New York cheesecake

Ingredients

• 70 gbutter
• 140 gPetits Beurre-style biscuits or Speculoos
• 1 tablespoonsugar
• 650 gPhiladelphia or equivalent unsalted cream cheese
• 150 gsugar
• 2 tablespoonsplain flour
• 1 teaspoonvanilla extract
• zest of 1 small lemonlemon zest
• 1 teaspoonlemon juice
• 2 largeeggs
• 1egg yolk
• 150 gfull-fat crème fraîche

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Mix the base

   Melt the butter, then stir in the finely crushed biscuits and 1 tablespoon of sugar until combined.

3. 3

   Bake the base

   Tip the mixture into a baking-paper-lined cake tin and level it with an offset spatula. Bake for 10 minutes.

4. 4

   Cool the base

   Leave the base to cool in its tin on a wire rack while you prepare the filling.

5. 5

   Preheat the oven

   Heat the oven to 200°C.

6. 6

   Soften the cheese

   Put the cream cheese in a mixing bowl and whisk it until creamy and smooth.

7. 7

   Add the sugar

   Mix the 150 g of sugar into the cream cheese.

8. 8

   Mix in flour

   Add the flour and mix again.

9. 9

   Add the flavourings

   Add the lemon zest, lemon juice and vanilla extract. Add one egg and whisk until the mixture is smooth and even.

10. 10

    Add the remaining eggs

    Whisk in the second egg, then add the egg yolk and whisk again until combined.

11. 11

    Fold in cream

    Add the crème fraîche and gently mix with a spatula until the filling is smooth.

12. 12

    Fill the tin

    Pour the filling over the cooled base.

13. 13

    Bake briefly

    Bake for 10 minutes at 200°C.

14. 14

    Lower the heat

    After 10 minutes, reduce the oven temperature to 120°C and bake for 40 minutes.

15. 15

    Rest in the oven

    When baking is finished, switch off the oven and leave the cheesecake inside for 1 hour.

16. 16

    Chill the cheesecake

    Remove it from the tin, then refrigerate for several hours or overnight.

17. 17

    Serve with fruit

    Serve with red-fruit coulis, or with whipped cream and fruit.

What is New York cheesecake?

New York cheesecake is an American-style baked cheesecake, known for its substantial cream-cheese filling and biscuit base. This version uses lemon and vanilla to bring a light aromatic edge to the richness.

The method gives the filling a short bake at a higher temperature before a longer, gentler spell in the oven. Cooling it in the switched-off oven and then chilling it helps the texture set before slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 9g protein, 33g carbs, 45g fat.

The biscuit base and sugar provide most of the carbohydrates, while butter, cream cheese and crème fraîche contribute much of the fat. Cream cheese and eggs supply most of the protein. Balance a slice with fresh fruit, or serve it after a lighter main course.

Build a crisp biscuit base

Biscuit choice: Petits Beurre-style biscuits make a mild, buttery base, while Speculoos add a spiced flavour. Crush them finely so the melted butter can coat the crumbs evenly.

Pressing: Spread the mixture across the lined tin and level it before baking. The 10-minute bake firms the base so it is ready to hold the filling.

Keep the filling smooth

Cream cheese: Whisk the Philadelphia until creamy before adding the other ingredients. This makes it easier to incorporate the sugar and flour without leaving lumps.

Eggs: Add them one at a time, followed by the yolk, whisking after each addition. Mix gently once the crème fraîche goes in, as directed, until the filling is even.

Use the two-stage bake

Initial heat: The cheesecake starts at 200°C for 10 minutes, then the oven is reduced to 120°C for 40 minutes. Keep to the sequence so the filling has time to cook more gently after its hotter start.

Oven rest: Once the baking time is over, switch off the oven and leave the cake inside for 1 hour. This built-in rest is part of the method, so avoid taking it straight from the oven to the fridge.

Look for gentle doneness

The recipe gives a timed bake rather than a visual doneness test. After the 40 minutes at 120°C, follow the instruction to leave the cheesecake in the switched-off oven for an hour.

Chilling: Allow several hours in the refrigerator, or chill overnight, before serving. This gives the filling time to firm up for neater slices.

Choose a simple topping

Red fruit: A red-fruit coulis offers a tart contrast to the creamy filling and biscuit base. Add it when serving rather than before chilling.

Cream and fruit: For a more celebratory finish, serve with whipped cream and fresh fruit. The cheesecake is also designed to be enjoyed plain.

Recipe notes & tips

• Crush the biscuits finely so the base holds together evenly.
• Whisk the cream cheese smooth before adding the sugar and flour.
• Add the eggs individually, whisking between additions.
• Use a spatula to mix in the crème fraîche gently.
• Leave the cheesecake in the switched-off oven for the full hour.
• Chill overnight if you want to prepare it ahead.

Variations

• Use Speculoos: Choose these for a spiced biscuit base.
• Add coulis: Serve each slice with red-fruit coulis.
• Serve with berries: Pair the cheesecake with fresh red berries.
• Add whipped cream: Spoon whipped cream alongside each slice.
• Try caramel: Drizzle caramel over the cheesecake just before serving.
• Add chocolate: Serve with a little chocolate sauce as a richer finish.

Common mistakes to avoid

• Lumpy cream cheese: Whisk it smooth before adding the other filling ingredients.
• Coarse biscuit crumbs: Crush the biscuits finely so the base binds evenly.
• Overmixing after the cream: Fold the crème fraîche in gently with a spatula.
• Skipping the oven rest: Leave the cheesecake in the switched-off oven for 1 hour as instructed.
• Slicing too soon: Chill it for several hours or overnight before serving.
• Topping before chilling: Add coulis, cream or fruit when serving so the surface stays neat.

How to store

Keep the cheesecake covered in the refrigerator and eat within 3 days. Serve chilled; the recipe does not specify reheating.

Frequently asked questions