How to make an authentic, ultra-rich New York cheesecake with the same indulgent texture as my Cheesecake Oreo. This classic American dessert is prized for its dense, creamy texture and is often served with a homemade fruit coulis.
This New York cheesecake is a beloved American cake known worldwide for its rich, velvety texture. While there are countless variations, this classic version remains a favorite for its concentrated cream-cheese flavor balanced by a hint of lemon.
The filling relies mainly on cream cheese (Philadelphia is ideal), mixed with eggs and lemon to help firm the texture and give the cheesecake its characteristic tang. The base is made from crushed butter cookies that add a pleasant crunch and a toasted, nutty note.
Traditionally, this cheesecake is served with a red fruit coulis and a dollop of whipped cream to balance the richness.
Although straightforward, making a perfectly smooth, crack-free cheesecake requires a few technical steps and patience during mixing and cooling.
Ingredients and substitutions
Below is an overview of the ingredients and possible substitutions for this New York cheesecake. Exact quantities are in the recipe card at the end of the page.
Crust:
- Cookies: In the US graham crackers are common. You can use Petit-Beurre, speculoos, or other plain butter biscuits.
- Butter: Unsalted, melted so the crumbs absorb it well.
Cheesecake filling:
- Cream cheese: Preferably Philadelphia. You can substitute St Môret or another full-fat fresh cheese (not low-fat).
- Eggs: Whole eggs plus an extra yolk help firm the cake.
- Cream: Heavy cream (crème fraîche entière) or full-fat liquid cream; you can also use plain yogurt or fromage blanc if needed.
- Sugar: Fine granulated sugar so it dissolves smoothly without altering flavor.
- Cornstarch: 2 tablespoons of cornstarch (or an equal amount of flour) reduces the risk of cracks and improves texture.
- Vanilla: Liquid vanilla extract or vanilla sugar for aroma.
- Lemon: Fresh lemon zest and juice to add brightness and a slight tang.
⚠️ Full quantities and step-by-step instructions are available in the recipe card below.
How to make the New York cheesecake
1 – Prepare the crust
- Preheat the oven to 180°C and line the base of a 20 cm springform pan with parchment paper.
- Pulse the cookies in a food processor until finely ground.
- Melt the butter and mix it with the cookie crumbs until fully combined.
- Press the mixture firmly into the bottom of the pan, and slightly up the sides. Use the base of a glass to compact the crumbs for an even layer.
- Bake for about 10 minutes, then let cool completely.
Tip: Compacting the crust well gives a smooth, sturdy base that supports the filling.
2 – Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar and cornstarch on medium speed until smooth and homogeneous.
- With the mixer running on low, add the eggs and extra yolk gradually, mixing just until incorporated.
- Add the cream, vanilla extract and lemon juice, continuing to mix at low speed until the batter is smooth. Avoid whipping in too much air.
- Pour the filling onto the cooled crust and gently tap the pan on the counter to release trapped air bubbles.
Tip: Mixing at low or medium speed prevents excess air from creating cracks during baking.
3 – Baking
- Reduce oven temperature to 150°C (fan) for baking.
- Boil water and pour it into a baking tray placed on the lowest rack to create a water bath (bain-marie) that adds humidity during baking.
- Place the cheesecake on the oven rack positioned just above the tray of hot water.
- Bake for about 1 hour 30 minutes, until the top is lightly golden and the center is set but still slightly wobbly.
- When finished, crack the oven door open slightly and let the cheesecake cool gradually in the switched-off oven for 30–45 minutes.
- Remove from the oven, let cool completely at room temperature, then cover with plastic wrap and chill overnight in the refrigerator without unmolding.
- Once fully chilled, carefully release the springform and transfer the cheesecake to a serving plate.
- Slice and serve with homemade strawberry compote, whipped cream and fresh strawberries.
Tip: The cheesecake will rise during baking and then settle. Avoid opening the oven during baking to prevent thermal shock and cracking.
How to serve the cheesecake
New York cheesecake is dense and rich, so it benefits from a bright or airy topping to balance the flavor. Popular options:
- Red fruit coulis
- Homemade whipped cream
- Chocolate ganache
- Salted butter caramel
- Fresh fruit
Tips and tricks
- Use room-temperature ingredients: Bring eggs, cream cheese and cream to the same temperature so they blend smoothly without lumps.
- Don’t overbeat: Excess air leads to bubbles that expand and then collapse, causing cracks.
- Bake in a water bath: The steam keeps the oven humid and prevents the surface from drying and cracking, producing a silkier texture.
- Cool slowly in the oven: Rapid temperature changes cause the cake to contract and crack. Let it cool with the door slightly ajar.
- Unmold only when cold: If you remove the cheesecake too soon it may sag or crack; wait until it has fully chilled.
Storage
In the fridge: Store the cheesecake refrigerated for 3–5 days, wrapped in plastic wrap or in an airtight container.
In the freezer: You can freeze the cheesecake, well wrapped, for up to 3 months. Thaw slowly in the fridge overnight before serving.
Frequently Asked Questions
Use a springform pan with a removable base to make unmolding much easier.
Chill the cheesecake completely, ideally overnight, before releasing the springform ring to avoid cracks or collapse.
Cracks form when the cake dries or experiences a sudden temperature change. Bake in a water bath, avoid overmixing, and cool slowly in the oven to minimize cracking.
More cheesecakes
- Tarte cheesecake aux fraises
- Cheesecake aux oréo
- Cheesecake sans cuisson aux fraises
- Layer cake cheesecake au caramel au beurre salé
- Cheesecake au chocolat
- Cheesecake aux fraises
- Cheesecake Spéculoos sans cuisson
- Baklava Cheesecake
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Recipe summary: Dense, creamy New York cheesecake for 10–12 servings (18–20 cm pan). Prep time: 20 minutes. Cook time: 1 hour 30 minutes. Total time: 1 hour 50 minutes.
Ingredients (summary):
- 220 g biscuits (Petit-beurre, speculoos or similar)
- 100 g unsalted melted butter
- 600 g cream cheese
- 4 eggs + 1 yolk
- 200 g heavy cream or fromage blanc
- 220 g sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- ½ lemon (juice)
Notes: Use room-temperature ingredients, do not overbeat, and do not unmold the cheesecake immediately after baking. Refrigerate 3–4 days or freeze up to 3 months.