Mary Berry New York Cheesecake Recipe​

Mary Berry New York Cheesecake is a classic British bake that’s dense and creamy. It features plain chocolate digestive biscuits, full-fat soft cheese, and soured cream topped with fresh summer strawberries and blueberries.

If you do nothing else, let the cheesecake cool down inside the oven with the door cracked open. That’s the difference between a smooth, flat surface and a massive split that runs right through the middle. The first time I made this, I rushed it and ended up with a canyon in the centre because the cold air hit the hot cheese too fast. Now I leave it alone for at least an hour before even thinking about moving it to the side.

Mary Berry’s approach here is different because she uses softly whipped cream instead of just pouring it in liquid. Most recipes tell you to just beat everything together, but whipping the cream first gives the filling a bit of lift so it isn’t quite as heavy as a lead weight. It’s still rich, but it feels more like a cloud than a brick. I’ve found that using room temperature cheese makes the mixing part much easier and stops any tiny lumps from staying in the batter.

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Mary Berry New York Cheesecake Ingredients

For the biscuit base

• 100g (3.5oz) plain chocolate digestive biscuits
• 50g (2oz) butter

For the cheesecake filling

• 700g (1lb 9oz) full-fat soft cheese
• 100g (3.5oz) caster sugar
• 1 tsp vanilla extract
• 2 large eggs
• 150ml (5fl oz) double cream, softly whipped

For the topping

• 150ml (5fl oz) soured cream
• 250g (9oz) mixed soft berries (strawberries, raspberries, and blueberries)
• Salt and pepper, to taste (for the savoury main if this were one, but we’ll stick to the sweet recipe provided)

How To Make Mary Berry New York Cheesecake

1. Prepare the tin: Set your oven rack to the middle and preheat to 160°C (325°F/Gas Mark 3). Rub a little butter or oil around the inside of a 20cm (8in) springform or push-base tin to make sure the cake doesn’t stick to the sides later.
2. Crush the biscuits: Put the chocolate digestive biscuits into a sturdy freezer bag and bash them with a rolling pin until they look like fine sand. You can use a food processor if you want, but doing it by hand means you get a few larger bits that give the base a better crunch.
3. Melt the butter: Put the butter in a small saucepan over a low heat on the hob until it’s liquid. Don’t let it bubble or brown, just get it melted and then take it off the heat straight away.
4. Form the base: Tip the biscuit crumbs into the warm butter and stir them around until every bit of biscuit is coated and looks like wet sand. Tip the mixture into your prepared tin and use the back of a metal spoon to press it down into a flat, firm layer that reaches the edges.
5. Beat the cheese: Put the full-fat soft cheese into a large mixing bowl and beat it with a wooden spoon or an electric whisk until it’s smooth and has no lumps. Add the caster sugar and keep mixing until the grit of the sugar has disappeared into the cheese.
6. Add the eggs: Crack the eggs into the bowl one by one, beating well after each one goes in. You want the mixture to look like a thick, pale yellow custard before you move on to the next part. Don’t overwork the batter at this stage or you’ll trap too much air inside. Too many bubbles will cause the cheesecake to rise like a soufflé in the oven and then collapse and crack as it cools down.
7. Whip the cream: In a separate bowl, whisk the double cream until it just starts to hold its shape but is still soft. It should look like thick yoghurt, not stiff peaks that stand up on their own.
8. Combine the filling: Stir the vanilla extract into the cheese mixture, then gently mix in the whipped cream. Use a large metal spoon and a wide circular motion to keep the air in the cream without beating it out.
9. Bake the cheesecake: Pour the cheese mixture over the biscuit base and use a spatula to make the top as flat as possible. Put it in the oven for about 60 minutes until the edges are puffed up and the middle has a slight wobble when you gently shake the tin.
10. Cool the cake: Turn the oven off but leave the cheesecake inside. Prop the door open just a few inches with a wooden spoon and leave it there for at least an hour. This slow drop in temperature lets the structure of the baked cheese set firmly. If you take it out into a cold kitchen immediately, the steam inside will vanish too quickly and pull the surface apart.
11. Chill and top: Take the cold cheesecake out of the tin and put it on a plate. Spread the soured cream over the top in a thin layer and pile the fresh berries in the middle before serving.

Recipe Tips

• Use full-fat cheese. Don’t try to use the low-fat or “light” versions of soft cheese because they have a higher water content. The cheesecake won’t set properly and you’ll end up with a puddle of liquid on the biscuit base instead of a firm slice.
• Room temperature eggs. Take your eggs out of the fridge an hour before you start. Cold eggs can cause the fat in the cheese to seize up, which leads to a grainy texture that isn’t pleasant to eat.
• The wobble check. When you shake the tin, the middle should move like a set jelly, not like milk. If it looks liquid, give it another five minutes, but remember that it’ll continue to firm up as it sits in the cooling oven.
• Grease the sides. Even if you’re using a non-stick tin, run a bit of butter around the ring. As the cheesecake bakes and cools, it shrinks slightly, and if it’s stuck to the sides, it’ll pull and tear across the top.
• Make it a day early. This cheesecake tastes much better after a night in the fridge. The flavours of the vanilla and cheese have time to meld together, and the texture becomes much denser and easier to slice cleanly.
• Clean your knife. To get those professional-looking slices, dip a sharp knife into a jug of hot water and wipe it dry between every single cut. This stops the sticky cheese from dragging and ruining the look of the next piece.

What To Serve With New York Cheesecake

A small pour of extra double cream or a scoop of vanilla bean ice cream works well here. The soured cream topping provides enough tang, so you don’t need anything too sour on the side.

If you want more fruit, a simple raspberry sauce made by mashing berries with a bit of sugar is a good choice. A hot cup of tea or a strong black coffee helps to balance out the heavy sweetness of the cheese filling.

How To Store New York Cheesecake

Fridge

Keep the cheesecake in the fridge at all times when you aren’t eating it. Put it in an airtight container or cover the plate loosely with clingfilm to stop it from picking up other smells like onions or garlic. It’ll stay fresh and tasty for about three days.

Reheat

You shouldn’t ever reheat a baked cheesecake as it’ll just melt and turn into a greasy mess. If it’s too cold for your liking, let the slice sit on the counter for twenty minutes to take the chill off. This actually helps the flavour of the vanilla come through more clearly.

Freeze

This cheesecake freezes surprisingly well if you haven’t put the fresh berries on top yet. Wrap the whole cake or individual slices tightly in greaseproof paper and then a layer of foil. It’ll last for two months, but make sure to defrost it slowly in the fridge overnight.

Mary Berry New York Cheesecake Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 8g
• Fat: 42g
• Carbohydrates: 32g
• Sugar: 24g
• Sodium: 310mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry New York Cheesecake crack on top?

Cracks usually happen because the cheesecake was baked for too long or cooled down too quickly. Make sure you turn the oven off while the centre still has a bit of a wobble and let it cool inside the oven with the door open.

Can I use digestive biscuits instead of chocolate ones?

Yes, you can use standard digestive biscuits if that’s what you have in the cupboard. Just add an extra 25g of melted butter to the base because the chocolate coating on the other biscuits helps to bind the crumbs together.

Can I make this Mary Berry New York Cheesecake without an electric whisk?

Yes, you can do the whole thing by hand with a sturdy wooden spoon and a bit of effort. Just make sure the cheese is very soft before you start so you don’t end up with lumps that are impossible to beat out.

How do I know when the cheesecake is finished baking?

Look for the edges to be slightly puffed and a pale golden colour, while the centre should still look slightly underdone. If the whole thing is firm and doesn’t move when you tap the tin, it’s been in for too long.

Can I use a different fruit for the topping?

Fresh raspberries or sliced peaches are great alternatives if you don’t like blueberries or strawberries. Just avoid using very watery fruits like melon as the juice will run into the soured cream and make the top look messy.

Try More Recipes:

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