Cheesecake Recipe With Bake

Cheesecake is my husband, Michael’s, favorite dessert. In fact, the first time I met my future mother-in-law over 20 years ago, she told me the way to her son’s heart was through his stomach – and whenever she wanted him to do anything as a child, she bribed him with a slice of NY cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake!

Though the ingredients are simple, cheesecake can be a little intimidating to make. Because cheesecake is a custard, it needs to be baked gently in a water bath, and you have to worry about the surface of the cake cracking, as well as over or undercooking. However, with the right recipe and a few pointers, a creamy, crack-free NY-style cheesecake is totally doable, even for beginners.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

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Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like pumpkin cheesecake, no-churn ice cream, trifles, and frosting.

Flour might seem like an unusual addition – not all cheesecake recipes incorporate it – but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

You’ll need a 9 or 10-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 cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.

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You will also need a stand mixer or an electric hand mixer for mixing the batter and a large roasting pan for the water bath.

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.

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. Reduce the oven temperature to 325°F.

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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.

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

) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.

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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, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you’d like 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.

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I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

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.A restaurant quality dessert made with a crunchy cookie crumb base and a dense baked cheesecake filling with subtle vanilla and fresh lemon flavours.

Serve with fresh blueberries and a light dusting of icing sugar (confectioners sugar) for the most delicious dessert for any occasion or a special celebration.

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A perfectly baked New York cheesecake is the ultimate dessert, with it's rich, dense and creamy filling surrounded by a melt-in-your-mouth cookie base.

When baked correctly, a New York cheesecake will not crack or deflate in the middle, rather it will be perfectly flat and smooth -

Like all baked cheesecakes, (including everyones favourite Baked Lemon Cheesecake and White Chocolate & Raspberry Cheesecake Slice), a New York baked cheesecake requires time and patience... but the end result is so worth the wait!

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First timer here to baked cheesecakes! I followed this recipe and hints to the dot and studied all the notes and it’s come out 100% perfect. No cracks or pulling from the biscuit base on the sides. Must say I’m pretty impressed with myself.

This is my first time ever making a cheesecake. And it was a real hit!! I made it for my son's birthday and everyone was amazed by how delicious it was! Thank you so much for sharing your recipe! I must admit it is the best cheesecake I have tasted. You are awesome!! If I could give 10 stars for your recipe I would!! Thank you also for the tips!! So helpful.

Oh my goodness - I've never known whether it was the way I followed recipes or just bad luck but cheesecakes have NEVER worked for me; they always come out cracked and burnt. This is the first recipe that has come out absolutely PERFECT!! Thank you soooo much - this will now be my go to for a fabulous cheesecake!

Classic New York Cheesecake

TIP: I recommend using a round, flat glass to press the mixture down as firmly as you can on the base, ensuring that you leave enough mixture to cover the sides of the tin as well. Use a spoon to scoop the mixture onto the sides of the tin and press firmly to the sides.

Beat the cream cheese, caster sugar, vanilla, lemon juice and lemon rind with electric beaters or a stand-mixer until just combined (

Put the cheesecake tin onto a flat baking tray (to catch any drips or spills) and place into a low oven set to 140 degrees celsius (fan-forced) or 160 degrees celsius (conventional).

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Remove the cheesecake from the fridge 1 hour before serving and decorate with fresh blueberries and a sprinkling of icing sugar (confectioners sugar).

You can use any type of plain sweet cookies for the base (like graham crackers if you're in the US, Arnott's Nice or Marie biscuits if you're in Australiaor digestive biscuits). Simply crush biscuits until fine crumbs remain before mixing through the melted butter.

The most important things are to make sure your ingredients are at room temperature before starting to make the cheesecake, not over-beating the mixture, cooking the cheesecake low and slow in the oven, and not opening the oven door during baking (and for 2 hours afterwards).

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Yes - absolutely! You can freeze the cheesecake for up to 1 month - simply wrap well in foil and then place into an airtight container. Remove the cheesecake from the freezer the night before you plan to use it and allow it to defrost in the refrigerator overnight, then serve at room temperature.

A baked cheesecake will last for 5 days in an airtight container in the fridge or up to 1