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The Best New York Cheesecake Recipe | Cupcake Jemma Channel



What’s not to love about a New York Cheesecake? It’s creamy, it’s tangy, it’s smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.

For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside – too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can’t use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.

We’d love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma

If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake: https://youtu.be/XlSHb8R2xQk
Malteser Cheesecake: https://youtu.be/SJfLOBNiw2A
Cheesecake Brownies: https://youtu.be/SHzeHBkTmYI

And if you haven’t yet seen our New York Vlog…. https://youtu.be/ewRJo5T_gUQ
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9″/23cm round tin

For the Crust
400g Digestive Biscuits (or Graham Crackers if you’re in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter

For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
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46 Comments

  3. @RA-lb3lx

    I didn’t have sour cream but did have buttermilk in the fridge (Leben in Arabic I believe) which worked perfectly fine. Fab recipe, thank you!😊

  6. @hfs1672

    The cake looks delicious. Could you please tell me what can I substitute the egg with and how much?

  7. @mishkalarsoncreations

    I made a dozen cheesecakes a day for a bistro and they were missed when I left (as was the carrot cake). I do whip the batter until it’s time to add the eggs one at a time. Then I let the batter rest in the fridge for at least 24 hours. Makes all the difference in the world. I also don’t care if it falls a bit (I don’t bother with water baths). I make a topping with whipping cream, a bit of icing sugar, vanilla, and sour cream. This isn’t bake on but topped before slicing – often I’d swirl some blueberry or raspberry compote into the topping (tarty and pretty to look at).

  8. @ashjay9395

    You mention that it’s important not to put too much water in the water bath and that you will explain that later…. But then you don’t explain that later?

  9. @elaineallen2012

    Can someone help please – when adding water to water bath do you use hot water or cold and how much water do you use? In other words how far up the tin? Thanks

  14. @ariesyeo5297

    If we like to bake this a little bigger with cheese of 600/700ml, do we simply increase the other ingredient accordingly

  20. @dtechvinnie

    Hi this looks so good! Is there anyway you can convert ingredients to cups or Oz I'm in USA thank you

  27. @sabinamahapatra512

    Sally, tried this. Best cheesecake ever. I would like to scale it down to half for a smaller portion. How do I scale down the eggs? Skip the third yolk ?

  34. @7879Marina

    This is a great recipe. I tried many versions with 5 eggs etc and i found the cheesecake too eggy. Thank you.

  36. @chichou6486

    This New York Cheesecake recipe is the best! I’d like to make this for my mum’s birthday. I wonder if I use 6” round tin for this recipe, could I still bake at the same temperature and the same time as in recipe? Or I should adjust? Thanks very much! 🍰

  38. @ter8330

    I don't know if anyone else does this but instead of a water bath, I just put a pan full of water in the bottom of the oven and it steams the oven, the cake never cracks and it is very creamy..

  39. @fathima737

    Never. Ever. Looking at another NY cheesecake recipe. I’m sorry this is so good it feels illegal to know this recipe ❤❤❤❤ I MADE THIS 8 TIMES IT WAS DANG GOOD EVERY TIME!! Xx

  41. @richardjeun

    I tried other recipes and compared it with this and this is the best tasting, less sugar recipe. I followed everything and it came out great. Only thing is that I don’t have a fan that circulates hot air in my oven so I just had to place my cake at the very top rack. Great job!

  42. @racheldarakji

    i have followed this recipe step by step, and my god, what a masterpiece! Seeing the reaction of people's faces when trying it was out of this world. Not too sweet not too sour. just right.
    A few things I've noted, my inch pan was larger making the same quantity not enough for the biscuit to cover its way to the top, or the cream to go as high.

    After baking if for an hour – the top was still very white, so i switched on the grill and waited by then oven till i saw the top starting to get brown and not burning, this took about 20-25 additional minutes. the water bath had evaporated by then and i needed to be very cautious not to burn it. The aluminum cover is such a good tip! I tried the cake as soon as it got out and felt all the butter in the base, after cooling it overnight is when the true flavors start to come out. Thank you so much for this recipe!

  43. @mahmoud.mosalam

    I made this recipe to the LETTER. I’m on cloud 9 😊😊😊😊😊. Thank you, thank you. Thank you… Yet I did not get a caramelized top, the filling was creamy, tangy, silky, airy, and simply, heavenly! ❤️❤️❤️. And I made a blueberry sauce that was just as delicious 😋. Thank you!!

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