New York 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!

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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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.

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