New York Cheesecake (2024)

Published: Apr 3, 2022 · Modified: Mar 25, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 341 Comments

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This classic New York cheesecake is the ultimate cheesecake. It’s dense, rich and creamy and doesn’t require a water bath like most cheesecake recipes, so it’s incredibly easy to make. It’s truly one of the best cheesecakes I’ve ever had! Here’s how to make it perfect.

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If you’ve been searching for the richest, creamiest cheesecake, you’ve come to the right place. This dessert is the best New York cheesecake recipe in the world (I know that’s a big claim, but it really is that good!) The texture is incredibly smooth and creamy, and the flavor is rich and decadent. And the best part? No water bath required so let’s get baking!

What is New York-style cheesecake?
How to make homemade New York cheesecake
- Make the crust:
- Make the filling
Baking the New York cheesecake
Tips for making perfect New York cheesecake
More of my favorite cheesecake recipes

What is the difference between New York-style cheesecake and regular cheesecake?

New York-style is very similar to classic cheesecake, but it uses extra egg yolk and cornstarch.

What is New York-style cheesecake?

New York-style cheesecake is known for its creamy, satiny texture. It’s rich, dense and tall with a flat top – exactly how I like my cheesecake. It’s made with cream cheese, eggs, egg yolks and heavy cream or sour cream to add richness and a smooth consistency. Sometimes, it’s flavored with lemon to add freshness.

The cheesecake is not baked in a water bath, but instead, is baked at a high temperature for several minutes, and then at a low temperature to ensure it stays creamy inside. This method works best with an internal oven thermometer to assure correct baking temperatures.

Some say that you can’t eat more than a small slice of this cheesecake because it’s quite heavy, but not me. I’ll take 2 large ones, please!

How to make homemade New York cheesecake

Make the crust:

Grind up cookies in a food processor. Classic New York cheesecake uses graham cracker crumbs, but you can use vanilla wafers or digestive biscuits, too.
Combine with sugar and melted butter.
Bake. Press the mixture into the bottom of a 9-inch springform pan packed tightly. Then, bake for 8-9 minutes until golden brown.

Make the filling

Ingredients:

The cheesecake filling is made of cream cheese, sugar, eggs and egg yolk, cornstarch, lemon zest (which I recommend not to leave out), and heavy cream. This recipe is made with no sour cream. If you prefer, you can use sour cream instead of the heavy cream, although heavy cream provides added richness.

Be sure to use room temperature ingredients – this makes it much easier for the ingredients to emulsify, and helps ensure a lump-free texture!

Any cream cheese that contains about 30% fat (or a little less) is ok to use. Low fat cream cheese is thinner and less rich, so I recommend not using it (stick to the good stuff for this recipe).

Beat the cream cheese. In an electric mixer fitted with the paddle attachment or using a handheld mixture, beat the cream cheese on medium speed until creamy, about 1-2 minutes, using a rubber spatula to scrape down the sides.
Mix in the sugar. Add the sugar and combine completely. Then add the cornstarch.
Add eggs one at a time. Scrape down the sides of the bowl after you add each egg to completely incorporate all the ingredients.
Add cream, vanilla extract, and lemon zest. Mix on medium speed until everything is incorporated.

Baking the New York cheesecake

The cake is baked in a springform pan at 425°F/220°C for 10 minutes, then for 60 minutes at 225°F/110°C. You’ll know it’s done when the sides are firm but the the center is slightly wobbly. Don’t open the oven door while baking because it can cause the cheesecake to crack.

Once the cake is finished baking, turn off the oven and open the oven door slightly, leaving the cake to cool inside the oven. This will also prevent the cake from cracking. Once cooled, transfer the cake to a wire rack and allow to cool completely. Place in the fridge for at least 12 hours until set.

Tips for making perfect New York cheesecake

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.
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!
Chill the baked cheesecake: Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours so it sets properly.

Can you freeze cheesecake?

Yes. Freeze the cheesecake after it has baked and cooled properly in the refrigerator for at least 12 hours. Store the frozen cheesecake in an airtight container. It is easiest to wrap the entire springform pan of cheesecake with a few layers of food safe plastic wrap.

Do I really need to add cornstarch to cheesecake?

Cornstarch is blended with sugar in the cheesecake batter to provide structure and prevent cracking. You can omit cornstarch, but your cheesecake will likely crack. You could also try a little bit of flour instead if cornstarch isn’t your thing.

More of my favorite cheesecake recipes

Mini Oreo Cheesecakes: Each mini cheesecake is made with an entire Oreo as the crust!
Biscoff Cheesecake: Creamy Biscoff spread and crunchy Biscoff cookies make for a super indulgent cheesecake.
Caramel Apple Cheesecake: Ultra creamy and rich, this is the perfect fall cheesecake.
Chocolate Cheesecake: For true chocoholics only.
Carrot Cake Cheesecake: Moist carrot cake and rich and creamy cheesecake in one!
Chocolate Peanut Butter Cheesecake: Chocolatey cookie crust with a creamy peanut butter cheesecake filling.

4.88 from 135 votes

New York Cheesecake Recipe

A dense, rich and creamy New York cheesecake that's easy and requires no water bath to bake!

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

YIELD 1 9-inch round cheesecake

Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

Crust

1 and ½cups(150g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
2tablespoons granulated sugar
4 and ½tablespoons(65g) unsalted butter, melted

Filling

4cups(900g) full-fat cream cheese, at room temperature
1 and ⅛cups(225g) granulated sugar
2tablespoonscornstarch
4large eggs plus 1 egg yolk, at room temperature
½cup(120 ml) heavy cream
1 and ½teaspoons pure vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)

Instructions

Bake the Crust

Preheat oven to 350°F/180°C.Grease the bottom and sides of a 9-inch springform pan.
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

Increase oven temperature to 425°F/220°C.
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. 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.
Bake cake for 10 minutes, 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.
Cheesecake will keep in the refrigerator for up to 5 days.

Recipe Notes

- 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!

More Cakes

Reader Interactions

Comments

JJ says
November 10, 2018 at 9:17 am
Why do some cheesecake recipes have cornstarch? What does this do? Is it necessary?
Reply
- Shiran says
  November 11, 2018 at 8:35 am
  It’s not necessary but it gives a better texture to the cheesecake and reduces the chance of cracking.
  Reply
  - Evelyn Burnett says
    September 07, 2019 at 5:20 pm
    can you freeze the cheese cake once it has cooled for twelve hours?
    Reply
    - Dorota says
      December 23, 2019 at 9:59 am
      Excuse me, i have a question about the heavy cream. In Europe we have a wide variety of creams – 12%,18% which are sour creams and 30% -36% which are not sour but sweet creams. Which is Best for this recipe? 🙂
      Reply
      - Shiran says
        December 26, 2019 at 8:50 am
        32-40% of sweet cream would be great for this recipe 🙂
      - Alex Balfour says
        January 04, 2020 at 12:16 pm
        Sweet creams. Sour creams are in fact artificial (sourness is added) and whilst this can be good for savouries, it is typically not for puddings and sweet things. French ‘crème fraiche’ for example is ideal for blinis as it provides the richness while its ‘edge’ adds to the taste but it is actually poor quality cream disguised by the sourness
      - Anna says
        April 15, 2020 at 10:17 pm
        Excuse me Alex where did you find that information? The sourness is from bacterial fermentation, it’s not artificial.
      - Robbie Frazer says
        May 16, 2020 at 8:01 pm
        I usually use sour cream (genuine sour cream, not the artificial stuff I bought in the States when I lived there) but the heavy (double) cream here is an improvement.
        I found this recipe superb. The cheesecake it delivers is rich and moist. Quite unlike a baked cheesecake actually. I replaced 150g of the cream cheese with mascarpone because I had some to spare. I also baked the crust for 2 minutes longer.
        I worried at 8 minutes of the hot bake of the cheesecake so I opened the oven door for 5 seconds to stop the browning, but apart from that, the recipe was perfect.
        I left it overnight and had a terribly indulgent lunch the day after. I froze the rest. My sister nearly cried when she tasted it. High praise indeed as she’s used to the Beigel Bake cheesecake in Brick Lane in London’s East End.
      - Kerry Sly says
        February 17, 2021 at 12:22 pm
        I know it’s late to comment however, I lived in Central Asia/Former Soviet Union for 10 yrs on and off. I used very sour to very mild cream cheese and the cheese cake always tasted great. So, I think that 120 ml of sour or not sour cream would not be a big issue but in fact a bit of sour is like any bit of citric acid and would just add a dash of pleasant tang.
    - Janina says
      May 22, 2023 at 3:55 pm
      Wow, i got many compliments for this cake, it was delicious! But unfortunately it cracked! I used less sugar (150g), could this be the reason?
      Love from Germany,
      Janina
      Reply
  - Amanda says
    November 17, 2020 at 4:21 pm
    This was the best cheesecake I ever had! It was only the 3rd one I’ve ever made. I followed your recipe step by step and perfection happened!! I’m wondering if I can use the same recipe for a chocolate version.
    Reply
  - Melissa Bausic says
    February 25, 2021 at 2:04 am
    I made this recipe and it was delicious was just wondering if you think i could bake 2 of them at one time
    Reply
  - Sophie says
    April 02, 2021 at 9:47 pm
    Hello! I love recipe this is my second time making it! However this time I’m in a time Crunch! What would happen if skipped letting the cake cook completely before putting in fridge?
    Thanks!
    Reply
    - Shiran says
      April 20, 2021 at 1:51 pm
      Hi Sophie. Cheesecakes need time to set at room temperature before being placed in the refrigerator to fully set so I recommend sticking to the recipe 🙂
      Reply
  - Susie says
    October 31, 2021 at 9:03 pm
    I love how easy this recipe was .
    And it tastes wonderful.
    But I did not care for the texture.
    I’m going to try it next time without the cornstarch,
    Thanks for sharing this recipe , I lost my recipe that my great granddaughter left And don’t make it often enough to memorize it, this was a very close second to her I just did not care for the texture have a great evening thank you so much
    Reply
- Dawn M says
  October 16, 2020 at 11:26 pm
  This recipe was perfect. I used a superfine granulated sugar in place of regular sugar. My cheesecake was sweet and super creamy. I did bake it about 10 minutes longer. The edges just barely started to turn brown. Thank you for a wonderful recipe. Adding to my permanent file.
  Reply
- Kristen Z says
  November 08, 2020 at 4:29 pm
  Question: do you have to put in fridge for 12 hours prior to trying it? Or can you try it after it cools to room temp?
  Reply
  - Shiran says
    November 15, 2020 at 6:49 am
    It would be very soft after baking so I recommend waiting the suggested time (or at least 6-8 hours).
    Reply
  - Jessica Moore says
    May 26, 2023 at 12:43 pm
    No wait it will almost melt if you cut it too soon I’ve done it while it won’t mess up the taste it won’t look pretty eaither it will run all over the place with cheesecake patience is necessary when I tried to get into it early I almost lost the whole cheesecake because it almost ran everywhere I had to hurry up and put the spring form thing back on the pan or else I would have lost it it would have been in the floor that’s how runny it was so get into your cheesecake at your own risk
    Reply
- Darin Bryant says
  February 07, 2023 at 7:02 am
  This is the best recipe ever came out so beautiful and was to acT thecwsy you said to do it down to the cooling time how to cool etc wish I could post pictures it’s wonderful .
  Reply
Abby says
November 18, 2018 at 11:51 pm
This is a great recipe , my cheesecake came out nice and smooth and sweet. I would recommend this recipe … it was a right move to add the cornstarch … thank you
Reply
- Simona says
  September 13, 2020 at 4:27 am
  So happy we made this! Turned out brilliantly using double cream. Commercial grade stuff… nobody believed we made it. 😀
  Reply
Nicole Cook says
November 20, 2018 at 5:07 pm
Can I replace lemon juice for lemon zest?
Reply
- Shiran says
  November 21, 2018 at 9:38 am
  It’s possible but a small amount of lemon juice won’t give you enough lemon flavor. The lemon zest brings the refreshing flavor.
  Reply
- J. OGLE says
  January 09, 2021 at 6:20 pm
  Since we’re in lockdown and can’t really have any family or friends over, how would I go about making this into a 6 inch pan? Should I half it?
  Reply
  - Shiran says
    January 14, 2021 at 9:43 am
    Yes, you can, or you can freeze any leftovers, then thaw in the fridge overnight (it would taste just as good).
    Reply
    - Vernesha says
      November 20, 2022 at 10:47 am
      How long can you freeze the extra batter for?
      Reply
      - Talia @ Pretty. Simple. Sweet. says
        November 21, 2022 at 4:15 am
        Hi Vernesha, you can freeze the extra batter for up to three months.
- Khen says
  December 13, 2021 at 6:45 am
  Hi there ….can I make mini cheesecakes with the same recipe …if yes then at what temperature they should be baked and for how long …😊
  Reply
Chad says
November 20, 2018 at 8:20 pm
Is 60 minutes enough cooking time?
Reply
- Savanna says
  August 26, 2020 at 6:16 pm
  The whole top of my cheese cake was brown at about 30 minutes of the 225°. I only had it in at 425 for 10 minutes as recipe calls. Not sure what happened?
  Reply
- Nyssa says
  March 10, 2022 at 10:12 am
  Hi there I love this recipe I have used it MANY times and I absolutely love it. Would this recipe work for mini cheesecakes ?
  Reply
Carolyn says
November 21, 2018 at 10:14 am
Do you leave the foil on while cooking the filling?
Reply
- Shiran says
  November 21, 2018 at 4:48 pm
  Yes, to keep the springform pan from leaking when baking the cheesecake.
  Reply
  - Elmie says
    December 23, 2019 at 12:59 pm
    I baked my cheesecake with foil and my base was soak into the liquid (graham cracker) . I was disappointed 🙁 . any tip?
    Reply
    - Donna says
      November 25, 2020 at 6:55 am
      Put your cheesecake inside a bigger cake pan and then in your water bath then you don’t need foil and it insures no water leakage
      Reply
      - Nick says
        February 19, 2023 at 6:44 pm
        Water bath? What are you talking about? This recipe doesn’t call for a water bath.
    - Sara Rideout says
      April 17, 2021 at 6:46 pm
      I put mine in an oven bag….no leakage at all
      Reply
  - Katie says
    November 27, 2020 at 10:32 am
    I don’t usually write reviews for recipes but I HAD to rave this cheesecake. I made this for thanksgiving and it was the star of the show! This is the best cheesecake I have ever made and eaten, my family agrees! This is now my go-to cheesecake recipe 🙂
    Reply
  - Amber says
    January 13, 2021 at 2:08 pm
    Hi.Can I substitute non dairy cream for the heavy cream? Will it make a difference in the texture or should I opt for a recipe that omits heavy cream entirely?
    Reply
    - Shiran says
      January 14, 2021 at 7:00 am
      Hi Amber. I wouldn’t recommend it. The heavy cream gives a creamy texture. You can use sour cream instead, if that helps.
      Reply
      - Angie Ramey says
        February 19, 2023 at 10:05 pm
        Thank you for a wonderful recipe!!! So easy and taste like heaven. I’m adding it to my recipe book that will be handed down to my daughter. Also it’s got many different options for adding your favorite toppings or flavors. Again thank you!!!!
- Vanessa says
  November 26, 2020 at 12:15 am
  This recipe is deliciously creamy and decadent. I am making coconut whipped cream to top the strawberries and blueberries I’m decorating the top with. My second time making it is for Thanksgiving tomorrow. Easy and delicate.
  Reply
  - Cathy says
    October 04, 2021 at 8:40 pm
    I have made this cake a few times and it cracks, any ideas on why? I follow the instructions and maybe cook for additional 10 mins because the sides don’t brown up at all. Any advice
    Reply
Piper says
November 21, 2018 at 3:47 pm
I cooked my cheesecake an extra 15 minutes because the edges weren’t at all browned, after the 15 mins they still weren’t but I turned the oven off and cracked the door for fear of over cooking it. Should i have kept cooking till they were or should it be okay?
Reply
- Shiran says
  November 21, 2018 at 4:45 pm
  Hi Piper, if you followed the instructions and baked it for 70 minutes it should be ok, don’t worry. After a long chilling time it will set.
  Reply
  - Christine Pantelas says
    April 27, 2019 at 11:16 pm
    This happened to me as well, my fear is that it is not fully cooked.. should I be worried?
    Reply
  - lovetobake says
    October 26, 2019 at 2:20 pm
    Do you bake it iin a water bath?
    Reply
    - Shiran says
      October 28, 2019 at 4:00 am
      No!
      Reply
      - Amna says
        March 25, 2020 at 4:51 am
        A lot of other recipes have water bath…?
    - Jasmin says
      April 10, 2020 at 7:28 am
      I would like to make half the amount. Do you know how I have to change the baking time and the amount of eggs? Should I leave out the extra yolk?
      Reply
      - Shiran says
        April 20, 2020 at 3:04 am
        You can add or leave out the extra egg yolk. The egg yolk gives richness and creaminess. I haven’t tried it using another pan so I’m not sure about the exact baking time.
    - Nick says
      February 19, 2023 at 6:48 pm
      Read the recipe, it very specifically states no water bath.
      Reply
  - John Stokes says
    December 24, 2020 at 9:38 pm
    My oven goes down to 300 degrees at its lowest. I’m assuming I need to bake the cheesecake for a lesser time than 60 minutes.
    Reply
    - Michelle says
      October 06, 2022 at 10:55 pm
      My first attempt at making a cheesecake and this was a success! I might have mixed it for too long cos it cracked. Used sour cream instead of thick cream but I love the richness and the flavour! Def recommend this recipe and I’ll make another one for sure.
      Reply
      - Talia @ Pretty. Simple. Sweet. says
        October 09, 2022 at 5:22 am
        So glad you enjoyed it, Michelle! Thank you!
- Holly says
  January 27, 2023 at 9:34 pm
  Making this for the funeral of a special woman who once made it for me. My ‘practice cheesecake’ cracked on the top but otherwise looks beautiful. We left the oven closed the whole time. Not sure if I can do anything differently to prevent the cracking. I see another commenter asked as well with no reply. Hoping someone has something for us.
  Reply
Andrea Compton says
November 22, 2018 at 9:03 am
Thank you Shiran! My husband’s Grandma loves cheesecake and she asked me to make it this year, so I’m following your recipe! I’m hoping they love it, thank you so very much!
Reply
Karima says
December 11, 2018 at 6:18 am
Hi i’m from the Netherlands! I would love to try these recipe out, but i only have a springform pan of 9.45 inch (24cm). Is that okay?
Reply
- Shiran says
  December 11, 2018 at 9:38 am
  Hi Karima. Yes, it’s ok, the cake will be slightly shorter.
  Reply
  - Karima says
    December 12, 2018 at 3:57 am
    Thankyou! And what about the baking time?
    Reply
    - Karima says
      December 12, 2018 at 4:11 am
      I found a springform of 8.66 inch (22 cm). How long do i have to bake it? I would rather have my cheesecake a little longer thann shorter. I want to combine it with a brownie beneath the cheesecake and topp it off with salted caramel. Sorry for my bad english. Thankyou for your response.
      Reply
      - Shiran says
        December 15, 2018 at 6:00 am
        The baking time will be the same for this pan size, but if you use a brownie base, that changes the recipe. Without testing it, I don’t know exactly the baking time in this case.
Shelia Bussey says
December 12, 2018 at 10:08 pm
Thank you for this recipe..I did this for Thanksgiving..it was definitely a hit..the best tasting cheesecake that I have tried so far
Reply
Karima says
December 18, 2018 at 5:28 pm
Hii its me Karima againn! I’ve tried this recipee and it’s soooo gooodd!! Butt now i want to add white chocolate to the mixture and let the lemonzest out. To make it more taste like a white chocolate cheesecake insteadd off a lemon new york cheesecake. I think i used a little to much lemonzest. But is was gooodd! If i add 300gram melted white chocolate to the creamcheese, do i need to bake itt longer or should i add less creamcheese instead??? I apreciate you response! Thankyou
Reply
- Kyrah mc says
  December 22, 2020 at 1:16 pm
  Do I have to use a springform pan can I use a regular 9inch pan ?
  Reply
Cameron says
December 21, 2018 at 5:14 am
Okay I know this is random but are you supposed to leave the tin foil on the whole time or take it off after you bake the crust for 8 to 9 minutes?
Reply
- Shiran says
  December 21, 2018 at 2:51 pm
  Hi Cameron. You need to bake the cheesecake with the foil the whole time.
  Reply
  - Anna says
    April 15, 2020 at 10:25 pm
    Isn’t a piece of parchment paper between the top and the bottom basically the same thing? I’ve never used foil around a pan.
    Reply
    - Jennifer says
      August 27, 2020 at 2:20 pm
      So I don’t have enough time to cool it the full 12 hours- according to a quick google search I can speed up the process by putting it in the freezer. So my thought is to cool it in the fridge and then put it in the freezer an hour before serving it. Thoughts on this method?
      Reply
      - Shiran says
        August 30, 2020 at 5:18 am
        Hi Jennifer. I always recommend taking the time with it as this would give you the best result both in flavor and texture. You can freeze it for a short while and then place in the fridge but depending on how much time you have, it can affect the texture.
Valerie Puckett says
December 21, 2018 at 5:26 pm
I tried this recipe for the first time and it is fantastic! Everyone who tried it fell on love with it. Superb texture and very good instructions. 🙂 I made a triple berry sauce to drizzle on top and it compliments the cheesecake perfectly!
Reply
Trish says
December 22, 2018 at 9:28 am
Hi,
This recipe looks delicious. I would like to put a fresh berry topping on this. When I have done this with other recipes I have put a very thin layer of a sour cream and sugar spread on top of the cheesecake the last 10 mins of cook time. This way the berries will adhere when placed after baking.
Will this work with this recipe?
Reply
- Shiran says
  December 22, 2018 at 10:31 am
  Yes, you can gently add the sour cream topping and bake for a few minutes.
  Reply
Kristen says
December 23, 2018 at 9:05 am
does this need to go in a water bath?
Reply
- Chris Fitzpatrick says
  January 01, 2019 at 5:25 pm
  No, it’s the first thing she says in the recipe
  Reply
- Alice green says
  January 28, 2021 at 10:25 am
  I made the cheesecske yesterday and it came out perfect the recipe was great thank you for sharing it
  Reply
pat says
December 23, 2018 at 12:42 pm
when should i remove the cake from the spring form? before refrigerating? or after?
is it ok for plastic wrap to touch the cake?
Reply
- Shiran says
  December 25, 2018 at 7:10 am
  Refrigerate the cake first, then remove it from the pan.
  Reply
Bob says
December 24, 2018 at 12:02 am
Really nice recipe very easy to follow
I have made this a few times now and personally leave out the jest and the extra yoke and it is a hit everytime
Thanks for posting
Reply
Emily says
See Also
Sicilian Cheesecake with Ricotta, Orange and Almond The BEST Cheesecake Recipe (New York style)How to make The Ultimate Cheesecake | Arkansas Democrat Gazette Rich & Creamy New York Cheesecake - WITH VIDEO | Butternut Bakery
December 24, 2018 at 5:00 pm
I forgot the foil 🙁 it’s already in the oven… I saw the recipe didn’t require water bath and I completely missed the foil part.
Reply
- Heikki Doeleman says
  April 26, 2020 at 4:07 pm
  I just made it without foil. It’s just fine, the foil seems unnecessary.
  Reply
anne shealy says
December 24, 2018 at 7:30 pm
Some time during the baking, the oven got shut off so when i checked it had started to get firm but the edges were far from brown…i turned the oven back on and it got to the right firmness, but never got brown…should it be ok to eat? thanks!
Reply
Candace says
December 25, 2018 at 5:05 am
I tried this and everyone loved it! I love desserts so I tried very hard not to have three pieces right away. I made this in an old German kitchen. I had to go to the basem*nt to turn on the oven. With that being said, I’m not convinced that the temperatures were on point. However I did have trust and followed the exact instructions. It did not brown on the edge, but I read that it is ok. And it was softer (creamier) in the middle than I would have liked. I only had vanilla pods so I used the beans instead of extract. I also sprinkled dark bitter chocolate on the edges and had an optional raspberry glaze on the side. Guyssss the flavor was amazing. Thanks 🙂
Reply
- Callie says
  November 16, 2020 at 3:51 pm
  My cheesecake was in for the 425 for 10 mins the 80 mins at 225 and still no brown edges. Should I cook until brown edges are there or just take out and let it set?
  Reply
  - Shiran says
    November 19, 2020 at 1:46 am
    Yes, you can take it out and it should be ok!
    Reply
  - Cathy says
    September 15, 2021 at 5:38 am
    Made this cheesecake twice and everyone loved it. My 3rd attempt it cracked, the only thing I can think of that was different I used 2 different kinds of cream cheese brand names and mixed them, could that have caused the cracking? Also have to cook for an additional 15mins and the sides are hardly brown at all. Any suggestions
    Reply
Annette Lewis says
December 25, 2018 at 10:53 am
OH NO! I just realized that I didn’t add the heavy cream and my cheese cake has been in the oven for 20 minutes now. It’s Christmas and I don’t know of this will turn out to be edible.
Reply
Latoya says
December 25, 2018 at 2:03 pm
Hi this recipe looks really great however I already have the pre-made graham cracker pie foil pan. Can I still use this recipe I’m sure it does change the time is there any tips that I should use. thanks for this last-minute help.
Reply
- Shiran says
  March 05, 2019 at 4:51 am
  Yes, you can use it instead of making your own crust.
  Reply
Lori in Minnesota says
December 28, 2018 at 1:42 pm
I made this for Christmas night at my daughters home after a few years of making pumpkin cheesecake (that I have to say is delicious), and needed to impress her and 8 grandchildren! I had never made a New York version and had never zest ed a lemon. This was so simple and it was soooooooo good. Might have been best I ever had!! Thank you for a great recipe!!!
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Maria says
December 29, 2018 at 4:39 am
Hi Cameron, do I have to take out the crust from the spring form to cool down on a wired rack and then put it back in the spring form for the filling ?
Thank you for your advice!
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- Samantha from Belgium says
  December 04, 2019 at 2:52 pm
  This cheesecake was very delicious. Thank you for the recipe.
  Reply
Robin Olson says
December 29, 2018 at 11:58 pm
I absolutely love this recipe. The only difference I make is putting the sugar in my grinder just long enough to make it silky before adding it to the mixture. I’ve also used fruit jams mixed in after the filling is poured in the pan I drop spoonfuls then lightly swirl them in it will make the top crack but in the pattern of the swirl
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Lacie says
December 31, 2018 at 1:16 am
What would happen if I didn’t use foil? I am all out and forgot to buy some at the store. 🙁
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Asher says
January 04, 2019 at 11:26 pm
So this is the first cheesecake ive made and it is so easy! It takes awhile to make but thats the same with all cheesecakes i understand. Since i didnt feel like going out and buying a spring form (All i have is pie pans a bundt and a few cake rounds) i just put it in a normal pie pan and it worked great! I did have a lot of filling left so i decided to make mini cakes in cupcake molds. i just put a graham cracker on the bottom of the mold and baked it at 290 F for half an hour and just let it cool normally and then outside (More room than in the fridge, plus its about the same temp) they were great for testing toppings (Homemade raspberry jelly is my personal favorite) Thanks! This is really good, but i might just add a touch of zest instead of a tsp. next time
Reply
- Starshine Daugherty says
  November 27, 2019 at 11:17 am
  With the normal pie pan, did you have to change the cooking temp and time?
  Reply
Anna says
January 21, 2019 at 12:09 pm
Hi Shiran, thanks for the great recipe, I am planning to try it with a half portion for a 6 inch spring form, could you please let me know how to adjust the baking time and/or temperature? Thanks!
Reply
- Shiran says
  February 06, 2019 at 6:41 am
  The temperature will be the same. I’m not sure about the baking time as I haven’t tried it.
  Reply
Mark Church says
January 23, 2019 at 2:34 pm
First off, this is probably the best cheesecake I have tried!!! I did have a problem though…The entire top of my cheesecake burn, it was a very thin layer, and easy to take off, it didn’t affect the taste at all. even though I followed the temps and times exactly. Have you ever had this problem? Any ideas as to why?
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- Shiran says
  February 06, 2019 at 6:08 am
  It shouldn’t happen but it depends on the oven. Next time, when it starts to brown, just cover the cake loosely with aluminium foil.
  Reply
Jasmine says
February 03, 2019 at 10:53 am
Do you need all the crumbs or just the graham crackers?
Reply
- Shiran says
  February 06, 2019 at 5:05 am
  Just one of the ones mentioned, so only the graham crackers.
  Reply
Terri says
February 05, 2019 at 2:49 pm
I made your recipe and it was great! Can I use the same recipe for a chocolate cheesecake? Thank you!!
Reply
Marian Mizell says
February 10, 2019 at 2:28 pm
My springform pan is 10.5 how will this effect baking time or temp?
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- Hannah says
  December 24, 2019 at 7:57 am
  It won’t, the cake will just be a bit shorter 🙂
  Reply
- Charles Graf says
  August 26, 2021 at 6:21 pm
  Is 225F really correct? I followed the directions exactly and at the sixty minuet mark, no browsing at the edges and very little setup, the center was like a cream soup.
  Turned up temp to 325F and turned off oven at first browning of the edges.
  Reply
M.C. says
February 10, 2019 at 5:50 pm
Hi!
Thank you for sharing this beautiful recipe.
I’m planning to make one just for me and my husband but the portion seems big. Can I make a smaller cheese cake and how do I adjust the ingredients please?
Reply
- Shiran says
  February 21, 2019 at 6:27 am
  I’m glad yo like it! I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
  Reply
Sarah says
February 10, 2019 at 11:35 pm
Can I use lime zest instead of lemon?
Reply
- Shiran says
  February 14, 2019 at 4:29 am
  Yes!
  Reply
- Heikki Doeleman says
  April 26, 2020 at 4:13 pm
  I used lime leaves, cut into small pieces. It gives an excellent, bit Asian touch !
  Reply
Michelle says
February 12, 2019 at 5:54 pm
I love this recipe.. I have made it twice now.. way better the second time.. this is hands down thee best recipe out there.. thank you so much for sharing.. creamy, rich, just perfectly delicious
Reply
Lauren MacMillan says
February 17, 2019 at 6:52 pm
Definitely did not set completely in the middle. Looked beautiful but when I cut into it the middle ran out. Followed the recipe perfectly and even left it in the oven for an extra 10 minutes while the oven was still on to ensure that it had baked. I also left it in the fridge for 24 hours before enjoying it. I had my doubts that it would set properly and I was right. The cheesecake is delicious, just not set.
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- Mike says
  December 21, 2019 at 10:41 pm
  You’re supposed to let it sit in the oven until the oven completely cools down
  Reply
joyce says
February 19, 2019 at 12:54 am
Hi! May I know if oven is set to be in convection or conventional mode?
Reply
- Shiran says
  February 20, 2019 at 7:31 am
  You need to set it to conventional mode.
  Reply
Dora says
February 25, 2019 at 8:45 pm
i followed instructions as directed and my cheesecake came out pretty creamy with very delicious flavor, but i thought it would be firm. Is that how it was supposed to come out? I wish there was a video of this recipe so that i can see the consistency.
Reply
Sean says
March 04, 2019 at 1:01 pm
The top surface of my cheesecake turned too brown. Should I start baking it in the oven at a lower temperature?
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- Shiran says
  March 05, 2019 at 3:36 am
  I recommend sticking to the recipe, and if it starts to brown too much, loosely cover the pan with foil.
  Reply
Debra Stravinsky says
March 09, 2019 at 6:37 pm
I made this. It is the best cheesecake I ever had! Smooth, firm, yet creamy. Oh so good. I need to put a pad lock on my fridge. Thanks for the Gold Standard recipe!
Reply
Rachel B Russell says
March 20, 2019 at 1:16 pm
Very interested to try this tonight, was wondering if making a strawberry topping and swirling it in would change the baking time much?
Reply
- Shiran says
  March 25, 2019 at 9:48 am
  It shouldn’t.
  Reply
Gayle Alter says
March 21, 2019 at 4:37 pm
I only had an 8 inch pan because part of it I left at a friend’s house. I followed the directions and filled it like it was a 9 inch. It doesn’t looked all baked. It’s wobbly but yet firm.
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- Shiran says
  March 25, 2019 at 9:52 am
  It won’t look done, but it will set after refrigeration.
  Reply
Deb says
March 22, 2019 at 12:48 pm
Best cheese cake I have ever tasted! Creamy, flavorful and not overly sweet. Made this for a girls finger nail party, I was a hit and my husband had no problem polishing off the left overs. I am going to attempt a keto friendly version. Wish me luck! One question. My spring form pan is not non stick. Do I need to butter the bottom and sides or just the bottom? Want it to rise, but don’t want it to stick
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- Shiran says
  March 26, 2019 at 5:26 am
  You can grease the bottom and sides lightly. While the cake is still warm, run a knife around the edges of the pan, then let it cool.
  Reply
Suzanne says
March 25, 2019 at 5:12 pm
Hi! Just bought my first springform pan and it’s 10.25”. Is that too big for this recipe? Do I need to make any adjustments? Thank you!
Reply
Margaret says
March 26, 2019 at 6:22 pm
My 11-year-old just made this recipe and she didn’t have any trouble with it. She’s never made cheesecake before and thought it was time to try it.
Reply
Stefan says
March 30, 2019 at 11:25 am
Thank you for this great recipe!
I baked this cake when my parents visited. Everyone told me it was the best cheesecake they’ve ever had, my mother even asked for the recipe (her cheesecake is awesome, no New York Cheesecake, though).
Today’s my second time baking this recipe and I am wondering about the part where I have to lower the temperature, as mine was no where as “white and creamy” as a New York Cheesecake should be.
Do I just lower the temperature setting (and do nothing else) or do I actually e.g. open the door, wait until temperature drops?
Thank You in advance!
Reply
- Shiran says
  April 02, 2019 at 8:06 am
  Thank you Stefan, I’m so glad they like it! You just need to lower the temperature without doing anything else.
  Reply
Claudia says
April 09, 2019 at 9:05 pm
Hi, your recipe looks great! I have an almost 7″ pan, how much i should reduce the recipe??
Thanks
Reply
- Shiran says
  April 11, 2019 at 4:17 am
  Hi Claudia. You can use this guide.
  Reply
- Leslie W. says
  December 18, 2020 at 8:24 pm
  Can I use a store-bought Graham cracker pie crust?
  Reply
  - Shiran says
    December 20, 2020 at 4:19 am
    You can, the only issue is the sides of the pie crust – you might need to use less of the cheesecake filling and make sure that the edges don’t burn (if you bake it like a pie). For the best result I recommend sticking to the recipe.
    Reply
Kathy says
April 12, 2019 at 2:41 pm
If I need to make 6” cake, should I cut down the baking time?
Reply
- Shiran says
  April 15, 2019 at 7:40 am
  You’ll need to reduce the amount of ingredients for a 6-inch pan. I haven’t tried it, so I don’t know the exact baking time.
  Reply
  - Riley says
    April 16, 2021 at 10:36 pm
    Do I need to grease the pan?? It just says “prepared”
    Reply
    - Shiran says
      April 20, 2021 at 2:59 pm
      Hi Riley, I usually don’t grease the pan when making cheesecakes so you don’t have to.
      Reply
Emma says
April 15, 2019 at 4:32 pm
Are the temperatures in Centigrade for a fan or non-fan oven?
Reply
Karen says
April 20, 2019 at 2:58 pm
Should I use my regular old oven (I temp test it and adjust for acuracy) or should I use my Countertop Oven (looks like a large Toaster Oven) which has a Convection setting? I use it for almost everything, just never baked in it.
Reply
Tanya says
April 20, 2019 at 6:09 pm
Excellent recipe!
Reply
Lara says
April 22, 2019 at 10:17 am
This really was one of the best cheesecakes I’ve made. I was hoping for a little more of a crumbly texture but it was dense which is what I was hoping for. I added an extra 4 oz of cream cheese and also juice from half a lemon. The cheesecake didn’t crack and had a very nice flavor. Also added a thin layer of lemon curd on top after it had cooled in the fridge overnight. It was lovely and eill definitely make it again – thanks for the recipe!
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Nicole Kaspar says
April 22, 2019 at 4:02 pm
Most of the reviews for this are so amazing so I had to try it. Mine is currently baking in the oven. Will report back when we eat it
Reply
larry says
April 24, 2019 at 8:36 am
Is this a very dense texture cheesecake? A typical NY Style or is it more on the creamy custardy side? I am looking for a dense stiff thick cheesecake , like a cheesecake you would have at an upscale steakhouse. Any suggestions?
Reply
- Alan C says
  June 26, 2020 at 9:31 am
  This sucker is DENSE. the way it should be.
  Reply
Nina says
May 16, 2019 at 12:40 pm
Amazing cheesecake!! It came exactly as you described it!! After reading the comments I also set my oven on conventional mode, I think should be always added to the recipes. I made it with a real bourbon vanilla pod and tiny less sugar = extraordinary!!! thank you for sharing this piece of art!!! Thank you also for adding the measures in gr, it really helped me!!
Just one question: why the foil?
Reply
Holly S. says
May 19, 2019 at 7:32 am
This is hands down the best NY cheesecake I’ve ever made. Thanks for such an epic recipe! The texture is perfect- it’s VERY creamy and exceptionally light. I plumped for an 8 inch cake tin as it was all I had and the mix filled it right to the top, so make sure to prepare for that if you’re lining the tin like I did! I added a little less sugar to the filling too (just rounded down it to 200g rather than 225g) as I prefer a less sweet cheesecake and I would probably reduce the sugar down again next time (maybe down to 175g), but that just my preference in sweetness and no fault of the recipe. It’s honestly so, so good!
Reply
Orly Schlessinger says
May 30, 2019 at 4:04 am
Thanks for the recipe! Can’t wait to try it. If I don’t have an electric mixer, can I mix by hand?
Reply
- Shiran says
  June 04, 2019 at 6:29 am
  Yes, you can 🙂
  Reply
Eli says
June 05, 2019 at 8:04 am
Would lemon and lime work for this cheesecake?
Is plain flour an option instead of cornstartch?
Reply
- Shiran says
  September 18, 2019 at 7:55 am
  Yes and yes – but cornstarch is a better option because it helps with the creamy texture.
  Reply
DJV says
June 17, 2019 at 12:15 pm
This is an amazing cheesecake, the best one I have ever made!! I think the lemon zest puts it over the top!!
Reply
J says
June 26, 2019 at 8:33 am
Nice recipe! how long can i keep the cake in the fridge?
Reply
Holly says
June 27, 2019 at 12:55 pm
I tried your recipe recently and it was amazing! I want to bake this again for my husband’s birthday but sadly he strongly dislikes lemon zest (I love it though!). How much of a difference would it make if I were to leave it out this time?
Reply
shai jalinos says
July 03, 2019 at 12:22 am
hello, the oven mode should be TURBO or just regular?
thanks
shai
Reply
Rebecca says
July 19, 2019 at 4:08 pm
I made this today for my dads birthday since cheesecake is his favorite and it came out amazing! I used sour cream instead of heavy cream since that’s all I had. I forgot to add the cornstarch but it came out fine! My cheesecakes have always cracked and leaving it in the over for an hour to cool off seemed to do the trick. I also didn’t open the oven at all while it was cooking.
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Very Berry Blueberry says
August 11, 2019 at 6:57 pm
Okay i put it in the oven. I am waiting to be done! So excited for first time making a cheesecake. I saw the all the good comments made me to try out. I will let you know the result 🙂
Reply
Michell says
August 14, 2019 at 9:07 pm
Great recipe! I don’t have a spring form pan but I had a store bought graham cracker pie crust. I followed the recipe but cut the ingredients in half and it came out perfect! I put the temperature 425 for 10 minutes and then 250 for 60 mins. Then left the over door open for a half hour with the oven turned off.
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- Ihsane says
  August 26, 2019 at 7:58 am
  Did you cut the amount of crust in half as well? Thinking of cutting in half because my pan is smaller and I’m not sure what to do 🙂 thanks!
  Reply
Ihsane says
August 26, 2019 at 7:50 am
Would it be possible for me to cut the amount of filling in two . I want to do a little one in a smaller cake tin because i won’t have many guests ? Should I also cut the amount of crust ?
Thank you so much! I cannot wait to try this one out 🙂
Reply
Martyna Kmiecik says
August 26, 2019 at 4:13 pm
It’s my favourite cheesecake recipe! I tried many, but this one is just so rich and the texture amazing. Thank you for this deliciousness!
Reply
Sharon Phang says
August 28, 2019 at 5:59 am
Hello, May i check which oven setting to be used? top and bottom heating?
Reply
May hawkins says
August 28, 2019 at 2:23 pm
I followed the instructions but after turning temp down with 25 minutes left before I turned off the oven it cracked?
Reply
Elisha says
September 08, 2019 at 2:07 am
Omg this was the best cheesecake I’ve ever made!!!
Reply
Micaela wallace says
September 16, 2019 at 5:08 pm
This is by far the best recipe ever! I have lost count how many Ive made for my friends neighbors and family. I was asked to try using bblueberries. How much and can it be added to this recipe?
Reply
- Shiran says
  September 18, 2019 at 7:45 am
  Thanks, Micaela! I recommend making blueberry sauce and add it on top after baking (or swirl some around the top of the cheesecake before baking).
  Reply
Jessi says
September 22, 2019 at 8:13 pm
Hi Shiran,
Thanks for sharing such an amazing recipe. Made the cheesecake yesterday and had it for dessert tonight. Hands down, the best recipe so far. It was so light and fluffy, just amazing!!!
Reply
See Also
7 Common Cheesecake Mistakes and How To Avoid Them
Gill says
October 05, 2019 at 9:27 pm
I have made this cheesecake at least 10 times and every time it’s delicious. Thank-you!
Reply
jan says
October 08, 2019 at 3:37 am
Fantastic recipe. Have made this cheese cake several times and it never fails. Thanks for sharing.
Reply
Emilie says
October 20, 2019 at 1:02 pm
This was my first time ever making cheesecake. It turned out pretty well but the middle didn’t set completely. Did I over beat it? I did the cooking times and temps exact. It was still great and tasted awesome!
Reply
Gloria says
December 02, 2019 at 1:12 pm
This recipe is absolutely perfect! I love cheesecake and this doesn’t disappoint. It’s better than most restaurant offerings.
Is there a way to turn this recipe into individual cheesecakes?
Reply
Lisa says
December 02, 2019 at 8:47 pm
May sound like an odd question, but do you wrap the foil around the pan with the shiny side facing in or out? I wonder if some people are having a hard time baking it through if the shiny side is out, reflecting the heat away. I’d love to do it right the first time, so I’m wondering if the foil should be dull side facing out/shiny side facing in towards the pan? Thanks!
Reply
- Shiran says
  January 29, 2020 at 2:49 am
  From my experiments, in this case, it actually doesn’t really matter.
  Reply
Melissa De knop says
December 18, 2019 at 2:16 pm
Last week it was my boyfriend his birthday. I baked him a cheesecake so he could take it to work with him. They absolutely loved it! The best cheesecake they had.
I made myself another one today just to taste it. Cannot wait! Thank you for the recipe 🙂
Greetings from Belgium!
Reply
Erin Higginbotham says
December 21, 2019 at 6:13 pm
Hi! I made this today and it looks beautiful. No cracks or major catastrophe. The only thing is that it is yellow instead of white. I followed everything completely so I’m not understanding what happened. I used large eggs and made sure to follow the directions. Any ideas??
Reply
- Shiran says
  December 22, 2019 at 4:14 am
  Hi Erin. It’s ok if it’s a little yellowish, it means your ingredients, egg yolks probably, were dark yellow.
  Reply
Katie Kat says
December 22, 2019 at 12:18 am
I’ve made other NY style cheesecakes using recipes that were very similar but you tweaked this to perfection so that it is above and beyond any of the others. I’m still in slight shock that I’m the one who baked this, that it wasn’t bought from a bakery. I even slightly over cooked it by ten minutes on accident and it’s still amazing (dense, rich, creamy) just with a golden brown top and slightly less smooth texture than I believe it would have had I baked it correctly.
Absolutely superb. The only way I differed from this recipe is I used the baking instructions and water bath method from your classic cheesecake recipe. I think the water bath is what saved it when I missed the timer going off. Anyway, thanks for posting! It’s absolutely heavenly.
Reply
- Shiran says
  December 22, 2019 at 4:10 am
  Thank you so much Katie! Nothing makes me happier than reading how much you enjoy this!
  Reply
Zeyda Rodriguez says
December 22, 2019 at 1:54 pm
I followed all the instructions!
And still after removing from the fridge I cut into it and the center was still very soft.
Any help is appreciated!
Reply
Marie Walsh says
December 23, 2019 at 11:33 am
Shiran I made your cheesecake recipe once before and it was wonderful! My question is have you ever tried this recipe in cupcakes?
Reply
- Shiran says
  January 01, 2020 at 3:52 am
  Hi Marie, personally I would use a different recipe for cupcakes. I think this cake would be too soft. Also, this baking technique won’t work for cupcakes.
  Reply
Bella says
December 29, 2019 at 1:36 pm
Oh my gosh. I am doing a dance in my kitchen right now. This is the creamiest, most delicious cheesecake ever! I have always been afraid to make cheesecake because it looked like such a long process, but this is so easy and I can’t believe how it turned out – perfect. Thank you so much for sharing, Shiran. I will be back the next time I need a recipe 🙂
Reply
- Shiran says
  January 01, 2020 at 3:39 am
  I’m so glad!! Thank you for sharing, Bella 🙂
  Reply
Jess Charme says
December 29, 2019 at 6:29 pm
I love love love your cheesecake recipe and thank you with sharing it…I have made it a couple times now and it has always turned out amazingly however, i do wonder if you have ever tried making this into mini cheesecakes in a muffin pan for individual size…if so any idea on the baking times?
Again, thank you!
Jessi in Canada
Reply
- Shiran says
  January 01, 2020 at 4:12 am
  I would use a different recipe for cupcakes because I think this cake would be too soft. However, it is possible to bake them in a muffin pan, but the baking technique in this recipe won’t work.
  Reply
Fred says
January 01, 2020 at 1:14 pm
Odd, I followed your recipe closely. At the end of the 425-degree bake, I saw that the cake had not one tiny bit of browning going on. Then, after the 225-degree bake, the cake was pretty jiggly all around, still with no hint of browning. I suspect that the cake is not cooked. I used a silver 9″ springform pan. Is your pan black or silver? I suspect I may have to chuck the whole thing, I’ll find out after the refrigeration period.
Reply
- Katrina Dickerson says
  February 11, 2020 at 8:56 pm
  Mine was having the same issue. I baked additional 30min having it cool in oven cracked now. I’m worried that I didn’t get the browning. How’d yours turn out?
  Reply
  - Joseph Vradenburg says
    April 30, 2020 at 3:26 pm
    I’ve used this recipe a number of times! – and will use it again soon. However, the baking times seem all wrong to me (way too short), and I have just been winging it. The last time I baked it according to the recipe times because I thought it might be creamier, but it was completely uncooked in the middle.
    Reply
    - Barbara says
      November 28, 2020 at 5:10 pm
      I had the same issue, it was so undercooked in the middle, I had to cook alot longer, and gradually increased the temp every time I reset the cooking timer. I tested it with a skewer so I know it’s cooked in the middle.
      Reply
Vladimir Kozhekin says
February 03, 2020 at 6:58 pm
Thanx! Spasibo! Perfect recipe.
Reply
Tracy says
February 09, 2020 at 6:48 am
Excellent cheese cake, mine unfortunately did crack while following the directions to a T. Visually wasn’t pretty but the taste and texture was exactly what my husband was hoping for! Adding a topping would have masked the cracks but neither of us cared as it was so delicious which out weighs the appearance obviously! The cracking could have been because our house was cooler last night with outside temps dropping into the negatives, could have cooled too quickly? Try again next time with having a pan with water on the rack below the cheese cake to see if keeping a little extra moisture in the oven helps. Amazing cheese cake!
Reply
Sancia says
February 13, 2020 at 9:56 am
Best tasting baked cheesecake ever
Reply
Hazel says
February 18, 2020 at 4:23 pm
This cheesecake is absolutely amazing! I’ve made it many times now and its never failed to surprise me at just how good it is. I was hoping to make an oreo cheesecake and I was wondering if I would be able to use this recipe and just use oreos for the base instead and then toss in some oreo chunks into the batter before baking. Would this be fine or would I have to make any alterations to the recipe?
Reply
- Shiran says
  March 16, 2020 at 11:56 am
  Thank you, Hazel 🙂 Sure, you can toss in some Oreos. For the crust, you can use this recipe.
  Reply
Ikin says
March 16, 2020 at 7:44 am
Hi,
I tried this yesterday and I must say this is hands down the best cheesecake I ever baked! Even without the water bath, it’s still creamy. The only downside was I used a 10 inch springform pan so it came out quite short. So thank you for sharing this. I’m going to try your other recipes!
Reply
Meli oliex says
March 31, 2020 at 6:03 am
Hi,
Thank you for the recipe. ^^
I’m making it. It’s in the oven now. May i check with you whether i should use top&bottom heating, or just the bottom？
The first 10mins 220C, i use top&bottom heating, but it turned brown quickly at the top, so i use the bottom heating for the next 1hour 110C baking.
Reply
- Shiran says
  April 06, 2020 at 7:17 am
  I use top and bottom. I’m not sure why the cake became brown in less than 10 minutes. You can always cover the top loosely with aluminum foil.
  Reply
- Alan C says
  June 26, 2020 at 9:14 am
  I use bottom heat.
  Reply
Jodie says
April 11, 2020 at 10:01 pm
Question for you. Do i take the spring pan sides off before i put in fridge ?
Reply
- Shiran says
  April 13, 2020 at 7:09 am
  It’s up to you, but I usually take it out after it’s completely cooled and the cake is stable.
  Reply
Noa Maller says
April 18, 2020 at 8:03 am
Its the best cheesecake I have EVER tasted! Its super addicting!
Although I had some changes- I use Lutos biscuits for the crust, and for the filling I add only half a cup of sugar.
It turns out to be creamy, not too sweet, and delicious cheesecake. Thanks for the recipe!
Reply
Sue Chapman says
May 04, 2020 at 12:06 pm
Superb recipe. It is very rich and smooth and you only need a small slice to finish off your meal. I would suggest an increase in the amount of biscuit crumb base with perhaps a little less sugar but otherwise I will definitely be making this again – probably for a dinner party too.
Reply
Ann says
May 09, 2020 at 1:24 pm
Did this Cheesecake for my graduation party, it was soo good! My mom said it was the best cheesecake I have ever made. Would definitely use this recipe again!
Reply
Andie says
May 09, 2020 at 1:25 pm
Did this Cheesecake for my graduation party, it was soo good! My mom said it was the best cheesecake I have ever made. Would definitely use this recipe again!!
Reply
Alida says
May 14, 2020 at 7:06 pm
Hi everyone,
I did everything according the recipe and now it’s been in there for an hour and a half but still super soft and wobbly. The top is nice and brown everything underneath just seems to be liquid. Any advice on what to do with it? I was really excited about this and now just worried that it will come out bad even after an hour of leaving it In the oven. Please help! Thanks!
Reply
- Shiran says
  June 03, 2020 at 5:22 am
  It should look soft, and will hold up well after a long refrigeration time.
  Reply
Janet says
May 16, 2020 at 1:04 pm
Best Cheesecake I ever made! Thank you for your recipe!
Reply
Elaine says
June 02, 2020 at 11:05 pm
Hi Shiran,
Is it necessary to wrap the spring form pan with aluminium foil? What is the purpose. and your baking is direct and not water bath right. Thanks
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- Shiran says
  June 03, 2020 at 6:08 am
  Hi Elaine. Even though I’m not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan.
  Reply
Sherry says
June 05, 2020 at 7:19 pm
Hands down, best cheesecake I’ve ever had, let alone made!! Thanks for this awesome recipe!
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Bri says
June 10, 2020 at 6:56 pm
Hands down the best cheesecake I’ve ever made. I will be making this many times. 😍
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Bri says
June 10, 2020 at 6:56 pm
Easily the best cheesecake I’ve ever made. I will be making this many times. 😍
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Jessie says
June 23, 2020 at 9:20 pm
This recipe is tried and true! An amazing and delightful dessert! The process is straightforward and easy even for a novice! Love it!!! I make this for monthly dinner parties and it’s a favourite of my guests! Thank you soooo much! Texture is on point! I’ve reduced the amount of sugar to a little under 1 cup, but otherwise perfect recipe, never had a crack.
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Alan C says
June 26, 2020 at 9:10 am
I am a born and bred New Yorker. I know from a New York cheesecake. I am an eater, NOT a cook or baker by any stretch of the imagination ( I have been known to burn water when trying to boil it.) I have had cheesecake in NY from small family owned neighborhood bakeries and world famous bakeries like the Carnegie Deli. I have made this recipe 3 times in the last three weeks and I HAVE NEVER HAD A BETTER CHEESECAKE ANYWHERE.
I make the following changes: 2 pre-made graham cracker crusts, 1 cup of sugar, lemon juice instead of zest and the results are fantastic! BTW: I use heavy cream.
A creamy, dense, flavorful, delicious, addictive treat for the senses everyone loves it. I bought toppings to put on them and they don’t need it.
This recipe is SO easy. I highly recommend it even if you’re a novice.
Thank You for this recipe. It is AMAZING!
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- Shiran says
  June 28, 2020 at 2:15 am
  I’m glad you like it, Alan! Thank you so much for sharing!
  Reply
- Christine says
  September 01, 2020 at 10:38 pm
  Did you keep the baking time the same and cooked two cakes at once?
  Reply
Dana says
July 05, 2020 at 4:15 am
I’ve made this cheesecake using homemade cookies and cottage cheese. Even though I didn’t put cornstarch, vanilla and lemon zest in it, it tasted really good. Thank you so much for this delicious recipe, me and my family enjoyed it ♡
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Catherine says
July 11, 2020 at 1:22 am
Hi! I made extra filling, but need more crust. Is it okay to leave the filling in the fridge overnight and cook it tomorrow?
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Catherine says
July 11, 2020 at 3:35 pm
Hi! I made extra filling but ran out of graham crackers! If I refrigerate the filling overnight, could I use it the next day when I get more ingredients for the crust?
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- Shiran says
  July 12, 2020 at 4:27 am
  Hi Catherine. Yes, you can keep it in the fridge for 1-2 days.
  Reply
Kalpana says
July 19, 2020 at 7:30 pm
The best NY Cheesecake recipe ever!! I added some extra lemon zest as we decided we liked that sharper fresh taste of lemon. Question: why did my cheesecake crack? It cracked in the oven while it was cooking.
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- Shiran says
  July 27, 2020 at 4:36 am
  Maybe the temperature was too high (every oven is different) or that there was too much air in the batter from overmixing. It’s hard to know without being there 🙂
  Reply
  - Giraud says
    July 11, 2023 at 11:47 pm
    Wonderful! And no water bath!!! There are hardcore cheesecakes folks out there that won’t like this recipe and staunchly advice using a water bath or else the result will be a failed cake. Nonsense this recipe is proof that it isn’t the case.
    If the cheesecake cracked is because of either overmixing the batter or by and adding too much air when incorporating the eggs, which should be added last and beat until just combined and no more.
    My first attempt was a perfect cake but not brown on the sides as the author mentioned in the recipe. I’m not that fussy so happy with a round, moist and even cake with zero cranks and lumps. I added parchment paper to the bottom of a 9 x 2.5″ springform non-stick pan.
    Reply
    - Stephanie @ Pretty.Simple.Sweet. says
      July 12, 2023 at 3:33 pm
      Hi Giraud, thank you for your kind words! So glad your cheesecake turned out perfectly!
      Reply
Julia says
July 28, 2020 at 7:58 am
Hi! I was looking for a cheesecake recipe for my boyfriend’s b-day and out of all the cheesecake recipes of the entire internet, I chose this one, since it doesn’t require a water bath and all the reviewers seems to adore it :))
I am about to make this, but just have one question: what’s the shortest amount of time required to refrigerate this cheesecake? Could about 6 hours be enough? Could I shorten the refrigeration time if I bake it a little longer?
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- Shiran says
  August 20, 2020 at 5:49 am
  I think 6 hours might not be enough, because the cake has to set completely. I hope it worked out well 🙂
  Reply
Gem says
August 02, 2020 at 12:05 pm
I made this recipe yesterday and have just removed the cheesecake from the tin after an overnight chill – all I can say is WOW. I rarely make recipes found on the internet (I’m a pastry chef so tend to work with what I know) and I don’t think I’ve ever felt compelled to comment before, but this really is hands down the best baked cheesecake recipe I’ve ever used and the results are flawless!
I actually made mine in a 10.3 inch springform tin (needed my 9 inch for another recipe that day) and found that it was about ready to sit in a turned off oven after 40 minutes at 110°c (larger surface area=less cooking time) and is the most perfect consistency. I also added a grating of Tonka bean along with the vanilla and Lemon and OMG the smell when it came out of the oven!
No idea why some comments are saying the cooking time isn’t enough – my experience is based on a standard UK fan oven so I’m not sure if that differs to the USA standard home oven.
Thank you again for such a fantastic recipe!
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- Shiran says
  August 03, 2020 at 5:07 am
  I’m glad you like it so much! Thank you 🙂
  Reply
Sierra says
August 03, 2020 at 9:43 am
Have you tried doing smaller individual cheesecakes? I’m wanting to do 4” springfoam pan cheesecakes for a social distancing party so everyone can have their own. Just wondering how bake time might be different. Thanks!!
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- Shiran says
  August 23, 2020 at 5:52 am
  Hi Sierra, this is a very creamy and soft cake so I haven’t tried making it as individual cakes.
  Reply
Hena Maker says
August 16, 2020 at 3:56 am
Hi! Was just wondering if I can use the Philadelphia spreadable cream cheese here? Is there much difference between the block and tub? Thanks!
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- Shiran says
  August 17, 2020 at 4:57 am
  Yes, you can use any cream cheese spread 🙂
  Reply
Amanda says
August 16, 2020 at 11:50 am
Just made this, this weekend!! Followed the recipe exactly and it came out perfectly! Not a single crack and amazingly creamy. Will be making again!
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Srividya Dantuluri says
August 26, 2020 at 8:46 am
Perfect!! Very simple to follow too!
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Sheila says
September 15, 2020 at 2:13 pm
Hi. excellent recipe. Thanks for sharing.
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Es says
September 16, 2020 at 7:48 am
Hi i was wondering can i bake this using my large oster convection oven? The temp and time will be the same?im planning this to make this on sat my hubby’s bday.,got my attention bec of not using water bath😊 Thanks
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- Shiran says
  September 16, 2020 at 10:14 am
  I have no experience baking with this oven, so I’m not sure.
  Reply
Elis says
September 16, 2020 at 1:25 pm
Amazing!!!! The best cheesecake recipe ever! My husband love it and cheesecake isn’t his cup of tea! Tnx for sharing this recipe with us.
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Kelly says
September 19, 2020 at 11:43 am
Amazing. Not to sweet and followed recipe to a T and it turned out perfect. Family loved it !
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Komal Oswal says
September 21, 2020 at 5:49 am
Hi!
I trot this recipe for the first time and it worked like magic!!!I increased the baking time a bit ! This recipe is a keeper!
Thanks!
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rose says
September 28, 2020 at 8:47 pm
Help!
I have 2 cakes in the oven, and they’ve been baking for almost 2 hours, no browning, slight firmness on the edges of one…
followed the recipe to a T!
I live in high altitude but I’ve never had this issue
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- Shiran says
  October 04, 2020 at 2:48 am
  The cake won’t look done, it would firm up once it’s cooled for several hours. Depending on your oven, you might not get much browning.
  Reply
Mandy Crockett says
October 02, 2020 at 7:52 pm
I followed the recipe exactly as written and it was absolutely perfect. The best cheesecake I have ever made or eaten for that matter. Thank you!
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MCL says
October 23, 2020 at 8:00 pm
Delicious and so easy! I followed the recipe as written except baked the cheesecake for 10 more minutes. Thank you for this wonderful recipe!
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Marisol says
October 29, 2020 at 4:28 pm
Took a while to make with all the waiting time there is, but it was sooo worth it, best cheesecake ever!! Weird how i can taste the lemmon zest , thanks for the recipe,
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Julia Pfeiffer says
October 30, 2020 at 8:52 am
I made this cheesecake for a b-day party and literally got SOOOOO MANY COMPLIMENTS. Won’t be using another recipe
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Glory Rodriguez says
November 03, 2020 at 11:40 pm
Love it!!! Only thing with this recipe I made 2 cheesecake of 6″ and one of 8″ why is that? And if I want to do just one cheesecake of 6″ how do I know the measure?
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- Shiran says
  November 04, 2020 at 1:17 am
  I recommend checking out my article on how to convert cake pan sizes 🙂
  Reply
  - Glory Rodriguez says
    November 04, 2020 at 7:21 am
    Thanks the only thing this guide is to add to recipe and I need to remove so I dont know if we have to use divide or minus
    Reply
Barbara says
November 28, 2020 at 5:07 pm
Loved the recipe, I’m in a high altitude location (mountains) so I’m thinking to just do the 425 for the first part then just lower to 325 for the rest, it took hours before it browned up a little bit, I very slowly had to increase the temperature of the oven because it was just taking far too long. Looks fine though cooling in the oven as the directions said. Will see tomorrow how it turned out.
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Anneliese says
December 09, 2020 at 3:42 am
Hi! I was just wondering how you stop the cheesecake from sticking to the sides of the springform pan. The first time I made this recipe it worked just fine but the 2nd and 3rd times have been stuck to the sides and I’m not too sure why.
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- Shiran says
  December 16, 2020 at 3:56 am
  Hi, Anneliese. You can line the sides with parchment paper, or run a knife around the edges of the cake.
  Reply
Sarah says
December 10, 2020 at 9:43 pm
Can I make this recipe without an electric mixer? Will it taste ok if hand mixed? Not sure if sugar will be incorporated enough
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- Shiran says
  December 20, 2020 at 7:01 am
  It will be harder to mix, but yes, it’s possible 🙂
  Reply
Rin says
December 14, 2020 at 4:07 pm
Is it ok if I used an rice cooker rather than a oven .
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Khoi says
December 14, 2020 at 4:47 pm
It delicious I was wondering if I could bake it in a rice cooker instead, plz reply soon . Thank You
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Kim says
December 18, 2020 at 11:46 am
I am so glad I found this recipe. I made it for Thanksgiving this year. Only my second time ever making a homemade cheesecake. And this is probably one of the best cheesecakes I’ve ever had my life. I am now having family members request this as their birthday cake. And for me to make one for Christmas. Just a little advice for other people. I followed the directions to a T. My oven temperature is probably not correct. I ended up having to add like an extra 20 minutes of time. And I got worried because the top and the edges didn’t really get any kind of brown at all. So I just went off of the jiggle test. And it turned out amazing.
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Tammy says
December 21, 2020 at 2:42 pm
At what point do I remove the cheesecake from the pan? Should I wait until it has chilled?
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- Shiran says
  December 28, 2020 at 4:25 am
  Yes. You can run a knife around the edges while it’s still warm, but it should be released after chilling.
  Reply
Alethea says
January 02, 2021 at 5:53 pm
PERFECTO! Just follow directions!
Allow me a minute – I jack with recipes, I’ll look at 4 or 5 variations and improvise with my own.
I resisted, for the first time ever upon reading the reviews and the creator’s comments and followed this exactly, exact (okay, confess – did add a slight pinch of cinnamon to the crust and my pan was 8”).
Follow it as made, let go and trust the chef and you too will have a too yummy, to die for cheesecake.
I didn’t open the oven door even once!
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rob says
January 10, 2021 at 8:00 pm
i followed this recipe exactly, and it is by far the best I have ever had. My wife loved it as well. Thank you for this recipe!
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Jessieka faqihi says
February 01, 2021 at 7:42 pm
I made this exactly like the recipe and it turned out PERFECT !!! The top was completely without blemish and completely flat! It was so pretty I almost didn’t wanna cover it with fruit! Lol
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Janine says
February 21, 2021 at 12:33 pm
YUM! I made this cake for my moms birthday and everyone LOVED it. We are used to German cheesecake which is made a little differently (instead of cream cheese we use “quark”), but I think it’s safe to say that we all have a new favorite way of baking cheesecake now! 🙂 I must admit though that I let it in the oven for almost one hour longer than described, because it was still SO liquidy after the given time. Maybe that’s just the difference in German and American ovens! Loved it nevertheless 🙂
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Laural says
March 15, 2021 at 6:18 pm
OhMyGosh! Followed your recipe – and made the most beautiful cheesecake! And most Delicious!
My new go to recipe for The Best Cheesecake! Thank you!
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Mert says
March 24, 2021 at 1:06 pm
Thank you for the recipe, and the tips. Having followed all details you have mentioned faithfully, the outcome is amazing, delicious, and very much appreciated by the family 🙂 Three tries, three aces!!!
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Isobel says
March 27, 2021 at 6:13 pm
Hi I am just wondering if I could add melted white chocolate & raspberry sauce through the cheesecake? Thanks
Reply
- Shiran says
  March 30, 2021 at 6:39 am
  Yes, you can 🙂
  Reply
Katherine Davies says
April 03, 2021 at 5:06 pm
Panic! Have followed to the letter but after 10 minutes at 220 C and 60 mins at 110 C the cheesecake is not even a little bit solid. I’m baking it for tomorrow’s Easter dessert. I have checked and rechecked that I followed the recipe exactly. I did. I’ve set the timer for 20 extra minutes now and hope it works! I’m sure you’re not going to see this in time but I’m hoping for the best.
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- Shiran says
  April 20, 2021 at 1:55 pm
  Hi Katherine, I hope it worked out and you had a lovely Easter!
  Reply
Katherine Davies says
April 05, 2021 at 9:36 am
I made this for Easter this past weekend and it is the most beautiful NY cheesecake I have ever tasted! It took a long time in my oven (about 30 minutes longer than in your recipe to solidify enough) and it didn’t brown at all but I don’t mind as it is absolutely lovely. Thank you.
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Brittany says
April 10, 2021 at 4:44 pm
Such a beautifully easy recipe and honestly the best darn cheese cake I’ve had!!! Thank you for laying this out so simply.
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Millie says
April 21, 2021 at 3:04 pm
Absolutely amazing tasting cheesecake. Lemon comes through perfectly and cuts the richness just right. I had to bake it longer though, almost 30min longer, but that’s just my oven, and I didn’t want to crank it up, I wanted white top. I made strawberry and raspberry sauce to top it which worked stunning. Thank you kindly!
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Leon says
April 28, 2021 at 7:04 pm
Girl, this recipe rocks! My very first time baking a cheese cake and it came out just perfect!! Bad i cannot post a photo of it!! Thanks!
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Ergative says
May 02, 2021 at 4:31 pm
Absolutely delicious. I confess I did not have the nerve to trust the recipe (I have been LIED TO by previous cheesecake recipes and ended up with a runny mess in the middle), and so I increased the cooking time by 10 minutes. It then cracked down the middle–which may be an indication of overbaking, I understand–but gosh, it tasted exquisite once it set.
I had a 20-inch pan, so I multiplied all the ingredients by .8 and it fit perfectly.
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Darlene MacMullin says
May 04, 2021 at 11:08 pm
Hello Sharan,
I am also an avid Baker your recipes are great. What brings me to this recipe…my son decude to get bring me cream cheese from his work. (He works at coffee shop) he got 3 1.5 kg bricks thinkinging I could make a few ccheesecakes. My problem it is the spreadable kind..This is the first recipe I found that mentions that I can use the spread.
Have you made it with both?
Thanks
Darlene
Reply
- Shiran says
  May 25, 2021 at 1:49 pm
  Hi Darlene, this recipe will work great with any type of cream cheese, including the spreadable kind. Good luck!
  Reply
Andrea Igot says
June 04, 2021 at 2:05 pm
Hello, I am a new baker and I have a question! Does it need to be full fat cream cheese or can I do away with using less fat cream cheese?
Reply
- Shiran says
  June 11, 2021 at 5:05 am
  Hi Andrea, it’s always better to use full-fat cream cheese in cheesecakes to make it as rich and creamy as possible. It could work with reduced fat cream cheese, but I wouldn’t use a cream cheese with a very low fat percentage because the cheesecake may not be as stable.
  Reply
Sarah says
June 09, 2021 at 4:32 pm
Hi Shiran,
I was so excited to make this cake for my husband on our anniversary,
I followed the instructions to a T to make sure I was making it right and that it wouldnt crack and halfway though the baking there was already 3 huge cracks, one of them almost the full lenght of the cake … I dont understand what I did wrong? Im sure it will taste amazing though, I just wished it looked amazing too
I would love any tips!
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- Shiran says
  August 12, 2021 at 4:51 am
  Hi Sarah, it’s hard to know what exactly went wrong. It can happen from mixing the batter too much, or from moving the pan while baking. I hope you enjoyed it anyway!
  Reply
Maggie says
June 10, 2021 at 2:26 pm
I am literally a dumb college student who doesn’t even own a mixer and I made this and it’s literally amazing thank you
Reply
Sarah says
June 10, 2021 at 8:02 pm
The cake is seriously delicious, but the cooking time is way off.
I cooked it an extra 20 min just to be sure, the edges were still not brown but I thought Id listen to the instruction,
I let it cool in the oven and then over 24 hours in the fridge and the middle was runny mush.. so disappointing
Thankfully that was mostly just in the center so I was able to save about half the cheese cake.
The half that was cooked properly was amazing. Super creamy and the taste was amazing.
I will save the recipe and try it again but next time I will cook it much longer
Reply
Ash says
July 26, 2021 at 12:33 am
Does you’re cheesecake come out Golden because you bake on a oven rack higher? Or do you set the rack level middle or lower?
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- Shiran says
  August 12, 2021 at 4:58 am
  I use the middle rack, but every oven is different, so it’s possible that it won’t be as golden as mine in some ovens.
  Reply
Athena says
August 02, 2021 at 6:46 pm
Hi, I made this last night with my 7 yr old sister. Can I just say, the cake has come out absolutely beautiful! It is creamy and delicious. Great recipe. Also appreciate the tip on the oven, my oven has less power so I had to add 25minutes onto the bake.
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Rachael says
August 07, 2021 at 12:39 pm
I love this recipe! Turns out great every time. THE ADS ON THIS PAGE KILL ME THOUGH. It jumps and jumps when all I’m trying to do is read. Bummer.
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Riley says
August 19, 2021 at 1:50 am
Hello! I had a question about the lemon zest. Does it add stabilization/is otherwise fundamental to the structure of the cake, or is it just for flavor/freshness? I unfortunately have a citrus sensitivity so have to avoid it, and so am hoping it’s the latter so I can still give the recipe a shot! Thank you!
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- Talia @ Pretty. Simple. Sweet. says
  August 22, 2021 at 7:43 am
  Hi Riley! The zest is purely for flavor, feel free to omit it! 🙂
  Reply
Rachel says
September 04, 2021 at 4:56 pm
Tasty cheesecake and loved the texture. I adjusted the recipe for a smaller cheesecake with 500g cream cheese, 250g sour cream, 2/3 cup of sugar and 3 eggs. My oven didn’t brown the top at the start so I increased the main cook temperature to 120 degrees and the oven times were spot on. I also speed up the cooling to 1 hour with the oven door open, half am hour on the bench and 2 hours in the fridge before eating. It came out perfect although you could tell that the middle will firm up slightly to match the edge with further cooling. I’m looking forward to leftovers tonight!
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Hanna says
September 16, 2021 at 7:46 am
Thank you so much for this recipe! (You’ve posted this years ago but still some like me find and try this :D) I got a lot of compliments of the cake, super tasty <3 The texture of the cake came out a bit too wobbly but I actually forgot to add cornstarch (or any flour) so I guess that's why xD Nevertheless it's quite okay, haha! And taste is the most important 😉 Next time will add cornstarch… Thanks again!
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Mariana says
October 28, 2021 at 5:29 pm
My new favourite recipe. Second time ever baking a cheesecake. I was afraid about the timing, especially because I’ve got an oven without conventional heating, only heat w/ fan option. I reduced the baking time for the base in half and then follow everything else exactly and it turned out AMAZING. Honestly, the creamiest cheesecake I’ve ever eaten. For the ones reading this review: if you’re in doubt, don’t hesitate any longer. You’ll be more than happy with the results!
Thank you so much for sharing this with the rest of us!
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Mina says
November 06, 2021 at 9:59 am
Hi, this looks delicious! Is it possible to make half the recipe and make mini cheesecakes in muffin tins? I want to send some back with my daughter when she returns to college and the minis freeze perfectly. Thank you.
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- Talia @ Pretty. Simple. Sweet. says
  November 07, 2021 at 10:36 am
  Hi Mina, yes you can definitely make these in miniature form. The baking time will need to be reduced but the same method should work 🙂
  Reply
Val says
November 13, 2021 at 6:51 pm
Hello, Shiran
This may be a silly question, but if I’m making this cheesecake but only 1/3 of the size, is it 1/3 of the baking time?
Thanks,
Val
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- Talia @ Pretty. Simple. Sweet. says
  November 14, 2021 at 3:39 pm
  Hey Val, not a silly question at all! You would definitely want to reduce the baking time for a smaller size cake, but the amount of batter isn’t directly correlated to the baking time. Meaning that if you make 1/3 of the recipe, it doesn’t necessarily mean you bake it for a 1/3 of the time, it will probably be some trial and error. For the first bake at 425°, try reducing the baking time to about 7 minutes instead of 10. When you reduce the oven temperature to 225°, bake the cake for 35-40 minutes and then check on it. You may need to watch it every few minutes afterwards if it isn’t done at this point. Hope this helps!
  Reply
Logan Fear says
November 24, 2021 at 3:56 pm
Have made this recipe multiple times and it is amazing. I’m making two of them and was wondering if they can go into the oven at the same time? How would my timings and temp change?
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- Talia @ Pretty. Simple. Sweet. says
  November 24, 2021 at 10:59 pm
  Hi Logan, it’s hard to say because I haven’t tested this myself. I would stick with the original oven temperatures and timings, and just keep an eye on them as you bake. If you think they need to bake a bit longer, leave them in a few more minutes. The cheesecakes will be done when the outside is set and the middle is still a bit wobbly.
  Reply
Deborah Hall says
December 24, 2021 at 12:27 pm
Hello! I’m going to start this recipe after my cream cheese softened, but can you use Castor sugar instead of granular?
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- Talia @ Pretty. Simple. Sweet. says
  December 27, 2021 at 3:04 am
  Hi Deborah, yep! Castor sugar will work.
  Reply
  - Deborah Hall says
    December 29, 2021 at 9:27 am
    OMG, Talia! This recipe is AMAZING! It turned out perfectly. You’re absolutely right…”trust the recipe”. I did add juice from the lemon as well as refreshing zest. I also made a raspberry sauce to drizzle and EVERYONE loved it. I Thank You so much…more than you can know! ~ Deborah
    Reply
    - Talia @ Pretty. Simple. Sweet. says
      December 31, 2021 at 5:17 pm
      Hi Deborah, I’m so glad to hear everyone enjoyed it!
      Reply
Richard Bernardo says
January 02, 2022 at 8:37 am
The best cheesecake I have eaten. Period. Perfect taste and texture if you love NY-cheesecake, as I do. I have never rated a recipe online, but this was so good, I had to rate it. My guests all raved about it.
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Tania says
February 16, 2022 at 10:12 am
Omg! This recipe and cheesecake is AMAZING! *insert heart eye emoji* I made this cake for a family gathering and everyone loved it 🙂 I loved watching everyone’s face when they took their first bite of cheesecake lol I’ve made several recipes you’ve put on the website and each one of them is delicious…this was my first time making a cheesecake and it didn’t disappoint…the texture was perfect and flavor was amazing! I’ll be making this again using this recipe! Thank you so much! 🙂
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Cheri Fisher says
May 11, 2022 at 5:44 pm
I love this Cheesecake recipe. I never buy store bought and only make it from this recipe & everybody in the family loves it! I am curious if there is a suggestion on something I can do to keep the cheesecake from sticking to the sides or maybe it’s just when I undo & redo the sides I wind up with it on the sides. Any suggestions?
Reply
- Talia @ Pretty. Simple. Sweet. says
  May 12, 2022 at 6:10 am
  Hi Cheri, so glad your family likes the recipe! Try spraying the sides of your springform pan with cooking spray to prevent sticking 🙂
  Reply
Sue says
September 05, 2022 at 8:56 am
This cheese cake came out perfectly despite the fact I accidentally added 300ml of heavy cream or double cream in England. It was a big hit with my family . Made it for my sons birthday . Will definitely be making again. Thanks so much of sharing the recipe.
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- Talia @ Pretty. Simple. Sweet. says
  September 06, 2022 at 1:40 am
  So glad you enjoyed it, Sue!
  Reply
Theresa Robinson says
November 20, 2022 at 6:15 pm
Incredible!
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Edward Evans says
November 22, 2022 at 11:28 am
I love this recipe. I have made it several times for my family, friends, and co-workers. Everyone loved it. My wife went from not liking cheesecake to eating more than everyone else once I started making it like this, I think it is the heavy cream versus sour cream. The only thing I have done differently with it is to use lime zest instead of lemon zest. Thank you for all the work you put into perfecting this recipe and sharing it with us!
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- Talia @ Pretty. Simple. Sweet. says
  November 28, 2022 at 3:43 am
  I’m so glad you all enjoyed the recipe, Edward! And yes, you can definitely swap out the lemon zest for lime zest if you prefer 🙂
  Reply
Chris says
December 18, 2022 at 8:47 pm
Should I leave the cake in the oven while the temperature changes from 425 to 225, or take it out and then put it back in? And if I leave it in the oven, is the transition time between the two temperatures included in the 60 minutes at 225?
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- Talia @ Pretty. Simple. Sweet. says
  December 19, 2022 at 2:47 am
  Hi Chris, great question! Yes, you should leave the cheesecake in the oven when you reduce the temperature and yes, the transition time is included in the 60 minutes 🙂
  Reply
Tabatha says
December 20, 2022 at 1:29 am
This is the best cheesecake recipe I’ve ever made!! I absolutely never comment on things I find and try online (even if I think they’re wonderful) and I had to compliment your recipe so bad that I went out of character and made this post. I have had so many compliments on this recipe and people just melt and die when they taste it. I was a little leery at the cooking instructions. Baking at such a low temperature seemed odd to me, but I followed recipe to a T and it came out absolutely amazing. Way beyond my expectations!
I’ve combined this cheesecake with my great grandmothers strawberry jam recipe for the strawberry topping my family likes to add to cheesecake. I myself skip the topping and just indulge in this cheesecake as is. Its such a flavorful recipe that it does not NEED any toppings.
I just wanted to say thank you!!
Reply
- Talia @ Pretty. Simple. Sweet. says
  December 20, 2022 at 3:20 am
  Hi Tabatha, thank you so much for the wonderful complement and I’m so glad you enjoyed the cheesecake! It’s one of my personal favorite desserts 🙂
  Reply
Ergative says
January 08, 2023 at 7:25 am
Made this last night for my birthday. I’m one of the crowd that needed to give it an extra 10-15 minutes before I was comfortable with the amount of wobble in the center, and the edges didn’t get browned, but it set up beautifully overnight in the fridge without cracking, and we had it with breakfast. (FYI I have an 8inch round pan, rather than 9inch, so I used about 3/4 of every ingredient.)
Last night I used orange zest instead of lemon zest, and it was great. For Thanksgiving, I swirled in some homemade lemon curd that was not quite fully set (still runny, so it swirled in well), and it was great.
This is my go-to recipe now.
Reply
- Talia @ Pretty. Simple. Sweet. says
  January 08, 2023 at 7:47 am
  Wow, I love the addition of lemon curd! That sounds delicious, and so glad you enjoy the recipe 🙂
  Reply
Aaron says
February 06, 2023 at 11:27 am
Great recipe, turned out really good. i have a question though, do you leave the tinfoil on the sides and bottom the whole time in the oven or just while baking the graham crumbs?
Reply
- Talia @ Pretty. Simple. Sweet. says
  February 07, 2023 at 1:50 am
  Hi Aaron, the aluminum foil just makes sure the cheesecake filling doesn’t leak during baking, so I recommend leaving it there throughout the entire baking process.
  Reply
Susan says
February 14, 2023 at 9:10 am
I am wondering if this cheesecake is light and fluffy or dense and thick. I really like the dense, thick, heavy kind of cheesecake, and it sounds like this recipe is just that.
Reply
- Talia @ Pretty. Simple. Sweet. says
  February 21, 2023 at 4:08 am
  Hi Susan, this New York Cheesecake is very dense, creamy, and thick. You will love it:)
  Reply
Kenny says
April 27, 2023 at 10:33 pm
I’ve made this recipe now 20 times. Every. F*cking. Time. It. Amazes. Me. Thanks for sharing this guideline to perfection! 1mil. Stars!
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  April 29, 2023 at 3:55 pm
  Thank you, Kenny!
  Reply
Kent says
April 28, 2023 at 12:52 pm
I’ve made this a few times now and it never fails. This is the best cheesecake recipe. Perfectly dense, sweet and no water bath!
Last time I made it, it only sat in the fridge before my girlfriends kids tore into it. It was still delicious, but it was even better the next morning.
Thank you for this recipe!
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  April 29, 2023 at 3:53 pm
  Thank you, Kent!
  Reply
Melissa says
October 23, 2023 at 12:43 pm
I almost gave up on this recipe at least 12 times while trying to follow along. The website keeps resetting to the top of the page. While I’m trying to collect ingredients, while reading the recipe, while I’m actively trying to scroll to find my constantly lost spot… It’s done it at least 3 , correction 4 , 5 , now 6 , 7 … 9, 10 stinking times since starting this review. The cheesecake is delicious but only if you have enough time to constantly be loosing your place and patience with this website. This is the worst user experience ever for baking along to a recipe that I’ve ever delt with.
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  October 23, 2023 at 1:50 pm
  Hi Melissa, we’re so sorry you’ve been experiencing technical issues with our website. After we implemented our latest WP update, our website has indeed been having difficulties and we are actively working on getting everything fixed. In the meantime, we recommend hitting the “print recipe” button and following along on that instead. The print page is always ad-free and shouldn’t require much scrolling. Thank you for baking with us! We’re glad your cheesecake was still delicious.
  Reply
Alivia says
December 24, 2023 at 1:24 pm
My family LOVES when i make this. I tried it a few years ago and now they ask me to make it for every holiday. This is the best cheese cake recipe i have found!
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  December 28, 2023 at 12:01 pm
  Thank you, Alivia! So glad you love this recipe too!
  Reply
jack shields says
January 29, 2024 at 9:22 am
there is a typo above.
Beat the cream cheese. In an electric mixture…
probably “mixer”, yes?
just thought i would mention it. i will be back to get the recipe but gotta scoot now. it looks really good 🙂
jack
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  February 07, 2024 at 12:29 pm
  Great catch, Jack! Post updated!
  Reply
Batya says
February 27, 2024 at 6:46 am
Love this recipe
Reply
Michelle says
April 21, 2024 at 1:33 pm
The best cheesecake !!!
Thank you 😊
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  April 21, 2024 at 6:24 pm
  Thank you, Michelle!
  Reply
Lenore says
May 14, 2024 at 12:10 pm
Great cheesecake receipe !
Creamy & dense texture but did not use cornstarch.
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  May 14, 2024 at 3:26 pm
  So glad you loved this recipe, Lenore!
  Reply
Shaked says
May 19, 2024 at 4:18 am
Hi, I would like to make two cakes in a baking ring, but I only have one of those. Do you think I could remove the ring after couple of hours in the fridge? Let’s say… three hours? Or should I cool it for the whole night?
Reply
- Stephanie @ Pretty.Simple.Sweet. says
  May 20, 2024 at 12:38 pm
  Hello, I don’t have any experience baking this cheesecake in a baking ring. I always use my springform pan. However, I don’t think it would be set enough after 3 hours and I would hate for your cheesecake to fall apart. It’s safest to let it cool the whole night in the fridge. You can freeze it if you’d like to make the cheesecakes ahead of time. Just pull them out of the freezer for several hours to warm back up to room temperature before serving.
  Reply

FAQs

What is Raffaele Ronca's $5000 cheesecake? ›

Raffaele Ronca's $5,000 cheesecake is the most expensive in the world. It contains cheese from water buffalo, 200-year-old cognac and white truffles from Alba, Italy. The crust is made from biscotti and the chef's own chocolate and hazelnut spread.

What is the story behind New York cheesecake? ›

The 1920s marked a pivotal moment in this evolution when Arnold Reuben, a name synonymous with culinary innovation, introduced cream cheese into the mix, giving birth to the New York Cheesecake. This twist transformed the dessert, endowing it with a rich, creamy texture that became the hallmark of New York's version.

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What is the most famous New York cheesecake? ›

The Junior's cake that started it all. Our Original New York Cheesecake is always baked fresh on a delicious bottom layer of buttery light sponge cake. Rated the best overall cheesecake by The Wall Street Journal.

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What is a zillionaire cheesecake? ›

And Zillionaire may be our finest work yet. The surprise of bronzed sugar. Followed by smooth, rich double chocolate ganache. Then sumptuous treacle cheesecake, floating on a buttery salted caramel,draped over a cocoa biscuit base. All those textures.

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Is cheesecake healthy? ›

Just like other desserts like ice cream and pie, cheesecake shouldn't be consumed for its nutritional value. Sure, cheesecake does contain nutrients like protein, calcium, and selenium, but it's also rich in calories and high in fat and sugar, meaning it shouldn't make up a large part of your diet ( 2 ).

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What does the cheesecake symbolize? ›

Cheesecake was a significant dish in ancient Greek cuisine and culture. It was not only enjoyed as a dessert but also as an offering to the gods during religious ceremonies and festivals. The combination of cheese and honey held symbolic importance, representing the duality of life's flavors—sweetness and bitterness.

Why is New York Cheesecake so good? ›

When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.

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What is the difference between Chicago cheesecake and New York cheesecake? ›

Chicago Cheesecake has a firm exterior, but inside it's soft, creamy, and fluffier than New York cheesecake. It was invented by Eli Schulman, founder of Eli's Cheesecake, at the first ever taste of Chicago in 1980.

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What is the difference between Sicilian cheesecake and New York cheesecake? ›

The main difference between what we would consider typical New York American cheesecake and Italian cheesecake is that in Italy, cheesecake is made with ricotta rather than cream cheese. It is also a bit lighter and dryer, more cakelike and less cloying.

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What is the difference between New York cheesecake and original cheesecake? ›

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

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What happens if you don't bake cheesecake in a water bath? ›

But it's less possible to bake an excellent cheesecake without one. Big, showstopper cheesecakes baked without a water bath are more likely to overbake, which will give them a curdled texture, cracks in the surface, and lopsided tops.

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Why put a pan of water in the oven when baking cheesecake? ›

A water bath helps cheesecakes cook evenly, ensuring the edges don't bake faster than the center. The process gently bakes the custard slowly, ensuring a smooth and creamy filling. Otherwise, the dessert may get a rubbery texture. It also prevents cracking along the surface and browning on the top.

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Why did my New York cheesecake crack? ›

Do not over-mix!! I know it's satisfying, but stop beating as soon as the ingredients come together. The eggs are mixed in just until it's smooth otherwise they will release air when baking and crack your cheesecake. Always use a springform pan in a water bath to gently cook the pie so that it won't burst and crack.

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How big is the world's biggest cheesecake? ›

The World's Largest Cheesecake Weighs 6,900 Pounds

If you can picture that in your head for a second, that comes out to 90.25 inches in diameter and 31 inches deep -- enough to serve 24,533 people.

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Why are cheesecakes so expensive? ›

Because the ingredients are expensive. Brick type cream cheese is not cheap and cheesecakes are almost all cheese, with a few eggs and a bit of flavouring and sweetener. If I get cream cheese on sale, say, at $2.50 per 8 oz brick, it takes at least 3 bricks to make a modest size cake.

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What is the old slang cheesecake? ›

It was used figuratively for "soft, effeminate" from 18c. The modern slang meaning dates from 1933; a "Time" magazine article from 1934 defined it as "leg-pictures of sporty females." In its early years this sense of the word often was associated with film star Marlene Dietrich.

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New York Cheesecake (2024)

Table of contents

What is New York-style cheesecake?

How to make homemade New York cheesecake

Make the crust:

Make the filling

Ingredients:

Baking the New York cheesecake

Tips for making perfect New York cheesecake

More of my favorite cheesecake recipes

New York Cheesecake Recipe

Ingredients

Crust

Filling

Instructions

Bake the Crust

Cheesecake Filling

Recipe Notes

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FAQs

What is Raffaele Ronca's $5000 cheesecake? ›

What happens if you don't bake cheesecake in a water bath? ›