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Mary Berry New York Cheesecake Recipe

Mary Berry New York Cheesecake Recipe

Mary Berry's New York cheesecake is tall, dense, and perfectly smooth — a proper baked cheesecake in the classic American tradition.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 3 hours
Total Time 4 hours 40 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 510
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed
  • 125 g unsalted butter melted
  • 1 tbsp caster sugar
  • Cheesecake Filling:
  • 900 g full-fat cream cheese room temperature
  • 250 g caster sugar
  • 3 tbsp plain flour sifted
  • 4 large eggs plus 2 egg yolks room temperature
  • 200 ml soured cream
  • 2 tsp vanilla extract
  • Zest of 1 unwaxed lemon
  • Soured Cream Topping:
  • 200 ml soured cream
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract

Method
 

  1. Wrap outside of 23cm springform tin in 2 layers of heavy foil. Grease inside. Press biscuit base firmly into tin. Refrigerate 30 minutes.
  2. Preheat oven to 160°C / 140°C fan / Gas 3. Half fill a large roasting tin with boiling water — place in oven.
  3. 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.
  4. 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.
  5. Turn oven off. Leave cheesecake inside with door ajar for 1 hour. Remove from oven and water bath. Cool at room temperature 1 hour.
  6. Mix soured cream topping ingredients. Spread over surface. Return to 160°C oven for 10 minutes. Cool completely. Refrigerate overnight.
  7. Run knife around edge. Release tin. Slice with a hot wiped knife.

Notes

All ingredients must be at room temperature — cold cream cheese and eggs cause problems.
Do not overbeat after adding eggs — low speed, minimum beating.
The water bath is essential — do not skip it.
Cool gradually in the turned-off oven with the door ajar for 1 hour.
Refrigerate overnight — the texture improves significantly over 24 hours.
Stores in the fridge for up to 5 days. Freezes for up to 2 months.
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