New York Cheesecake
New York cheesecake is dense, rich and creamy with a buttery biscuit crust. A slow bake in a water bath gives a smooth crack-free top. It is a bakery classic that you can easily make at home, and it only gets better after a night in the fridge.
Why You Will Love This New York Cheesecake
- Rich, creamy and silky smooth with a buttery crust
- Impressive but made from straightforward ingredients
- Made a day ahead, so it is ideal for entertaining
Ingredient Notes
Cream cheese: Full-fat block cream cheese gives the classic dense texture. Digestive biscuits and butter: Make the crumbly crust. Eggs and sour cream: Add richness and a slight tang. Vanilla and lemon zest: Round out the flavour.
Tips for a Crack-Free Cheesecake
Use room temperature ingredients to avoid lumps. Mix gently so you do not beat in too much air. Bake in a water bath at a low temperature, and cooling slowly in the oven helps prevent cracks.
Serving and Storage
Chill for at least six hours, ideally overnight, before slicing with a hot, clean knife. Serve with berries or fruit compote. Cheesecake keeps for four days in the refrigerator and freezes well for up to two months.
Frequently Asked Questions
Why does my cheesecake crack?
Overmixing, too-high oven temperature or cooling too quickly are the usual causes. Mix gently, bake in a water bath at a low temperature and cool slowly in the oven with the door ajar.
Do I need a water bath?
It is strongly recommended. The water bath bakes the cheesecake gently and evenly, giving a creamy, crack-free result.
How do I know when it is done?
The edges should be set while the centre still wobbles slightly. It will firm up as it chills.
Can I use low-fat cream cheese?
Full-fat block cream cheese gives the best texture. Low-fat or spreadable versions can make it watery or less firm.
How long should it chill?
At least six hours, ideally overnight, so it sets properly and slices cleanly.
Can I freeze cheesecake?
Yes. Freeze whole or in slices for up to two months and thaw overnight in the refrigerator.
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- Fudgy Chocolate Brownies: dense, fudgy chocolate squares
- Vegan Chocolate Avocado Mousse: silky, dairy-free chocolate dessert
- 2 cups digestive biscuit crumbs (about 250 g of biscuits, finely crushed)
- 1/2 cup butter (melted)
- 900 g full-fat cream cheese (block style, at room temperature)
- 1 cup sugar (caster sugar if you have it)
- 1 cup sour cream (at room temperature)
- 3 whole eggs (large, at room temperature)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornflour (cornstarch)
- 1 Bring Everything to Room TemperatureTake the 900 g of cream cheese, 1 cup of sour cream and 3 eggs out of the fridge and leave them on the counter for at least 1 hour, until they are no longer cold to the touch.Tip: Cold cream cheese stays lumpy and makes you overbeat the batter. Room-temperature ingredients blend smoothly and easily.
- 2 Preheat and Prepare the TinHeat the oven to 160 C (140 C fan). Grease a 23 cm springform tin and line the base with baking parchment. Wrap the outside of the tin in two layers of heavy-duty foil, pressing it up the sides.Tip: The foil stops water from the water bath leaking into the tin. Use one large sheet with no seams if possible.
- 3 Make the Biscuit BaseIn a bowl, stir the 2 cups of digestive biscuit crumbs with 1/2 cup of melted butter until the mixture looks like wet sand and holds together when pinched.Tip: If your crumbs look dry, add 1 more tablespoon of melted butter. If they feel greasy, add a few more crumbs.
- 4 Press and Chill the BaseTip the crumbs into the tin and press them firmly over the base and slightly up the sides with the back of a spoon or a flat-bottomed glass. Chill in the fridge for 20 minutes.Tip: Press hard and evenly, so the base holds together when you slice the cheesecake.
- 5 Beat the Cream Cheese and SugarIn a large bowl, beat the cream cheese and 1 cup of sugar on low speed for 2 to 3 minutes, scraping down the sides and bottom of the bowl, until completely smooth with no lumps.Tip: Use a low speed throughout. Beating too fast whips in air, which makes the cheesecake puff up and then crack as it cools.
- 6 Mix in the Sour Cream, Lemon, Vanilla and CornflourAdd 1 cup of sour cream, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract and 3 tablespoons of cornflour. Mix on low speed just until the mixture is smooth and creamy.Tip: The cornflour helps the filling set firmly and reduces cracking. The lemon juice gives a gentle tang.
- 7 Add the Eggs One at a TimeAdd the 3 eggs one at a time, mixing on the lowest speed for about 15 seconds after each, only until the yolk disappears. Do not overmix.Tip: Scrape the bowl once more and stir with a spatula to check for any lumps at the bottom, but avoid beating any more air in.
- 8 Pour In and Remove Air BubblesPour the batter over the chilled base and smooth the top with a spatula. Tap the tin firmly on the counter 5 or 6 times to bring any trapped air bubbles to the surface and pop them with a toothpick.Tip: Removing the air bubbles helps give a smooth, flat top without craters.
- 9 Set Up the Water BathPut the foil-wrapped tin in a large roasting tin. Pour freshly boiled water into the roasting tin until it reaches about 2.5 cm (1 inch) up the side of the springform tin.Tip: Pour the water in after the roasting tin is on the oven shelf, so you do not spill it carrying a heavy full tray.
- 10 Bake for 60 to 70 MinutesBake at 160 C for 60 to 70 minutes. The cheesecake is ready when the edges are set and the middle 5 cm still wobbles slightly when you give the tin a gentle shake.Tip: Do not open the oven door in the first 45 minutes, as the sudden drop in temperature can cause cracks.
- 11 Cool Slowly in the OvenTurn the oven off, prop the door open slightly with a wooden spoon, and leave the cheesecake inside for 1 hour so it cools slowly.Tip: Gradual cooling is the best way to prevent cracks, because a sudden change in temperature makes the cheesecake contract too quickly.
- 12 Loosen the Edge and Cool to Room TemperatureTake the cheesecake out of the water bath and remove the foil. Run a thin knife around the edge of the tin to loosen the cheesecake, then leave it on a wire rack until completely cool, about 1 hour.Tip: Loosening the edge while it is still slightly warm lets the cheesecake shrink away from the tin and not pull and crack.
- 13 Chill OvernightCover loosely with cling film and refrigerate for at least 6 hours, ideally overnight, so it sets completely and the flavour deepens.Tip: Do not skip the chilling time. A cheesecake that is not fully chilled will be soft and hard to slice cleanly.
- 14 Unmould, Slice and ServeRelease the springform clip and lift off the ring. Slice with a long knife dipped in hot water and wiped dry between each cut. Serve plain or with fresh berries or fruit sauce.Tip: Leftover slices keep in the fridge for up to 4 days. For neat slices, wipe the knife clean after every cut.