Mary Berry New York Cheesecake Recipe

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This Mary Berry New York Cheesecake is a rich, creamy dessert with a smooth, velvety texture and a buttery biscuit base. It has a delicate vanilla flavour with a slight tang from the cream cheese, making it perfectly balanced. While it looks impressive, it is surprisingly straightforward to prepare, making it suitable for confident beginners. Allow around 20 minutes to prepare and about 1 hour baking time, plus chilling.

Ingredients

For the Base

200g digestive biscuits, crushed
100g unsalted butter, melted

For the Filling

600g full-fat cream cheese
150g caster sugar
3 large eggs
1 tsp vanilla extract
200ml sour cream
1 tbsp plain flour

For the Topping (Optional)

Fresh berries
Fruit compote or coulis
Icing sugar, for dusting

How to Make Mary Berry New York Cheesecake

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Grease and line the base of a 20cm springform tin with baking parchment.
Make the base: Mix the crushed biscuits with melted butter until well combined. Press firmly into the base of the tin and chill in the fridge for 15 minutes to set.
Prepare the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Avoid overmixing to prevent air bubbles.
Add eggs and flavouring: Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract, sour cream, and flour until just combined.
Fill and bake: Pour the mixture over the chilled base and smooth the top. Bake for 50 to 60 minutes until the edges are set but the centre still has a slight wobble.
Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracking.
Chill before serving: Remove from the oven and chill in the fridge for at least 4 hours, preferably overnight, before serving.

Tips

Why did my cheesecake crack?

Cracks usually happen بسبب overbaking or sudden temperature changes. Always cool the cheesecake slowly in the oven.

How do I get a smooth filling?

Use room temperature ingredients and mix gently to avoid lumps and excess air.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for a rich texture. Low-fat versions may result in a softer, less creamy cheesecake.

How do I know when it is done?

The edges should be set while the centre still has a slight wobble. It will firm up as it cools.

Serving Suggestions

Serve with fresh strawberries or raspberries
Add a drizzle of berry coulis
Top with lemon zest for freshness
Enjoy with a cup of tea or coffee

Storage

At Room Temperature

Do not leave the cheesecake out for more than 2 hours.

In the Refrigerator

Store in an airtight container for up to 3 days. Keep it well covered to maintain freshness.

Freezing

Freeze slices wrapped tightly in cling film for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make New York cheesecake without baking?

Traditional New York cheesecake is baked for its signature texture, but you can make a no-bake version using gelatine for setting.

Why is my cheesecake too soft?

It may be underbaked or not chilled long enough. Always allow sufficient cooling and chilling time.

Can I use a different biscuit base?

Yes, you can use graham crackers, digestive biscuits, or even chocolate biscuits for variation.

How long should I chill the cheesecake?

For best results, chill for at least 4 hours, but overnight chilling gives the perfect texture.