Classic New York Baked Cheesecake

About This Recipe

The New York cheesecake is the most celebrated and copied dessert in American culinary history. What distinguishes it is its reliance on cream cheese — a product invented in New York State — for a dense, rich, almost tangless texture. Made properly in a water bath with a slow, gradual bake and an overnight rest, the result is a flawless, crack-free cheesecake with a velvety texture that cuts cleanly. This is the definitive recipe.

Ingredients

Serves 12

• 200 gdigestive biscuits or graham crackers(finely crushed)
• 80 gunsalted butter(melted)
• 2 tbspcaster sugar
• 900 gfull-fat cream cheese(room temperature)
• 200 gcaster sugar
• 3 tbspplain flour
• 1 tspvanilla extract
• 1 tsplemon zest
• 3large eggs
• 1large egg yolk
• 120 mlsour cream

Instructions

1. 1

   Make the base

   Preheat oven to 175°C (350°F). Mix crushed biscuits, melted butter and sugar. Press firmly into the base of a greased 23cm springform tin. Bake 10 minutes. Cool completely.

2. 2

   Make the filling

   Beat cream cheese on medium speed until smooth and fluffy, 2–3 minutes. Add sugar and flour, beat until combined. Add vanilla and lemon zest. Add eggs and yolk one at a time, beating on low — do not over-beat after adding eggs. Fold in sour cream.

   Over-beating after adding eggs incorporates too much air, which causes cracking. Mix on low, stop when just combined.

3. 3

   Water bath

   Wrap the outside of the springform tin tightly in two layers of heavy-duty foil. Pour the filling over the cooled crust. Place the tin in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the tin.

4. 4

   Bake

   Bake at 175°C for 10 minutes, then reduce to 120°C (250°F) and bake for a further 60–70 minutes until the edges are set but the centre still jiggles like jelly when gently shaken.

   The jiggle is intentional — the cheesecake firms as it cools. Don't overbake.

5. 5

   Cool slowly

   Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the water bath, run a knife around the edge and cool to room temperature. Refrigerate overnight (minimum 8 hours).

6. 6

   Serve

   Remove the springform ring. Slice with a hot, dry knife (wipe between cuts). Serve plain or with fresh berries, caramel or cherry compote.

Variations

• •

  Strawberry Cheesecake: top with a simple strawberry compote (500g strawberries, 100g sugar, lemon juice, cooked down).

• •

  Chocolate Cheesecake: add 200g melted dark chocolate to the filling and use Oreo crumbs for the base.

• •

  Lemon Cheesecake: increase lemon zest to 2 tablespoons and add 3 tablespoons fresh lemon juice.

Storage

Refrigerate covered for up to 5 days. Freeze individual slices (without topping) for up to 2 months.

Frequently Asked Questions