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Hi Bold Bakers!
While I love the simplicity (and flavor!) of a no-bake cheesecake, or how quick it is to whip up a 5-Minute Microwave Cheesecake, there’s nothing like a New York Style Baked Cheesecake! And this homemade baked cheesecake recipe is a classic — it’s rich, thick, and unbelievably creamy.
Making the crust is as simple as mixing graham cracker crumbs and butter, but the show’s real star is that dense filling. I love the vanilla flavor in this cheesecake, but I add the grated zest and juice of one lemon to really make it shine.
If you’re a fan of cheesecake, then you have to give this a go! Its texture is seriously out of this world!
What Is New York Cheesecake?
New York Style Baked Cheesecake is a bit different from typical cheesecakes because of how dense it is — it really is all about that thick, creamy texture. To get that iconic texture, New York-style cheesecakes call for more cream cheese.
This type of cheesecake is also unique because of how many eggs go into it! I use 5 large eggs for this cheesecake recipe. The eggs help keep the cheesecake together and bind all the ingredients, while the yolks lend their delicious flavor.
What You Need To Make New York Style Baked Cheesecake
- Measuring cups and spoons
- 9-inch springform tin
- Stand mixer or electric hand mixer
- Mixing bowls
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):
- Preheat your oven to 350°F (180°C).
- Mix the cookie crumbs and melted butter together in a small bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill.
- Using either a stand mixer or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps.
- Add in the vanilla, lemon zest, and lemon juice.
- Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be airy from all the mixing.
- Add the flour into the mix and combine.
- Pour the mixture into the tin 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. (TIP: To avoid cracks in your cheesecake, place a baking pan filled with water on the shelf below the cheesecake as it bakes.)
- 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.
How Do I Store New York Cheesecake
Leftover New York Style Baked Cheesecake can be kept in the refrigerator for up to 4 days, but it also freezes very well. You can store cheesecake in the freezer for up to 4 weeks.
Make More Cheesecake!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
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Watch The Recipe Video!
Gemma's Best-Ever New York Cheesecake Recipe
Ingredients
- 2 ⅔ cups (8oz/225g) Graham cracker crumbs
- 8 tablespoons (4oz/115g) butter melted
- 4 ½ cups (2lbs 4oz/1015g) cream cheese
- 1 cup (8oz/225g) granulated sugar
- 1 tablespoon vanilla extract
- grated zest and juice of 1 lemon
- 5 large eggs room temperature
- ¼ cup (1 ¼oz/35g) all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
- Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps.
- Add in the vanilla, lemon zest, and juice.
- Slowly add in the eggs one at a time until fully blended. At this point, your mix should be nice and airy from all the mixing.
- Add in the flour and mix until combined.
- Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. Set aside to cool. TIP: Place a baking pan with hot water on the shelf below the cheesecake as it bakes. This will help avoid a cracked cheesecake.
- While still in the tin place the cheesecake in the fridge to chill for a minimum of 5 hours but preferably overnight. It needs a few hours to firm up. Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.
Hi Gemma, I have made this cheesecake twice. The flavor is delicious. However, the top always end up too dark. Do you have a suggestion on how to have the top cook less quickly? Thank you
Hi Gemma. Thanks for sharing your recipe. I’m just wondering why you don’t include sour cream or yoghurt. I see these ingredients in other cheese cake recipes. What’s the purpose of the sour cream? Thank you.
Hi Gemma, love watching your videos , is the oven temp, with or with out fan thanks.
Hey Gemma! Big fan! I have tried your microwave cheesecake soooo many times. Sometimes switching it up a little bit and baking it traditionally in a oven. It would usually turn out okay, but like you said nothing beats the traditional style.
I would love to try this recipe. However I don’t eat eggs and would love to know if you have any suggestions for replacing the egg. Would the same corn starch water slurry work in this recipe too?
Is that 4 and a half bricks of cream cheese
Hi Gemma,
I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!! However, my brother can’t consume many milk products because of the casein proteins in them. I want to make him a nondairy cheesecake that he can enjoy, and he seemed to think an almond-based nondairy cream cheese might be good. Do you think this could work for a New York style recipe? Would it be better suited for a no-bake cheesecake? Or is there another nondairy cream cheese/cream cheese substitute that I should consider?
I’m sure it will be delicious (Gemma’s recipes always are!) but I’m so disappointed that this cracked around the edges. I’ve had cheesecakes crack in the middle but never around the edge. I’m perplexed. 🤔
Dear Gemma, I made your recipe a few times now and always try to switch up my toppings so my guests are in for a little surprise… So far I used homemade lemoncurd (I added more sugar into my cheesecake so it would be too sour) fresh berries (strawberries raspberries blueberries and blackberries) and I also topped it with once with a homemade strawberry coulis – any fun and yummy toppings that you recommend? Or other fellow bakers? I’d love to hear X
I need to make cheesecake bites for an party and this is my favorite cheesecake recipe. Is there any way I can use a rectangle/square pan?
Wow this is good!
My daughter has made this for us and friends like a dozen times over the last couple years.
i hope you don’t mind, I ran it through a nutrition calculator
Calories are based on 1/12. 1/16 is 420. 1/24 half the 1/12. My wife and I are happy with the 1/24 slice.