Nutritional values are estimates per serving
Dense, creamy, with a slight tang and a buttery biscuit base. The New York cheesecake is in a completely different category to the no bake version — the texture is firmer, richer and far more satisfying. This is the real thing.
A note from us
Every ingredient being at room temperature is non negotiable — cold cream cheese does not beat smoothly and leaves lumps that never disappear. The water bath sounds fussy but it is what separates a smooth crack free cheesecake from one that looks like a lunar landscape. The cheesecake is genuinely better the next day once fully chilled and set overnight.
What you need 🛒
This cheesecake is best made the day before and refrigerated overnight. The texture firms and the flavour deepens significantly. Serve with fresh berries or a simple fruit compote on the side if you like.
How to make it 👨🍳
Preheat oven to 160C. Wrap the outside of a 23cm springform tin tightly in two layers of foil — this prevents water getting in during the water bath.
Crush the digestive biscuits to fine crumbs and mix with the melted butter. Press firmly and evenly into the base of the tin. Refrigerate while you make the filling.
Beat the cream cheese with an electric mixer on medium speed until completely smooth — about 2 minutes. Scrape down the sides. Add the sugar and beat for another 2 minutes.
Add the soured cream, vanilla extract and lemon zest. Mix until just combined.
Add the eggs and egg yolks one at a time on low speed, mixing just until each one is incorporated. Do not overbeat at this stage — too much air causes the cheesecake to puff up and crack dramatically.
Sift in the flour and salt and fold gently until just combined.
Pour the filling over the chilled biscuit base. Place the foil wrapped tin in a large roasting tray and pour boiling water into the tray until it comes 3cm up the sides of the tin. This water bath ensures the cheesecake bakes gently and evenly without cracking.
Bake for 55-65 minutes until the edges are set but the centre still has a gentle wobble — it should move as one piece not ripple like liquid.
Turn the oven off and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
Remove from the water bath, run a knife around the edge and leave to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
