New York Cheesecake
A tall, dense and ultra-creamy New York cheesecake with a golden top and a buttery graham cracker crust. Bake it a day ahead and serve with fresh berries.
New York cheesecake is dense, rich and creamy, with a gentle tang from sour cream and a crumb crust made with graham crackers. It is baked low and slow, then cooled gradually so the texture stays silky and the top stays smooth. It needs time, but very little effort, and it is best made a day before you plan to serve it.
Why this recipe works
- Room-temperature ingredients. Cold cream cheese makes lumps, and beating harder to remove them adds air that causes cracks. Leave the cream cheese, sour cream and eggs out for at least an hour.
- Gentle mixing. Mix on low speed and add the eggs last, just until blended. Air bubbles expand in the oven and then collapse, causing cracks.
- A low oven and a slow cool. Baking at 325°F (160°C) and cooling the cheesecake in the turned-off oven with the door ajar prevents sudden temperature changes.
Do I need a water bath?
A water bath gives the smoothest, most evenly baked cheesecake, but this recipe works without one. For extra insurance, place a pan of hot water on the rack below the cheesecake to keep the oven humid. If you do use a water bath, wrap the springform pan in two layers of heavy-duty foil.
How to tell when it is done
The edges should be set and lightly golden, while the center 2 to 3 inches (5 to 8 cm) still jiggle like set gelatin when you gently nudge the pan. It firms up completely as it cools and chills.
FAQ
What can I use instead of graham crackers?
In the UK, digestive biscuits are the usual choice. Vanilla wafers or shortbread work too. For a fruity contrast, serve it with the berries pictured or a spoonful of the filling from our apple pie.
New York Cheesecake
Ingredients
For the crust
For the filling
To serve
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the crust
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Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
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Mix the crumbs, sugar, melted butter and salt until the texture of wet sand. Press firmly into the base of the pan using the bottom of a glass.
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Bake for 10 minutes, then cool while you make the filling. Reduce the oven to 325°F (160°C, or 140°C (285°F) fan, gas mark 3).
Make the filling and bake
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Beat the cream cheese on low speed for 2 minutes, until completely smooth, scraping down the bowl.
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Beat in the sugar and flour on low speed until smooth, then the sour cream, vanilla, lemon juice and salt.
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Add the eggs one at a time, mixing on low just until each is blended. Do not overmix.
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Pour the filling over the crust and tap the pan gently on the counter to release air bubbles.
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Bake for 65 to 75 minutes, until the edges are set and the center still jiggles slightly.
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Turn off the oven, prop the door open a few inches with a wooden spoon and leave the cheesecake inside for 1 hour.
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Run a thin knife around the edge, cool to room temperature, then cover and refrigerate for at least 6 hours, or overnight.
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Remove the sides of the pan, slice with a hot, dry knife and serve with fresh berries.
Notes
- Running a knife around the edge after baking lets the cheesecake shrink away from the pan as it cools, which helps prevent cracks.
Tips
- For clean slices, dip a long knife in hot water and wipe it dry between each cut.
Substitutions
- Sour cream: full-fat Greek yogurt works, with a slightly tangier result.
- Gluten-free: use gluten-free graham-style crackers or cookies for the crust.
Storage and reheating
- Refrigerate, covered, for up to 5 days.
- Freeze the whole cheesecake or slices, well wrapped, for up to 2 months. Thaw overnight in the fridge.
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