How to Bake a New York Cheesecake
A perfect cheesecake is one of the most impressive desserts you can present. Dense, creamy, tangy, on a buttery biscuit base. This recipe uses the water bath method to prevent cracking — so what comes out of the oven looks as good as it tastes.
Total time: 5h · Servings: 10–12 slices
Ingredients
- For the crust: 200g digestive biscuits or graham crackers (finely crushed)
- For the crust: 75g butter (melted)
- For the crust: 2 tbsp sugar
- For the filling: 900g cream cheese (room temperature — this is critical)
- For the filling: 200g sugar
- For the filling: 3 tbsp plain flour
- For the filling: 5 large eggs (room temperature)
- For the filling: 2 tsp vanilla extract
- For the filling: Zest of 1 lemon
- For the filling: 240ml sour cream
Instructions
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Make the crust: Preheat oven to 175°C/350°F. Mix crushed biscuits, melted butter, and sugar. Press firmly and evenly into the bottom of a 23cm springform tin. Bake for 10 minutes. Let cool.
Tip: Use the flat bottom of a glass to press the crust evenly. A compact crust holds together when sliced. -
Prepare the springform tin: Wrap the outside of the springform tin tightly with 2 layers of heavy-duty foil (this prevents water from the bath leaking in).
Tip: If you're worried about leaks, place the wrapped tin inside a slightly larger oven-safe pot or a disposable foil pan. -
Make the filling: Beat the room-temperature cream cheese on medium speed for 2 minutes until completely smooth (no lumps). Add sugar and flour, beat until combined. Add eggs ONE at a time, mixing on LOW speed just until each is incorporated. Stir in vanilla, lemon zest, and sour cream.
Tip: Every ingredient must be at room temperature. Cold cream cheese = lumps. And low speed after adding eggs — overbeating incorporates air, which causes cracking. -
Assemble and water bath: Pour the filling over the cooled crust. Place the wrapped tin in a large roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform tin.
Tip: The water bath creates a humid environment with gentle, even heat. This prevents the top from cracking and gives the silky-smooth texture. -
Bake: Bake at 160°C/325°F for 55–65 minutes. The cheesecake is done when the edges are set but the centre still jiggles like jelly when you gently shake the pan. It will set completely as it cools.
Tip: The centre should wobble. A fully set centre means it's overbaked. Cheesecake continues cooking from residual heat. -
Cool slowly: Turn off the oven and crack the door open (wedge a wooden spoon in the gap). Let the cheesecake cool IN the oven for 1 hour. Then remove, run a knife around the edges, and refrigerate for at least 4 hours (ideally overnight).
Tip: Slow cooling prevents thermal shock, which causes cracks. Patience is the price of perfection.
Pro Tips
- Room temperature cream cheese is the single most important factor. Take it out of the fridge 2 hours before starting. Cold cream cheese = lumpy cheesecake.
- Don't open the oven during baking. Temperature changes cause cracks.
- Cheesecake is BEST after 24 hours in the fridge. The flavour and texture continue improving overnight.
Frequently Asked Questions
Why did my cheesecake crack?
Usually one of: (1) overbaking — the centre should still jiggle when done; (2) cooling too fast — let it cool slowly in the turned-off oven; (3) overbeating — too much air incorporated; (4) no water bath. Follow all four precautions and you won't get cracks.
Can I make cheesecake without a water bath?
Yes, but the risk of cracking increases significantly and the texture won't be as smooth. If you skip the water bath, reduce the oven temperature to 150°C and bake for 70–80 minutes.
How far ahead can I make cheesecake?
Cheesecake keeps beautifully for 5 days in the fridge, covered. It's actually best made 1–2 days ahead. It also freezes well for up to 2 months.
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