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New York Cheesecake
Dense, rich, velvety New York cheesecake — no cracks, a lightly browned top, and that unmistakable tang from cream cheese.
25 mins
90 mins
12 people
American
Cream cheese
Full-fat, at room temperature
900g (4 blocks)
Sugar
250g
Eggs
Room temperature
4
Egg yolks
2
Sour cream
200g
Heavy cream
4 tbsp
Vanilla extract
2 tsp
Graham crackers or digestive biscuits
For base
250g
Butter
Melted, for base
80g
🍽️ Sheet pans and water bath setup
→ Wrap springform pan in foil, place in roasting pan with water
Same steam-protected baking environment
Bring all dairy to room temperature — this is critical. Mix cracker crumbs with melted butter, press into springform. Chill.
💡 Pro Tip: Cold cream cheese never fully incorporates and creates lumps. Room temp is non-negotiable.
Beat cream cheese and sugar until fluffy and completely smooth (3-5 minutes).
💡 Pro Tip: Take time here — lumpy batter = lumpy cheesecake. Scrape bowl frequently.
Add eggs one at a time on LOW speed. Mix until just combined. Never over-beat.
💡 Pro Tip: Over-beating eggs incorporates air, which causes cracks. Low speed only after eggs are added.
Fold in sour cream, cream, and vanilla. Pour over base in foil-wrapped pan in a water bath.
💡 Pro Tip: Water bath creates humidity that prevents the surface from cracking and drying.
Bake 160°C for 70-80 mins. Turn off oven, crack door, leave 1 hour. Refrigerate overnight.
💡 Pro Tip: Gradual cooling is the secret to crack prevention. Abrupt temperature change = cracks.
- ✓Room temperature dairy is mandatory
- ✓Low speed after adding eggs to avoid cracks
- ✓Water bath protects from cracking
- ✓Overnight fridge set is essential — never serve same day
- →Plain
- →With fresh berry coulis
- →With caramel or cherry topping