New York Cheesecake

This New York Cheesecake recipe is a classic, simple and timeless dessert that’s easy to make with basic ingredients. It’s the BEST easy baked cheesecake recipe that’s creamy, smooth and decadent – a NO-FAIL recipe thanks to our PRO tips & secrets for the perfect cheesecake every single time!

 

Estimated reading time: 12 minutes

We LOVE a good cheesecake here at The Busy Baker! Cheesecakes are truly the perfect dessert – they’re sweet but not too sweet, they’re ultra creamy and decadent, and they’re pretty easy to make with just a few simple tips and tricks for success. They’re one of those impressive homemade desserts that’s actually really easy to make with just a few simple tips and tricks and a little bit of understanding of the science of baking.

This New York Cheesecake recipe is absolutely amazing – so amazing, in fact, that it’s been one of our go-to recipes for over a decade. It’s got the most amazing texture – so creamy and smooth, light but absolutely indulgent, and just the right amount of sweetness! And the best part? It’s very easy to make! Trust us – if you’ve never made one before you HAVE to try this recipe!

Creating the perfect baked cheesecake is possible, even if you’re a beginner in the kitchen! Here’s a collection of all our best pro tips and tricks you’ll need to make the best creamy, decadent cheesecake that’s sure to impress, whether you’re a beginner or a seasoned baker.

When making cheesecake, ingredients should always be at room temperature to ensure they blend together smoothly. Cold ingredients can lead to a lumpy batter, which affects the texture once it’s baked. Be sure to leave the ingredients at room temperature for at least 30-45 minutes before beginning.

We also recommend mixing the cream cheese on its own first to ensure it’s completely smooth before adding other ingredients. This will also help the end result become creamy and smooth.

Choose a high-quality brand of cream cheese, fresh eggs, and sour cream. High-quality ingredients will increase the quality of your cheesecake!

Making the crust first is the key to being able to get the cheesecake into the oven as quick as possible after you prepare the filling.

Avoid low fat cream cheese. The full fat version contains more fat and less water, giving the cheesecake that creamy texture.

When adding the eggs, add them one at a time, mixing on low speed just until combined. Eggs help create the cheesecake’s structure as it bakes, but over-mixing when adding the eggs incorporates far too much air into the batter. These pockets of air expand in the oven and deflate during the cooling process, which creates large cracks. Be careful not to over-aerate the batter when adding the eggs!

Over-mixing leads to cracks in your cheesecake, so as tempting as it might be to whip the cheesecake batter, don’t do it! Mix on low or medium-low speed just until the ingredients are combined.

To avoid under or over-baking, look for the edges to be set and the centre to jiggle like jello, not like liquid when you gently move the pan. This indicates it’s perfectly baked​​ throughout.

We always recommend slowly cooling the cheesecake to avoid cracks. The best way to do this is to turn off the oven and crack the oven door open with a thick wooden utensil. This will allow the heat to escape slowly and consistently and will help it reach room temperature slowly.

It’s essential to chill your cheesecake in the refrigerator for at least 6 hours or overnight once it’s completely cooled. This step is crucial for achieving the right texture and firmness​​. Don’t be tempted to place it directly in the fridge after baking though – this can cause it to fall and lose its shape. Cool it to room temperature before chilling. Trust us, having patience is worth it.

This easy sour cream topping covers any surface imperfections or small cracks (tiny cracks are normal!) when added to a cheesecake hot from the oven. It blends into the top as it cools and it creates a beautiful finish!

For clean uniform slices, use a warm, dry knife for each cut. This technique will give you beautiful pieces, just like in a restaurant or bakery!

We’ve been baking cheesecakes for years and we’ve gone back and forth on water baths. If you’re not familiar with what a water bath is, it’s a baking method for cheesecakes, custards and desserts like Creme Brûlée that submerges the baking pan halfway into a pan of simmering hot water in the oven.

• Even Baking: The idea of a water bath is that the moisture surrounding the cheesecake as it bakes acts as an insulator, distributing the heat gently and evenly, causing the cheesecake to bake very evenly throughout. It can prevent the edges from cooking faster than the centre, ensuring a uniformly baked cheesecake​​.
• Moisture: The water bath creates moisture into the oven, creating a steamy environment that prevents the cheesecake from drying out and cracking​​.
• Texture and Appearance: By maintaining a moist atmosphere, a water bath helps avoid common issues like rubbery edges, a dark top, and a sunken center, leading to a creamy texture and a smooth top

• Risk of Leakage: When baking a cheesecake in a springform pan, there’s always a risk of the water leaking into the pan and ruining your cheesecake, even if you’ve wrapped it well in foil first. We’ve ruined more than our fair share of cheesecakes this way!
• Adds an Extra Step: Baking with a water bath adds an extra step that’s not totally necessary – there are other ways to achieve even heat distribution and to avoid cracking.
• Slow Cooling Process: Using the slow cooling process with the oven door ajar does the same job as the water bath when it comes to slow-baking and avoiding cracks.
• Baking at the Correct Temperature: If you ensure your oven temperature is consistent and you bake your cheesecake at a low temperature (we recommend 300 degrees Fahrenheit), you should be able to bake your cheesecake with consistent, even, low heat that will help the cheesecake bake perfectly.

Even with careful preparation and even if you’ve followed all the directions, sometimes things don’t go as planned. Here’s how to troubleshoot common issues you might encounter when making this homemade New York Cheesecake recipe:

Lumps typically occur when ingredients are not at room temperature or are not mixed sufficiently. Ensure all components are at room temperature and mix until just smooth, paying particular attention to eliminating cream cheese lumps before adding other ingredients​​.

Cracks are often caused by over-mixing the batter, sudden temperature changes, or overbaking. To prevent them, add eggs last and mix just until combined, use a water bath or steam method, and let the cheesecake cool gradually in the oven before transferring it to the fridge​​.

If the cheesecake is sinking deeply in the middle after you remove it from the oven, it’s likely under-baked. Be sure to follow the baking directions exactly, making sure your oven temperature is correct so it bakes evenly.

If the cheesecake seems too wobbly or soupy, it’s likely underbaked. Return it to the oven for a few additional minutes. Remember, the centre should be set but have a slight jiggle when it’s fully baked. It shouldn’t seem liquid-y or too fluid in the middle.

An over-baked cheesecake can become very dry and crumbly. To avoid this, start checking for doneness a few minutes before the recommended baking time is up. The edges should be set, but the centre should still have a slight jiggle​​.

Grease your pan even if it’s non-stick. We always recommend lining the bottom of the pan with parchment paper to make sure it’s easy to release the cheesecake from the pan.

To prevent condensation from forming on the surface when it’s chilling in the fridge, cool the cheesecake uncovered in the refrigerator. This helps to avoid moisture buildup on the surface​​.

Here’s a list of the kitchen equipment you’ll need to make this delicious New York Cheesecake recipe (paid links):

• 9-inch springform pan
• Parchment Paper
• measuring cups and spoons
• liquid measuring cups
• Silicone Spatula
• Hand Mixer or Stand Mixer
• Offset Spatula

Here’s a list of the ingredients you’ll need to make this delicious New York Cheesecake recipe (paid links):

FOR THE CRUST

• 9 ounces graham cracker crumbs
• 4 tablespoons butter

FOR THE CHEESECAKE

• 32 ounces cream cheese
• 1 cup sugar
• 1 lemon juice and zest
• 3/4 cup sour cream
• 1 tablespoon vanilla
• 3 eggs

FOR THE TOPPING

• 3/4 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla

Try one of these delicious variations on the classic New York Cheesecake recipe for something new!

1. Lemon Blueberry: Infuse the batter with lemon zest and juice, and top with a homemade blueberry compote for a burst of freshness.
2. Strawberry Swirl: Marble strawberry puree throughout the batter after it’s been poured on top of the crust (but before baking) to create a visually stunning and fruity variation once it’s baked!
3. Chocolate Swirl: Drizzle and swirl melted chocolate into the batter for a simple yet elegant chocolate twist.
4. Caramel Pecan: Top the cheesecake with a layer of caramel sauce and a sprinkling of toasted pecans for a nutty, decadent finish.
5. Matcha: Incorporate matcha green tea powder into the batter for an earthy flavour and a vibrant green colour.
6. Oreo: Mix crushed Oreo cookies into the batter and use Oreo cookie crumbs for the crust for a cookies-and-cream version.

We hope you love this New York cheesecake recipe as much as we do! Let us know in the comments below, what’s your favourite way to enjoy this creamy dessert? We’d love to know!

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