- Dish type
- New York cheesecake
This New York-style cheesecake is fail-safe and unbelievably delicious.
103 people made this
- 125g digestive biscuit crumbs
- 4 tablespoons caster sugar
- 75g butter, melted
- 675g cream cheese, room temperature
- 200g caster sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon cream of tartar
- 475ml soured cream
- 1 teaspoon vanilla extract
- 100g caster sugar
MethodPrep:40min ›Cook:55min ›Extra time:6hr chilling › Ready in:7hr35min
- Preheat the oven to 180 C / Gas 4.
- Mix together the biscuit crumbs, sugar and butter in a bowl until evenly moistened. Press into the bottom and 1cm up the sides of a 23cm springform cake tin.
- In a large bowl, mix together the cream cheese and 200g sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla and cream of tartar. Pour over the biscuit base.
- Bake in preheated oven until the centre is set, about 50 minutes. Allow to cool at room temperature for 5 minutes.
- Mix together the soured cream, 1 teaspoon vanilla and 100g sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the tin and working your way to the centre.
- Return to oven for another 5 minutes. Allow to cool in tin to room temperature. Refrigerate for at least 6 hours before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(114)
Reviews in English (94)
Used this recipe with my Btec students and each one was successful and tasted great.-09 Dec 2012
I have been making this recipe for a while now and I must admit it's become my favorite. I think it's involved but oh so worth it. Sometimes I like to add a hint of almond extract in the sour cream topping. This is the one time I allow myself to splurge on such a decadent dessert. I would give this more than 5 stars if possible because it is THE BEST!-17 Jan 2008
I am a little nervous . I followed this recipe word by word. After pouring the sou cream mixture over the cake, I baked it for 5 minutes as it says in the recipe. My concern is that when I took it out of the oven it looks very runny. Is it suppose to do that and will it firm up in the refrigerator. Other than that it looks like a great recipe!!-03 May 2008