Anna Louise A New York cheesecake is the cheesecake for people who take cheesecake seriously. Tall, dense, perfectly smooth, slightly tangy, and completely without the wobbliness of a no-bake version — it is a different thing from the lighter, mousse-like no-bake cheesecakes elsewhere on this site.
It is baked, which gives it a firmer, denser texture and a slightly caramelised top that has a depth of flavour the no-bake version cannot replicate.
Mary Berry’s New York cheesecake recipe produces the classic — cream cheese, eggs, soured cream, vanilla, and just enough sugar to balance the tang without masking it.
The baking method is the key — a lower temperature than you might expect, a water bath to prevent cracking, and gradual cooling in the turned-off oven. All of these together produce a cheesecake with a perfectly smooth top, a creamy, dense interior, and not a single crack.
This is a project cheesecake — it takes time and care — but the result is genuinely extraordinary and keeps beautifully in the fridge for up to five days.
Why New York Cheesecake Is Different
New York cheesecake is a baked cheesecake — the eggs in the filling coagulate during baking, setting the cheesecake to a firmer, denser consistency than a no-bake version.
The flavour is more complex — the slight caramelisation on the top, the slight tang from the soured cream, and the richness of the cream cheese all develop more fully with heat.
The distinctive characteristics of a New York cheesecake compared to other baked cheesecakes are its height, its density, and the soured cream both in the filling and as a topping. It is richer and more substantial than a European-style baked cheesecake and less sweet than many other American versions.
Ingredients for Mary Berry New York Cheesecake
For the Biscuit Base
- 250g digestive biscuits, crushed to fine crumbs
- 125g unsalted butter, melted
- 1 tbsp caster sugar
For the Cheesecake Filling
- 900g full-fat cream cheese, at room temperature
- 250g caster sugar
- 3 tbsp plain flour, sifted
- 4 large eggs plus 2 large egg yolks, at room temperature
- 200ml soured cream
- 2 tsp good quality vanilla extract
- Zest of 1 unwaxed lemon
For the Soured Cream Topping
- 200ml soured cream
- 2 tbsp caster sugar
- 1 tsp good quality vanilla extract
How to Make Mary Berry New York Cheesecake — Step by Step
Step 1 — Prepare the Tin
Wrap the outside of a 23cm springform tin completely in two layers of heavy-duty foil — bring the foil all the way up the sides. This prevents water from entering the tin during the water bath. Grease the inside of the tin.
Step 2 — Make the Base
Combine the crushed digestive biscuits, melted butter, and caster sugar. Press very firmly into the base of the prepared tin. Refrigerate for 30 minutes.
Step 3 — Preheat and Prepare the Water Bath
Preheat your oven to 160°C / 140°C fan / Gas 3. Place a large roasting tin in the oven and half fill with boiling water — this is the water bath the cheesecake will bake in.
Step 4 — Make the Filling
Beat the room-temperature cream cheese on its own for two minutes until completely smooth. Add the caster sugar and flour and beat for a further minute.
Add the eggs and egg yolks one at a time, beating on the lowest speed after each addition — do not overbeat. Overbeating at this stage incorporates too much air and causes the cheesecake to rise and then crack as it cools.
Add the soured cream, vanilla extract, and lemon zest. Fold gently until just combined.
Step 5 — Fill and Bake in the Water Bath
Pour the filling over the chilled biscuit base. Tap the tin gently on the worktop two or three times to release any air bubbles.
Place the foil-wrapped tin inside the roasting tin with the boiling water — the water should come about halfway up the sides of the springform tin.
Bake for 1 hour to 1 hour 10 minutes. The cheesecake is ready when the edges are set and slightly puffed and the centre still has a slight wobble — like a just-set panna cotta when the tin is gently shaken.
Step 6 — Cool Gradually
Turn the oven off. Leave the cheesecake inside the turned-off oven with the door slightly ajar for one hour. This gradual cooling prevents the surface from cracking.
After one hour, remove from the oven and the water bath. Leave to cool completely at room temperature — at least another hour.
Step 7 — Add the Soured Cream Topping
Mix the soured cream, caster sugar, and vanilla extract together in a small bowl. Spread gently over the surface of the cooled cheesecake.
Return to the oven (preheated to 160°C) for ten minutes — this just sets the topping without cooking it. Cool completely then refrigerate overnight.
Step 8 — Remove and Serve
Run a thin knife carefully around the entire edge. Release the springform sides slowly. Slice with a sharp knife dipped in hot water and wiped between every cut.
My Top Tips For Mary Berry New York Cheesecake
All ingredients at room temperature — this is non-negotiable for baked cheesecake. Cold cream cheese does not blend smoothly and gives a lumpy, uneven filling. Cold eggs can cause the filling to curdle. Everything must be at room temperature before you begin.
Do not overbeat after adding the eggs. Beat on the lowest speed and stop as soon as each egg is incorporated. Too much air in the filling causes the cheesecake to rise and then crack dramatically as the air escapes during cooling.
The water bath prevents cracking. The gentle, humid heat of a water bath surrounds the cheesecake with moisture that moderates the temperature and prevents the top from drying out and cracking. Do not skip it.
Cool gradually in the turned-off oven. The most dramatic cracks in baked cheesecakes happen when the cheesecake is moved from a very hot oven to room temperature too quickly. The oven method — one hour in the turned-off oven with the door ajar — prevents this.
Refrigerate overnight before serving. A freshly baked New York cheesecake that has only cooled for a few hours has not yet reached its full, dense, set texture. Overnight refrigeration gives a completely different and significantly better result.
Serving Suggestions
Plain with just the soured cream topping — this is the classic New York way and needs nothing else. With fresh berry compote — blueberries or raspberries simmered briefly with a little sugar. With a drizzle of good quality caramel sauce. With fresh strawberries and a dusting of icing sugar for a simpler garnish.
How to Store Mary Berry New York Cheesecake
In the fridge: Store covered for up to 5 days. New York cheesecake keeps exceptionally well and many people believe it improves over two to three days as the flavour deepens.
In the freezer: Freeze in slices for up to 2 months. Freeze without any fresh fruit topping. Defrost overnight in the fridge.
Mary Berry New York Cheesecake Recipe
Ingredients
Method
- Wrap outside of 23cm springform tin in 2 layers of heavy foil. Grease inside. Press biscuit base firmly into tin. Refrigerate 30 minutes.
- Preheat oven to 160°C / 140°C fan / Gas 3. Half fill a large roasting tin with boiling water — place in oven.
- Beat cream cheese until smooth — 2 minutes. Add sugar and flour — beat 1 minute. Add eggs and yolks one at a time on lowest speed. Add soured cream, vanilla, and lemon zest — fold gently.
- Pour filling over base. Tap gently. Place foil-wrapped tin in water bath — water halfway up the sides. Bake 1 hour to 1 hour 10 minutes until edges set and centre wobbles slightly.
- Turn oven off. Leave cheesecake inside with door ajar for 1 hour. Remove from oven and water bath. Cool at room temperature 1 hour.
- Mix soured cream topping ingredients. Spread over surface. Return to 160°C oven for 10 minutes. Cool completely. Refrigerate overnight.
- Run knife around edge. Release tin. Slice with a hot wiped knife.
Notes
Frequently Asked Questions
Do I need a water bath?
The water bath significantly reduces the risk of cracking. Without it the cheesecake can still be delicious but is much more likely to crack during baking and cooling. If you do not have a large enough roasting tin, place a separate tin of water on the shelf below the cheesecake instead.
Why did my cheesecake crack?
The most common causes are overbeating the filling, baking at too high a temperature, cooling too quickly, or not using a water bath. Follow the method precisely — particularly the low temperature, the gentle beating, and the gradual cooling.
Can I make this without the soured cream topping?
Yes — the cheesecake is excellent without the topping. The soured cream layer adds a slight tangy contrast to the richer filling and a beautiful smooth white surface.
How do I know when the cheesecake is done?
The edges should be set and slightly puffed, and the centre should have a distinct wobble when the tin is gently shaken — like jelly, not liquid. It sets completely during cooling and refrigeration.
Can I use mascarpone instead of cream cheese?
Mascarpone gives a richer, slightly sweeter, less tangy result. Use 600g of cream cheese and 300g of mascarpone for a combination that gives the best of both.
Leave a Reply