This is the PERFECT Classic New York Baked Cheesecake recipe – it’s absolutely foolproof! Follow my Top 10 Tips for the perfect baked cheesecake.
Cheesecake. Just thinking about it makes me drool. My Mum is quite the cheesecake queen so it’s no surprise that I absolutely love it. There are so many yummy types of cheesecake – Toblerone, Mars Bar, chocolate, raspberry swirl, Malteser, cookies and cream, just to name a few! But my favourite type of cheesecake is a classic New York baked cheesecake. Haha yes I see the irony that the girl who loves to trash up just about any dessert can’t go past a classic and simple New York baked cheesecake.
The Perfect New York Baked Cheesecake
There’s just something so damn delicious about the luscious, creamy filling on top of a crunchy sweet biscuit base. Yep cue the drooling again!
And of course, a classic New York baked cheesecake is the perfect base for going as crazy as you like with toppings. I’m thinking Maltesers and chopped Mars Bars would be incredible. Or brownie chunks with salted caramel sauce (see I haven’t totally left my dessert trashiness behind). BUT my favourite topping for a classic New York cheesecake is a totally simple and light option (it’s the ONLY thing light about this cheesecake) – fresh blueberries with the teensiest little sprinkle of icing sugar. The freshness blueberries are the perfect contrast to the creamy cheesecake. I’ll take 3 pieces right now, thank you very much!
Here’s my 10 Top Tips for the perfect baked cheesecake:
1. When you’re mixing the ingredients together, make sure you don’t over beat as this will cause the cheesecake to crack when cooking. Mix on medium low speed – you don’t want to get too much air into your cheesecake mixture.
2. To prepare your springform pan, remove the bottom tray, grease it, place a sheet of baking paper over the top and then secure it with the clasps. This makes it heaps easier to move the cheesecake onto a serving dish. Make sure you also grease and line the sides of the pan with baking paper too.
3. It might make you cringe, but full fat cream cheese really does work best in cheesecakes. I’ve made lots of cheesecakes with light cream cheese and they’re just not as good. Same goes for the sour cream. Thank goodness cheesecake is only an occasional food! If you’re going to do it, do it right and go the full fat version!
4. For best results, make sure all of your ingredients are at room temperature before mixing.
5. If you want a super luscious cheesecake, pop a pan of water in the oven on the lowest shelf and place the cheesecake on a middle shelf. This will also help to prevent cracking.
6. If you’re impatient like me, you’ll want to check your cheesecake during cooking… DONT!! Opening the door will change the temperature and cause the cheesecake to sink and crack. And nobody likes a half sunk/cracked cheesecake (well actually I would still happily eat it, but you know what I mean!).
7. For mess free cooking, pop your springform pan onto a baking tray before cooking to catch any biscuit base or filling that may creep out! This will keep your oven sparkling clean.
8. 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.
9. After baking the cheesecake, make sure you leave it in the oven for at least an hour with the door slightly ajar (this will help to prevent the cheesecake from cracking – yep a sudden drop in temperature will cause that to happen!!).
10. When you remove the cheesecake from the oven, leave it on the bench for 2 hours before placing into the fridge (still in the baking pan).
Pin these tips for later:
And that’s it! The truth is that a really great New York baked cheesecake takes time and patience – but it’s so worth it in the end! If you can, it’s best to make your cheesecake the day before you need it so then you don’t have to rush. Take your time and you’ll end up with the most amazingly delicious cheesecake ever.
Classic New York Baked Cheesecake - Conventional Method
Ingredients
- 350 g crushed plain sweet biscuits like Arnott's Nice biscuits
- 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
- Preheat oven to 160°C (140 degrees if using fan-forced).
- Grease and then line the base and 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 1/4-1 1/2 hours or until just set in the centre.
- Do not open the oven during the cooking time or the cheesecake will crack and sink.
- Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, 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 take off the baking paper.
- Top with fresh blueberries and icing sugar to serve.
Classic New York Baked Cheesecake - Thermomix Method
Ingredients
- 250 g unsalted butter
- 350 g crushed plain sweet biscuits like Arnott's Nice biscuits
- 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
- Preheat oven to 160°C (140 degrees if using fan-forced).
- Grease and then line the base and 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 town 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 TM 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. Do not open the oven during the cooking time or the cheesecake will crack and sink.
- Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, 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 take off the baking paper.
- Top with fresh blueberries and icing sugar to serve.
It looks fantastic!
Can l confirm in step 9 of the thermomix recipe that l am running the blades without anything in the bowl initially until l put in the cream cheese? Also when l add the butterfly whisk in step 12, l am no longer heating the ingredients?
Hi Maddy, yes start the blades as per Step 9 and then add the cream cheese. In Step 12, you will want to keep the temperature at the same 37 degrees as earlier in the recipe. xx
Thanks so much. The cake turned out perfect and was completely eaten, crumbs and all in 1hr. Your tips were so helpful. Much appreciated.
Yay!!! So glad you enjoyed it!! xx
HiLucy,
I often fail to write comments after l cook but today l finally remembered to do it. I want to thank you for your amazing recipes. Every time l cook from your website and especially when l make any of your cheesecakes including this fabulous one, they come out perfect. I totally rely on your recipes, advice and tips. Much appreciated
Hi Maddy, you have absolutely made my day!!!!! Thank you so much!!!!!! xxx
This looks ah-mazing! I love cheesecake and this one looks a classic! Great tips too – I didn’t know number 10 though, will definitely try that next time. I can see some cheesecake making in my Christmas future!
Thanks for tips! I absolutely love cheesecake, it’s one of my favourite desserts, but I have never tried to make one myself as it always seemed so difficult. Maybe I can master it afterall!
You girl are talking my language! New York Cheesecake is amazing. Simple yet but amazing. In fact the best cheesecake I’ve ever had was in New York. Yours looks so beautiful, love the height!