Make this impressive New York cheesecake, then check out our vanilla cheesecake, baked raspberry cheesecake, burnt Basque cheesecake and more cheesecake recipes.
Tips for making a New York cheesecake
Water bath
Cooking the cheesecake in a water bath helps to ensure that the edge doesn’t overcook before the middle has set, guaranteeing an evenly creamy, velvety texture.
Loosen the edge
Just before the cheesecake cools, loosen it from the tin using a knife – this will help to prevent cracks forming on the top.
Secret ingredient
The soured cream in the topping helps to cover any imperfections, so you can achieve the perfect slice.
Seasonal stars
We’ve topped this classic cheesecake with a blueberry coulis but use whatever fruit you like – chopped apples, mixed frozen berries, rhubarb and gooseberries all work well.
Sit back and relax
Don’t open the oven door before your cheesecake timer is up. It’s a great opportunity to enjoy some ‘me time’ and the sweet vanilla smell as it fills your kitchen. A make-ahead cheesecake is always a crowd-pleaser but also cuts down on stress if you’re catering for guests. Make it the day before at your leisure, then you only have to make the coulis, slice the cheesecake and serve.
Foolproof technique
A water bath, soured cream topping and loosening the cheesecake from the tin are all great ways of ensuring a silkily textured and crack-free cheesecake.