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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Hello , am I reading the cooking temp right 220 fan for 10 mins then down to 90 fan ? I did this for the time stated but it didn’t look anywhere near baked 🤷♀️ please advice
Ovens really can vary in timings so timings are a guide – but it is correct on the recipe as to how I do this. It also takes a long time to set so it may be totally fine x
I’ve followed the recipe exactly and the cheesecake is still cooling in the oven but a large crack has appeared since opening the oven door?
Ah this means it may be cooling too quickly – to prevent this, you can bake the cheesecake in a Bain Marie but it is a bit more faffy but often can help prevent cracking x
Delicious filling. The centre of my base was soggy – not sure why as I followed the recipe exactly. The outer circle of the base was fine.
Oh dear! It may be the tin you used had a deeper base so it needed a bit longer baking time, so maybe try baking the base for 20 minutes before adding the topping if you try again! x
I made this baked cheesecake on Friday for my family but I made a chocolate ganache for the top of it and sprinkled freeze dried strawberries and chocolate curls on top. It was beautiful, my family loved it. Now another Grandson wants me to bake it again but with caramel sauce and fudge pieces. Thankyou Jane for all your wonderful recipes they never fail me.
Hi, just wondering if you can use frozen fruit for the coulis?
Yes, you can!
Would it be possible to make these individual? If so how long would the cooking time be and into how many glasses?
Made this last night, first time I’ve ever tried a baked cheesecake. Was lovely! My biscuit base was a bit rustic as my blitzer broke so did it by hand. I also don’t like a hard base so I just didn’t press it down too much in to the tin, it’s lovely and moist and crumbly.
Would love to know how to do a chocolate version.
I love New York Cheesecake, this recipe is now my go to recipe. Tastes amazing, thank you so much. Easiest baked Cheesecake recipe, 5 stars from me, x
I made this cheesecake for a charity event and it looked so incredible! I was thrilled when it was picked first in an auction and received some great feedback from the recipients. Jane, your recipes are foolproof and never let me down.
I made this recipe for a family meal at Easter and everyone loved it! The only query I had was about the base as it seemed to set very hard – is this the way it’s supposed to be or is there something I should’ve done differently?
Hiya! It does set fairly hard, though you can reduce the butter by a third if you’d like it slightly crumblier. Hope this helps! x
Hi! I made this last night and just didn’t pack the biscuits in too tight, I had a lovely loose crumb this morning just house I like it!
Hi Jane – can you share the gas mark equivalents if possible for the bake?
Hi is this possible to freeze? Driving 2.5 hours Xmas day and worried it won’t last if I don’t freeze it? Thanks!
Yes absolutely, for up to 3 months! Hope this helps! x
This is the only baked cheesecake I ever make. It is amazing!
Hi Jane!
Love your recipes so looking to try this, wondering if you think it could take any weight? I need something to feed a large number of people so was thinking 2 of these layers or adding the baked cheesecake as a middle layer between 2 sponges? Just not sure how soft this is, so would it work?
Thank you!
Hi Jane
Massive fan! Made your baked cheesecake bars and they were divine!
Regarding the New York baked cheesecake recipe can I change the sourced cream for double cream like in your baked chocolate cheesecake bars? I’m assuming it will make it more creamy and light?
Would love your opinion thank you 😊
Hiya! In New York Cheesecake, it is classic to use soured cream or a natural yoghurt to achieve the best bake! Hope this helps! x