New York Baked Cheesecake
Silky, rich, and virtually crack-free — this New York-style cheesecake on a buttery digestive base rewards patience with every single slice. The water bath is simpler than it looks.
Plus 5h cooling / chilling time
Method
- 1
Position the oven rack in the lower-middle and preheat to 180°C (350°F / Gas 4).
- 2
Make the biscuit base: Stir the biscuit crumbs and sugar together in a bowl. Pour in the melted butter and mix until the mixture resembles damp sand — break up any large lumps. Press firmly into the base and slightly up the sides of a 23–25cm springform tin. Press until it holds together but do not pack too hard. Bake for 10 minutes, then set aside.
Pre-bake base10:00 - 3
Make the filling: Beat the cream cheese and sugar together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the sour cream, vanilla, and lemon juice. Mix until fully combined. On medium speed, add the eggs one at a time, beating just until each egg disappears into the batter. Stop the mixer the moment the last egg is incorporated — over-mixing is a common cause of cracking.
- 4
Prepare the water bath: Wrap the outside of the springform tin tightly in one or two layers of heavy-duty foil to prevent water seeping in. Place inside a deep roasting tin. Pour the cheesecake filling over the biscuit base and smooth the top. Boil a full kettle of water and carefully pour into the roasting tin to a depth of about 2.5cm (1 inch).
- 5
Bake for 55–70 minutes. The cheesecake is ready when the edges are set and the centre still has a gentle wobble when the tin is lightly tapped. Tent with foil halfway through if the top begins to colour.
Bake60:00 - 6
Turn the oven off and prop the door open slightly. Leave the cheesecake inside the oven, still in the water bath, for 1 hour. This gradual cooling step prevents cracking.
Cool in oven60:00 - 7
Remove from the water bath, discard the foil, and transfer to a wire rack to cool completely at room temperature. Once cool, cover and refrigerate for at least 4 hours — overnight is even better.
Chill240:00 - 8
Run a thin palette knife around the inside edge of the springform tin, release and remove the outer ring. Slice with a sharp knife dipped in warm water, wiping the blade clean between each cut.
- 9
Cover and store in the fridge for up to 4 days.
Baker's Notes
- •Room temperature ingredients are non-negotiable. Cold cream cheese creates a lumpy batter that won't smooth out and can cause uneven baking. Allow it to sit at room temperature for at least 1 hour before starting.
- •Biscuit substitute: graham crackers work as a direct 1:1 substitute for digestive biscuits. Pre-bake the base for 12–14 minutes.
- •Topping ideas: fresh berries, raspberry sauce, salted caramel, or a simple two-ingredient ganache drip all work beautifully.
- •Freezing: the baked, cooled cheesecake freezes well for up to 3 months — slice first for easier thawing. Thaw overnight in the fridge.
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