Classic New York Baked Cheesecake

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

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

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. 

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Classic New York Baked Cheesecake

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. 

4.5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Chilling time: 6 hours

Total Time: 7 hours 45 minutes

Servings: 16 serves

Calories: 498

Author: Lucy - Bake Play Smile

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

RECIPE TIPS & TRICKS

Types of cookies to use: ou 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).

Preparing the base: Use a round, flat glass to press the mixture down as firmly as you can on the base and sides of the springform pan. Chill in the fridge for at least 30 minutes. 

Don't over-beat the mixture: Over-beating will cause the cheesecake to crack when cooking. Mix with hand-held beaters or a stand-mixer on medium/low speed. It's important to mix until only just combined - you don't want to get too much air into your cheesecake mixture as it's meant to be dense and firm when baked.

Grease and line a springform pan: Prepare your springform pan by removing the bottom tray, greasing it, placing a sheet of baking paper over the top and then securing it with the clasps. This makes it easier to move the cheesecake onto a serving dish. Ensure that you also grease and line the sides of the pan with baking paper too.

Use full fat ingredients: Full fat cream cheese and full fat sour cream work best in cheesecakes and will give you the ultimate rich and creamy texture. If you're going to do it, do it right and go the full fat version!

Use room temperature ingredients: For best results, make sure all of your ingredients are at room temperature before mixing (cream cheese, eggs and sour cream). 

Add a pan of water to the oven when baking: If you want an extra luscious and creamy cheesecake, place a tray of water in the oven on the lowest shelf and place the cheesecake on a middle shelf. This will also help to prevent cracking.

Do NOT open the oven: Opening the door will change the temperature and cause the cheesecake to sink and crack. Once the cooking time has finished, still do NOT open the oven door. Leave it closed (with the oven turned off) for at least 2 hours before opening. 

Place the cheesecake tin onto a baking tray: Avoid any mess or spills by placing your springform pan onto a baking tray before cooking. Because the cheesecake is cooked in a springform pan, some of the butter from the cookie base may escape through the small cracks - and your baking tray will be there to catch any drips!

Bake the cheesecake low and slow: Make sure your oven isn't too hot - if it is, the cheesecake may crack. Keep in mind that oven temperatures can vary, so if you think yours runs a little hot, turn it down slightly before baking.

Leave the cheesecake in the oven after baking: After baking the cheesecake, make sure you leave it in the oven for at least two hours with the door closed as this will help to prevent the cheesecake from cracking. Keeping the door closed the entire time throughout cooking and cooling will ensure a smooth and flat cheesecake. 

Chilling the cheesecake: When you remove the cheesecake from the oven (at least 2 hours after the cooking time has finished), leave it on the bench until it has cooled completely (still in the baking pan) and then place into the fridge for a minimum of 4 hours (preferably overnight). 

How to know if the cheesecake is cooked (without opening the oven door): It's very important NOT to open the oven door during and after cooking which means that you can't physically check that the cheesecake is cooked. Firstly, trust that if you follow the recipe (and your oven temperature is correct), 1 hour and 15 minutes is enough to cook the cheesecake through. The cheesecake will continue to cook and set as it slowly cools in the oven. You don't want to overcook it.

Storing: Place the cooled cheesecake (still in the baking tin) into the fridge for a minimum of 4 hours (preferably overnight). Then wrap in plastic wrap and place into an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. 

Serving: Baked cheesecakes are best served at room temperature. Remove from the fridge 1 hour before slicing and serving. If decorating, do so immediately before serving. 

Nutrition

Calories: 498kcal | Carbohydrates: 33g | Protein: 6g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 298mg | Potassium: 138mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1220IU | Vitamin C: 1.4mg | Calcium: 84mg | Iron: 1.1mg

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