New York Cheesecake Recipe
A dense, rich and creamy New York cheesecake that's easy and requires no water bath to bake!
Ingredients
Crust
- 1 ½ cups (150g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
- 2 tablespoons (25g) granulated sugar
- 4 ½ tablespoons (65g) unsalted butter, melted
Filling
- 4 cups (900g) full-fat cream cheese, at room temperature
- 1 ⅛ cups (225g) granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs plus 1 egg yolk , at room temperature
- ½ cup (120 ml) heavy cream
- 1 ½ teaspoons pure vanilla extract
- Grated lemon zest from 1 small lemon (1 teaspoon)
Instructions
Bake the Crust
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Preheat oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan.
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In a medium bowl, mix together crumbs, 2T sugar, and melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
Cheesecake Filling
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Increase oven temperature to 425°F/220°C.
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In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary using a rubber spatula.
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Add cornstarch and mix until blended. Add the eggs and beat until fully combined. Add cream, vanilla extract, and lemon zest and beat just until combined and smooth. Pour batter over cooled crust and spread evenly.
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Bake cake for 10 minutes at 425°F/220°C, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until the sides are set but the center is still slightly wobbly (some comments suggested this was not enough baking time. I baked this so many times and it works. If you're not sure if your oven temperature is accurate or if your baking time is usually longer than those called for in a recipe, you can add an additional 10-20 minutes, and avoid opening the oven door too many times).
My cheesecake always gets golden brown around the edges but if yours doesn't, that's ok, just trust the recipe :) Turn off oven, open the oven door slightly or halfway to let in cold air, and leave the cake in the oven for 60 minutes. This will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
Recipe Notes
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Storing Instructions:
- Cheesecake will keep in the refrigerator for up to 5 days or may be frozen in an airtight container for up to a month for best results.
- HELPFUL TIPS
- Don't skip prebaking the crust. Some cheesecake recipes don't call for prebaking the cookie crust, but I highly recommend it for this recipe to prevent it from getting soggy.
- Use room temperature ingredients. Pull your ingredients from the fridge 30-60 minutes before you start baking. The ingredients will have an easier time emulsifying when they aren't cold, ensuring a super creamy cheesecake.
- Don't overmix your ingredients. We want to combine all the ingredients together without incorporating too much air to keep the cheesecake dense and creamy.
- Chill the baked cheesecake: Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours so it sets properly.
- Garnishing your cheesecake: You can certainly eat this New York cheesecake on its own, but I also love drizzling it with chocolate ganache, caramel sauce, or berry sauce!