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Mary Berry New York Cheesecake Recipe
Saim Thour

Mary Berry New York Cheesecake Recipe

A rich and creamy baked New York cheesecake inspired by Mary Berry, featuring a buttery digestive biscuit base, silky cream cheese filling, and a delicate hint of vanilla and lemon. Perfect for birthdays, celebrations, dinner parties, or any special occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 people
Course: Dessert
Cuisine: American, british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • 1 tbsp demerara sugar optional
For the Cheesecake Filling
  • 750 g full-fat cream cheese
  • 150 g caster sugar
  • 200 ml sour cream
  • 3 large eggs
  • 1 tbsp cornflour or plain flour
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
Optional Toppings
  • Fresh strawberries
  • Fresh raspberries
  • Berry compote or berry coulis
  • Icing sugar for dusting

Equipment

  • 20cm Springform Cake Tin
  • Electric Hand Mixer
  • Mixing bowls
  • Rubber Spatula
  • Baking parchment
  • Cooling Rack

Method
 

  1. Preheat the oven to 160°C (140°C Fan/Gas 3) and line a 20cm springform tin with baking parchment.
  2. Mix the crushed digestive biscuits with melted butter and optional demerara sugar. Press firmly into the base of the tin and chill for 15 minutes.
  3. Beat the cream cheese until smooth, then mix in the caster sugar, vanilla extract, lemon zest, and lemon juice.
  4. Add the sour cream, cornflour, and eggs, mixing gently until fully combined without overmixing.
  5. Pour the filling onto the chilled biscuit base and smooth the surface.
  6. Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble.
  7. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  8. Refrigerate for at least 4 hours, preferably overnight.
  9. Decorate with fresh berries, berry compote, or a light dusting of icing sugar before serving.

Notes

  • Always use room-temperature cream cheese for the smoothest filling.
  • Avoid overmixing to prevent cracks.
  • Let the cheesecake cool slowly inside the oven.
  • Chill overnight for the best texture and clean slices.
  • Use full-fat cream cheese for authentic New York cheesecake consistency.