The very best Classic New York Baked Cheesecake recipe – rich, creamy and absolutely foolproof! Follow my simple tips for cooking a perfectly baked cheesecake every single time.
The Best New York Cheesecake Baked Recipe
A perfectly baked New York cheesecake is the ultimate dessert, with it’s rich, dense and creamy filling surrounded by a melt-in-your-mouth cookie base. When baked correctly, a New York cheesecake will not crack or deflate in the middle, rather it will be perfectly flat and smooth (check out my tips below to see how easy it is!).
Like all baked cheesecakes (including everyones favourite Baked Lemon Cheesecake and White Chocolate & Raspberry Cheesecake Slice), a New York baked cheesecake requires time and patience… but the end result is so worth the wait!
The Ingredients For A Classic New York Baked Cheesecake
For the base:
- cookie crumbs – (like graham crackers in the US, Arnott’s Marie biscuits in Australia, or digestive biscuits)
- melted butter
For the filling:
- full fat cream cheese
- caster sugar
- vanilla extract
- finely grated lemon rind
- lemon juice
- plain flour
- eggs
- full fat sour cream
*scroll down to the recipe card below for quantities and method*
How To Make A New York Baked Cheesecake
Step 1 – Prepare the cookie crumb base
Mix melted butter and cookie crumbs together until moist and evenly coated.
Step 2 – Press the mixture very firmly into the base and sides of a greased and lined 23cm springform pan
I recommend using a round, flat glass to press the mixture down as firmly as you can on the base, ensuring that you leave enough mixture to cover the sides of the tin as well. Use a spoon to scoop the mixture onto the sides of the tin and press firmly to the sides. Chill in the fridge for at least 30 minutes.
Step 3 – Prepare the filling
Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (but don’t over-beat – see tips below).
Very gently beat in the flour and then the eggs (one by one). Continue to beat until just combined.
Stir through the sour cream and pour into the prepared tin. You can fill the mixture almost to the very top as the cheesecake will not rise.
Step 4 – Bake low and slow
Put the cheesecake onto a flat baking tray (to catch any drips or spills) and place into a low oven set to 140 degrees celsius (fan-forced) or 160 degrees celsius (conventional). Bake for 1 1/4 hours. Do not open the door at any stage as this will cause the cheesecake to crack and sink.
Step 5 – Turn off the oven and leave the cheesecake inside
Once the cooking time is up, switch off the oven but still do not open the door. Leave in the oven with the door closed for 2 hours. After two hours, remove the cheesecake from the oven and place onto the bench to cool completely.
Step 6 – Chill in the refrigerator
Place the cheesecake (still in the baking tin) into the fridge for a minimum of 4 hours (preferably overnight).
Step 7 – Allow to come to room temperature before serving
A baked cheesecake tastes best at room temperature. Remove the cheesecake from the fridge 1 hour before serving and decorate as you wish.
Storing A New York Baked Cheesecake
Baked cheesecakes can be wrapped in plastic wrap and then placed into an airtight container in the fridge for up to 5 days or frozen for up to 1 month.
More Delicious Cheesecake Recipes
- Baileys Malteser Cheesecake
- Nutella Cheesecake Slice
- Strawberry Cheesecake
- White Chocolate & Blueberry Cheesecake
- Rocky Road Cheesecake
- Mars Bar Cheesecake
The Ultimate Baked Cheesecake Guide
If you’d like ALL of my tips for perfectly baking a cheesecake (each and every time!), check out my comprehensive guide here.
FAQ
What type of cookies should I use for the base?
You can use any type of plain sweet cookies for the base (like graham crackers if you’re in the US, Arnott’s Marie biscuits if you’re in Australia or digestive biscuits). Simply crush until fine crumbs remain before mixing through the melted butter.
How can I stop my cheesecake from cracking?
Check out my detailed tips (above and also in the recipe card below). The most important things are to make sure your ingredients are at room temperature before starting to make the cheesecake, not over-beating the mixture, cooking the cheesecake low and slow in the oven, and not opening the oven door during baking (and for 2 hours afterwards).
Can you freeze a cheesecake?
Yes – absolutely! You can freeze the cheesecake for up to 1 month – simply wrap in foil and then place into an airtight container. Remove the cheesecake from the freezer the night before you plan to use it and allow it to defrost in the refrigerator overnight.
How long does a baked cheesecake last?
A baked cheesecake will last for 5 days in an airtight container in the fridge or up to 1 month in the freezer.
How do you serve a baked cheesecake?
Baked cheesecakes are best served at room temperature so remove it from the fridge 1 hour before slicing and serving. If you’re decorating your cheesecake, do so immediately before serving.
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Classic New York Baked Cheesecake
Ingredients
- 375 g plain sweet biscuits crushed, like Arnott's Nice biscuits or graham crackers
- 250 g unsalted butter melted
- 750 g full fat cream cheese room temp
- 215 g (1 cup) caster sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 1 tsp lemon juice
- 2 tablespoons plain flour
- 4 eggs room temp
- 300 ml full fat sour cream room temp
- 125 g fresh blueberries
- 2 tb sifted icing sugar
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).
- Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).
- Finely crush the biscuits in a food processor and then place into a large bowl.
- Add the melted butter and mix thoroughly until well combined.
- Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
- Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
- Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.
- Stir through the sour cream.
- Gently pour the cream cheese mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
- Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
- Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
- After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
- Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (garnish - optional).
Thermomix Method
- Preheat oven to 160 degrees celsius (140 degrees celsius if using fan-forced).
- Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see tips for details).
- Place the butter (chopped) into the Thermomix bowl and melt on Speed 2, 80 degrees, 3 minutes (or until melted).
- Add the biscuits and mix on Speed 8, 10 seconds or until completely combined.
- Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly (you will also need to use a spoon to press the edges down firmly).
- Press the remaining half of the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
- Chill in the fridge for 30 minutes.
- In a clean and dry Thermomix bowl, set the Thermomix to 37 degrees, 25 minutes, Speed 3. Note: it will NOT take 25 minutes, but by setting it for this long will keep it at the right temperature while you add in the other ingredients). With the blades turning, place the cream cheese into the Thermomix bowl and mix until well combined.
- Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
- Place the butterfly attachment into the bowl (with the cream cheese mixture in it). Turn onto Speed 3 and slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream. Scrape down the sides of the bowl and mix until completely smooth (don't over mix).
- Gently pour the cream cheese mixture into the base of the tin.
- Place the the tin onto a baking tray and bake for 1 1/4 hours or until just set in the centre. Do not open the oven during the cooking time or the cheesecake will crack and sink (see recipe tips below).
- Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.
- Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
- After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper.
- Allow to come to room temperature for 1 hour before serving and then top with fresh blueberries and icing sugar (garnish - optional).
Notes
Nutrition
Pin These Tips For Later:
Exactly what I was hoping for! Followed this recipe closely and it came out perfect! Thanks again Lucy.
Fantastic!!!
I’ve made this recipe multiple times and everyone loves it
I just add more lemon juice/rind
And reduce the sugar for personal preference
Fantastic! Thank you so much for your feedback!
hi ive been looking for a cheesecake recipe that can be done in a convection oven minus the waterbath and came across your recipe but only have a 6 and 7 inch springform pan can you give me the exact measurements needed or even just the baking time frame. im a newbie in baking and wanted to try your recipe but im scared im just gonna waste the ingredients. your valuable reply will be very much appreciated hope to hear from you soon thanks xoxo
Hi there, unfortunately a 6 or 7 inch springform pan won’t be large enough to hold all of the mixture so you may need to discard some of it (it would be quite difficult to reduce the ingredients ever so slightly as you’d still need to buy the full amount of cream cheese etc anyway). The cooking time won’t change very much – you may just need to reduce it by 10 or 15 minutes (I haven’t personally made it in a smaller tin so can’t tell you exactly sorry!).