This delicious and creamy New York cheesecake is a classic treat that’s perfect for any occasion. With a buttery, golden graham cracker crust and a smooth, tangy filling, it’s sure to impress. You can easily customize it by adding fresh berries or a drizzle of fruit sauce for extra flavor. Simple, indulgent, and absolutely irresistible!
Ingredients Needed:
For the Crust:
- 150g graham cracker crumbs (from 12 whole crackers) / 1½ cups
- 70g unsalted butter, melted / 5 tablespoons
- 25g sugar / 2 tablespoons
- 1g salt / ⅛ teaspoon
For the Filling:
- 900g cream cheese, at room temperature (four 225g blocks) / 32 oz (four 8-oz blocks)
- 400g sugar / 2 cups
- 25g all-purpose flour / 3 tablespoons
- 20ml vanilla extract / 4 teaspoons
- Zest from 1 lemon / 1 teaspoon packed
- Fresh juice from 1 lemon / 2 teaspoons
- 1g salt / ¼ teaspoon
- 6 large eggs
- 120g sour cream / ½ cup
How To Make New York Cheesecake Recipe?
- Preheat the Oven & Prepare the Pan: Preheat the oven to 190°C (375°F) and set an oven rack in the lower middle position. Wrap a 23- or 25cm (9- or 10-inch) springform pan with a large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams. Repeat with another sheet of foil for extra protection. Spray the inside of the pan with nonstick cooking spray.
- Make the Crust: In a medium bowl, combine 150g graham cracker crumbs, 70g melted butter, 25g sugar, and 1g salt. Stir until well combined. Press the mixture into the bottom of the prepared pan, forming an even layer. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the Oven Temperature & Boil Water: Reduce the oven temperature to 160°C (325°F). Boil a kettle of water for the water bath.
- Make the Batter: In the bowl of an electric mixer, beat 900g cream cheese, 400g sugar, and 25g flour on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl to ensure everything is combined. Add 20ml vanilla extract, 1 teaspoon lemon zest, 2 teaspoons lemon juice, and 1g salt. Mix on low speed until combined. Add the 6 large eggs one at a time, mixing on low until incorporated, scraping the bowl as needed. Stir in 120g sour cream until smooth.
- Assemble & Bake: Ensure the oven is at 160°C (325°F). Place the cheesecake pan in a large roasting pan. Pour the cheesecake batter onto the crust in the springform pan. Carefully pour the boiling water into the roasting pan, filling it to about 2.5cm (1 inch) up the sides of the cheesecake pan. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the cheesecake is set but still slightly wobbly in the center. If the top begins to brown too much, loosely cover it with foil.
- Cool the Cheesecake: Carefully remove the roasting pan from the oven and place it on a wire rack. Let the cheesecake cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and run a thin knife around the edges to prevent cracks. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Serve: To serve, remove the sides of the springform pan. You can serve the cheesecake directly from the base or use a long, thin spatula to lift it onto a serving platter. Slice with a sharp knife, wiping the knife clean between each slice.
Recipe Tips:
- Room Temperature Ingredients: Let the cream cheese and eggs sit at room temperature before mixing. This helps the batter stay smooth without lumps.
- Don’t Overmix: Mix just enough to combine the ingredients. Overmixing can make the cheesecake crack.
- Use a Water Bath: Bake the cheesecake in a water bath. This helps it cook evenly and prevents cracks.
- Cool Slowly: Let the cheesecake cool in the oven with the door slightly open for about 45 minutes to avoid cracking from temperature changes.
- Chill Well: Chill the cheesecake for at least 8 hours, or overnight. This helps it firm up and develop a perfect texture.
How To Store Leftovers?
- Refrigerate: Let the leftover cheesecake cool to room temperature. Once cool, cover it tightly with plastic wrap or place it in an airtight container. It can stay in the fridge for up to 5 days.
- Freeze: Wrap the cheesecake in plastic wrap and then foil. Freeze for up to 2 months. To serve, thaw it in the fridge overnight before slicing.
Nutrition Facts:
Serving Size: 1 slice ( 1/8 of the roulade)
- Calories: 390 kcal
- Total Fat: 29g
- Saturated Fat: 17g
- Cholesterol: 110mg)
- Sodium: 330mg
- Potassium: 0mg
- Total Carbohydrate: 25g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella No Bake Chocolate Cheesecake Recipe
- Nigella Lawson No Bake Lemon Cheesecake
- Nigella Lemon And Ginger Cheesecake
Nigella New York Cheesecake Recipe
Description
This delicious and creamy New York cheesecake is a classic treat that’s perfect for any occasion. With a buttery, golden graham cracker crust and a smooth, tangy filling, it’s sure to impress. You can easily customize it by adding fresh berries or a drizzle of fruit sauce for extra flavor. Simple, indulgent, and absolutely irresistible!
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat the Oven & Prepare the Pan: Preheat the oven to 190°C (375°F) and set an oven rack in the lower middle position. Wrap a 23- or 25cm (9- or 10-inch) springform pan with a large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams. Repeat with another sheet of foil for extra protection. Spray the inside of the pan with nonstick cooking spray.
- Make the Crust: In a medium bowl, combine 150g graham cracker crumbs, 70g melted butter, 25g sugar, and 1g salt. Stir until well combined. Press the mixture into the bottom of the prepared pan, forming an even layer. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the Oven Temperature & Boil Water: Reduce the oven temperature to 160°C (325°F). Boil a kettle of water for the water bath.
- Make the Batter: In the bowl of an electric mixer, beat 900g cream cheese, 400g sugar, and 25g flour on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl to ensure everything is combined. Add 20ml vanilla extract, 1 teaspoon lemon zest, 2 teaspoons lemon juice, and 1g salt. Mix on low speed until combined. Add the 6 large eggs one at a time, mixing on low until incorporated, scraping the bowl as needed. Stir in 120g sour cream until smooth.
- Assemble & Bake: Ensure the oven is at 160°C (325°F). Place the cheesecake pan in a large roasting pan. Pour the cheesecake batter onto the crust in the springform pan. Carefully pour the boiling water into the roasting pan, filling it to about 2.5cm (1 inch) up the sides of the cheesecake pan. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until the cheesecake is set but still slightly wobbly in the center. If the top begins to brown too much, loosely cover it with foil.
- Cool the Cheesecake: Carefully remove the roasting pan from the oven and place it on a wire rack. Let the cheesecake cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and run a thin knife around the edges to prevent cracks. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Serve: To serve, remove the sides of the springform pan. You can serve the cheesecake directly from the base or use a long, thin spatula to lift it onto a serving platter. Slice with a sharp knife, wiping the knife clean between each slice.
Notes
- Room Temperature Ingredients: Let the cream cheese and eggs sit at room temperature before mixing. This helps the batter stay smooth without lumps.
- Don’t Overmix: Mix just enough to combine the ingredients. Overmixing can make the cheesecake crack.
- Use a Water Bath: Bake the cheesecake in a water bath. This helps it cook evenly and prevents cracks.
- Cool Slowly: Let the cheesecake cool in the oven with the door slightly open for about 45 minutes to avoid cracking from temperature changes.
- Chill Well: Chill the cheesecake for at least 8 hours, or overnight. This helps it firm up and develop a perfect texture.
Nigella New York Cheesecake Recipe