New York Cheesecake

New York Cheesecake


My Best-Ever New York Cheesecake recipe is creamy, sweet, dense, and one perfectly baked cheesecake.


  • 2 ⅔ cups (8oz/225g) Graham cracker crumbs
  • 8 tablespoons (4oz/115g) butter melted
  • 4 ½ cups (2lbs 4oz/1015g) cream cheese
  • 1 cup (8oz/225g) granulated sugar
  • 1 tablespoon vanilla extract
  • grated zest and juice of 1 lemon
  • 5 large eggs room temperature
  • ¼ cup (1 ¼oz/35g) all-purpose flour


  1. Preheat the oven to 350°F (180°C).
  2. In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
  3. Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps.
  4. Add in the vanilla, lemon zest, and juice.
  5. Slowly add in the eggs one at a time until fully blended. At this point, your mix should be nice and airy from all the mixing.
  6. Add in the flour and mix until combined.
  7. Bake for about 70 – 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. Set aside to cool. TIP: Place a baking pan with hot water on the shelf below the cheesecake as it bakes. This will help avoid a cracked cheesecake.
  8. While still in the tin place the cheesecake in the fridge to chill for a minimum of 5 hours but preferably overnight. It needs a few hours to firm up. Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.