New York Cheesecake!
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Creamy & Sweet Baked New York Cheesecake with Homemade Coulis & Fresh Fruit – Definite Dinner Time Showstopper!
When I decided to try this recipe I was honestly completely stuck on where to start. I have eaten many New York style cheesecakes, or even baked cheesecakes but when I have tried to bake them when I was younger, they have just gone so awfully wrong.
My Baked Chocolate Rocky Road Cheesecake and Baked Gingerbread Cheesecake is always a success for me, but as they use different in the mix it is completely different to this. I spent ages and ages looking at recipes online and they are ALL so different I was confused.
I decided to try out various other recipes and I will be honest here and say they didn’t work for me! I found the way that the method is written out is confusing, and the ingredients seemed far too much… trying to bake it proved this as well! I mean come on, 900g of cream cheese in one cheesecake?!
Therefore, I decided to go my own way with it, make it more realistic in my eyes and reduce the cheesecake down to an acceptable size. Oddly enough, using essentially 2/3 of the ingredients with some other alterations, it still took the same amount of time in the oven!
You might know that I have an adoration for no-bake cheesecakes, and these are still my favourite… but my family had requested one of these beauties for SOOO long, and many of my readers had asked for some baked cheesecakes so I thought I would oblige.
Yes, this sort of cheesecake is prone to having a crack when it comes out of the oven or when it is cooling and this can be down to over mixing or even just how it happens – but this is why I always cover my baked cheesecakes in stuff! It doesn’t matter if it cracks in my eyes so long as it tastes delicious (which it does!).
I made my own coulis in this recipe as it really is so easy to make and I love the taste of it, but you can obviously use shop bought coulis if you prefer. I made my cheesecake into a bit of a showstopper by using the coulis along with some fresh fruit as I love the combination of the flavours with the vanilla/lemony flavoured cheesecake but you don’t have to if you don’t want to!
I seriously was surprised by how much I love this recipe, even if it does take a while because of baking it, cooling it, and then leaving in the fridge over night… but if you have some time, this recipe is totally worth it. Enjoy!
New York Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter (melted)
Cheesecake Filling
- 600 g full fat Philadelphia cream cheese
- 175 g golden caster sugar
- 30 g plain flour
- 1/2 zest of lemon
- 1 tbsp lemon juice
- 1 tsp vanilla bean extract
- 3 medium eggs
- 150 ml soured cream
Fruit Coulis
- 200 g strawberries
- 100 g raspberries
- 100 g caster sugar
Decoration
- fruit coulis (as above)
- strawberries
- raspberries
- blackberries
- icing sugar
Instructions
Biscuit Base
- Preheat your oven to 220ºC/200ºC fan and find your 8"/20cm Deep Springform Tin.
- Blitz your digestive biscuits in a food processor into a fine crumb, pour in the melted unsalted butter and blitz again until combined.
- Press down firmly and refrigerate for now.
Cheesecake Filling
- In a stand mixer with the whisk attachment, mix the full fat Philadelphia cream cheese for a couple of minutes till loose (on a slow speed) and then gradually add in the golden caster sugar and plain flour - still on a slow speed. (I weigh my sugar and flour into the same bowl and then spoon a bit in making sure each spoonful is incorporated fully before adding another).
- Add in the vanilla bean extract, lemon zest and lemon juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the golden caster sugar mix (I.e. add in a bit and wait until it is incorporated fully before adding more).
- Fold through the soured cream and pour into the tin carefully.
- Bake in the oven for 10 minutes at 220ºC/200ºC fan and then reduce the oven temperature to 110ºC/90ºC fan and bake for a further 25-30 minutes.
- Once baked, leave to cool IN THE OVEN with the door ajar for 2 hours.
- Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.
- Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
Coulis
- Chop the the strawberries into quarters and remove the tops, add the strawberries and raspberries in to a pan with the sugar and heat on a medium heat.
- Mash the fruit with a fork and heat/stir until the sugar has dissolved and the fruit has become saucy.
- Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
- Refrigerate until needed.
- Decorate your cheesecake with some fresh fruit, drizzles of the coulis and a dusting of icing sugar - enjoy!
Notes
- I always recommend using a 8"/20cm Deep Springform Tin in my cheesecake recipes as it fits the mixture perfectly!
- I really do recommend leaving this recipe wrapped in foil overnight in the fridge as it will produce the texture that you want and leave a really moussey and delicious cheesecake.
- You can leave the cheesecake to cool in the oven with the door closed if you want a slightly drier texture but I prefer it open!
- I really do recommend whisking this on a SLOW setting and being patient when you whisk it - if you don't feel confident in this, its better to use a hand whisk then push it too far. Over whisking the ingredients can cause the mixture to split!
- This Cheesecake will last covered in the fridge for 3 days, you can also freeze this for up to 3 months!
ENJOY!
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J x
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Hi Jane is it possible to take the cheesecake out of the oven while other things are cooking for about 20 minutes then put it back in for the 2 hours and let it dry out… or will this affect it negatively if I do so ?
Unfortunately 20 minutes without the warm environment can and probably will effect it somehow as the temperature difference is a lot x
Remember the episode of Friends where Chandler and Rachel lie on the floor eating the cheesecake that had fallen? Well, if this cheesecake had of fallen on the floor I would literally have been on my hands and knees eating it off the floor! It was soooo good! It was creamy, moist, sweet but not overly and just delicious! Great recipe! Will definitely be making again!
Hi Jane
Just wondering about getting the temperature down, should I leave the door open and wait until it reaches the right temperature, or just turn the temperature down as it’s baking ? X
Just turn the temp down as it’s baking! x
Hi Jane, I don’t have a stand mixer. Would you recommend using an electric whisk or whisking by hand?
Either would be fine – its naturally a thinner mix as its a baked cheesecake rather than no bake x
So it’s my sons birthday soon and he has asked for a New York Cheesecake but he wants a bit of chocolate in it too…. Help!
Will it still taste ok if I add some dairy milk melted and maybe swirled in there? Then I’m worried about the lemon…. Why oh why can he just not want a plain baked New York Cheesecake 🙄
Any tips please
I would maybe add melted dark chocolate (it won’t taste dark because of the other ingredients) and then leave the lemon out? x
Hi Jane,
Would this recipe work in 9inch tin? Should I bake it in a water bath? Do you have any tutorial videos of the best way to get your cheesecake of the cake tin base and on to a cake board? Thanks
I would say it would be a bit thin in a 9″ but otherwise it could work – and you can certainly use a water bath if you want! And I just use a small knife and a cake lifter x
Hi Jane.
Is it 3 egg whites plus a yolk or 3 eggs inclu the yolk?
Thanks x
It’s three entire eggs, and an extra yolk!
So I made this cheesecake today as I wanted a New York style cheesecake. Oh my – Jane does it again! Such a beautiful moussey and light cheesecake! Took it to a friend’s house and they loved it too! I topped it with a homemade berry compote and fresh berries. It was definitely a showstopper! Recipe was very easy to follow. I would suggest following it exactly (especially the first time).
Came out so nice will definitely make again!!
Hi there did mine for the 10/30 minutes but just noticed after 30 mins rest that it is still wobbly in the middle will that firm over time or can I put it back in?
That’s fine – you need to leave it to cool and set it in the fridge as advised and it’ll be fine!
Thanks it’s in the fridge cant wait for tomorrow when it’s ready smells divine …. do you think you’d be able to swap the digestives for Oreos and put a handful of chocolate chips in the mixture?
The oreos can be used, but you’ll want to reduce the butter quite a bit to maybe 90-100g – and yes to the chocolate chips, but they may sink slightly!
Tried for first time today, absolutely amazing love it. So creamy light and fluffy. Thank you for the recipe. Xx
Hey Jane
I’ve done your new York cheesecake today I was just wondering my cousin wants just a vanilla one with a ganache on the top do I just not add the lemon to make it vanilla? X
New York is basically ‘plain’ so you can certainly add in vanilla x
Hi jane what can i use instead of golden caster sugar.
Regular caster sugar is best!
Cheesecakes normally aren’t my go to when choosing bakes. But i can honestly say this recipe is amazing, so creamy and delicious. Can’t recommend if enough, definitely be making it again. People seemed to enjoy it!
Ahh that’s amazing!!
Would it be possible to turn this into a caramel cheesecake? Would it affect the recipe to swirl in a tin, or some of a tin, of carnation caramel into the cheesecake mix or top the mix with caramel? And if so, should the lemon juice be left out?
Also, do you recommend baking this recipe in a water bath? Thanks x
Hey! So if using the caramel, I would recommend the water bath – I would swirl some in yes! The lemon juice can be kept in though! x
Hi there Jane
(Big fan here) I’ve baked this before but currently at my parents and they only have a 6” springform pan – would you know how to convert the ingredient amount down for this size? Thanks 🙂
Hey! The best website for conversions is this one – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – input all the ingredients as they are now and tin sizes and it’ll tell you what you need!