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    Home » Recipes » Dessert

    New York Baked Cheesecake

    Published Oct 17, 2016, modified Sep 2, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 2 Comments /

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    Pin image of sliced baked cheesecake.

    This New York baked cheesecake is light yet rich, smooth and creamy, it so delicious you will want to make it every time!

    Slice of New York cheesecake.

    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.

    Hit the Subscribe link above or on the side to get more recipes like this.

    Jump to:
    • Why you will love this recipe
    • The crust
    • The cheese
    • Equipment
    • Variations
    • Serving
    • Make ahead and storing
    • You may also like …
    • 📋 Recipe

    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. 

    The crust

    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.

    The cheese

    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.

    Equipment

    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.

    Variations

    We believe this recipe is great as it is but to notch it up a level you could sprinkle some coarse

    Serving

    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.

    You may also like …

    • Chocolate Orange Cake
    • Banana Yogurt Cake
    • No-Bake Lemon Cheesecake
    • Crema Pasticcera – Italian Custard

    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    Sliced baked cheesecake on a plate.

    New York Baked Cheesecake

    Nicole Shroff
    This New York baked cheesecake is light yet rich, smooth and creamy, it so delicious you will want to make it every time!
    5 from 2 votes
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    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories 647 kcal

    Ingredients

    Metric | US Customary

    For the crust

    • 200 grams crushed cookies 1½ cups, graham crackers (US) or ginger nut (UK)
    • 5 tablespoons melted butter ⅓ cup, melted

    For the filling

    • 800 grams cream cheese, full fat 28 ounces, use at room temperature
    • 300 grams sugar 1½ cups
    • ⅛ teaspoon salt
    • 180 milliliters milk ¾ cup
    • 4 medium eggs lightly beaten, at room temperature
    • 30 grams cornstarch ¼ cup
    • 240 grams sour cream 1 cup
    • 1 tablespoon vanilla extract 1 tablespoon

    Instructions
     

    • Preheat oven to 330°F/165°C. Grease a 9 inch springform pan.
    • 200 grams crushed cookies, 5 tablespoons melted butter
      In a medium bowl, mix the crushed cookies and melted butter. Press the mixture into the bottom of springform pan, ensuring it rises up ½ inch round the sides.
    • Bake in oven for 3 minutes, then remove and set aside.
    • 800 grams cream cheese, full fat, 300 grams sugar
      In a large bowl, mix the cream cheese with sugar till smooth.
    • 180 milliliters milk, 240 grams sour cream, 1 tablespoon vanilla extract, 30 grams cornstarch
      Blend in the milk, the sour cream, vanilla and cornstarch.
    • 4 medium eggs
      Add the 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.

    Notes

    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

    Troubleshooting

    For 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.

    Serving

    Serve 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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 647kcalCarbohydrates: 52gProtein: 9gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 178mgSodium: 436mgPotassium: 210mgFiber: 0.3gSugar: 39gVitamin A: 1541IUVitamin C: 0.2mgCalcium: 139mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Mare Mosso

      January 01, 2017 at 12:15 pm

      I’ve made this substituting very fresh paneer for half the cream cheese, which can be hard to find here in India. Excellent recipe.

      Reply
      • Nicole

        January 26, 2017 at 2:50 pm

        What a great idea! Thanks for sharing

        Reply

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