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!
Delicious I love NY Cheesecake. Thanks for the tips
sometimes it’s a classic for a reason and that’s why we should stick with them right? 🙂
As much as I love the others you mentioned, sometimes having the classic cheesecake really makes it all the better 😀
My husband is the cheesecake lover in our house. This will be perfect for his upcoming birthday! Your tips will be be really helpful! How perfect does your cut piece look!
I love cheesecake and this recipe looks amazing. Your photography is fab too #mummymonday
This looks amazing! I had New York cheesecake in New York and it a food highlight of mine. Can’t wait to try 🙂
Classical recipes are the best, it’s like the little black dress for fashion! 😉
I’m planning to try this one during holidays. I would love to find fresh blueberries but i won’t!
What are you planning for your christmas meal? I wanted to make a salmon cheese cake. Yes i love salmon!
xx
cathy
I can’t get over how good that looks. I am definitely in love and can’t wait to try out this dessert. Don’t know if I’ll share though lol
I love cheesecake and those pictures are making me drool. I’ve always made the set in the fridge style cheesecakes. I need to give a baked one a go.
This looks perfect. Well done. I never knew the tip about over beating. Thanks.
Awesome tips! I’m not a huge cheese cake fan unless it’s chocoaltey. But it had bothered me how it cracked sometimes, so I’m now keen to make another one using your tips!
Can you bring one of these to my place for Christmas day, lol!!! I wish I had time to get my full cheesecake on, unfortunately I’m working Christmas eve so it’s going to be my 15 minute cheesecake this year. I do know my mum is planning to make her famous lemon cheesecake which I also love, hopefully there will still be a slice left for me Christmas night (we’re doing dinner with my parents and lunch with Zadada’s). Those tips are brilliant Lucy, another gorgeous post lovely lady. x
I’ve seen you promoting this on Facebook and it had my mouth watering. It looks amazing. I generally don’t like cheesecake other than lime cheesecake, but this looks great!
Oh my gosh, this looks divine. You are such a talented baker – I’m constantly impressed. xx
Thanks for the tips Lucy! Who doesn’t love cheesecake? Also a great way to use seasonal berries 🙂
It definitely looks perfect!
Thank you xx
OMG, I love this. Pinned. I am a baking newbie. I hated it forever and have recently found I kind of enjoy it. I have a few “Everests” in the baking world and cheesecake is on that list of items to tackle!
Oh gosh I’m so glad you’ve found baking! It’s the best thing ever!!! 🙂
HI Lucy,
I’ve got this in the oven. Just noticed your thermomix recipe doesn’t include when to add the eggs. I missed it and had to add it after the sour cream. Hope it still works. It looks great but I’m afraid that it won’t set.
xx
Ooops!! Thank you so much for picking that up. Can I blame the pre-Christmas craziness!? I’ve fixed it all up now. Hope your cheesecake turned out beautifully! xx
hi,
i don’t know if i’m missing something, but what happens to the other half of the cookie mix after you used the first half for the base??
thanx…
Hi there! The other half is used for the sides. 🙂
Are the weights for the butter and biscuit crumb correct. I just made the cheesecake but the base was almost a pouring one instead of crumb I added more biscuit but still quiet wet. The filling is beautiful, just waiting for it to cool to taste.
Hi Kathleen, yes the weights are correct. You’ll find that once baked, the base will be quite firm (it needs to be so that it holds the cheesecake filling firmly in place without crumbling). xx
This is perfect Lucy – I am going to make it for my Dad for father’s day as he has requested a new york cheesecake! will let you know how it goes!
Hope he loves it!
Lucy it turned out really well! Followed your tips and no cracks 😉 my dad was impressed – turned out he didn’t even know what a New York cheesecake was he just liked the sound of it.
Yay!! I’m so thrilled to hear that!
Can you tell me what gram eggs are to be used for New York baked cheesecake,plan to cook tomorrow
Standard sized eggs will be fine – approx 50g each.
Hello, I am going to give it a try this week-end. We cannot find Arnott’s Nice buiscuits in Belgium, would plain digestives make the trick? Or something else? Thanks!
Yes they should be fine!
I left this out on the bench over night and my husband didn’t think to put it in the fridge 🙁 is it ruined?
If the temperature wasn’t too hot it should be fine! xx
Mine is baking at present but the excess butter is oozing out on to the extra baking tray and then running over! The oven is full of smoke but with only 15mins to go I can’t open the door, are you sure 250g butter for the crust is right? I have made a lot of baked cheesecakes but usually the recipe calls for 125g. There was more biscuit in yours than my usual recipes ( and I have never done a New York style one) so I stuck with your recipe but it seems too much.
Hi Pam, no that’s very strange! I’ve never heard of that happening before. The 250g is definitely right. That’s very, very strange!
Hi, Mine is in the oven now. I have to go to work as soon as the coocing time is up. Is it ok if I leave the oven door ajar and leave it in the oven? from like 2pm-9pm?
Thanks! Hopefully it won’t ruin it!
Yes that should be absolutely fine! 🙂
I just wanted to take a moment to say thank you very much for the detailed and very well written recipe! I made this cheesecake for my partner on her birthday. She came home from work and was surprised to find a perfectly made cheesecake, with no splits, cracks or sinking! I followed all your tips and tricks.
Thanks again! I’ll be looking to your recipes for inspiration in the future!
Thank you so much! You’ve made my day! I’m so glad your partner enjoyed the cheesecake!
From what I can see, the instructions do not say when to add the teaspoon of lemon juice, only when to add the lemon rind. I almost missed it so I ended up adding it at the very end. Hopefully this is okay. You may want to update your post. Thanks for the recipe…in the oven now, wish I didn’t have to wait so long to eat it!!
Thank you so much! I’ve just updated it! Thanks for picking up on my oversight!
Great recipe – I’ve made the cheesecake three times in the space of 6 weeks 🙂
I even managed to come 2nd place in the office bake-off challenge using your recipe.
Thank you!
Yay!!! Thank you so much (and congratulations on your bake-off win!). xx
Thank you for all of your tips. My cheesecake turned out exactly as the photo and no cracks and tastes wonderfully.
I’m so happy to hear that!
Yay! That’s so awesome to hear!
I’ve made this recipe before and it’s delicious. I want to make it again for my sons christening this weekend and was wondering how long in advance can it be made and still stay good? Is 3days too much? I just won’t have time the day before.
Thanks
Hi Donna, 3 days should be fine as long as your ingredients have a long use by date on them and you keep it stored in an airtight container in the fridge. xx
How come you only use half the crumb mixture what do you do with the other half . Thankyou
Hi Leonie, half of the mixture is pressed into the base of the tin. The other half goes up the sides of the tin. 🙂
Glad I came through your recipe (and tips). My first try on baking this cheesecake and turned out to be such a success…could not believe it. Thanks for sharing…
Whoop whoop!! I’m so thrilled to hear that! xx
The best cheesecake I have had since I left the U.K. – passed your recipe on to so many people after they tried it!! Amazing, thank you!
Yay!!! That makes me so happy!! xx
Hi! I use a convection microwave oven and think the temp is fairly accurate.
Do I cook for closer to 1,1/4 or 1,1/2 hours? So hard to know if it’s set when we can’t open the oven door!
Thanks!
Jane
Hi Jane, honestly without having ever used your convection microwave oven I wouldnt be able to say. If it were me and I was very confident with the temp, I’d cook it for 1 1/4 hours. xx
I am going to try this recipe, but just wanted to know of it is the type I am searching for. I had a recipe for New York Cheesecake that I loved, but lost it. It was the type that was high, and when you ate it, it helped to have a coffee with it as it stuck to your mouth. Lol. I LOVE that in a cheesecake. I don’t want one that comes out more of a custard texture. ( I just had a failed attempt that ended up like that)
If you could advise me I would really appreciate it. My son wants this for his birthday and we both remember the yummy one from before.
Hi Brenda, having not tried the cheesecake that you’re referring to, I really don’t know if this is going to be the same. My advice would be to experiment with a few recipes until you find one that is similar! Good luck – I’d love to know how you go!
Hi again, I just have one other question. My fan forced/convection sets to 130 or 150degs. Unfortunately not at the 140deg as per recipe.
WhIch would be best to go with??
Thank you!
Hi Jane, hmm I think I’d go 130 then 🙂
Hi
Great recipe..I made it last month and it was a hit . Just wondering if I can use this recipe for mini cheesecakes?
Hi Tina, I’m so happy you liked it!! You sure can – you’ll just need to increase the base a little and also decrease the cooking time. xx
Though I followed the recipe, I had butter dripping from my dish the whole baking time. Meaning I had to open my oven and clean it from the bottom to avoid burning it. Bit of a bummer!
Hello!
I make this cheesecake on Boxing Day as it has become a tradition! The recipe is so good and well written it turns out well every time 🙂 thank you!
I was wondering if you would recommend or if you have tried doing a chocolate and raspberry version as I’d like to try something a little different this year!
Thanks again!
Oh thank you so much!!! Hmm you could definitely try and experiment – those ideas sound delicious!!!
Hello. I need to cook 2 of the cheesecakes. Can I bake them at the same time? If so, will the temperature and time for baking stay the same ? Thanks !
Hi Louise, preferably you would want to bake them one at a time so that they get an even distribution of heat. xx
I made this cheesecake yesterday and it was wonderful, creamy and probably the best new york cheesecake I have made. Thank you for your brilliant recipe xx
Yay!! That makes me so happy!! Thank you! xx
Hi Lucy,
Was looking to try your lovely cheesecake. I used to live in Manhattan and really miss the luscious classic cheesecakes from there
But now living in Copenhagen there are many limited ingredient choices. We don’t get sour cream here….we do get creme fraiche. Would that be a good substitute? Thanks
Hi there, that should be absolutely fine! xx
Hi Lucy,
Just wanted to post a comment and thank you because I (actually) followed all your instructions and tips and the cake turned out near perfect.
Put a water pan in the oven, left the door ajar for an hour after baking, let cool for 2 hours. No cracking, perfect looking cheesecake.
Only thing with the instructions, unless I missed something, I couldn’t see what you are supposed to do with the remaining half of the biscuit/butter mix. I assume it’s to put along the edges of the tin to make the edge of the cheesecake, but that wasn’t specified.
Once again thank you and to anyone thinking about which recipe to use, I highly recommend this one. I never bake, so it’s pretty idiot proof if I can pull it off AND delicious.
Thank you so much for your lovely comment!! And yes the extra crumbs are for the side of the cheesecake (sorry I’ll make it clearer in the instructions). Thank you again! xx
Hello Lucy, I made this cheesecake last night, and I just wanted to say thank you for your detailed instructions. It worked perfectly. All my work colleagues were very impressed. I was impressed that firstly, I didn’t have to use a water bath to bake a cheesecake and secondly, that it did not crack, split, or sink! I was also running out of time before bed, and I could only let the cake cool down on the bench for an hour (after cooling in the oven for 2 hours) before placing it in the fridge, but still i had no cracks! So that was a relief.
One thing I will point out is that I had quite a large baking dish of water in the oven and then an oven tray underneath the baking dish and I”m glad I did, as a lot of the butter from the base did drip into the dish/tray. While it’s not a bad thing it is just something people need to be aware of. I have never had any luck with water baths and cheesecakes, so I think I will adapt this method when baking my cheesecakes from now on! I hope it works as it’s so much easier.
Thank you so much Natalie – and yes I absolutely agree!! A large tray underneath is a good idea to catch the excess melted butter! So glad you enjoyed the cheesecake! xx
Hello Lucy
Thank you for this wonderful recipe & the clever top tips! I have followed the classic recipe several times now which always turns out perfectly! You have made me a legend amongst colleagues & friends! However, I do have one question – butter appears to leak from the cake tin every single time! It has never effected the construction or the taste of the cheesecake but I must be doing something wrong for this to happen? I would appreciate your advice as I am making this again on Friday night for a friends birthday party on Saturday?
Nicky
Hi Nicky, thank you for the beautiful comment!!!!! Its not you – it’s just the fact that the springform pans can leak butter – I recommend popping a tray underneath to catch any drips. xx
Hi Lucy
I am just about to try your recipe. I have an oven that has the choice between a fan setting or not. Should I bake the cake with the fan or without it?
Hi Karen, I have always had fan-forced ovens and that’s what I use for my cheesecakes. Good luck! xxx
First Thank you for taking the time to write and post your recipes online. I have not tried your recipes yet HOWEVER:
I love to bake, but have to look up weigh conversions every time, could you include the old fashioned ounces and other measurements for those of us over 50 who never learned grams and ml.
Hi Paula, thank you for your comment and I hope you get to try some of the recipes! Unfortunately the recipe plugin I use doesn’t allow me to use ounces. My apologies!
I made this cake for New Year’s Day celebration. I followed all your tips and it turned out perfectly. I’ve never had a cheesecake crack free. It looks just like your picture. Thank you so much for the recipe!!
Yay!!! I’m thrilled to hear that! Hope you had a great night!