Classic New York Baked Cheesecake

A half eaten piece of New York cheesecake with blueberries on top.

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.

5 from 117 votes

Print Pin

Course: Dessert

Cuisine: American, Cheesecake, western

Prep Time: 30

Cook Time: 1 15

Chilling time: 6

Total Time: 7 45

Servings: serves

Calories: 498kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Food processor
Beaters or Thermomix
Oven

Ingredients

375 g plain sweet biscuits crushed, like Arnott's Nice or Marie biscuits or Graham Crackers
250 g unsalted butter melted
750 g full fat cream cheese room temp
215 g (1 cup) caster sugar
½ teaspoon vanilla extract or vanilla essence
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 (optional)
2 tb sifted icing sugar (optional)

Instructions

Conventional Method

Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
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 until combined.
Gently pour the cheesecake mixture into the base of the tin.
Place the the tin onto a baking tray and bake for 1 ¼ 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 (optional).

Thermomix Method

Preheat oven to 140 degrees celsius or 285 degrees fahrenheit with a fan forced oven (160 degrees celsius or 320 degrees fahrenheit if using a conventional oven).
Grease and then line the base and sides of a 23cm springform pan with non-stick baking paper (see recipe tips below).
Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes on Speed 2, 80 degrees (or until melted).
Add the biscuits and mix for 10 seconds on Speed 8, 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 the timer 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). Still on Speed 3 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 cheesecake mixture into the base of the tin.
Place the the tin onto a baking tray and bake for 1 ¼ 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 (optional).

Notes

RECIPE TIPS & TRICKS

FOR THE PERFECT BAKED CHEESECAKE:

Types of cookies to use - you can use any type of plain sweet cookies for the base (like Graham Crackers if you’re in the US, Arnott’s Nice or Marie biscuits if you’re in Australia or digestive biscuits).
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).
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.
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.
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!
Add a pan of water to the oven when baking - if you want an extra luscious, moist 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.
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.
Do NOT open the oven - opening the door will change the temperature and cause the cheesecake to sink and crack.
Leave the cheesecake in the oven after baking - 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 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 prior to serving.
Serving suggestions - I love to serve this New York Baked Cheesecake with fresh blueberries and dusted with icing sugar, however some other suggestions include a drizzle of lemon curd, a berry coulis, whipped cream, finely grated lemon zest, or fresh mixed berries (strawberries, blackberries, bleberries and raspberries).

Nutrition