Pour the melted butter over the crumbs.⏱ 8sResultMelted butter and fine biscuit crumbs
7	—		Stir thoroughly with a fork until every crumb is coated and the mixture holds together when pressed.⏱ 30sResultButtered biscuit crumbsused in step 9
8	—		Press a disc of baking paper into the base of a 18 cm springform tin so it sits flat.⏱ 1 min
9	Buttered biscuit crumbsstep 7		Tip the crumb mixture into the lined tin.⏱ 10sResultButtered biscuit crumbs
10	—		Use the flat bottom of a glass to press the crumbs firmly and evenly across the base, pushing them right to the edges.⏱ 45sResultPressed biscuit base
11	—		Slide the tin into the refrigerator to chill while you make the filling.⏱ 10sResultPressed biscuit base
12	—		Leave the tin in the refrigerator for 30 minutes until the base is firm and cold.⏱ 30 minResultChilled biscuit base
13	—		Take the tin out of the refrigerator and set it on the counter.⏱ 8sResultChilled biscuit base
14	600 g		Spoon the cream cheese into a large mixing bowl.⏱ 10sResultFull-fat cream cheese
15	150 g		Add the caster sugar to the cream cheese.⏱ 8sResultFull-fat cream cheese and caster sugar
16	—		Beat on a low speed until the sugar is fully dissolved and the mixture is completely smooth and lump-free.⏱ 1 min 30sResultSmooth cream cheese mixture
17	2 tbsp		Sift the flour directly into the bowl.⏱ 8sResultSmooth cream cheese mixture and plain flour
18	1 tsp		Add the vanilla extract.⏱ 5sResultSmooth cream cheese mixture and plain flour and vanilla extract
19	1 piece		Finely grate the zest of the lemon directly into the bowl, turning the fruit to avoid the white pith.⏱ 30sResultLemon-scented cheesecake batter
20	4 piece		Crack the eggs one at a time into the bowl, discarding the shells.⏱ 25sResultFinely grated lemon zest and egg
21	120 ml		Spoon in the sour cream.⏱ 8sResultFinely grated lemon zest and egg and sour cream
22	—		Beat on a low speed just until everything is combined and the batter is silky — stop as soon as no streaks remain to avoid beating in too much air.⏱ 1 minResultCheesecake batter
23	Cheesecake batterstep 22		Pour the batter slowly over the chilled biscuit base, letting it settle level.⏱ 15sResultCheesecake batter and chilled biscuit base
24	—		Draw an offset spatula gently across the surface until it is perfectly flat.⏱ 20sResultFilled cheesecake
25	—		Slide the springform tin into the oven.⏱ 10sResultFilled cheesecake
26	—	160°C	Bake for 55 minutes until the edges are set and puffed but the centre still wobbles like set jelly when you nudge the tin.⏱ 55 minResultBaked cheesecake
27	—		Using oven gloves, lift the tin out of the oven and set it on the counter.⏱ 15sResultBaked cheesecake
28	—		Leave the cheesecake to cool completely in the tin at room temperature — do not rush this step or the top may crack.⏱ 2 hrResultCooled cheesecake
29	—		Once fully cool, move the tin into the refrigerator.⏱ 10sResultCooled cheesecake
30	—		Chill overnight, or for at least 8 hours, until the cheesecake is thoroughly cold and fully set.⏱ 8 hrResultChilled set cheesecake
31	—		Lift the tin out of the refrigerator and place it on the counter.⏱ 8sResultChilled set cheesecake
32	—		Run a palette knife around the inside edge of the tin to loosen the cheesecake, then unclip the side ring.⏱ 30sResultUnmoulded cheesecake
33	Unmoulded cheesecakestep 32		With a large spatula under the baking paper, ease the cheesecake onto a cake stand, then peel away the paper.⏱ 20sResultUnmoulded cheesecake
Total Time			11 hr 34 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,058kcal
	19g
	81g
	48g
	69g
	43g
	2g
	828mg

Ingredients0/9

Tools0/18

Recipe

New York Cheesecake

New York Cheesecake with a digestive biscuit crust and tangy lemon-vanilla filling. Creamy, dense, and perfectly balanced for four servings.

What you’ll doYou will make a buttered digestive biscuit base, chill it, then beat cream cheese with sugar, flour, lemon zest, eggs and sour cream into a smooth batter. Pour this over the base and bake until the edges are set but the centre still wobbles. The cheesecake must cool completely at room temperature, then chill overnight before unmoulding.

Serves4

Total11 hr 34 min

LevelMedium

Ingredients

Digestive biscuits120 g
Unsalted butter60 g
Full-fat cream cheese600 g
Caster sugar150 g
Plain flour2 tbsp
Vanilla extract1 tsp
Lemon1 piece
Egg4 piece
Sour cream120 ml

Tools

Mixing bowlLarge spatulaRolling pinLarge mixing bowlMeat malletSpringform tinOvenCake standPalette knifeSmall saucepanMicroplane zesterOffset spatulaWooden spoonHand mixerRefrigeratorBaking paperForkOven gloveMicroplane

Method

Set the oven to 160 °C and allow it to heat fully before you bake.

160°C10 minOven

Tip the digestive biscuits into a mixing bowl.

10sMixing bowlDigestive biscuits · 120 g

Beat the biscuits firmly with a rolling pin until they are reduced to fine, even crumbs.

1 minMixing bowl, Meat mallet, Rolling pin

Put the butter into a small saucepan.

8sSmall saucepanUnsalted butter · 60 g

Warm over a low heat, swirling the pan occasionally, until the butter is fully melted and no solid pieces remain.

2 minSmall saucepan

Pour the melted butter over the crumbs.

8sMixing bowlMelted butter · step 5

Stir thoroughly with a fork until every crumb is coated and the mixture holds together when pressed.

Result · Buttered biscuit crumbs · used in step 9

30sMixing bowl, Fork

Press a disc of baking paper into the base of a 18 cm springform tin so it sits flat.

1 minSpringform tin, Baking paper

Tip the crumb mixture into the lined tin.

10sSpringform tinButtered biscuit crumbs · step 7

Use the flat bottom of a glass to press the crumbs firmly and evenly across the base, pushing them right to the edges.

45sSpringform tin

Slide the tin into the refrigerator to chill while you make the filling.

10sSpringform tin, Refrigerator

Leave the tin in the refrigerator for 30 minutes until the base is firm and cold.

30 minSpringform tin

Take the tin out of the refrigerator and set it on the counter.

8sSpringform tin, Refrigerator

Spoon the cream cheese into a large mixing bowl.

10sLarge mixing bowlFull-fat cream cheese · 600 g

Add the caster sugar to the cream cheese.

8sLarge mixing bowlCaster sugar · 150 g

Beat on a low speed until the sugar is fully dissolved and the mixture is completely smooth and lump-free.

1 min 30sLarge mixing bowl, Hand mixer

Sift the flour directly into the bowl.

8sLarge mixing bowlPlain flour · 2 tbsp

Add the vanilla extract.

5sLarge mixing bowlVanilla extract · 1 tsp

Finely grate the zest of the lemon directly into the bowl, turning the fruit to avoid the white pith.

30sLarge mixing bowl, MicroplaneLemon · 1 piece

Crack the eggs one at a time into the bowl, discarding the shells.

25sLarge mixing bowlEgg · 4 piece

Spoon in the sour cream.

8sLarge mixing bowlSour cream · 120 ml

Beat on a low speed just until everything is combined and the batter is silky — stop as soon as no streaks remain to avoid beating in too much air.

1 minLarge mixing bowl, Hand mixer

Pour the batter slowly over the chilled biscuit base, letting it settle level.

15sSpringform tinCheesecake batter · step 22

Draw an offset spatula gently across the surface until it is perfectly flat.

20sSpringform tin, Offset spatula

Slide the springform tin into the oven.

10sSpringform tin, Oven, Oven glove

Bake for 55 minutes until the edges are set and puffed but the centre still wobbles like set jelly when you nudge the tin.

160°C55 minSpringform tin, Oven

Using oven gloves, lift the tin out of the oven and set it on the counter.

15sSpringform tin, Oven, Oven glove

Leave the cheesecake to cool completely in the tin at room temperature — do not rush this step or the top may crack.

2 hrSpringform tin

Once fully cool, move the tin into the refrigerator.

10sSpringform tin, Refrigerator

Chill overnight, or for at least 8 hours, until the cheesecake is thoroughly cold and fully set.

8 hrSpringform tin

Lift the tin out of the refrigerator and place it on the counter.

8sSpringform tin, Refrigerator

Run a palette knife around the inside edge of the tin to loosen the cheesecake, then unclip the side ring.

30sSpringform tin, Palette knife

With a large spatula under the baking paper, ease the cheesecake onto a cake stand, then peel away the paper.

Result · Unmoulded cheesecake

20sCake stand, Large spatulaUnmoulded cheesecake · step 32

Printed 11 October 2026