This New York baked cheesecake is light yet rich, smooth and creamy, it so delicious you will want to make it every time!
I can’t tell you how many times we have made this New York baked cheesecake, it is everyone’s favourite!
You will want to savour every delicious bite as it just melts in the mouth.
There is really nothing fancy to the recipe – it uses easy to find ingredients and cooks slowly at a low temperature in the oven to prevent cracking. So no water bath needed here.
For those days when you are craving cheesecake but the kitchen is too hot, check out our quick and easy no-bake lemon cheesecake.
If you need more dessert recipes why not try our very popular orange and almond cake, a chocolate-y Swedish kladdkaka, or this unforgettable banana layer cake.
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Why you will love this recipe
We think you will fall in love with this baked cheesecake recipe for several reasons:
- It tastes delicious and the texture is perfect!
- This recipe uses cornstarch so it is lighter than other baked cheesecakes which use all purpose flour.
- It cooks at a low temperature in a springform pan so it does not require a water bath.
Most types of cookies will work for the cookie crumb to make the crust, we have had used graham crackers, ginger nut cookies, shortbread, digestive cookies and oreos.
Use the bottom of a flat-bottomed glass to lightly press the crumb mixture down to make sure the cookie base is of uniform thickness all the way around.
Full fat cheese really is essential for this recipe to achieve that silky rich taste of a great New York cheesecake. We use Philadelphia cream cheese, just make sure it is unflavoured.
Before you start, make sure the cheese, eggs, sour cream and butter are all at room temperature before you start so they combine easily. The sour cream blends in well and balances the sweetness perfectly.
An electric mixer works best to prepare the filling for a smooth consistency.
You will need a springform pan for this recipe, because the cheesecake is soft, it will make it easier to remove from the pan.
Grease the sides of the springform pan well, this will prevent the cheesecake from sticking to the sides so it shouldn’t crack on cooling.
Important tip: Springform pans can sometimes leak so to prevent the runny mixture flowing out the bottom, grease the inside of the pan and line with parchment or baking paper.
Cut the paper so it is large enough to hang over the sides then scrunch it up so it is creased. This, and the greased sides will make it easier to cling to the edges of the pan.
Chill the cheesecake for a few hours so it is very cold before slicing and serving.
Top with sliced fresh fruit and drizzle with our strawberry coulis or cherry sauce for one of the best cheesecakes ever!
Make ahead and storing
This cheesecake tastes better when made a few hours in advance, cooled, then chilled in the fridge.
Cover with plastic wrap and keep in the fridge for up to 3 days.
It can also be frozen for up to three months. Chill before freezing then double wrap in plastic wrap.
We usually freeze slices of cheesecake for convenience and smaller slices thaw quicker.
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New York Baked Cheesecake
Cookie crumb base
- 200 g crushed cookies 1½ cups, graham crackers (US) or ginger nut (UK)
- 5 tablespoons melted butter ⅓ cup, melted
For the filling
- 800 g cream cheese, full fat 28 ounces, use at room temperature
- 300 g sugar 1½ cups
- ⅛ teaspoon salt
- 180 ml milk ¾ cup
- 4 medium eggs lightly beaten, at room temperature
- 30 g cornstarch ¼ cup
- 240 g sour cream 1 cup
- 1 tablespoon vanilla extract 1 tablespoon
- Preheat oven to 330°F/165°C fan. Grease and line a 9 inch springform pan and set aside.
Cookie crumb base
- 200 g crushed cookies, 5 tablespoons melted butterIn a medium bowl, mix 200 g crushed cookies and 5 tablespoons melted butter. Press the mixture into the bottom of lined springform pan, ensuring it rises up ½ inch round the sides.
- Bake in oven for 3 minutes, then remove and set aside.
- 800 g cream cheese, full fat, 300 g sugarIn a large bowl, mix t800 g cream cheese, full fat with 300 g sugar till smooth.
- 180 ml milk, 240 g sour cream, 1 tablespoon vanilla extract, 30 g cornstarchBlend in 180 ml milk, 240 g sour cream, 1 tablespoon vanilla extract, ⅛ teaspoon salt and 30 g cornstarch.
- 4 medium eggsAdd 4 medium eggs and slowly mix well till well incorporated.
- Pour the mixture into the crust.
- Bake in the preheated oven for 1 hour.
- After this time, turn the oven off and leave the cheesecake for another 30 minutes. Remove from the oven and chill in the refrigerator overnight. Serve chilled or at room temperature.
Helpful tips for best results
- Removed all the chilled ingredients from the fridge an hour in advance to bring to room temperature before using, for better mixing.
- most cookies will work for the crumb such as graham crackers, shortbread, digestive cookies, oreos or ginger nut cookies.
- use a full fat unflavoured cream cheese
TroubleshootingFor a springform pan that may leak:
- Grease the inside of the pan and line with parchment or baking paper.
- Cut the paper so it is large enough to hang over the sides then scrunch it up so it is creased. This, and the greased sides will make it easier to cling to the edges of the pan.
ServingServe with our strawberry coulis or cherry sauce.
Make ahead and storing
- This cheesecake tastes better when made a few hours in advance, cooled, then chilled in the fridge.
- Cover with plastic wrap and keep in the fridge for up to 3 days.
- It can also be frozen for up to three months. Chill before freezing then double wrap in plastic wrap.
- We usually freeze slices of cheesecake for convenience and smaller slices thaw quicker.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
I’ve made this substituting very fresh paneer for half the cream cheese, which can be hard to find here in India. Excellent recipe.
What a great idea! Thanks for sharing