Perfectly Velvety New York Baked Cheesecake Recipe

cheesecake Dessert recipe

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Perfectly Velvety New York Baked Cheesecake Recipe

Looking for a show-stopping cheesecake? This isn’t it. This is a purist’s cheesecake: velvety, sweet and speckled with vanilla, and with a cream cheese tang. And the BEST buttery biscuit base. You can use it as a blank canvas for other flavours, but to me, the simplicity is what makes it.


They don’t do it justice. I made the cheesecake at the end of the weekend, which is generally a bad idea – I always think I’ll make time for the styling and photography one day after work, but it never quite goes that way. Fast-forward to a photo sesh at 7.30pm on a Monday, with a ticking clock to capture the last rays of sunlight. So the photos are rushed. But, this New York cheesecake recipe is GOOD, so I decided to post it anyway.

I’ve been making and tweaking this recipe for about 10 years, and it has set the bar seriously high. It’s the main reason I dislike no-bake cheesecakes – this baked New York cheesecake is just on another level. I’ve made it for New Year’s Eve parties, for my sisters’ graduations, for my work colleagues and for dinners with friends. It ALWAYS works.


The cheesecake ingredients have to be at room temperature before you start. Don’t over-beat it, it’ll go grainy – if in doubt whisk by hand. And whatever you do, don’t open the oven while the cheesecake is cooking, or while it’s cooling – it will crack. In fact, don’t even bother checking whether it’s done; just set a timer, switch the oven off and leave it in there for a few hours.

For more handy tips before you start, check out our 6 Tips for a PERFECT Baked Cheesecake here:

Servings: 12 Slices

Keywords: Cheesecake, New York, Cake

  • Prep Time: 30 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 30 mins




For the base

  • 100 g melted butter
  • 200 g rich tea biscuits or digestives

For the filling

  • 900 g full-fat cream cheese (at room temperature)
  • 300 g caster sugar
  • 150 ml milk
  • 4 free-range organic eggs
  • 240 g sour cream (at room temperature)
  • 1 tsp vanilla extract or paste
  • 30 g plain flour (sieved)


  1. Pre-heat your oven to 175C and thoroughly grease a 20cm spring-form tin (make sure it's properly greased - when the cheesecake cools the sides will want to pull away from the tin, and if they can't, you'll get cracks).
  2. To make your cheesecake base, blitz your rich tea biscuits in a food processor (if you don't have one, put the biscuits in a bag and use a rolling pin to bash them) until you've got a sandy texture.
  3. Transfer to a big mixing bowl and add the melted butter, mixing with a spoon until you've got an even texture.
  4. Press onto the bottom of the spring-form tin using your hand, and then the back of a spoon to make sure it's even and compact.
  5. Mix your cream cheese with the sugar and whisk using an electric mixer until smooth. Briefly, by hand, whisk in the milk, and then the eggs, one at a time. Only mix enough to incorporate - if you over-mix the cheesecake at this stage it will be dry. Add the sour cream and the vanilla.
  6. Mix the flour with a little water, in a small bowl, aiming for a double-cream consistency - add this to your cheesecake mix, it should mix in easily with a wooden spoon.
  7. Put the cheesecake filling onto your biscuit base in the greased spring-form tin, and bake in the oven for 1 hour.
  8. Don't open the oven at all, not even to check it - once the time is up, switch the oven off and leave the door shut with the cheesecake inside for 3 hours. If you do have a peak when the hour is up, don't be alarmed if it's still got a jiggle in the middle - the remaining oven heat will finish cooking it, and it will set lovely and creamy.
  9. This cheesecake is beautiful cold - place in the fridge for a few hours before serving. Personally, I'd always pair it with a red berry coulis - the acidity in the fruit cuts through the richness of the cheesecake, and it's delicious.