May 30, 2016
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 is always a success for me, but as that uses chocolate 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 the BBC Good Food Recipe and I will be honest here and say it was awful. 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?! No. 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 for 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/Lemonny flavoured Cheesecake but you don’t have to if you don’t want too! I seriously and 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!
This recipe serves 10-12!
Ingredients
Biscuit Base
– 300g Digestives
– 150g Butter, Melted
Cheesecake Filling
– 600g Full Fat Philadelphia Cream Cheese
– 175g Golden Caster Sugar
– 30g Plain Flour
– Zest of 1/2 Lemon
– 1tbsp Lemon Juice
– 1tsp Vanilla Bean Extract
– 3 Medium Eggs + 1 Egg Yolk
– 150ml Soured Cream
Fruit Coulis
– 200g Strawberries
– 100g Raspberries
– 100g Caster Sugar
Decoration
– Fruit Coulis *above*
– Strawberries
– Raspberries
– Blackberries
– Icing Sugar
Method
1) To make the Cheesecake – Preheat your oven to 220C/200C Fan and find your 8″/20cm Deep Springform Tin.
2) Blitz your biscuits in a food processor until a fine crumb, pour in the melted butter and blitz again till combined. Press down firmly and refrigerate for now.
3) In a stand mixer with the whisk attachment, mix the cream cheese for a couple of minutes till loose (on a slow speed) and then gradually add in the sugar and 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!
4) Add in the Vanilla Extract, Lemon Zest and Lemon Juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the sugar (I.e. add in a bit and wait until it is incorporated fully before adding more.)
5) Fold through the soured cream and pour into the tin carefully – bake in the oven for 10 minutes at 220C/200C Fan and then reduce the oven temperature to 110C/90C Fan and bake for a further 25-30 minutes. Leave the cheesecake to cool in the oven with the door slightly ajar for 2 hours.
6) 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.
7) To make the 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 and 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.
8) Decorate your cheesecake with some fresh fruit, drizzles of the Coulis and a dusting of Icing Sugar – enjoy!
Tips and Ideas
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!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane! Can I use soft cream cheese for this recipe?
To make this recipe gluten free, would I just swop the digestives for gluten free digestives? x
Yes – but I would reduce the butter content by about 1/3!
Always wanted to do a baked cheesecake and so glad I finally decided to… I can’t describe how good this is! 😍 did everything to the recipe and it turned out perfect! Everyone who’s tried it also commented how good it is! xx
Oh man, this was beautiful! I made your white choc and raspberry no-bake last week, and thought I’d try this one this week. This is my first baked cheesecake ever, and as nice as last weeks was, the baked one is by far my favourite. The recipe was spot on, I changed nothing, easy to follow and great results. I’ll be making another next weekend to take to a party!
Aww thank you so much I am so happy you love the recipe xx
Hi Jane
I would really love to try this cheesecake and I have seen several other recipes for the New York and they all say to turn your oven down to 110, my oven’s lowest setting is 120. Any suggestions on what I can so as the over will be too hot on the lowest for mine?
Thanks
Christine
Hey, If it is a regular oven, not a fan oven it should be fine it might just brown slightly xx
Hi
Is it possible to swap out the sour cream for creme fraiche
Hello! Yes you can xx
Could I change the base to be a brownie instead of biscuits? Do you think it would be too soft to put the cheesecake on top of?
My springform tin is so old that there are gaps so I’ve decided to use a solid round 8″ cake tin and doubled up on the baking parchment on the base and around the sides. Fingers crossed I have no issues removing from the tin. 😬
Hi Jane, my daughter has requested a baked cheesecake for her 18th Birthday. I make malt ice cream, which my family love. She’s asked if I could make a malt baked cheesecake now ! I use malt from a jar for the ice cream, any ideas how I might adapt your recipe to make it a malt one ? Many thanks for all your gorgeous recipes 🙂
Oooh I would assume you could add some into the mixture if its the jar kind and not a powder!) x
Hi Jane, what should I do if we don’t want the lemon taste? Thanks
It doesn’t really taste of lemon – it’s just a part of the flavour of ‘New York Cheesecake’
Hi Jane
Do you absolutely have to cool it over night? Will it not stay set after it’s baked?
It needs to be in the fridge to set correctly x
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
[…] I also did what I do with many recipes…make them my own. The blog site that helped me was https://www.janespatisserie.com/2016/05/30/new-york-cheesecake/. Go check out her […]
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!
Made this today and I have to say it was amazing, everyone loved it and requested it again. Follow the recipe exactly you can’t go wrong, it did have a slight crack across the top but I made a berry compote and it covered so no issue. Thanks for the recipe Jane
Made this today and I have to say it was amazing, everyone loved it and requested it again. Follow the recipe exactly you can’t go wrong, it did have a slight crack across the top but I made a berry compote and it covered so no issue. Thanks for the recipe Jane
Hi Jane,
I tried to make this but sadly my cake split. Looking back I did not use the extra egg yolk and overwhisked the mixture as used an electric whisk.😣
My first baked cheesecake! Such a simple recipe and method to follow. I must admit, we have split in the oven a little but hopefully it will still taste amazing. It’s currently in the fridge, covered in tinfoil. Watch this space…
Ahh splits are fine! It’ll still taste wonderful!
Hi, I’m hoping to make this on a larger scale as a two tiered cheese cake.. but how could I adapt this recipe to create a larger (preferably 12inch) cake for the bottom tier? X
Hiya! I’ve never made a baked cheesecake that big, so I can’t guarantee it’ll work.. but you’ll have to use about 2.5x the recipe amount for a 12″ tin x
hello.. your cheesecake looks delish! Im making this now and while this is baking I saw butter sippin out of my pan and dripping. I dont know what to do, will it affect the cheesecake? any help?
Noo that should be fine don’t worry! Sometimes it’ll natural leak out of the bottom during baking!
yes it really doesn’t affect the taste of the cheesecake! it’s so soft and creamy! no cracks at all. thank you for this recipe, will make it again soon! 😍😍
Ahh yay! Amazing!!
My cheesecake has cracked in the middle. I didn’t think I overwhisked it but I assume this is what I’ve done wrong? Will it still taste ok? x
No thats a common occurrence, usually down to how quickly it cools, or if it was over baked slightly. It’ll be absolutely fine! X
Ok thank you Jane. I’m leaving it in foil in the fridge overnight and I’ve read of a way to seal the cracks as it is a pretty big one so will try that tomorrow. If it doesn’t work I’ll just pour over the coulis and hope for the best 🤞🏼 Also done your Oreo rocky road. I love you recipes! x
Hi Jane,
I absolutely adore your recipes, especially your no-bake cheesecakes! With this one could you replace the Philadelphia with mascarpone?
I’ve never personally tried it, but I don’t see why it wouldn’t work!
Husband made this at the weekend as a trial run for making one for christmas…have to say it turned out perfect…delicious!
Hi Jane. Do you line your tin with anything? I always struggle getting my cheesecakes off the base of the tin. Thanks.
Hiya! No I don’t personally like the base as I can manage to get mine off quite easily, but you can line them if you do struggle ?. X
Hey, I really want to make this cheesecake but sadly I don’t got a 20cm springform tin.
Would you maybe know how to adjust the recipe(or just oven-time) for a 26cm one? Or don’t I have to change anything? Would love to hear from you
x
I wouldn’t have a clue I’m afraid – the volume difference of a 20cm tin to a 26cm tin is very considerably different so I won’t know how long it’ll take to bake, how thin it would be or if it would work.. sorry!
Thanks for the reply! I”ll try to find a 20cm springform tin, how deep does it have to be?
Plus, I also wanted to make your biscoff 3layer cake, for which you used 3 regular 20cm tins. Do these tins have to be regular or can I just buy 3 springform ones?
Mine is 3 inches deep I think? If you can find one that’s 3.5/4inches deep then get that. And yes you can buy 3 springform tins. I only specify springform for cheesecakes as it makes it easier, you can use normal or springform for my other recipes 🙂
Yay, a baked one! I really don’t like ones which are just chilled in the fridge but I loooooove a baked cheesecake. If you bake it in a waterbath, it won’t split! And the texture is something else pretty darn special. This looks really beautiful Jane, the photos are stunners 😀
Oooh thank you so much! I was asked for a baked one so many times I thought I’d oblige, and I love it! So yummy! ❤️
This looks really good. I’ve always wanted to make a baked cheesecake but I haven’t done it yet…your tips above are really helpful so I will have to give it a go! Do you warm your cream cheese slightly before you beat it? The last time I made an unbaked cheesecake beating the cream cheese was a bit of a mission.
No I did mine straight out of the fridge – you shouldn’t warm it really. As you’re beating the cream cheese with a stand mixer it’s no trouble at all x
I’ve already bookmarked this. It looks heavenly.
Hehe yay! I’m so glad! Thank you! cx
what a lovely classic 🙂
Yes! I love making Classics! ☺️