New York Cheesecake

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
• 📖 Recipe
• 💬 Comments

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!

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!

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

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 liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

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