Gregg Wallace’s New York cheesecake recipe

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serves: 10
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 55 min
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  • This New York cheesecake by Gregg Wallace is totally delicious. With a crushed digestive biscuit base, lashings of cream cheese and lemon, it tastes divine with berries added on top.

    Says 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.

    Top tip for making Gregg Wallace’s New York cheesecake

    Why not decorate your cheesecake with seasonal berries?

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