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    Home » Cake » New York Cheesecake

    New York Cheesecake

    August 3, 2021 by Catherine Zhang 18 Comments

    Jump to Recipe·Print Recipe

    With all the tips and tricks for a perfect crack-free cheesecake this recipe for a rich and creamy classic New York cheesecake will become your go to!

    Jump to:
    • What's the difference between a New York cheesecake and a regular cheesecake
    • Frequently asked questions
    • Step by step instructions
    • New York Cheesecake

    I'm finally sharing my favourite cheesecake recipe and all the tips and tricks to creating the perfect rich and creamy cheesecake. This cake base has made an appearance in a couple of my desserts before, but now I'm charing the original recipe. There is something about a classic cheesecake that just hits the spot!

    Classic rich and creamy New York style cheesecake
    Classic rich and creamy New York style cheesecake

    What's the difference between a New York cheesecake and a regular cheesecake

    There are a lot of different kinds of cheesecakes from no-bake, basque, Japanese and the list goes on... But there are several distinctive features that characterise a New York cheesecake.

    New York cheesecakes are very dense, rich and creamy in comparison to other cheesecakes. This is due to the amount of cream cheese used. They typically use a higher percentage of cream cheese to create a richer taste, this is then combined with other ingredients like heavy cream and sour cream or yoghurt to create an even richer experience.

    You'll notice that most New York cheesecakes also have a slight tang to them. This is due to the use of sour cream/yoghurt and lemon juice and zest. This tanginess helps to offset the richness of the cake and gives this classic its flavour.

    New York cheesecakes are always baked as baking the cake creates that creamy texture you can't achieve by using gelatine or other setting agents. Eggs and sometimes additional egg yolks are whisked into the batter to help bind all the cheese and cream together when baked so the cake sets up firm and delicious!

    Classic rich and creamy New York style cheesecake
    Classic rich and creamy New York style cheesecake

    Frequently asked questions

    Why did my cheesecake crack?

    There are several reasons as to why your cheesecake may have cracked:

    • Too much air was incorporated into the cheesecake while mixing

    Excessive mixing while making the batter can cause a build up of air pockets. When baked these air pockets will rise to the surface of the cake and cause cracks. In order to prevent this make sure you beat your cheesecake batter slowly and use room temperature ingredients so that everything can be incorporated easily.

    • There wasn't enough moisture in the oven

    The hot water bath the cheesecake sits in helps to add extra moisture to the oven and the surface of the cheesecake. It also evens out the oven temperature, reducing the possibility of cracks

    • The oven temperature was too high

    When the oven temperature is too high or has sudden changes it can cause cracks on the surface of the cake. Increases in oven temperature case the cake to rise, and sudden rises will cause cracks. The hot water bath will help to even out the oven temperature, however make sure your oven is set at the right setting.

    This cake starts at a lower oven temperature to set the cake before an increase at the end to create the golden brown surface. This is important as if baked at the higher temperature throughout the cheesecake will turn out cracked. The increase at the end is optional, however I love the look of a golden cheesecake. It makes the plain old cake a little interesting!

    Does the cheesecake have to be cooked in a water bath?

    The cheesecake doesn't have to be cooked in a water bath, but keep in mind that if you don't use one your cheesecake will have a cracked surface. The hot water bath helps to even out the oven temperature and bring an even bake to the cake.

    How do I fix a cracked cheesecake?

    Unfortunately you can't un-crack a cheesecake, but there are so many ways to cover it up! You can spread over a berry jam, pipe on swirls of whipped cream, dust it in a thick layer of icing sugar and so on. The options are endless so pick your favourite cheesecake toppings and get decorating.

    Honestly cheesecakes are one of those things that flavour-wise will never go wrong, so the cheesecake will be equally as delcious!

    Can I make this gluten-free?

    Yes definitely! This cheesecake uses cornstarch in the batter rather than flour so the filling is already gluten free. Simply choose your favourite gluten free cookie to crush instead of your standard cookie!

    Do I need to use a spring-form pan?

    Yes! If you make the cheesecake in a regular cake tin you'll have a lot of difficulty getting it out of the pan. While it isn't impossible I definitely wouldn't recommend it. Using a springform pan means that the sides can seperate from the base, making un-moulding so much easier. If you have a cake ring it could also work! Just wrap the base of the ring with aluminium foil and use as you would with a spring form pan.

    How do I create a water-bath?

    Most recipes will wrap the base of the tin with aluminium foil. If you don't have a slightly larger cake tin or pan you can use this method as well. I would recommend wrapping the bottom of your tin twice to prevent water from entering.

    While most people use the foil technique I find this still leads to a cheesecake with a soggy bottom. The extra moisture in the oven and around the foil still manages to seep in and and condensate into the foil. By placing the cake in another pan before placing it in the hot water bath you can avoid having the pan directly in the water, completely removing the possibility of water seeping into your base. There will still be some condensation in the pan, but that is something unavoidable. If you want to be extra careful you can wrap the bottom of your pan with foil as well for extra protection!

    When making the hot water batch be sure to use boiling water and not cold water. While you are putting it in the oven cold water will bring down the temperature of the oven if used, increasing the bake time your cheesecake will need.

    Step by step instructions

    Perfect New York Cheesecake
    Place cookies in the bowl of a food processor
    Perfect New York Cheesecake
    Blitz cookies until a fine crumb, add butter and process
    Perfect New York Cheesecake
    Line the bottom of an 8-inch spring form pan with baking paper
    Perfect New York Cheesecake
    Transfer the crumbs to the base of the pan
    Perfect New York Cheesecake
    Press the crumbs into the base of the pan
    Combine cream cheese and sugar, beat until smooth
    Add yoghurt, cream and cornstarch, beat until smooth
    Add eggs, vanilla, lemon juice and zest
    Beat until smooth and no lumps remain
    Transfer to the lined pan and smoothen the top
    Place the pan in a slightly larger pan to keep water from seeping in
    Place the double panned cheesecake in a larger pan of boiling water
    Bake for 45 minutes until golden and just set
    Chill overnight or for a minimum of 4 hours and enjoy!
    Classic rich and creamy New York style cheesecake

    Let's Get Baking

    So happy to finally be sharing my favourite recipe! This cheesecake recipe has come with me through a long journey. There have been multiple edits and tweaks throughout the years until I've finally arrived at this recipe. This is the cake I've been asked to make over and over and one of the cake my family requests despite having cake alllllll the time. I hope you all love this recipe as much as I do!

    If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

    Print

    New York Cheesecake

    Classic rich and creamy New York style cheesecake
    Print Recipe

    ★★★★★

    5 from 5 reviews

    With all the tips and tricks for a perfect crack-free cheesecake this recipe for a rich and creamy classic New York cheesecake will become your go to! 

    • Author: Catherine Zhang
    • Prep Time: 30
    • Cook Time: 45
    • Total Time: 1 hour 15 minutes
    • Yield: 1 x 8-inch cake 1x
    • Category: Cake
    • Method: Intermediate
    • Cuisine: American

    Ingredients

    Scale

    Base

    • 140 g Digestive/shortbread biscuits (5oz)
    • 50 g Unsalted butter (⅓ cup)

    Cheesecake

    • 500 g Cream cheese (17.6oz), room temperature
    • 130 g Sugar (⅔ cup)
    • 150 g Plain greek yogurt or sour cream (½ cup 1 tsp), room temperature
    • 150 g Thickened/Heavy cream (⅔ cup)
    • 2 Eggs, room temperature
    • 1 tbsp Cornstarch
    • 1 tsp Vanilla extract
    • 1 tbsp Lemon juice
    • Zest of one lemon

    Instructions

    1. Preheat the oven to 170C/340F
    2. Place the cookies in the bowl of a food processor, blitz until a fine crumb
    3. Add melted butter and process until combined
    4. Transfer to a 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
    5. In a bowl beat the cream cheese and sugar together until smooth
    6. Add the greek yogurt, thickened cream and cornstarch, beat until smooth
    7. Add the eggs, vanilla extract, lemon juice and zest, beat until no lumps remain
    8. Pour the batter over the base 
    9. Smoothen out the top and place the springform tin inside a larger tin/baking dish
    10. Place the double tinned cake in a baking tray filled with 2cm of boiling water
    11. Place it all in the oven and bake for 30 minutes
    12. Increase the heat to 190C /375F and bake for a further 15 minutes to create a golden top (optional)
    13. Turn the heat off and leave the cake in the oven for 30 minutes
    14. Cool and refrigerate overnight, or minimum 4 hours
    15. Serve with whipped cream!

     

    Keywords: cheesecake, new york, cheese, cream cheese, lemon

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. Helen

      August 09, 2021 at 10:53 pm

      Love the step by step pictures! Thank you for this fabulous recipe 🙂

      ★★★★★

      Reply
      • Catherine Zhang

        August 13, 2021 at 10:07 am

        Thanks Helen! Thought I would try something new with the pictures, hope they helped!

        Reply
      • Tamila

        March 14, 2022 at 1:50 pm

        Hello!
        Cab i use Philadelphia cream cheese?☺️

        Reply
        • Catherine Zhang

          April 03, 2022 at 9:01 am

          Hi Tamila, Yes you can!

          Reply
    2. Doro Meier

      September 11, 2021 at 12:11 pm

      I‘ve made this twice now. Both times it was a total crowd winner. All the women wanted to have the recipe. And we are not infamous here in Germany for our quark based “Käsekuchen” ourselves...What a great recipe! Bakers out there, stop researching: you will never need to try another cheesecake recipe.

      ★★★★★

      Reply
      • Catherine Zhang

        September 12, 2021 at 12:04 am

        Hi Doro! Thanks so much for leaving such a kind comment 🙂 So happy you liked the recipe!

        Reply
    3. Kat L.

      September 28, 2021 at 12:48 am

      Hey Girl!

      This recipe looks awesome and I’m looking forward to trying it. I just had a quick question- what method did you use to beat the batter? I’m afraid an electric mixer might be too aggressive and incorporate to much air but am also afraid that I may not break up all the lumps well enough just using a silicon whisk. (Metal whisks and acidic mixtures usually don’t get along....)

      Thanks for the help!

      Reply
      • Catherine Zhang

        September 28, 2021 at 10:27 pm

        Hi Kat, yes good point! If you make sure your ingredients are at room temperature before starting it'll make the mixing process a lot easier, and there pretty much won't be any troubles with lumps. I use a stand mixer on low to incorporate all the ingredients, the paddle attachment is great if you have one. Otherwise a whisk and some elbow grease will do it too 🙂

        Reply
    4. Jasmin

      November 20, 2021 at 11:06 am

      Dear Catherine,

      My cheesecake turned out great! Thank you for the detailed steps. I found adding a bit more lemon juice making the cake even more zesty. Also the lemon zest left little thorns in the cake which made it look quite cool 🙂 it was the first time I used a water bath. I was a bit nervous at first but it really paid off.
      I look forward making one of your other recipes soon ☺️☺️
      Thanks again!

      Reply
      • Catherine Zhang

        November 30, 2021 at 10:40 am

        Hi Jasmin, Glad it turned out great! A little extra lemon juice sounds delicious. A water bath makes all the difference with cheesecakes, so I'm glad it paid off. See you again soon!😆

        Reply
    5. Alice

      November 30, 2021 at 2:10 am

      First time making cheescake and it turned out amazing!! Also I used slightly less sugar (1/2 cup) and it worked fine 😀

      ★★★★★

      Reply
      • Catherine Zhang

        November 30, 2021 at 10:25 am

        Yay! So glad it all worked out 🙂

        Reply
    6. YT

      February 19, 2022 at 4:10 am

      Hi Catherine

      Thank you for sharing the recipe.
      Have a question! Can I use tartar cream powder instead of yogurt?
      I would like to try a low-carb version!

      ★★★★★

      Reply
      • Catherine Zhang

        February 22, 2022 at 5:23 am

        Hi YT, I haven't tried that before, but you can use a high protein greek yogurt!

        Reply
    7. Drin

      May 27, 2022 at 4:21 pm

      Hi Catherine, would like to know if you tried this recipe with a small pan or a 4 inches springform? Thank you in advance.

      ★★★★★

      Reply
      • Catherine Zhang

        June 14, 2022 at 11:34 am

        You can halve the recipe and bake it in two 4 inch pans!

        Reply
    8. Heather

      June 09, 2022 at 9:03 am

      Hello Catherine. I can’t wait to try this recipe. Can you guide me with using a 6 inch pan please? It’s all I have available atm. Would 2/3 rds if the recipe work? Thanks for your attention.

      Reply
      • Catherine Zhang

        June 14, 2022 at 12:12 pm

        Hi Heather, Yes, 2/3rds will be perfect!

        Reply

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    Hi, I'm Catherine!

    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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