This Mary Berry New York Cheesecake is a rich and decadent recipe, which is made with a classic digestive biscuit crust and a dense, creamy, baked cream cheese filling. It’s the perfect show-stopping dessert for a special occasion or a dinner party, ready in about an hour and a half of baking, plus a long, slow cooling time which is essential for a perfect, crack-free finish.
Mary Berry New York Cheesecake Ingredients
For the Crust:
- 250g (9 oz) digestive biscuits (or graham crackers), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 900g (four 8-oz packages) full-fat cream cheese, at room temperature
- 250g (1 ¼ cups) caster sugar (superfine sugar)
- 3 tablespoons plain (all-purpose) flour
- 1 ½ teaspoons vanilla extract
- Finely grated zest and juice of 1 lemon
- 3 large eggs, plus 1 egg yolk, at room temperature
- 284ml (1 ¼ cups) sour cream, at room temperature
How To Make Mary Berry New York Cheesecake
- Prep Oven and Crust: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). In a bowl, mix the crushed digestive biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Bake the crust for 10 minutes. Let it cool while you make the filling.
- Prep for Baking: Reduce the oven temperature to 160°C (140°C Fan, Gas Mark 3). Wrap the outside of the springform tin with a double layer of heavy-duty aluminum foil to create a waterproof seal for the water bath.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese on a low speed until it is completely smooth and free of lumps. This is a key step.
- Combine the Filling: Gradually add the caster sugar, then the flour, mixing on a low speed until just combined. Beat in the vanilla, lemon zest, and lemon juice. Add the eggs and the extra yolk one at a time, mixing on a low speed only until each one is just blended in.
- Finish the Filling and Bake: Gently stir in the sour cream with a spatula. Pour the filling into the prepared crust. Place the springform tin into a large roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the tin.
- Bake and Cool (Crucial Step): Bake for 45-50 minutes, until the outer edge of the cheesecake is set, but the center still has a distinct wobble. Turn off the oven, prop the oven door open with a wooden spoon, and let the cheesecake cool completely in the oven for at least 2 hours.
- Chill Until Firm: Once cooled, remove the cheesecake from the water bath, remove the foil, and refrigerate for at least 6 hours, or preferably overnight, until completely firm.
- Serve: To serve, run a thin, sharp knife around the edge of the cheesecake before carefully removing the springform ring.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese, eggs, and sour cream that are all fully at room temperature. You must also beat the cream cheese on its own first until it is completely smooth before adding any other ingredients.
- How do you prevent the cheesecake from cracking? The two non-negotiable secrets are the water bath and the slow cooling process. The water bath provides a moist, even heat that prevents the custard from curdling, and cooling the cheesecake slowly in the turned-off oven is the ultimate insurance policy against cracks.
- Can I make this ahead of time? Absolutely! A New York cheesecake is the perfect make-ahead dessert. It needs a long, uninterrupted chilling time, and its flavor and texture are actually at their peak on the second or third day.
- Why not overmix the eggs? When you add the eggs, mix on a low speed and only until they are just incorporated. Over-beating the eggs adds too much air to the batter, which will cause the cheesecake to puff up dramatically in the oven and then sink and crack as it cools.
What To Serve With New York Cheesecake
This is a classic, rich, and decadent dessert that is a showstopper on its own. It needs very little accompaniment. It is fantastic served plain, or with:
- A simple fresh raspberry or strawberry coulis.
- A side of fresh, macerated berries.
- A dollop of lightly sweetened whipped cream or more sour cream.
How To Store New York Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 5 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it overnight in the refrigerator before serving.
New York Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 45g
- Saturated Fat: 28g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a New York Cheesecake and a regular cheesecake?
A New York-style cheesecake is known for its incredibly rich, dense, and smooth texture. It relies heavily on a high quantity of full-fat cream cheese, often with the addition of sour cream or heavy cream, and has a much denser texture than lighter, fluffier, or no-bake cheesecakes.
My cheesecake cracked! What did I do wrong?
A cracked cheesecake is the most common issue. The main culprits are: over-mixing the batter (especially after adding the eggs), not using a water bath, or cooling the cheesecake too quickly by taking it directly from a hot oven into a cool room.
What are digestive biscuits?
Digestive biscuits are a classic British semi-sweet biscuit with a crumbly texture, similar to an American graham cracker. Graham crackers are the perfect substitute if you can’t find them.
Try More Recipes:
- Mary Berry Malteser Cheesecake Recipe
- Mary Berry Chocolate Orange Cheesecake Recipe
- Mary Berry Mango Cheesecake Recipe
Mary Berry New York Cheesecake Recipe
Description
A classic, authentic New York-style cheesecake that is dense, rich, and incredibly creamy, baked in a water bath for a perfect, crack-free finish every time.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Make the crust by mixing biscuit crumbs and melted butter. Press into a 23cm (9in) springform tin and bake for 10 minutes. Let cool.
- Reduce oven to 160°C (140°C Fan). Wrap the outside of the tin in a double layer of foil.
- In a large bowl, beat the softened cream cheese on its own until completely smooth.
- On low speed, mix in the sugar and flour, then the vanilla and lemon. Add the eggs one at a time, mixing only until just combined. Fold in the sour cream.
- Pour the filling into the crust. Place the tin in a large roasting pan and create a water bath by pouring boiling water halfway up the sides of the tin.
- Bake for 45-50 minutes until the edges are set but the center still has a wobble.
- Turn off the oven and let the cheesecake cool completely inside the oven with the door propped open (at least 2 hours).
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- Water Bath is a Must: The most important tip for a crack-free cheesecake is the water bath. It provides gentle, even heat and a steamy environment, which is the non-negotiable secret to a perfect, creamy texture.
- Slow Cooling is Key: Do not skip the step of cooling the cheesecake slowly in the turned-off oven. Taking it directly from a hot oven into a cool room will cause it to contract too quickly and crack.
- Room Temperature Ingredients: For a perfectly smooth, lump-free filling, you must use cream cheese, eggs, and sour cream that are all at room temperature. Beat the cream cheese alone first.
- Don’t Overmix the Eggs: Over-beating the eggs incorporates too much air, which causes the cheesecake to rise like a soufflé and then collapse and crack as it cools. Mix on low speed only until each egg is just blended in.
Mary Berry New York Cheesecake Recipe
