Why did my cheesecake crack on top?

Cracks often result from overmixing and sudden temperature changes.

Can I use a different type of biscuit for the crust?

Yes, other options include Hobnobs, shortbread, and ginger biscuits.

How do I know when the cheesecake is done baking?

Shake the can lightly; the sides should be solid, while the contents in the middle should be slightly jiggly.

New York Cheesecake: Classic Creamy Dessert with Buttery Biscuit Crust

By Mason BrooksSep 17, 2026

2.0(1)

Prep

20 min

Cook

55 min

Total

435 min

Servings

Level

Medium

Jump to recipe

This cheesecake, inspired by New York-style cheesecakes, has a biscuit crust and a rich, creamy filling with sweet and sour flavors. This cheesecake would be a good treat for a special occasion or dessert to serve with dinner on a weeknight. The ease of preparation and cleanup are advantages of this cheesecake. Refrigerate for at least four hours before serving. Longer refrigeration enhances the flavor and texture.

New York Cheesecake: Classic Creamy Dessert with Buttery Biscuit Crust

Why you'll love this recipe

Little washing needed; only one bowl to wash
Can be prepared ahead of time to make hosts and guests happy
Rich, creamy texture and buttery top crust
Popular choice among all ages

Instructions

Preheat your oven to 160°C (140°C fan).

Crush the digestive biscuits in a sealed bag until fine, then mix with melted butter and sugar.

Press the crumb mixture into a 23cm springform tin lined with parchment paper.

Bake for 10 minutes until toasty, then set aside to cool.

Beat the cream cheese until smooth, then add sugar, flour, and lemon zest (if using), mixing until just combined.

Incorporate the eggs one at a time, mixing on low until combined.

Add the double cream and soured cream, mixing until uniform and glossy.

Pour the filling over the cooled crust and gently tap the tin to release air bubbles.

Bake for 50-55 minutes until edges are set but center wobbles slightly.

Turn off the oven, crack the door, and cool the cheesecake inside for an hour.

Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.

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Desserts American

New York Cheesecake: Classic Creamy Dessert with Buttery Biscuit Crust

Name: New York Cheesecake: Classic Creamy Dessert with Buttery Biscuit Crust
Prep time: 20 min
Cook time: 55 min
Total time: 435 min
Yield: 12 servings
Ingredients: 200 g digestive biscuits (or any plain, buttery biscuit); 75 g unsalted butter (melted); 1 tablespoon caster sugar; 900 g full-fat cream cheese (at room temperature); 200 g caster sugar; 1 tablespoon plain flour; 1 teaspoon vanilla extract; 1 piece lemon zest (optional); 3 large eggs (at room temperature); 1 large egg yolk (at room temperature); 150 ml double cream; 2 tablespoons soured cream

By Mason BrooksSep 17, 2026

2.0(1)

Prep

20 min

Cook

55 min

Total

435 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

Little washing needed; only one bowl to wash
Can be prepared ahead of time to make hosts and guests happy
Rich, creamy texture and buttery top crust
Popular choice among all ages

Ingredients

Servings12

•200 g digestive biscuits (or any plain, buttery biscuit)
•75 g unsalted butter (melted)
•1 tablespoon caster sugar
•900 g full-fat cream cheese (at room temperature)
•200 g caster sugar
•1 tablespoon plain flour
•1 teaspoon vanilla extract
•1 piece lemon zest (optional)
•3 large eggs (at room temperature)
•1 large egg yolk (at room temperature)
•150 ml double cream
•2 tablespoons soured cream

Instructions

1
Preheat your oven to 160°C (140°C fan).
2
Crush the digestive biscuits in a sealed bag until fine, then mix with melted butter and sugar.
3
Press the crumb mixture into a 23cm springform tin lined with parchment paper.
4
Bake for 10 minutes until toasty, then set aside to cool.
5
Beat the cream cheese until smooth, then add sugar, flour, and lemon zest (if using), mixing until just combined.
6
Incorporate the eggs one at a time, mixing on low until combined.
7
Add the double cream and soured cream, mixing until uniform and glossy.
8
Pour the filling over the cooled crust and gently tap the tin to release air bubbles.
9
Bake for 50-55 minutes until edges are set but center wobbles slightly.
10
Turn off the oven, crack the door, and cool the cheesecake inside for an hour.
11
Transfer to a wire rack to cool completely, then refrigerate for at least 4 hours before serving.