New York Cheesecake
A dense, creamy cheesecake on a buttery cookie crust — the classic dessert from American coffee shops.
New York cheesecake is the benchmark of American dessert baking: a dense yet silky cream cheese filling, a buttery cookie crust, and almost no extra frills. Unlike airy Japanese or lighter versions, New York cheesecake uses plenty of cream cheese and eggs and bakes in a water bath so the top doesn't crack. That dense, almost pudding-like texture and a slight tang from sour cream or lemon are what made it the signature dessert of New York cafés and restaurants. Serve it chilled, with a berry sauce or fresh fruit if you like.
🧺 Ingredients
🍽 10 servings👩🍳 Method
- 1
Crust
Crush the cookies into crumbs, mix with melted butter, and press into the bottom of a 22–24 cm springform pan. Chill for 15 minutes.
- 2
Filling
Beat the softened cream cheese with the sugar on low speed until smooth — don't overbeat, or you'll incorporate too much air.
- 3
Eggs
Add the eggs one at a time, mixing lightly after each. Fold in the sour cream, lemon juice, vanilla extract, cornstarch and salt until smooth.
- 4
Bake
Wrap the outside of the pan in foil, pour the filling over the crust, and set it in a deep pan filled with hot water (a water bath). Bake at 160°C for 55–65 minutes, until the edges are set but the center still jiggles slightly.
- 5
Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour, then cool completely and refrigerate for at least 4 hours, preferably overnight.
💡 Tips
- 💡
All filling ingredients should be at room temperature — this keeps the batter smooth and lump-free.
- 💡
Don't open the oven during the first 40 minutes of baking — a sudden temperature drop can cause cracks.
🔄 Swaps & variations
- 🔄
Add a berry sauce or caramel on top before serving for extra flavor and a prettier presentation.
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❓ Frequently asked questions
Why does cheesecake crack on top?
Usually it's too high a baking temperature or a sudden temperature change while cooling. A water bath and cooling gradually in a slightly open oven solve this.
Can I skip the water bath?
You can, but the risk of cracks and overly dry edges is higher. An alternative is placing a pan of water on the lower oven rack to add moisture to the air.
How long should cheesecake chill before serving?
At least 4 hours, but overnight is better — the texture firms up and holds its shape when sliced.
Can cream cheese be substituted?
There's no perfect substitute — mascarpone or curd cheese change the texture and taste, but in a pinch a mix of mascarpone and full-fat curd cheese pressed through a sieve works.
How do I cut cheesecake so the slices stay neat?
Use a long knife warmed in hot water and dried off, wiping the blade clean after every cut.
