New York Cheesecake with a Buttery Crumb Base
Dense, creamy New York cheesecake with a buttery crumb base and vanilla cream-cheese filling.
New York cheesecake is rich and smooth, with a crumb crust and a gently baked cream-cheese filling. The source calls for 900 g cream cheese and heavy cream but does not specify a pan or cooling sequence. This version uses a 23 cm springform pan, a low oven and a gradual cool to reduce cracking. Mix the filling at low speed so it does not trap excess air, and stop baking while the centre still has a slight wobble. Chill overnight before slicing with a warm, clean knife. Heat oven to 160°C (320°F). Wrap the outside of a 23 cm springform pan with foil if using a water bath. Mix crumbs and melted butter. Press firmly over pan base and bake 10 minutes. Cool slightly.
Recipe card
New York Cheesecake with a Buttery Crumb Base
Equipment: 23 cm springform pan, mixer, roasting tray, foil, instant-read thermometer
Ingredients
Instructions
Prepare pan
Heat oven to 160°C (320°F). Wrap the outside of a 23 cm springform pan with foil if using a water bath.
Make crust
Mix crumbs and melted butter. Press firmly over pan base and bake 10 minutes. Cool slightly.
Mix filling
Beat cream cheese and sugar on low until smooth. Add eggs one at a time, mixing just until incorporated. Mix in cream, vanilla, flour and optional lemon juice.
Bake
Pour filling over crust. Set pan in a roasting tray and add hot water halfway up its sides if using a water bath. Bake 55 to 70 minutes until edges are set and centre wobbles slightly; egg filling should reach 71°C (160°F).
Cool slowly
Turn oven off, crack the door and leave cheesecake inside 1 hour. Remove, cool to room temperature, cover and refrigerate at least 6 hours.
Serve
Run a thin knife around edge, release pan and slice with a warm clean knife.
How to tell when it is ready
Edges are set and centre still wobbles slightly; thermometer in filling reads 71°C (160°F).
Tips
- Use room-temperature cream cheese and eggs.
- Mix at low speed to limit trapped air.
- Stop baking while the centre still wobbles.
- Chill fully before slicing.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Serve with fresh berries.
- Add a spoon of cherry compote.
- Offer lightly whipped cream.
- Pair with espresso or black tea.
Make ahead
Prepare suitable components ahead and store them safely. Keep covered and refrigerated up to 4 days; freeze individual slices up to 2 months.
Storage
Keep covered and refrigerated up to 4 days; freeze individual slices up to 2 months.
Food safety
Contains dairy, eggs and gluten. Egg dishes should reach 71°C (160°F); chill cheesecake within 2 hours and keep refrigerated.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store new york cheesecake?
Keep covered and refrigerated up to 4 days; freeze individual slices up to 2 months.
Serve with fresh berries. Keep covered and refrigerated up to 4 days; freeze individual slices up to 2 months.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.