New York Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Wrap the outside bottom and about 2 inches up the side of a 9-inch springform pan with aluminum foil to protect from water bath leaks. Lightly butter the bottom and sides and line bottom with a round of parchment; set aside.

Combine crumbs, sugar, salt and melted butter in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan, using the bottom of a measuring cup for a compact crust. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature: ensure cream cheese, sour cream and eggs are at room temperature for a smooth filling. This prevents lumps and overmixing.

In a large bowl, beat the room-temperature cream cheese on medium speed with an electric mixer until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed.

Add granulated sugar and beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Do not overbeat.

Beat in sour cream, vanilla extract and lemon juice on low speed until combined.

Add eggs one at a time, beating only until each is incorporated (about 10–15 seconds per egg). Avoid adding too much air — stop mixing as soon as the mixture is uniform.

Sprinkle in flour (or cornstarch) and a pinch of salt. Fold or beat on low speed just until combined and the batter is smooth. Scrape down the bowl and ensure there are no lumps.

Pour filling over the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): place the wrapped springform pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. The top should be pale and may have a faint crack; avoid overbaking to keep the interior creamy.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling minimizes cracking.

After 1 hour, remove the cheesecake from the water bath and remove the foil. Run a thin knife around the edge to loosen from the pan (this prevents cracks as it cools). Let cool to room temperature on a wire rack.

Once at room temperature, refrigerate the cheesecake, still in the springform pan, for at least 4 hours and preferably overnight (8–24 hours) to fully set and develop flavor.

Make whipped cream: chill a medium bowl and beaters for 10 minutes in the freezer if possible. Pour heavy cream into the chilled bowl and beat on medium-high speed until it begins to thicken. Add powdered sugar and vanilla and continue to beat to soft peaks (about 1–2 minutes more). Do not overbeat; stop at stiff peaks if you prefer a firmer dollop.

If using fresh berries: wash and dry berries. For strawberries, hull and slice. Toss berries with a little sugar (optional) or warm the berry sauce/jam with a tablespoon of water and spoon over berries for a glossy finish.

Release the sides of the chilled cheesecake from the springform and transfer to a serving plate. Spread or pipe whipped cream around the edge or in the center as desired. Arrange berries on top or serve on the side. Spoon warmed berry sauce or jam over slices if desired.

Slice: for clean slices, run a sharp knife under hot water, dry the blade, then cut a slice; wipe and reheat the knife between cuts.

Serve chilled. Store leftovers covered in the refrigerator for up to 5 days. For best texture, bring slices to room temperature for 10–15 minutes before serving, if preferred.