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! 


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

– Fruit Coulis *above*
– Strawberries
– Raspberries
– Blackberries
– Icing Sugar



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!



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.



  1. 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

  2. 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

  3. 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.😣

  4. 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…

  5. 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

  6. 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?

    1. 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! 😍😍

  7. 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

    1. 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

  8. Hi Jane,
    I absolutely adore your recipes, especially your no-bake cheesecakes! With this one could you replace the Philadelphia with mascarpone?

  9. Husband made this at the weekend as a trial run for making one for christmas…have to say it turned out perfect…delicious!

  10. Hi Jane. Do you line your tin with anything? I always struggle getting my cheesecakes off the base of the tin. Thanks.

  11. 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

    1. 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!

    2. 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?

    3. 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 🙂

  12. 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 😀

  13. 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.

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