Nigella New York Cheesecake Recipe

The first time I tasted a real-deal New York cheesecake, I was twenty-one, sitting in a dingy little diner somewhere off Lexington Ave. It was 11PM. My coffee was cold, my feet were blistered, and I was absolutely knackered from walking the city all day. But then the waitress slid over a wedge of cheesecake bigger than my hand, with a glossy slick of raspberry sauce that shimmered like something out of a Broadway musical.

It was rich. Creamy. A little bit tangy. And impossibly smooth — the kind of thing you eat in complete silence because words would just ruin it.

This Nigella New York Cheesecake recipe brings all that back. It’s got the dense cream cheese body, the buttery biscuit base, a hint of lemon zest to lift it, and tart raspberries to keep your tongue dancing. No faff. Just proper indulgence.

Let’s make it together, yeah?

Ingredients List

• 250g plain sweet biscuits — like Arnott’s Nice; crushed to form the base.
• 125g unsalted butter, melted — brings the base together.
• 750g cream cheese, at room temperature — full-fat, please. No shortcuts.
• 215g (1 cup) caster sugar
• 1/2 tsp vanilla extract — just enough to warm it up.
• 2 tsp finely grated lemon rind — for that little zing of brightness.
• 2 tbsp plain flour — helps firm the structure.
• 4 eggs — room temp, for a silkier mix.
• 300ml Bulla Light Sour Cream — balances the sweetness.
• 120g fresh or frozen raspberries — a burst of tart to finish things off.

(No notes on sugar or eggs — sometimes it’s best to let a couple things just…be.)

How to Make It (Instructions)

1. Preheat the oven to 160°C (320°F). Line the bottom of a springform tin with parchment paper.
2. Blitz the biscuits in a food processor until you’ve got fine crumbs. Stir in the melted butter until it clumps like wet sand.
3. Press the mixture into the base and about halfway up the sides of the tin. I use a glass with a flat base for this — makes it tidy.
4. Chill the base in the fridge for 30 minutes while you get on with the filling.
5. In a large bowl, beat the cream cheese until smooth. Add sugar, vanilla, and lemon zest. Mix again.
6. Sift in the flour and blend gently.
7. Crack in the eggs, one by one, mixing well after each.
8. Fold in the sour cream until it’s all glossy and even.
9. Pour the filling into the chilled base.
10. Place the tin on a baking tray (just in case of leaks — learned that one the messy way). Bake for 1¼ to 1½ hours, or until the outer edge is set and the middle still wobbles like jelly.
11. Turn off the oven, crack the door open slightly, and leave the cheesecake inside to cool for 2 hours. This gentle cool-down helps avoid those pesky cracks.
12. Refrigerate for at least 4 hours, but overnight is better.
13. Top with raspberries before serving. I don’t even bother with sauce — the fruit alone is enough contrast.

P.S. I once forgot to put the eggs in until step 8. Don’t do that. My cheesecake was a very tasty soup.

Common Mistakes

Why did my cheesecake crack on top?
Most likely the oven temp was too high or you didn’t cool it slowly. Try a water bath and let it rest in the oven post-bake.

Can I use low-fat cream cheese?
Technically yes, but it won’t be as luscious. Trust me — the full-fat makes the magic happen.

Why does it taste eggy?
You might’ve overbaked it. Pull it out when there’s still a jiggle in the centre.

My base is soggy — what happened?
You probably didn’t chill it long enough, or the filling was too warm going in. Or, like me once, forgot to line the pan and had a buttery biscuit mess.

StorageTips

Fridge:
Keep it tightly wrapped or in an airtight container. Good for up to 3 days — though mine rarely lasts past Day 2.

Freezer:
Freeze without toppings. Wrap well in plastic and foil. Keeps beautifully for up to 2 months. Defrost overnight in the fridge.

What to Serve With It

• Fresh raspberries or mixed berries — that juicy tang is the perfect contrast.
• Espresso or strong black coffee — balances the richness like a dream.
• A glass of cold Prosecco — if you’re feeling fancy, the bubbles lift the cream beautifully.

FAQ Section

Can I make this gluten-free?
Yes — just swap the biscuits for a gluten-free version. The rest of the filling is naturally gluten-free.

Is it okay to use frozen raspberries?
Absolutely. Just thaw and drain them first, or they’ll bleed into the top and make things a bit soggy.

Do I really need a springform pan?
Yes. Trying to get cheesecake out of a regular cake tin is an act of kitchen heartbreak.

How long should I cool it before slicing?
Minimum 4 hours, but overnight is ideal for perfect texture and clean slices.

Try More Recipes:

• Nigella Raspberry And Almond Cake
• Nigella Red Velvet Cake
• Nigella Toad In The Hole
• Nigella Viennese Biscuits Recipe