New York Cheesecake Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: There’s nothing like a New York Style Baked Cheesecake, it is rich, thick, and unbelievably creamy. A true classic that any bold baker must master!

• Less than 10 Ingredients! All you need for this recipe is 8 easy-to-find ingredients. I am sure you already have them at home.
• Make it your own: Use your favorite cookies for the base and top it with whatever your heart desires. Fruit, chocolate, whipped cream, the choice is yours!
• Easy and Impressive: It only takes 20 minutes to prep this restaurant quality dessert. Impress your guests without much effort at all.

If you, like me, are a fan of cheesecake, then you have to give this one a go, its texture is seriously out of this world! I personally love the addition of lemon here, it really makes the vanilla flavor shine.

And once you’ve mastered the best baked cheesecake recipe try some of my other favorites:

• 5 Minute Microwave Cheesecake: We all have those days when we need a show-stopping dessert in 5 minutes. This is THE recipe!
• No-Bake Strawberry Cheesecake: No oven? No problem! This no-bake cheesecake is delicious and SO EASY to make!
• Sugar Free Cheesecake: All the taste and none of the sugar! I truly do have a cheesecake for everyone.

I adore this recipe and I have made it professional in many restaurants I worked at. I have lots of tips which you can read as you scrolls but one thing is to make sure to start with softened cream cheese and whip until there are no lumps first before adding eggs. You want that cream cheese good and whipped to build a lovely base for your creamy cheesecake.

Bold Bakers Loved This!

“I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!!” — Allison

“I just made this today. I omitted the lemon because I made your salted caramel sauce.. TO DIE FOR. Saving the rest for my bday on Monday.” –Karen M.

“I love this recipe! It worked perfectly even when I added Milo. Trying this with fruits next. ” — Nini

IMPORTANT NOTE: This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents:

• What is a New York Cheesecake?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make a New York Baked Cheesecake
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• How do I Prevent my NY Cheesecake from Cracking?
• FAQS
• More Cheesecake Recipes

What Is New York Cheesecake?

New York Style Cheesecake is a dense, creamy and thick baked dessert. It contains a high ratio of cream cheese and eggs and it sits on a buttery graham cracker crust.

• Custard: A cheesecake is considered a baked custard (cooked mixture of eggs and dairy). It is rich in texture and flavor and it needs to be cooked gently to avoid curdling.
• Origins: Arnold Reuben is credited for the creation of the NY Cheesecake in the 1920’s in Manhattan.
• Toppings: Traditionally, a baked NY cheesecake is topped with sweet sour cream or a tart strawberry jam.

Tools You Need

• Mixing bowls
• Measuring cups and spoons
• 9-inch springform tin
• Stand mixer or electric hand mixer
• Silicone spatula
• Zester

Key Ingredients and Substitutes

• Graham Cracker Crumbs

  • Provide a solid base to support the filling as well as textural contrast.
  • Substitutes: Any crispy cookie works here and, if you don’t have any on hand, try making my Homemade Graham Crackers, Digestive Biscuits, Chocolate Graham Crackers, Biscoff, or Gingersnaps.

• Butter

  • Acts as a binder for the cookie crumbs. Without it you would not be able to cut out slices.
  • Substitutes:
    • Vegan Butter: Use the same amount of plant-based butter.
    • Coconut Oil: Replace 1 for 1. This works because coconut oil solidifies when cooled.

• Cream Cheese

  • Essential ingredient in this recipe for taste and texture.
  • Substitutes: 
    • Homemade Cream Cheese: Works perfectly as long as it is smooth.
    • Vegan Cream Cheese: Good substitution if you can’t have dairy but it will alter the texture slightly. The result won’t be as velvety but it will still be delicious.

• Granulated Sugar

  • Provides the sweetness in this recipe.
  • Aerates the batter, which contributes to the smooth texture of the classic New York cheesecake.

• Lemon Zest and Juice

  • Adds a delicious tang and brightness that cuts through the richness of the dessert. It can be omitted.
  • Substitutes: 
    • Orange: Add the same amount of zest and juice for a different flavor profile.

• Vanilla

  • Contributes to the iconic and subtle flavor of cheesecake.
  • Substitutes: 
    • Almond Extract: Add half of the amount for a hint of almond.
    • Peppermint Extract: Add half of the amount for a taste of the holidays.

• Eggs

  • Essential ingredient to make any custard. It cannot be substituted in this recipe. Try no bake cheesecakes for an egg-free alternative.

• Flour

  • Helps stabilize and firm up the custard once it is baked.
  •  Substitutes:
    • Gluten Free Flour: Use 1:1 gluten free flour mix or Almond Flour Baking Mix.

How To Make The Best-Ever New York Cheesecake

Making this delicious cheesecake takes some time in the oven, but it is so worth it! Here is how you make New York Style Baked Cheesecake (and don’t forget to get the full recipe with measurements, on the page down below):

Make the base

1. Preheat your oven to 350°F (180°C).
2. Mix the cookie crumbs and melted butter together in a medium bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill.

Make the filling

3. Cream your cheese and sugar: Using either a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps.
4. Add in wet ingredients: mix in the vanilla, lemon zest, and lemon juice.
5. Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be smooth from all the mixing.
6. Mix in dry ingredients: Add the flour into the mixture and combine.

Bake

7. Pour the cheesecake batter into the prepared pan and bake for about 70-80 minutes. You will know the cheesecake is done when there is a little jiggle in the middle. Set it aside to cool on a wire rack.

Chill

8. Place the cheesecake, still in the tin, into the fridge to chill for a minimum of 5 hours, but preferably overnight, before serving.

Gemma’s Pro Chef Tips For Making New York Cheesecake

• You do want plenty of time to let the cheesecake set. I suggest allowing it firm up and develop flavor for at least 24 hours in the fridge.
• Slice and freeze slices of the cheesecake for a grab and go dessert in the future!
• Don’t have graham crackers for the crust? Oreos or Digestive Biscuits work as well! Or, make your own graham crackers!
• Brick cream cheese works best when making cheesecake, as it is much firmer than the kind that’s found in tubs. You can make homemade cream cheese, just be sure you blend it to be very smooth!  
• This is a very versatile recipe, so feel free to add in blueberries, raspberries, or even crushed Oreos!
• Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven.

Make Ahead and Storage Instructions

Make Ahead:

• The crust: You can make the crust and keep it refrigerated for up to 3 days.
• The filling: Make the filling and keep it in the fridge in an airtight container for up to 2 days. Let the mixture come to room temperature before baking.

Storage:

• Refrigeration: This amazing dessert will keep well in the fridge for 5 days.
• Freezer: 
  • Slice and Pre-Freeze: Cut the cheesecake, lay the slices on a parchment-lined tray, and freeze for 1-2 hours until firm.
  • Wrap and Store: Wrap each slice in plastic wrap, then place in a freezer bag or container. Label with the date.
  • Store in the freezer for up to 1 month.
  • Thaw and Enjoy: To serve, thaw slices in the fridge or at room temperature for a bit.

How do I Prevent my NY Cheesecake From Cracking?

• Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven.
• You can also bake your cheesecake in a water bath. Just make sure you wrap your springform pan in aluminum foil so no water can get in. I will let you know my personal opinion which is the crack gives character, it doesn’t harm the cheesecake and It’s hard to wrap a cheesecake to keep water out.

FAQS

Can I make this cheesecake recipe gluten-free?

Absolutely!

• Use any gluten-free cookies of your choice for the base.
• Replace the flour for the same amount of Gluten Free Flour mix or Almond Flour Baking Mix

What can I do if my cheesecake is browning too fast?

• Check that your oven temperature is accurate using an oven thermometer.
• Cover the cheesecake loosely with aluminum foil for the rest of the baking time.

What can I serve New York-style cheesecake with?

Here’s where you can go nuts!

• Base: Try Gingersnap Cookies for a holiday feel.
• Filling: Swirl in some of my 3 Ingredient Microwave Jams for a fruity twist.
• Topping: Drizzle any of my Sweet Sauces over the top to elevate this restaurant-style dessert.

More Cheesecake Recipes!

• Simplified Japanese Cheesecake
• No-Bake Lemon Meringue Cheesecake
• No-Bake Strawberry Cheesecake
• No-Bake Dulce De Leche Cheesecake
• Burnt Basque Cheesecake
• 1 Minute Microwave Cheesecakes

IMPORTANT NOTE: This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Try These Recipes!

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Heavenly Nutella Cheesecake Recipe

Turtle Cheesecake Bars Recipe

Ask Gemma! Your Cheesecake Baking Questions Answered!