Mary Berry New York Cheesecake Recipe​

This Mary Berry inspired New York cheesecake is a classic baked cheesecake with a crisp biscuit base, a rich vanilla filling, and that signature creamy, slightly tangy finish. The texture is dense yet silky, with a gentle wobble in the centre when it is perfectly baked. It is very achievable for confident beginners, as long as you take your time with the mixing and cooling. Total time is about 9 hours including cooling and chilling, with only around 25 minutes of hands-on prep.

Ingredients

For the biscuit base

• 200g digestive biscuits (or graham crackers), finely crushed
• 100g unsalted butter, melted

For the cheesecake filling

• 900g full-fat cream cheese, at room temperature
• 200g caster sugar
• 2 tsp vanilla extract
• 3 tbsp plain flour
• Pinch of fine salt
• 200ml soured cream
• 4 large eggs, at room temperature

For the sour cream topping

• 250ml soured cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

To serve (optional)

• Fresh berries or a berry compote
• Lemon zest

How to Make Mary Berry New York Cheesecake Recipe​

• Prepare the oven: Preheat the oven to 160°C (140°C fan). Put a shelf in the middle of the oven. Grease a 20cm springform tin and line the base with baking parchment. For extra insurance against leaks, wrap the outside base of the tin with a double layer of foil.
• Make the biscuit base: Stir the crushed biscuits and melted butter together until evenly coated. Tip into the tin and press firmly into the base using the back of a spoon. Chill in the fridge for 10 minutes while you make the filling.
• Mix the filling: In a large bowl, beat the cream cheese until smooth. Add the caster sugar, vanilla, flour, and salt, then beat again until creamy and lump-free. Scrape down the bowl, then mix in the soured cream until just combined.
• Add the eggs gently: Add the eggs one at a time, mixing on low speed after each one. Stop as soon as the last egg disappears into the batter. Overmixing at this stage adds air, which can lead to cracks.
• Fill the tin: Pour the mixture over the chilled base. Tap the tin lightly on the worktop once or twice to bring any bubbles to the surface.
• Bake: Bake for 60 to 70 minutes, until the edges look set and lightly puffed, and the centre still has a gentle wobble. If the top is colouring too quickly near the end, loosely lay a piece of foil over the tin.
• Cool slowly: Turn the oven off, open the door a little, and leave the cheesecake inside for 1 hour. This gradual cool helps prevent sinking and cracks. Remove and cool completely at room temperature.
• Add the sour cream topping: Turn the oven back on to 160°C (140°C fan). Stir the soured cream, icing sugar, and vanilla until smooth, then spread over the cooled cheesecake. Bake for 10 minutes to set the topping.
• Chill and slice: Cool to room temperature again, then cover and chill for at least 6 hours, preferably overnight. To serve, run a warm knife around the edge, release the tin, and slice with a hot, clean knife for neat portions.

Tips

How do I stop my cheesecake from cracking?

Use room-temperature ingredients, mix on low once the eggs go in, and cool the cheesecake slowly in the switched-off oven with the door ajar. Cracks are usually caused by too much air in the batter or a sudden temperature change.

How do I know when a New York cheesecake is baked?

Look for set edges and a centre that still wobbles slightly when you gently nudge the tin. If the centre looks liquid, it needs more time. If it is completely firm in the oven, it is likely overbaked and can turn dry after chilling.

Why is my cheesecake lumpy?

Cream cheese straight from the fridge does not blend smoothly. Let it sit out for 1 to 2 hours, then beat it until creamy before adding the sugar. If you still see lumps, scrape the bowl thoroughly and beat a little longer before adding eggs.

How can I get clean slices?

Chill overnight, then slice with a knife dipped in hot water and wiped dry between cuts. The warmer the knife, the sharper the edges of each slice.

Serving Suggestions

• Top with fresh strawberries, raspberries, or blueberries
• Spoon over cherry compote or a quick berry sauce
• Serve with a dusting of icing sugar and a little lemon zest
• Add a drizzle of salted caramel for a richer finish

Storage

Room temperature

Because this is a dairy-rich dessert, keep it out at room temperature for no more than 2 hours total, including serving time.

Refrigerator

Store covered in the fridge for up to 4 days. For the best texture, keep it in the tin or in a lidded container so it does not pick up fridge smells.

Freezing

Freeze the cheesecake (with or without the sour cream topping) for up to 2 months. Wrap slices tightly in cling film, then foil, and freeze in an airtight container. Thaw overnight in the fridge before serving. Do not thaw at room temperature.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 34g
• Protein: 8g
• Fat: 35g
• Saturated Fat: 20g
• Sodium: 320mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs