The truly legendary American cheesecake is known in the USA as the New York Cheesecake. This coffee shop treat doesn’t watch the calories. That’s why it’s heavenly good.
Unlike many European-style cheesecakes, New York Cheesecake is baked in a water bath. This technique keeps the oven’s heat gentle and even, which stops the surface from cracking as it bakes. The result is a smooth, almost velvety texture — exactly what this cake is known for. Read more about cheesecakes on Wikipedia.
The classic recipe itself is surprisingly simple. The filling is mostly cream cheese, sugar, eggs, and a little sour cream. Lemon juice adds brightness without cutting into the richness, and many bakers add a touch of vanilla to bring out the cheese’s soft, mellow flavor.
At home, cheesecake sometimes cracks or ends up too dry. The usual culprits are an oven that’s too hot, or lifting the cake out too quickly once it’s done. This recipe’s answer is the water bath combined with slow cooling, which is what keeps the texture even and creamy all the way through.
Why New York Cheesecake Is Baked in a Water Bath
The water bath is the single technique that separates a smooth, crack-free cheesecake from a dry, sunken one. Surrounding the pan with hot water buffers the oven’s heat, so the edges of the filling don’t overcook while the center is still setting. Skipping this step is the most common reason home versions crack down the middle.
How to Make New York Cheesecake
Preheat the oven to 180°C (355°F). Wrap the outside of a springform pan (about 25cm / 10in diameter) tightly in foil — the foil layer needs to be watertight, so make sure there are no gaps or seams on the bottom. Melt the butter and crush the biscuits into fine crumbs, then combine the crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the springform pan to form an even base.
Next, make the filling: in a food processor, mix the cream cheese, sugar, and wheat flour, blending for a couple of minutes on medium speed. Season with vanilla and lemon juice, then mix in the eggs. Finally, fold in the sour cream to smooth out the batter — don’t overmix from this point on, just enough to bring it together.
Place the empty springform pan into a roasting tin large enough to hold it, then pour boiling water into the roasting tin around it. Pour the cheesecake filling into the springform pan and smooth the top. Place the roasting tin with the cheesecake in the oven and lower the temperature to 150°C (300°F). Bake in the water bath for 1 hour 40 minutes. Check for doneness by gently tilting the pan — a done cake should be almost set even in the center, with just a slight wobble.
Cool the springform pan by setting it in cold water, then lift the cake out, remove the foil, cover the top with cling film, and transfer it to the fridge to set overnight. Bring the cheesecake to room temperature about an hour before serving, and serve with strawberry jam.
FAQ – Frequently Asked Questions
Why is New York Cheesecake baked in a water bath?
The water bath evens out the oven’s heat. It stops the surface from cracking and keeps the texture soft and consistent all the way through.
Can I make cheesecake the day before?
Yes — it’s actually recommended. The cheesecake improves overnight in the fridge as it rests and sets.
Why does cheesecake crack?
The most common causes are too high an oven temperature or cooling the cake too quickly. A water bath and a slow, gentle cooldown both help prevent this.
Can I freeze cheesecake?
Yes. It keeps in the freezer for about 1–2 months. Thaw it slowly in the fridge before serving.
What drink pairs well with cheesecake?
A sweet dessert wine works beautifully. Sauternes or a late-harvest Riesling both balance the richness of the cake nicely.
Learn More
Read more about cheesecake: https://en.wikipedia.org/wiki/Cheesecake
New York Cheesecake
Equipment
- springform pan
Ingredients
- 200 g graham crackers
- 70 g lightly salted butter
- 3 tablespoons sugar
For the filling
- 800 g unflavoured cream cheese
- 400 g sugar
- 4 tablespoons wheat flour
- 3 teaspoons vanilla extract or vanilla sugar
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 7 eggs
- 100 g sour cream
To serve
- 8 tbsp strawberry jam
Instructions
- Preheat the oven to 180 C. Line the outside of a springform pan (approx. 25cm diameter) with foil. The foil base must be waterproof, i.e. no seams can remain on the bottom.
- Melt the butter, grind the biscuits into crumbs. Combine these with sugar. Press the biscuit crumbs into the springform pan to form an even surface.
- Make the New York Cheesecake filling: In a food processor, mix the cream cheese, sugar, and wheat flour. Run the processor on medium speed. Season the filling with the vanilla and lemon juice. Then add the eggs and mix until smooth. Finally, smooth the mixture with the sour cream. Pour the cheesecake filling into the springform pan and smooth it out.
- Place a springform pan in a large baking dish with edges. Pour boiling water into the baking dish.
- Place the baking tray with the cheesecake in the oven and reduce the temperature to 150 C. Cook the cheesecake in a water bath for 1h 40 min. Test for doneness by tilting the pan. When ripe, the cake should be almost firm in the middle.
- You can cool the springform pan in cold water. Remove the cake from the water, take off the foil, wrap the top and place in the fridge to set overnight.
- Take the New York Cheesecake to room temperature an hour before serving. Serve with strawberry jam
Notes
- Use full-fat cream cheese — light versions easily make the texture grainy.
- Don’t overbeat the filling after adding the eggs, or too much air ends up in the cake.
- If the cake cracks slightly, cover it with berry sauce or fresh berries — no one will notice.
- Graham cracker crumbs can be swapped for digestive biscuits if graham crackers aren’t available.
- The cheesecake is easiest to slice if you dip the knife in hot water between each cut.
Nutrition
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