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Who doesn’t crave a slice of rich, creamy cheesecake now and then? This classic New York cheesecake delivers everything you could ever want—smooth, decadent, and absolutely irresistible. Trust me, it’s pure dessert heaven!
Table of contents
What Makes a Cheesecake a New York Cheesecake?
Funny story: until recently, I had no idea why it’s called a New York cheesecake either! Turns out, the magic happened by accident when a New York chef added cream cheese to a traditional cheesecake recipe—and the world’s been grateful ever since. (Curious about the full cheesecake history? Click here for a deep dive!)
Officially, a New York cheesecake is all about keeping it simple—no fancy fruit toppings, just pure creamy bliss. Full confession: the cheesecake in the photos here was my very first attempt, and yes, it had fruit on top. But hey, when it’s baked cheesecake this good, a few creative liberties are forgiven, right?
My First Cheesecake Adventure (And a Few Bumps Along the Way)
The first cheesecake I ever tasted? Total disaster—dense, gooey, and honestly… kind of gross. So when the Daring Bakers challenged us to make a New York-style cheesecake, I was skeptical. But a challenge is a challenge, and quitting wasn’t an option!
The recipe recommended using a water bath to prevent cracks on the cheesecake’s surface. Spoiler alert: it still cracked. But you know what? It didn’t matter. Over the years, I’ve baked plenty of cheesecakes—with and without water baths—and cracks happen way less often than you’d think. Plus, a little fruit topping (or whipped cream) covers everything beautifully.
What You Should Know About Baking a New York Cheesecake
Here’s the thing: a good New York cheesecake doesn’t look super “done” when you first pull it from the oven. It should still wobble slightly in the center. That’s totally normal! As it cools, it firms up perfectly. I had my doubts too, but patience pays off. This really is one of the most delicious cheesecakes I’ve ever made.
For serving, I love topping mine with crushed strawberries and raspberries, but a hefty dollop of whipped cream is also chef’s kiss delicious.
How to Make a Perfect New York Cheesecake
Making cheesecake sounds fancy, but it’s surprisingly simple—most issues happen during baking, not mixing. And remember: a crack here and there won’t ruin your creamy New York cheesecake dream!
Ingredients You’ll Need:
- Graham crackers (or Bastogne cookies)
- Melted butter
- Cream cheese (full-fat!)
- Sugar
- Whole eggs
- Lime zest
- Vanilla extract
- Double cream (or heavy cream)
- Optional: lemon juice for extra zing
Step 1: Prepare the Crust
Start by lining a springform pan with parchment paper. Crush your cookies into fine crumbs (a food processor works best), mix them with melted butter, and press the mixture firmly into the bottom of the pan. Chill in the fridge while you prep the filling.
Step 2: Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time at medium-low speed, scraping down the bowl between additions. Then, mix in the lime zest, vanilla, and double cream. Want a tangier cheesecake? A splash of lemon juice does wonders!
Pour the luscious batter over your crust and gently tap the pan to release any air bubbles.
Step 3: Baking (Water Bath or No Water Bath?)
Traditionally, cheesecakes are baked in a water bath to prevent cracking. I find it easier to simply place an oven-safe dish of water on the lower rack to create steam. Did it stop the cracks? Not entirely. Did it still taste phenomenal? Absolutely.
Bake your cheesecake at a low temperature for about 90 minutes. It’s ready when the edges are set but the center still jiggles slightly. Leave it in the turned-off oven with the door cracked open for another hour to cool slowly.
Step 4: Cool, Chill, and Top
After cooling, let your cheesecake rest on a wire rack before chilling it completely in the fridge. Add your favorite toppings before serving—fresh fruit, a dusting of powdered sugar, or nothing at all if you want the full classic New York cheesecake experience.
Questions asked about New York Cheesecake
Absolutely! A water bath is fussy and not always foolproof. I often skip it and still get fantastic results. Just bake carefully at a low temperature and don’t stress about a few cracks!
Bastogne cookies (but might be hard to find where you live) are my favorite swap—they add a nice caramel note. You can also use gluten-free cookies if you’re making a gluten-free cheesecake.
Philadelphia is the classic choice, but any full-fat cream cheese works great. Avoid low-fat versions—they just don’t deliver that rich New York cheesecake flavor.
Cover and refrigerate your cheesecake for 3–4 days. Without topping, it freezes beautifully for up to 3 months!
Give the pan a little nudge. If the edges are set but the center still has a slight wobble, it’s perfect! It will firm up as it cools.
Final thoughts
Whether you serve it plain, fruity, or with a mountain of whipped cream, this New York cheesecake recipe is pure, creamy perfection. Bake it once, and you’ll see why it’s a timeless classic. Happy baking!
You might want to try these cheesecakes for next time:
- Pumpkin cheesecake with burned marshmallows
- The best no bake paleo cheesecake
- Blueberry cheesecake
- Strawberry lime cheesecake
New York cheesecake
Ingredients
For the crust
- 260 gr biscuits
- 120 g butter unsalted
Cheese Cake
- 700 gr cream cheese or another cream chees
- 200 gr sugar
- 4 eggs large
- 250 ml double cream
- 1 lime zest
- 1 tbsp vanilla extract
Topping
- 400 gr fresh strawberries
- 2 tbsp icing sugar optional
How to make a New York cheesecake
- Preheat the oven to 130˚C/266˚F (top- and bottom heat). Prepare the baking tin by lining with parchment paper for the bottom and brush the sides with butter.
- Place the cookies into a food processor and turn to a fine crumb. Add the melted butter and mix it. Press firmly into the prepared baking tin.
- Combine cream cheese and sugar in a mixer and beat until smooth and creamy. Add the eggs one at a time, beating in each egg before adding the next. Scrape down the sides of the bowl occasionally. Add heavy cream, vanilla and lemon zest and mix until smooth and creamy.
- Pour the batter into the prepared pan and tap the pan on the counter several times to break up any bubbles. Place a oven dish filled with water at the bottom of the oven.
- Bake for 90 minutes or until almost done. This is hard to tell, but if you look at the cheesecake, it should be cohesive but still a little wobbly in the middle. It doesn't need to be completely set at this point.
- Close the oven door, turn off the oven and let it cool for another hour. This will allow the cake to continue to bake and cool gently so that it doesn't crack at the top. After an hour, you can carefully remove the cheesecake from the water bath, let it cool on your countertop, then cover and place in the refrigerator to set completely.
- Once completely set slice the strawberries and cover the top of the cheesecake with fresh strawberries. Give it a little dusting of icing sugar and serve.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
