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Mary Berry New York Cheesecake

Mary Berry New York Cheesecake
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Print Recipe

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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-new-york-cheesecake/