New York Cheesecake
New York cheesecake is dense, creamy and tangy, with a buttery graham cracker crust and a smooth, pale top. It is rich enough that a thin slice satisfies.
- 1 h 45 minTotal time
- 12Servings
- 520kcal / serving
- 9 gProtein
The secrets are room temperature ingredients, gentle mixing and a water bath. Together they give a smooth, crack-free cake that slices cleanly after an overnight chill.
The science: why this works
- Room temperature cream cheese beats smooth without lumps, so there is no need to overmix.
- Mixing the eggs in on low speed keeps air out of the batter, which prevents puffing and cracking.
- The water bath keeps the oven humid and the temperature gentle, so the custard sets evenly.
- Cooling inside the oven lets the cake shrink slowly, which prevents cracks from sudden temperature changes.
- A long chill lets the filling firm fully, so slices come out clean.
Why a water bath helps
Water cannot go above 212°F (100°C), so the pan sits in a gentle, even heat. That keeps the edges from overcooking before the center sets, and the steam stops the top from drying and splitting.
Learn: Setting custard gently →Why eggs go in last and slow
Beating whips in air. Air bubbles expand in the oven, puff the cake up and then collapse, which tears the surface. Mixing the eggs in on low speed until just blended keeps the batter dense and smooth.
Learn: What eggs do in cake →Why room temperature matters
Cold cream cheese stays lumpy, and the only way to fix lumps is more mixing, which adds air. Soft cream cheese blends easily and the batter stays smooth and thick with very little beating. Take cream cheese and eggs out 2 hours before you start. Warm them gently in a bowl of warm water if you forgot.
Learn: Serving cheese at room temperature →New York Cheesecake
1 h 45 min · 12 servings · American · Dessert
Ingredients
Makes 12 servings
- 200 ggraham cracker crumbs (about 14 sheets)
- 50 ggranulated sugar (1/4 cup), for crust
- 120 gunsalted butter, melted
- 900 gfull-fat cream cheese, room temperature (4 blocks)
- 250 ggranulated sugar (1 1/4 cups)
- 30 gall-purpose flour (1/4 cup)
- 240 gsour cream (1 cup), room temperature
- 4large eggs, room temperature
- 2 tspvanilla extract
- 1 tbsplemon juice
- ¼ tspfine salt
Method
Tips for the best result
- Take the cream cheese, sour cream and eggs out 2 hours before starting.
- Scrape the bowl often so there are no cream cheese lumps.
- Run a thin knife around the edge before releasing the springform.
Mistakes to avoid
- Overbeating the batter adds air and causes cracks, so mix on low after the sugar.
- Overbaking until the center is firm makes the cheesecake dry and grainy, so pull it while the center still jiggles.
- Skipping the foil lets water leak into the crust, so wrap the pan with two layers.
Variations and swaps
- Top with fresh strawberries and a spoonful of strawberry sauce.
- Swirl in 3 tbsp caramel before baking.
- Use a chocolate cookie crust in place of graham crackers.
- Swap sour cream for plain Greek yogurt for a tangier, slightly lighter cake.
- Swap graham crackers for digestive biscuits.
- Swap lemon juice for 1 tsp lemon zest for a brighter lemon flavor.
Storing and reheating
Refrigerate the cheesecake, covered, for up to 5 days. Freeze whole or sliced for up to 2 months, wrapped tightly, and thaw in the fridge overnight.
New York Cheesecake: questions
How do I keep cheesecake from cracking?
Use room temperature ingredients, mix on low once the eggs go in, bake in a water bath and cool slowly in the turned-off oven. Pull it while the center still jiggles slightly.
How do I know when cheesecake is done?
The edges are set and the center still wobbles slightly like gelatin, around 150°F (66°C) on a thermometer. It firms up as it chills, so do not bake until it is rigid.
Do I have to use a water bath?
It gives the smoothest, creamiest result. You can skip it, but the cake will be more likely to crack and the edges will bake faster than the center.
Why chill cheesecake overnight?
The filling is a soft custard when it comes out of the oven. A long chill sets it fully and lets the flavor mellow, so you get clean slices.
Can I use low-fat cream cheese?
It is not recommended. Full-fat cream cheese gives the dense, creamy texture and sets properly. Low-fat versions are watery and can make a grainy cheesecake.
