Gregg Wallace’s New York cheesecake Recipe

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25 min


55 min

Gregg: “This is rapidly becoming a pudding classic. Big and full of flavour – I just can’t help myself.”


  • Biscuit base
  • 175g (6oz) digestive biscuits, crushed
  • 75g (3oz) butter, melted, plus extra for greasing
  • Filling
  • 1kg (2lb) full-fat soft cheese
  • 275g (9oz) caster sugar
  • 4 eggs, lightly beaten
  • 40g (11⁄2oz) plain flour, sifted
  • 300ml (1⁄2pint) soured cream
  • finely grated rind of 1 lemon
  • fresh or drained canned strawberries, to decorate


  • To make the biscuit base, grease a 23 cm (9 inch) loose-bottomed or springform cake tin. Process the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan, add the biscuit crumbs and mix well. Press the crumb mixture evenly over the base of the prepared tin.

  • Place on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Leave to cool on the baking sheet while keeping the oven on.

  • To make the filling, beat the soft cheese and sugar together in a bowl, then mix in the eggs. In a separate bowl, beat the flour into the soured cream and lemon rind, then fold into the cheese mixture using a large metal spoon. Pour over the biscuit base in the tin.

  • Bake in the oven for 45 minutes to an hour or until set. Leave for 3–4 hours until completely cool.

  • Run a round-bladed knife around the side of the cheesecake, then remove it from the tin. Transfer to a serving plate, decorate with the strawberries and serve.

More Recipe Ideas

Top Tip

Why not decorate your cheesecake with seasonal berries?