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Classic New York Baked Cheesecake

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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.

Classic 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!

Classic New York Baked Cheesecake

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!

Classic New York Baked Cheesecake

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:

Top 10 Tips for The Perfect Baked Cheesecake

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

Classic New York Baked Cheesecake image

Classic New York Baked Cheesecake

Classic New York Baked Cheesecake

Classic New York Baked Cheesecake

This is the PERFECT Classic New York Baked Cheesecake recipe - it's absolutely foolproof! Follow my Top 10 Tips for the perfect baked cheesecake.
Print
Course Cheesecakes, Dessert
Cuisine Cheesecake, dessert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Author Bake Play Smile

Ingredients

  • 325 g crushed plain sweet biscuits - equivalent to 1 and 1/2 packets I used Arnott's Nice biscuits
  • 250 g unsalted butter melted
  • 750 g full fat cream cheese at room temperature
  • 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 at room temperature
  • 300 ml full fat sour cream at room temperature
  • 125 g fresh blueberries
  • 2 tb sifted icing sugar

Instructions

  1. Preheat oven to 160°C (140 degrees if using fan-forced).
  2. Grease and then line the base and of a 23cm springform pan with non-stick baking paper (see tips for details).
  3. Finely crush the biscuits in a food processor and then place into a large bowl.
  4. Add the melted butter and mix thoroughly until well combined.
  5. Spoon half of the biscuit crumbs onto the base of the prepared tin.
  6. Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly).
  7. Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
  8. Chill in the fridge for 30 minutes.
  9. Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).
  10. Gently beat in the flour followed by the eggs (1 at a time).
  11. Beat until just combined.
  12. Stir through the sour cream.
  13. Gently pour the cream cheese mixture into the base of the tin.
  14. 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.
  15. Do not open the oven during the cooking time or the cheesecake will crack and sink.
  16. Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
  17. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
  18. 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.
  19. Top with fresh blueberries and icing sugar to serve.

New York Baked Cheesecake Thermomix Instructions (adapted from The 4 Blades New York Baked Cheesecake recipe).

1. Preheat oven to 160°C (140 degrees if using fan-forced).
2. Grease and then line the base and of a 23cm springform pan with non-stick baking paper (see tips for details).
3. Finely crush the biscuits by pressing turbo 5-10 times (or until the biscuits resemble fine crumbs).
4. Add the melted butter and mix on Reverse, Speed 4 for 20 seconds (or until well combined).
5. Spoon half of the biscuit crumbs onto the base of the prepared tin.
6. Use a glass to press the mixture town evenly (you will also need to use a spoon to press the edges down firmly).
7. Press the mixture firmly up the sides of the pan (leaving a small 1cm gap near the top).
8. Chill in the fridge for 30 minutes.
9. Set the TM to 37 degrees, 25 minutes, Speed 3. Note: it will definitely 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).
10. With the blades turning, place the cream cheese into the TM bowl and mix until well combined.
11. Slowly add in the caster sugar, followed by the flour and eggs and mix until just combined.
12. Place the butterfly attachment into the bowl (with the cream cheese mixture in it).
13. Turn onto Speed 3 and slowly add in the grated lemon rind, lemon juice, vanilla extract and sour cream.
14. Scrape down the sides of the bowl and mix until completely smooth (don’t over mix).
15. Gently pour the cream cheese mixture into the base of the tin.
16. 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.
17. Do not open the oven during the cooking time or the cheesecake will crack and sink.
18. Turn the oven off and leave the cheesecake in the oven, with the door slightly ajar, for 2 hours.
19. Place the cheesecake onto the bench until completely cooled before placing into the fridge (still in the baking tin).
20. 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.
21. Top with fresh blueberries and icing sugar to serve.

Classic New York Baked Cheesecake

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Comments

    • 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?

      Reply

      • 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

        Reply

  10. 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

    Reply

  15. 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

    Reply

  21. 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

    Reply

    • 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

      Reply

  22. 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…

    Reply

      • 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.

        Reply

        • 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

          Reply

  23. 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!

    Reply

  25. 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!

    Reply

  26. 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.

    Reply

    • 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!

      Reply

  27. 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!

    Reply

  28. 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!

    Reply

    • Thank you so much! You’ve made my day! I’m so glad your partner enjoyed the cheesecake!

      Reply

  29. 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!!

    Reply

  30. 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!

    Reply

  31. Thank you for all of your tips. My cheesecake turned out exactly as the photo and no cracks and tastes wonderfully.

    Reply

  32. 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

    Reply

    • 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

      Reply

    • Hi Leonie, half of the mixture is pressed into the base of the tin. The other half goes up the sides of the tin. 🙂

      Reply

  34. 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…

    Reply

  35. 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!

    Reply

  36. 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

    Reply

    • 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

      Reply

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