New York cheesecake Recipe (Ready in 150 Min)

This American dessert builds sour cream, cream cheese and sour cream into a hearty meal you can have ready in about 150 minutes. You'll find the full ingredient list (with a scaler to change the servings), 27 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for oven and pan. At involved difficulty across 27 steps, it's worth setting aside proper time for. As written, it's meat-free.

How to make it

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.
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.
Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9.
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.
Swap the paddle attachment for the whisk.
Continue by adding the vanilla, lemon zest and juice.
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).
Continue on low speed as you add the measured soured cream (reserve the rest).
Whisk to blend, but don't over-beat.
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.
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.
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.
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.
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. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
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.

You'll use: Oven · Pan · Blender · Whisk · Mixer

Tips & common questions

How long does New York cheesecake take to make?

About 150 minutes from start to finish — an estimate based on the 27 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is New York cheesecake vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.