Mary Berry New York Cheesecake Recipe​

This creamy Mary Berry New York Cheesecake is made with full-fat soft cheese, caster sugar, vanilla extract, eggs, and double cream for an authentically rich dessert. This recipe creates a dense, smooth, and tangy cheesecake, a perfect main course for any dessert table. Perfect for a special occasion or a weekend treat, this recipe serves 8 people.

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Mary Berry New York Cheesecake Ingredients

For the biscuit base:

• 100g plain chocolate digestive biscuits
• 50g butter

For the cheesecake filling:

• 700g full-fat soft cheese
• 100g caster sugar
• 1 tsp vanilla extract
• 2 large eggs
• 150ml softly whipped double cream

For the topping:

• 150ml soured cream
• 250g mixed soft berries (such as strawberries, raspberries, and blueberries)

How To Make Mary Berry New York Cheesecake

1. Prepare the pan and crust: Preheat your oven to 160°C / 325°F / Gas 3. Lightly grease a 20cm (8in) push pan or springform tin. Crush the digestive biscuits into fine crumbs using a rolling pin or a food processor. Melt the butter in a saucepan, then remove from the heat and stir in the biscuit crumbs until well combined. Press this mixture firmly into the base of the prepared tin and set aside.
2. Mix the cheesecake filling: In a large bowl, beat the full-fat soft cheese until it is smooth and creamy. Add the caster sugar and continue to beat until everything is well mixed. Stir in the vanilla extract, followed by the eggs, one at a time, mixing well after each addition. Gently fold in the softly whipped double cream until just combined.
3. Bake the cheesecake: Spoon the cheese mixture over the biscuit base, smoothing the top with a spatula or the back of a spoon. Bake in the preheated oven for about 60 minutes. The cheesecake should be puffy around the edges but still have a slight wobble in the center.
4. Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar. This gradual cooling process helps to prevent cracks from forming on the surface. Once cooled, remove from the oven and chill in the refrigerator until firm.
5. Serve: To serve, carefully remove the cheesecake from the tin and place it on a serving plate. Spread the soured cream evenly over the top and decorate with your choice of mixed soft berries.

Recipe Tips

• Room temperature ingredients: For a smooth, lump-free filling, ensure your full-fat soft cheese and eggs are at room temperature before you begin. This allows them to incorporate more easily.
• Don’t overmix: Overmixing the cheesecake filling, especially after adding the eggs, can incorporate too much air, which can cause the cheesecake to rise too much and then crack as it cools.
• Gentle cooling is key: The slow cooling process in the oven is crucial for preventing cracks. Resist the temptation to open the oven door while it’s baking or to cool it too quickly.
• Use a water bath for extra moisture: For an even bake and to further prevent cracking, you can place the cheesecake tin in a larger roasting tin and pour hot water into the roasting tin to come about halfway up the sides of the cheesecake tin.

What To Serve With New York Cheesecake

This classic New York Cheesecake is delicious on its own or with a simple fruit topping. For a truly decadent experience, serve slices with a dollop of freshly whipped cream, a drizzle of chocolate or caramel sauce, or a side of tangy lemon curd. It pairs beautifully with a cup of strong coffee or a sweet dessert wine. A fresh berry compote or a sprinkle of chocolate shavings also adds a lovely finishing touch.

How To Store New York Cheesecake Leftovers

• Refrigerate: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you don’t have a container large enough, you can cover it loosely with plastic wrap or aluminum foil.
• Freeze: This cheesecake freezes well. You can freeze it whole or in individual slices. Wrap the cheesecake tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator.

Mary Berry New York Cheesecake Nutrition Facts

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 150mg
• Sodium: 300mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 8g

Frequently Asked Questions

• Can I use a different type of biscuit for the base? Yes, you can substitute the chocolate digestive biscuits with regular digestives, graham crackers, or even shortbread for a different flavor profile.
• Why did my cheesecake crack? Cracks in cheesecake are often caused by overmixing the batter, baking it at too high a temperature, or cooling it too quickly. Following the recipe tips for room temperature ingredients, minimal mixing, and slow cooling should help prevent this.
• Can I make this cheesecake ahead of time? Absolutely. This cheesecake is a great make-ahead dessert. You can prepare it up to two days in advance and keep it stored in the refrigerator until you are ready to serve.
• Can I use low-fat cream cheese? For the best texture and flavor, it is highly recommended to use full-fat soft cheese. Low-fat versions can result in a less creamy and more watery cheesecake

Try More Recipes:

• Mary Berry Malteser Cheesecake​ Recipe
• Mary Berry Chocolate Orange Cheesecake​ Recipe
• Mary Berry Mango Cheesecake Recipe​