Best New York Cheesecake

    5 hours 10 min

    A simple, yet perfect cheesecake recipe. A deliciously creamy cheesecake filling, is set on top of a biscuit base and baked. Allow to sit for 1-2 days for the best flavour. Serve as is or topped with your favouring topping.

    102 people made this

    Makes: 1 23cm round cheesecake

    • 150g digestive biscuits, crushed into fine crumbs
    • 4 tablespoons finely chopped walnuts
    • 1/2 teaspoon ground cinnamon
    • 115g unsalted butter, melted
    • 3 eggs
    • 450g cream cheese, softened
    • 200g caster sugar
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 750ml soured cream

    Prep:30min  ›  Cook:40min  ›  Extra time:4hr chilling  ›  Ready in:5hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Mix biscuit crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 23cm round springform tin.
    3. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the soured cream and pour into the biscuit base.
    4. Bake at 190 C / Gas 5 for about 35 minutes or just until set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favourite fruit topping or glaze.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (75)


    excellent! I did cut the sour cream in half and cooked it for about an hour, then just shut the oven off and walked away from it until 5 hours later. No cracks and very firm.  -  15 Nov 2006  (Review from Allrecipes US | Canada)


    Next time I will omit the almond extract, it was a little overpowering for my family's taste. I followed advice and used only 1.5 cups of sour cream for a thicker cheesecake, which worked beautifully.  -  15 Aug 2005  (Review from Allrecipes US | Canada)


    Wow! Great cheesecake and so simple. I did cut the sour cream in half as I prefer a firm cake. Decorated with whipped cream and a chocolate drizzle-no one believed I made it!! Thanks for a GREAT recipe.  -  02 May 2004  (Review from Allrecipes US | Canada)