Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

New York-Style Cheesecake

5 stars based on 34 votes

Cheesecake

Cheesecake is my husband Michael’s favorite dessert. In fact, the first time I met my future mother-in-law almost 20 years ago, she told me that the way to Michael’s heart was through his stomach, and that whenever she wanted him to do anything as a child, she bribed him with a slice of cheesecake. A traditional lady she may be, but I got the message loud and clear: feed this boy well and learn to make a good cheesecake! I’ve shared several cheesecake recipes with you — an Italian-style ricotta cheesecake, a pumpkin cheesecakecheesecake bars, and even Baileys cheesecake marbled brownies – but never an authentic New York-style cheesecake. Truth be told, NY-style cheesecake can be a little intimidating to make. Though the ingredients are simple, you have to worry about the water bath leaking into the cake, the surface cracking, and over or under-cooking. But after baking umpteen cheesecakes over the years (for birthdays and such, not bribery!), I’ve found that with the right recipe and a few pointers, a creamy, crack-free New York-style cheesecake is totally doable, even for beginners.

how to make new york style cheesecake

Before we get to the recipe, you’ll need a nine or ten-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cheesecake easily without having to flip the whole pan over (this would be a disaster with a cheesecake!). Springform pans, however, are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch aluminum foil —  you can’t have any foil seams on the bottom or sides of the pan. I can tell you from experience that no matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in.

how to make new york-style cheesecake

To begin, wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.

how to make new york-style cheesecake

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

how to make new york style cheesecake

Stir until well combined.

how to make new york style cheesecake

Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

how to make new york-style cheesecake

Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools.

how to make new york-style cheesecake

Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

how to make new york-style cheesecake

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

how to make new york-style cheesecake

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

how to make new york-style cheesecake

Mix in the sour cream.

how to make new york-style cheesecake

Make sure the batter is uniform but do not over-mix.

how to make new york-style cheesecake

Pour the batter on top of the crust.

how to make new york-style cheesecake

Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking.

how to make new york-style cheesecake

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools).

how to make new york-style cheesecake

Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake 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 transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

how to make new york style cheesecake

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you dare to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

Cheesecake

My Recipe Videos

New York-Style Cheesecake

Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

Ingredients

For the Crust

  • 1-1/2 cups graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

For the Filling

  • 32 oz (four 8-oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 2 teaspoons fresh lemon juice, from 1 lemon
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1/2 cup sour cream
  • Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
  • Berry sauce, for serving (optional)

Instructions

For the Crust

  1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time. The cheesecake may also be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag.
Once Upon a Chef Cookbook

New Cookbook

100 tested, perfected and family approved recipes

Pre-order now:

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Serving size: 1 slice
  • Calories: 659
  • Fat: 43 g
  • Saturated fat: 24 g
  • Carbohydrates: 59 g
  • Sugar: 49 g
  • Fiber: 1 g
  • Protein: 11 g
  • Sodium: 464 mg
  • Cholesterol: 233 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 4 stars

    If id like to make a mango cheesecake instead by using mango puree in the cheesecake base how should i change the proportions of the recipe? Please advise… Its raining mangoes in india right now!!!

    - Vanita Tondon on April 16, 2018 Reply
    • Hi Vanita, cheesecakes are really finicky, so I wouldn’t really mess with the recipe -sorry!

      - Jenn on April 18, 2018 Reply
  • 5 stars

    Hi jen!
    I just got a new oven.. And when i baked the cheesecake on the fan mode (20 degrees lower than the temp u mentioned), the cheesecake started browning a bit on the top.. Which is not how it should look. I rescued it by covering with foil and putting it on fan mode with only the lower element. But for a smooth and fool proof baking process, which mode should it be baked in?
    Thanks in advance
    Vanita

    - Vanita Tondon on April 16, 2018 Reply
    • 5 stars

      Oh and just to let you know.. I have tried this recipe several times earlier in my previous oven and it is unbelievably delicious. Thanks for sharing!

      - Vanita Tondon on April 16, 2018 Reply
    • Hi Vanita, Cheesecake should not be cooked on fan mode. Hope that helps!

      - Jenn on April 16, 2018 Reply
      • Thanks so much for your reply. Will keep this in mind for future!

        - Vanita Tondon on April 17, 2018 Reply
  • Would removing the lemon jest and lemon juice drastically effect this recipe?

    - Jolynn on April 1, 2018 Reply
    • I like the added flavor the lemon juice/zest adds, but it would be fine to omit them. Enjoy!

      - Jenn on April 2, 2018 Reply
  • Can you please tell me for the NY Cheesecake, what temp the oven should be set for the crust and for the batter?

    - kathy cox on March 31, 2018 Reply
    • Hi Kathy, for the crust, the oven should be set to 375°F and then the temperature should be reduced to 325°F for the batter. Hope you enjoy!

      - Jenn on April 1, 2018 Reply
  • Will the lemon give cake a twang or will it taste lemony

    - P J Garland on March 21, 2018 Reply
    • Hi PJ, the cheesecake does have a bit of a lemony flavor, but it’s fairly subtle.

      - Jenn on March 21, 2018 Reply
  • 5 stars

    This was ABSOLUTELY AMAZING! My family and co-workers loved this cheesecake. Thank you!!

    - Kristine Roberts on March 20, 2018 Reply
    • Oh…I used chocolate graham crackers. And I buttered the pan instead of cooking spray (since I did not have any cooking spray available)

      - Kristine Roberts on March 20, 2018 Reply
  • 5 stars

    This cheesecake was delicious! I followed the directions exactly as written. Served it with a blueberry sauce. It was made a day ahead to allow plenty of time, and I’m glad I did. Jenn, I can’t thank you enough for all of your great recipes. Every recipe I tried has been a success. You give great tips and specific instructions. Thank you!

    - Marilyn Keeley on March 20, 2018 Reply
  • 4 stars

    I made this with the Honey Maid Cinnamon flavored Graham crackers that I smashed myself. The little extra flavor was an added bonus and worth the extra effort for sure!

    - Andrea Lurie on March 7, 2018 Reply
  • 5 stars

    Ive baked this cheese cake twice now and its turned out perfect both times…I cant think of any restaurants that can beat this one..its fabulous.

    - joseph bianco on March 4, 2018 Reply
  • 5 stars

    I made this lovely creamy decadent cheesecake, and it was out of this world! I substituted whipped cream topping and bananas for the berry topping and it was delicious. My family thoroughly enjoyed this delightful dessert. Thanks Jen!

    - Frances on March 4, 2018 Reply
  • What times and temperatures would I use to make this as a 6” cheesecake? I understand how to modify the ingredients but I am having trouble with the baking. Thank you

    - Penny on March 2, 2018 Reply
    • Hi Penny, The temps would be the same but you’ll need to reduce the cooking time. It’s hard to say exactly how long it will take since I haven’t tried it but I’d start checking around 1 hour. You’ll know it’s done when the cake is just set and ever so slightly golden around the edges.

      - Jenn on March 2, 2018 Reply
  • 5 stars

    This was my first ever attempt at a cheesecake — and it was amazing! I’ve always been afraid of baking these because I’ve heard it can be so touchy and easy to mess up. I did not have 18 inch foil (I certainly do now LOL) but didn’t want to wait on trying out this recipe. Yep, should have waited LOL. It was still yummy, the crust was just a bit damp 😊.

    I have since made this 3 more times (with the 18 inch foil 😉 ) with different variations (lemon-pomegranate, pomegranate and triple citrus) to rave reviews. Your recipes make me feel brave enough to try new dishes — thank you!!

    - Kara Flockton on March 1, 2018 Reply
  • Hi Jen, sour cream isn’t available where I’m from, could I get away with using fresh cream instead? (Can’t make it either because heavy cream isn’t available either)

    - Aditi on February 16, 2018 Reply
    • Hi Aditi, Is yogurt or buttermilk available?

      - Jenn on February 16, 2018 Reply
      • Yes yogurt is Jenn, can I use whole milk yogurt?

        - Aditi on February 16, 2018 Reply
  • 5 stars

    Hi Jenn,

    I made this for our stay-at-home Valentine’s Day dinner. It was FABULOUS! I didn’t change a thing. Served it with a homemade blackberry sauce.

    - CindyH on February 15, 2018 Reply
  • Can I half the recipe and make it in a 6″ springform? Do I need to change the temperature and baking time?

    - Tash on February 14, 2018 Reply
    • Hi Tash, I think that would work – I’d keep the temperature the same but you’ll likely need to reduce the baking time. I’d start checking at 1 hour and then keep a close eye on it.

      - Jenn on February 15, 2018 Reply
  • 5 stars

    I made this cheesecake this weekend and it was a huge hit! I’ve made many cheesecake recipes in the past always trying to keep the cake from cracking…and not until this one has it happened! Not only did it not crack, the cooking times were perfect as well.. one hour 30 minutes made the cake a beautiful golden color and it was set perfectly. I’ve made 4 of your recipes now and they’ve all come out amazingly well. Your crabcakes were absolutely incredible!

    - Christine on February 14, 2018 Reply
  • 5 stars

    Normally I don’t leave reviews but this was absolutely spectacular!! I made this for my husbands birthday and he said it was the best cheesecake he has ever had. Thank you for all of your wonderful recipes!!

    - Rhianna on February 13, 2018 Reply
  • Do I need the spring form pan?

    - Clarence on February 6, 2018 Reply
    • HI Clarence, you could use the same sized round cake pan if you don’t have a springform pan. It will be a little more challenging to get pieces out of the pan to serve, but it is doable. Hope you enjoy if you make it!

      - Jenn on February 7, 2018 Reply
  • Hi Jenn! I just baked this cheesecake for the first time, and discovered upon removing it from the pan that the water bath had unfortunately seeped through the layers of foil and into the springform pan. Do you have any suggestions for saving the cake? Do you it will still be okay to serve? Should I bake something else for tomorrow instead? Advice would be much appreciated!

    - Elise on February 3, 2018 Reply
    • Hi Elise, No worries – it should be just fine to serve. The crust will be a little soggy, but I don’t think it’s anything anyone would notice.

      - Jenn on February 3, 2018 Reply
      • 5 stars

        Thank you, Jenn! The crust wasn’t bad, nobody noticed anything and everyone loved the cake. Great recipe, can’t wait to try again!

        - Elise on February 5, 2018 Reply
  • 5 stars

    This is the best cheesecake ever! Smooth and tangy!! Great with the berry sauce. I’ve used lemon curd on top which was also [email protected]!!!

    - NANA on February 1, 2018 Reply
  • 5 stars

    This cheesecake was perfect. The berry sauce was a perfect compliment. Thanks for the great recipe. I made it for my mother-in-law’s 80th birthday tonight and she was thrilled.

    - Cari on January 13, 2018 Reply
  • Make this cheesecake yesterday, and can safely say it’s the some of the best cheesecake I’ve ever had! I followed the recipe exactly as shown, and I was beyond pleased with the outcome. My gf and coworkers inhaled it!

    - Howie P on January 11, 2018 Reply
  • 5 stars

    Turned out perfectly! However it cooked a little faster than the recipe suggests – I pulled it out after 1 hour 15 mins when I noticed the skin turning brown. Maybe my oven runs slightly hot yet it still turned out perfectly!

    - Tim Hack on January 4, 2018 Reply
  • 5 stars

    Jen, I always love your recipes and this cheesecake is no exception! Made it for my husband’s 59th birthday and it was exceptional. Followed the directions exactly and it was the best cheesecake I’ve ever made and beautiful too, not a single crack. Keep up the good work.

    - Pennie on January 2, 2018 Reply
  • 5 stars

    I love making cheesecake and actually won a blue ribbon for my lemon raspberry cheesecake. I was looking for a New York style cheesecake with a little more height. I made this one and it was absolutely delicious! I didn’t change a thing except I added zest and lemon juice of whole lemon. Thank you for my new favorite recipe!

    - Darlene on January 1, 2018 Reply
  • 5 stars

    Hi Jenn,

    I made this cake yesterday and took it to a house party for New Years Eve. I topped it with fresh strawberries and brushed those and the sides of cake with warm strawberry jam. People were coming to me asking which bakery i bought this from — they couldn’t believe it was homemade. Cheesecake lovers said it was the Best they’ve ever had, and people who don’t even like cheesecake went for seconds. I have never seen any of my desserts disappear so quickly. It looked so beautiful and was so creamy and fluffy without being overly rich or sweet. Followed carefully the recipe and your instructions — it did not break in the middle and looked and tasted like the perfect cheesecake.

    I cannot begin to thank you for this incredible recipe.

    - Malak on January 1, 2018 Reply
  • 5 stars

    Thank you for your detailed steps for creating this exquisite cheesecake. It is moist and has a wonderful flavor. It has become my favorite dessert!

    Margot

    - Margot Connole on January 1, 2018 Reply
  • 5 stars

    I’ve never made cheese cake before. Made this for a dinner party and it was a big hit. Everyone, including a couple New Yorkers, loved it. And it didn’t crack.

    - andrea hathorn on December 28, 2017 Reply
  • 5 stars

    This was such a huge hit. My husband, who says he doesn’t like cheesecake, couldn’t stay out of it 😉
    Now my daughter wants to make this but in regular-size cupcakes. Does she need to use a water bath? Thanks!

    - Dale on December 28, 2017 Reply
    • Hi Dale, I think you could get away without a water bath using a cupcake tin. I’d love to know how they turn out. 🙂

      - Jenn on December 28, 2017 Reply
      • 5 stars

        Hi Jenn,
        She said they were only so-so; she thinks she let them bake too long. So, she went out and bought a springform pan and plans to try again; plus will use good quality cream cheese, not generic brand. Thanks again.

        - Dale Wyman on January 4, 2018 Reply
  • I am making this for a birthday this weekend. 2 questions: first, for the crust can you use salted butter and leave out the table salt? Second, DO you need to add the lemon zest? Thank you in advance!

    - Amy Russell on December 27, 2017 Reply
    • Hi Amy, That’s fine re. the crust – and I do love the flavor the lemon zest adds but it’s fine to leave it out, if you like. Please lmk how it turns out. 🙂

      - Jenn on December 27, 2017 Reply
  • I am planning on making this for a party on New Year’s eve. I usually don’t make substitutions, but I have homemade plain Greek yogurt. Would that be ok to substitute for the sour cream? Thanks in advance and Happy New Year!

    - Janice Ramirez on December 27, 2017 Reply
    • Hi Janice, As long as it’s whole milk Greek yogurt, I think you could get away with it. I’d love to know how it turns out!

      - Jenn on December 27, 2017 Reply
      • 5 stars

        The cheesecake turned out nicely with the homemade Greek yogurt! Decadent, creamy and rivals many restaurant cheesecakes.

        - Janice on December 31, 2017 Reply
  • Hi Jenn I’m making this right now and mine is already beginning to brown on the top and it still has 30-40 minutes baking time left. Yours looks pale still in the pictures. Are your oven temperatures for a fan assisted oven or conventional? I have turned the temperature down 10 degrees but was wondering if I should lightly cover with foil to stop further browning? Your help would be much appreciated!! Can’t wait to try it! Thanks for all your brilliant recipes 😊

    - Maxine Norris on December 27, 2017 Reply
    • Hi Maxine, I use a conventional oven so if you’re using a fan-assisted oven it’s definitely a good idea to reduce the temperature by 25 degrees. I’d definitely cover it with foil and check for doneness early. Hope that helps!

      - Jenn on December 27, 2017 Reply
      • Thanks Jenn, it’s out now and cooling in the fridge, it does have colour and a few small cracks but I’m sure it will still taste delicious! I will bear in mind for when I make it next time!

        - Maxine on December 27, 2017 Reply
      • Can I also ask that if I halved the quantity to serve 4-6 what size tin would you suggest and how long a bake? Many thanks 😊

        - Maxine on December 27, 2017 Reply
        • Hi Maxine, You could use an 8-inch pan, and probably cut the cook time by about a third (but definitely keep an eye on it). You might also check out these cheesecake bars – it’s basically the same recipe but half the amount. Hope that helps!

          - Jenn on December 29, 2017 Reply
  • 5 stars

    Made this for Christmas Eve and it was absolute perfection! My family could hardly believe it wasn’t store bought. Thank you for these wonderful recipes!!

    - Katie on December 27, 2017 Reply
  • 5 stars

    The first time I made a cheesecake that DIDN’T crack! Thank you for this recipe – it is perfection! I made this for Christmas and served it with a homemade strawberry topping and it got rave reviews! Thank you!!

    - Leila on December 26, 2017 Reply
  • 5 stars

    I’ve been making cheesecake for a few years now. I’m always trying out different recipes and tweaking them a bit to my family’s taste. Your recipe is by far the best cheesecake I have ever made. I got so many compliments, even my grandmother, an off the boat Italian, kept commenting how delicious it was. Thank you so much, I appreciate you posting this cheesecake recipe.

    - Christina on December 26, 2017 Reply
  • 5 stars

    Terrific recipe! This was easy to make and it cooked beautifully. The cake was moist and not dried out like some cheesecakes. It was a huge hit at my Christmas Dinner! Thank you!

    - Patrick on December 26, 2017 Reply
  • 5 stars

    Great recipe. I made it for this Christmas and it was amazingly delicious. Just follow the instructions! Thank you for sharing.

    - Natalya Krasnikova on December 26, 2017 Reply
  • 5 stars

    Oh, buddy. You can tell these recipes are actually tested and perfected! I made this cheesecake last night and it was the perfect combo of creamy and flavorful. I served the cheesecake with a homemade cherry sauce and everyone raved about how great dessert was. As always, thanks for the great recipes! 🙂

    - Amber on December 25, 2017 Reply
  • Hi again, Jenn. Never mind, I ran a knife around the edge and it came loose.

    Dale

    - Dale on December 22, 2017 Reply
    • Hi Dale, Glad you were able to release it. My cheesecake always shrinks in a bit and separates from the pan on its own as it cools but good to have the knife tip in case others have the same issue. Hope it tastes as good as it looks! 🙂

      - Jenn on December 22, 2017 Reply
      • Best. Cheesecake. Ever!

        - Dale on December 23, 2017 Reply
  • I’ve never made a cheese cake before yesterday. It looks beautiful, but I can’t get the springform pan to come loose. I coated the pan as directed; now what?
    ~ Thanks!

    - Dale on December 22, 2017 Reply
  • 5 stars

    I’d like to make this recipe using my new mini-cheesecake pan. Do I still need a water bath? If so, any idea how to keep the water out of the mini-cheesecake pan, which resembles a muffin tin but with removable bottoms?

    - Jane on December 21, 2017 Reply
    • Hi Jane, I think you could get away without a water bath if using the mini cheesecake pan. You’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!

      - Jenn on December 22, 2017 Reply
      • Thanks very much, Jenn. I will let you know how they turn out.

        - Jane on December 22, 2017 Reply
        • 5 stars

          Hi Jenn, I made the cheesecake using a mini cheesecake pan and they turned out great! They were done in about 25 minutes and didn’t crack. I didn’t use the water bath. Thanks for the advice and all your great recipes. Happy New Year!

          - Jane on January 1, 2018 Reply
  • Perfect timing! My 14 year old daughter loves to bake (she made your Double Chocolate Mint Cookies last week and they were delicious!) and she decided to make a cheesecake for Christmas Eve. We had not yet decided on a recipe. This one looks great – and the photos with the instructions for wrapping the pan etc are so helpful. Thanks for posting. 🙂

    - Amy W, Columbus, OH on December 20, 2017 Reply
  • 5 stars

    Hello Jenn,

    I have been waiting for a NY cheesecake on your website because in the cookbook I have making it takes an entire day and I very much doubt that with better results than yours !! Yay !!

    Before I embark on this challenge — I had a very minor measurement question: the crust recipe calls for 5 Tbsp butter, which to my knowledge comes up to 75 g total (15 g per Tbsp) yet when I convert to metric, you state it is 70 g. Could you tell me which one is correct?

    Sorry for the rediculous question in advance ! Can’t wait to try this

    - Malak on December 20, 2017 Reply
    • Hi Malak, One stick of butter weighs 113g, so that would make each tablespoon 14g. Hope that helps!

      - Jenn on December 21, 2017 Reply
  • I’m definitely making this for Christmas eve!.
    But, can I use the hand electric mixer?

    - Rosanna Borbon on December 20, 2017 Reply
    • Definitely – I’ve made it both ways and it makes no difference. Enjoy and please lmk how it turns out!

      - Jenn on December 20, 2017 Reply
  • Hi Jenn,

    Do you use any sort of technique to get the cheesecake off of the springfoam pan whole to put it on a serving plate/platter? I always struggle with this for recipes that use a springfoam pan and I normally resort to serving it on the bottom portion which drives me crazy!

    Thank you– I can’t wait to try this!

    - Erin on December 20, 2017 Reply
    • Hi Erin, If I want to transfer this to a serving platter, I slide a long icing spatula/palette knife between the pan bottom and the crust to loosen it, and then I carefully transfer the cake using two giant (but very thin) spatulas. But honestly, more often than not I just serve it right on the pan bottom. 🙂

      - Jenn on December 20, 2017 Reply
      • Thanks Jenn! Happy holidays 🙂

        - Erin on December 20, 2017 Reply
        • Turn the bottom of the Springform pan upside down so the lip is on the underside. Should make it easier to take off.

          - Jackie on December 20, 2017 Reply
  • This is very similar to the Junior’s cheesecake recipe I found in a Brooklyn cookbook, with a few differences. I use cornstarch instead of flour. No sour cream, heavy cream, 1/2 cup. Start the oven temp much higher, like 450, but just for 10 minutes. Cover carefully with a sheet of tin foil, so the top doesn’t burn. I wrap the pan in an oven roasting plastic bag and seal it, as well as the tin foil, to prevent the water from leaking into the pan.
    I turn the oven off when it’s done, for a half hour, then crack the door for about another half hour to prevent cracking. I have made this recipe so many times, I know it by heart, and it is heavily requested!
    I also mix this in a food processor to get it silky smooth.

    - Christine on December 20, 2017 Reply
    • How much corn starch? Wondering if I can make this gluten free with that substitution and gluten free graham cracker crust.

      - Nicole on December 20, 2017 Reply
      • Hi Nicole, Christine can weigh in with her recipe, but I’d probably use 2 tablespoons cornstarch in place of the flour for this recipe.

        - Jenn on December 21, 2017 Reply
        • Great Thanks Jenn!!

          - Nicole on December 28, 2017 Reply
  • 5 stars

    I am so excited to find a graham cracker crust that is well made! I make the Junior’s Famous NY style cheesecake every year for my daughter’s birthday, but we do not like their sponge cake crust. So THANK YOU! again for helping us home cooks out!
    Hope you and yours have a wonderful and blessed Christmas!

    - Doreen on December 20, 2017 Reply
    • Glad you’re happy with the crust! Happy holidays to you and your family!

      - Jenn on December 20, 2017 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.