Cakes/ Cheesecakes/ Classic Desserts

New York Cheesecake

October 20, 2018

This classic New York cheesecake recipe yields a rich, creamy and dense cake, and doesn’t require a water bath like in many other recipes so it’s also easy to make. It’s one of the best cheesecakes I’ve ever had – it tastes amazing! To learn how to make it perfect, read all my tips in the post below.

New York Cheesecake

If you’ve been searching for the most rich and creamy cheesecake, this New York style cheesecake might just be it! It completely took me by surprise at first bite. The texture is dreamy creamy, and the flavor is crazy good.

New York Cheesecake

This cake is very similar to my classic cheesecake recipe I posted a while back, but this one uses extra egg yolk and cornstarch and is baked without a water bath (I’ve now added this option in the instructions to my other recipe as well).

New York Cheesecake

What is New York cheesecake

New York 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, it’s baked at a high temperature for several minutes, and then at a low temperature to ensure it stays creamy inside.

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!

New York Cheesecake

How to make homemade New York cheesecake

Crust

The crust is easily made with a mixture of cookies, sugar, and melted butter. It’s baked for a few minutes before adding the filling so it’s crisp and not mushy.

Use graham crackers if they’re available, or vanilla wafers or digestive biscuits which are more common in Europe. Even if you use sweet biscuits, don’t leave out the sugar because it acts as a glue and gives the crust a firm texture and holds its shape.

Filling

The filling is made of cream cheese, sugar, eggs and egg yolk, cornstarch, lemon zest (which I recommend not to leave out), and heavy cream. If you like cheesecakes with sour cream, you can use sour cream instead of the heavy cream. I’ll choose heavy cream over it every single time because of the texture it gives to the cheesecake.

You don’t have to use brick-style cream cheese. Cream cheese spread that contains about 30% fat (or a little less) is ok to use. The cheese should have a thick consistency. Low fat cheese is more thin, and if you use it, the cheesecake won’t be as rich or dense.

The ingredients are mixed in a mixer in a low-medium speed. The goal is to mix the ingredients well without incorporating too much air into the batter.

New York Cheesecake

Baking 

The cake is baked at 425°F/220°C for 10 minutes, then for 60 minutes at 225°F/110°C. The center should be slightly wobbly. Don’t open the oven door while baking because it encourages cracks. Then turn off the oven and open the oven door slightly, and leave the cake to cool inside without touching it for about an hour. This will also prevent the cake from cracking. Transfer the cake to a wire rack and allow to cool completely. Place in the fridge for at least 12 hours until set. It tastes best after 24 hours. It keeps well in the fridge for several days.

New York Cheesecake

More Cheesecakes:

5 from 31 votes
New York Cheesecake
New York Cheesecake
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
YIELD: 12 servings
 

Ingredients
Crust
  • 1 and 1/2 cups (150 g) graham cracker, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
  • 2 tablespoons granulated sugar
  • 4 and 1/2 tablespoons (65 g) unsalted butter, melted
Filling
  • 32 ounces (900 g) full-fat cream cheese, at room temperature
  • 1 and 1/8 cups (225 g/8 oz.) granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs plus 1 egg yolk , at room temperature
  • 1/2 cup (120 ml) heavy cream
  • 1 and 1/2 teaspoons pure vanilla extract
  • Grated lemon zest from 1 small lemon (1 teaspoon)
Instructions
  1. Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil.

  2. In a medium bowl, mix together crumbs, 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.

  3. Increase oven temperature to 425°F/220°C.

  4. In a mixer fitted with the paddle attachment, 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. 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.

  5. Bake cake for 10 minutes, then lower temperature to 225°F/110°C and continue to bake for 60 minutes until golden brown around the edges, the sides are set but the center is still slightly wobbly. 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.

  6. Cheesecake will keep in the refrigerator for up to 5 days.

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111 Comments

  • Reply
    JJ
    November 10, 2018 at 9:17 am

    Why do some cheesecake recipes have cornstarch? What does this do? Is it necessary?

    • Reply
      Shiran
      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
        September 7, 2019 at 5:20 pm

        can you freeze the cheese cake once it has cooled for twelve hours?

  • Reply
    Abby
    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
    Nicole Cook
    November 20, 2018 at 5:07 pm

    Can I replace lemon juice for lemon zest?

    • Reply
      Shiran
      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
    Chad
    November 20, 2018 at 8:20 pm

    Is 60 minutes enough cooking time?

    • Reply
      Cheri
      January 20, 2019 at 11:56 pm

      Yes, because you also leave the cheesecake in the oven with the door cracked for another hour. It is still cooking at a decresing temperature which helps it set . Hope this helps 😊

  • Reply
    Carolyn
    November 21, 2018 at 10:14 am

    Do you leave the foil on while cooking the filling?

    • Reply
      Shiran
      November 21, 2018 at 4:48 pm

      Yes, to keep the springform pan from leaking when baking the cheesecake.

  • Reply
    Piper
    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
      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
        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
    Andrea Compton
    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
    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
      December 11, 2018 at 9:38 am

      Hi Karima. Yes, it’s ok, the cake will be slightly shorter.

      • Reply
        Karima
        December 12, 2018 at 3:57 am

        Thankyou! And what about the baking time?

        • Reply
          Karima
          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.

          • Shiran
            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.

  • Reply
    Shelia Bussey
    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
    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
    Cameron
    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
      December 21, 2018 at 2:51 pm

      Hi Cameron. You need to bake the cheesecake with the foil the whole time.

  • Reply
    Valerie Puckett
    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
    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
      December 22, 2018 at 10:31 am

      Yes, you can gently add the sour cream topping and bake for a few minutes.

      • Reply
        Mary
        December 23, 2018 at 10:20 pm

        I don’t bake the sour cream on it just melts and looks bad I add powdered sugar to a 16 oz tub of sour cream mix it well then rerefrigerate while the cheesecake bakes when the cheesecake is good and cold go ahead and frost it with the sour cream then back in fridge for another hour slice and enjoy with extra sour cream it’s delicious 😋I have tried both ways baked for the last 5 and chilled the chilled is more attractive and is great for saving an overbaked chcake too

  • Reply
    Kristen
    December 23, 2018 at 9:05 am

    does this need to go in a water bath?

    • Reply
      Chris Fitzpatrick
      January 1, 2019 at 5:25 pm

      No, it’s the first thing she says in the recipe

  • Reply
    pat
    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
      December 25, 2018 at 7:10 am

      Refrigerate the cake first, then remove it from the pan.

  • Reply
    Bob
    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
    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
    anne shealy
    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
    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 basement 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
    Annette Lewis
    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
    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
      March 5, 2019 at 4:51 am

      Yes, you can use it instead of making your own crust.

  • Reply
    Lori in Minnesota
    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!!!

  • Reply
    Maria
    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!

  • Reply
    Robin Olson
    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

  • Reply
    Lacie
    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. 🙁

  • Reply
    Asher
    January 4, 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
    Cheri
    January 20, 2019 at 11:59 pm

    Yes, because you also leave the cheesecake in the oven with the door cracked for another hour. It is still cooking at a decresing temperature which helps it set . Hope this helps 😊

  • Reply
    Anna
    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
      February 6, 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
    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?

    • Reply
      Shiran
      February 6, 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
    February 3, 2019 at 10:53 am

    Do you need all the crumbs or just the graham crackers?

    • Reply
      Shiran
      February 6, 2019 at 5:05 am

      Just one of the ones mentioned, so only the graham crackers.

  • Reply
    Terri
    February 5, 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
    February 10, 2019 at 2:28 pm

    My springform pan is 10.5 how will this effect baking time or temp?

  • Reply
    M.C.
    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
      February 21, 2019 at 6:27 am

      I’m glad yo like it! You can use this guide to make smaller cake.

  • Reply
    Sarah
    February 10, 2019 at 11:35 pm

    Can I use lime zest instead of lemon?

    • Reply
      Shiran
      February 14, 2019 at 4:29 am

      Yes!

  • Reply
    Michelle
    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
    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.

  • Reply
    joyce
    February 19, 2019 at 12:54 am

    Hi! May I know if oven is set to be in convection or conventional mode?

    • Reply
      Shiran
      February 20, 2019 at 7:31 am

      You need to set it to conventional mode.

  • Reply
    Dora
    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
    March 4, 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?

    • Reply
      Shiran
      March 5, 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
    March 9, 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
    Lila
    March 11, 2019 at 8:27 pm

    Thank you for this recipe!👏👏👏 I did only half of the filling and decreased the amount of sugar. It still turned out wonderful. So far this is the best cheesecake I made.

    • Reply
      Sharice
      July 4, 2019 at 2:30 pm

      Do I need to refrigerate for 12 hours? I dont have the time before the party I’m bringing this to

  • Reply
    irida
    March 16, 2019 at 4:59 pm

    hi, i forgot to bake the crust will it make any difference, now im baking it altogether, i hope this will not ruin the whole cake 😭😭😭

  • Reply
    Rachel B Russell
    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
      March 25, 2019 at 9:48 am

      It shouldn’t.

  • Reply
    Gayle Alter
    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.

    • Reply
      Shiran
      March 25, 2019 at 9:52 am

      It won’t look done, but it will set after refrigeration.

  • Reply
    Deb
    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

    • Reply
      Shiran
      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
    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
    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
    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
      April 2, 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
    April 9, 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
    Kathy
    April 12, 2019 at 2:41 pm

    If I need to make 6” cake, should I cut down the baking time?

    • Reply
      Shiran
      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
    Emma
    April 15, 2019 at 4:32 pm

    Are the temperatures in Centigrade for a fan or non-fan oven?

  • Reply
    Karen
    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
    April 20, 2019 at 6:09 pm

    Excellent recipe!

  • Reply
    Lara
    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!

  • Reply
    Nicole Kaspar
    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
    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
    Lexi Landes
    April 26, 2019 at 12:24 am

    I just made this for my husbands co-worker for her birthday because it is her favorite. It was my first time actually having to bake a cheesecake, and it looks amazing and delicious. I’m jealous that she gets the first one I make because it looks so good I wanna try it I’m gonna have to make another one for me lol 😂😂

  • Reply
    Nina
    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.
    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
    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
      June 4, 2019 at 6:29 am

      Yes, you can 🙂

  • Reply
    Eli
    June 5, 2019 at 8:04 am

    Would lemon and lime work for this cheesecake?
    Is plain flour an option instead of cornstartch?

    • Reply
      Shiran
      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
    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
    June 26, 2019 at 8:33 am

    Nice recipe! how long can i keep the cake in the fridge?

  • Reply
    Holly
    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
    July 3, 2019 at 12:22 am

    hello, the oven mode should be TURBO or just regular?

    thanks
    shai

  • Reply
    Rebecca
    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.

  • Reply
    Courtney
    August 10, 2019 at 11:11 pm

    Hi, does the cheesecake have to be in the fridge for so long??
    I found the recipe and got ingredients and have made it. But realised at the bottom it said to refrigerate over night 😫 it’s to have for dessert t tonight. Should I put in the freezer?

    • Reply
      Shiran
      August 13, 2019 at 4:05 am

      Hi Courtney, cheesecakes need at least a few hours of refrigeration to set and they also taste better after a day. I hope it was ok!

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    Very Berry Blueberry
    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 🙂

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    Michell
    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.

    • Reply
      Ihsane
      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!

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    Ihsane
    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 🙂

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    Martyna Kmiecik
    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!

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    Sharon Phang
    August 28, 2019 at 5:59 am

    Hello, May i check which oven setting to be used? top and bottom heating?

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    Elisha
    September 8, 2019 at 2:07 am

    Omg this was the best cheesecake I’ve ever made!!!

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    Micaela wallace
    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
      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).

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