Mary Berry New York Cheesecake Recipe

Mary Berry New York Cheesecake is a rich, creamy, and beautifully smooth dessert with a crisp biscuit base and a luxurious baked filling. It’s the kind of cheesecake you’d expect from a classic American diner—dense, velvety, and deeply satisfying. This recipe gives you a perfectly set centre, a golden top, and a flavour that’s indulgent yet balanced with a hint of citrus.

It’s ideal for birthdays, dinner parties, or weekends when you want a dessert that looks impressive but follows a simple, reliable method. With a few key techniques and basic ingredients, this cheesecake always turns out bakery-perfect.

What Is Mary Berry’s New York Cheesecake?

Mary Berry New York Cheesecake is a baked cream cheese dessert made with full-fat cream cheese, eggs, sugar, and lemon, all poured over a buttery biscuit base. It’s baked low and slow to create a silky texture and served chilled for maximum creaminess.

Other Popular Mary Berry Recipes

• Mary Berry Devonshire Apple Cake
• Mary Berry White Chocolate and Ginger Cheesecake
• Mary Berry Genoise Sponge
• Mary Berry Fridge Cake

Why This Recipe Is Worth Trying

• Delivers a classic New York–style creamy filling with minimal effort
• Uses a simple water-free baking method that avoids cracks
• Sets beautifully and slices cleanly when chilled
• Makes a stunning centrepiece for celebrations or gatherings
• Keeps well in the fridge, making it a great make-ahead dessert

Essential Ingredients to Make Mary Berry’s New York Cheesecake

For the Base:

• 250g digestive biscuits (crushed finely)
• 100g butter (melted)

For the Filling:

• 750g full-fat cream cheese
• 150g caster sugar
• 200ml sour cream or double cream
• 3 large eggs
• 1 tbsp cornflour
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Optional Topping:

• Fresh berries
• Berry compote
• Light dusting of icing sugar

Handy Kitchen Tools for Best Results

• 20cm or 23cm springform tin
• Electric whisk
• Spatula
• Mixing bowls
• Baking tray
• Foil (optional for wrapping the base of the tin)
• Cooling rack

Step-by-Step Guide to Making Mary Berry’s New York Cheesecake

Step 1: Prepare the tin

Line the base of the springform tin with parchment and lightly grease the sides.

Step 2: Make the biscuit base

Mix crushed digestive biscuits with melted butter until the texture resembles wet sand.

Step 3: Press the base firmly

Spoon the mixture into the tin and press down tightly to form an even, compact layer. Chill while preparing the filling.

Step 4: Whisk the cream cheese

Beat the cream cheese until smooth, soft, and free from lumps to create a silky foundation.

Step 5: Add sugar and flavourings

Mix in the sugar, lemon zest, lemon juice, and vanilla, blending until fully combined.

Step 6: Incorporate eggs one at a time

Add the eggs gradually, mixing on low speed to avoid adding too much air.

Step 7: Add sour cream and cornflour

Fold in the sour cream and cornflour gently to thicken the mixture and prevent cracking.

Step 8: Pour filling over the base

Spread the cheesecake filling evenly into the prepared tin, smoothing the top.

Step 9: Bake the cheesecake

Bake at 160°C (320°F) for 50–60 minutes. The edges should be set while the centre still wobbles slightly.

Step 10: Cool gradually

Turn off the oven and leave the cheesecake inside with the door slightly open to cool slowly and avoid cracks.

Step 11: Chill before serving

Refrigerate for at least 4 hours—or overnight—for a firm, creamy texture.

What I Got Wrong (And How I Fixed It)

• Cracked top — cooling slowly in the oven prevented cracks
• Grainy texture — mixing on low speed kept the filling smooth
• Base broke apart — pressing it tightly fixed the problem
• Cheesecake too soft — chilling overnight gave a perfect set

Healthier Version of Mary Berry’s New York Cheesecake

You can lighten the cheesecake by using reduced-fat cream cheese, replacing some cream with Greek yogurt, or cutting the sugar slightly. The lemon still provides a fresh, bright flavour.

Ingredient Substitutions for Mary Berry New York Cheesecake

• Swap digestive biscuits for graham crackers for an authentic flavour
• Use mascarpone for a richer, creamier filling
• Add orange zest instead of lemon for a sweeter citrus note
• Replace sour cream with plain yogurt in a lighter version
• Use almond extract instead of vanilla for nuttiness

Pairing Ideas: What to Serve With Mary Berry New York Cheesecake

• Berry compote – Adds a sweet-tart contrast
• Whipped cream – Softens the richness beautifully
• Caramel drizzle – Lifts the cheesecake with sweetness
• Fresh strawberries – Bright and refreshing
• Hot coffee or tea – Balances the creamy texture

Expert Tips to Make Perfect New York Cheesecake

• Use room-temperature ingredients for a smooth mixture
• Avoid overmixing to prevent cracks and excess air
• Bake on a low heat for an even, silky finish
• Don’t open the oven during baking to keep the temperature stable
• Chill fully before slicing for clean edges
• Dip the knife in hot water for neat slices

Creative Ways to Customize Mary Berry New York Cheesecake

• Add a chocolate swirl for a dessert-style twist
• Top with lemon curd for a sharp, glossy finish
• Mix in crushed Oreos for a cookies-and-cream version
• Add a raspberry layer in the centre for colour
• Use a spiced biscuit base for holiday flavours

Storing Mary Berry New York Cheesecake the Right Way

• Refrigerate for 4–5 days in an airtight container
• Freeze slices for up to 2 months
• Thaw in the fridge overnight before serving
• Avoid leaving it at room temperature for long periods

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is served cold and does not require reheating.

Nutritional Breakdown (per slice)

• Calories: ~420
• Fat: 28g
• Carbohydrates: 32g
• Protein: 8g
• Sugars: 27g

Print

FAQs

Why did my New York cheesecake crack on top while baking?

Cracks form when the cheesecake bakes too quickly or cools too fast. Baking at a low temperature and letting the cheesecake cool gradually in the oven with the door slightly open helps stop the surface from splitting.

Why is my cheesecake still too soft in the centre after baking?

A soft centre is normal when the cheesecake first comes out of the oven. It firms up as it cools and chills. Refrigerating it for at least 4 hours—preferably overnight—ensures a perfect, creamy set.

How do I stop lumps from forming in the cheesecake filling?

Lumps appear when the cream cheese is too cold. Using room-temperature cream cheese and beating it well before adding other ingredients keeps the filling smooth and silky.

Why is the base of my cheesecake crumbly instead of firm?

A crumbly base usually needs more butter or firmer packing. Adding a little extra melted butter and pressing the crumbs tightly into the tin helps the base hold together once chilled.

Wrapping It Up

Mary Berry New York Cheesecake is a rich, creamy classic that delivers a beautiful balance of citrus and vanilla on a crisp biscuit base. With simple steps and dependable results, it’s a dessert you can rely on for any celebration.