The Best New York Cheesecake Recipe | Cupcake Jemma

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:

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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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MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

[ulfat]

i just love how sally never misses any small details. she tells us why she is doing this and why she is doing that, every minor detail. my questions get answered even before i ask them.

[janglinsoul]

omg I love how vigorously she whisks everything together, it's so joyful to watch someone who is so passionate about baking talk about it! Serotoning boost

[thumperman]

Love the way Sally laughs and smiles, she is a great presenter and very knowledgable.

[Helena-bgyk]

Made this cheesecake for my brother‘s girlfriend birthday party. This cheesecake was the best cheesecake I ever had. I also added raspberry sauce on the top… the most perfect combination of flavors. Thank you Sally for sharing this recipe and the through the instructions.

[zohreguldurdyyewa]

For those who cannot get sour cream in their countries (I am pretty sure there are a lot of people like me), you can substitute it with 100 gr of heavy cream and 100 gr of yoghurt. I have been baking this way for a long time.

[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!

[Jellywife]

I can’t stop admiring the kitchen and the floor tiles...and of course the cheesecake !! 😍

[bethlehem]

This New York cheesecake tasted exactly like the ones you get in the shops! This recipe is fail-proof! Thanks 😊

[hzlktk]

I made this cheesecake for over 10x now and everyone still loves it including me🤪😍 THANK YOUU!

[mariarussell]

I love your enthusiasm and enjoy watching you cook. I grew up in New York and my mother who was an award winning baker taught me how to bake a New York cheesecake in 1970 when I was 15. I’ve made this cheesecake ever since in the many counties I’ve lived in. One thing I always add to the cookie crust is cinnamon. I’ve never pre baked the crust. I’ll try it. The other thing I learned to do was separate the yolks from the whites, whip the whites to a soft peak and add them after having incorporated the yolks.. I’ve never added cream to my batter but will follow your lead the next time I bake a cheesecake.Thanks. You can teach an old baker like myself new tricks!

[andrewwhite]

Thank you, the finished product looks absolutely delicious.
There seem to be many variations on the New York cheesecake theme, but yours, the consistency, the base, the caramelisation and the varying temperature/time in & out of the oven, obviously make a hell of a difference.
Yum ...

[makeuprehab]

Sally is the best!!!! So genuine, so funny! She actually eats the stuff she bakes, which I love!!! She can have her own baking channel!!! I love all the Cupcake Jemma bakers though!!!! Truly love this channel

[aisyahvarusai]

Made this yesterday and I have to say, it was absolutely AMAZING! Thank you so much Sally for this great recipe! And thank you for highlighting the oven setting :D

[THE-THATCH]

I've used Sally's recipe many times and never fails. amazing!

[megansinor]

Such a great recipe. I made individual ones with a small pie tray and made different flavours: oreo, white chocolate and blueberry, caramel. They came out great

[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!!

[anumsohail]

People obsessing over this cheesecake meanwhile I'm drooling over her small pastel bowls 😅

[seyongmy]

Tried several recipe and this1 turned out to be the tastiest ever.. Thank you so much.

[Lifestyle]

Have a beautiful time ahead everyone✨❤

[lauracatharine]

FYI for anyone living in Canada or where the highest fat cream you can get is like 35% whipping cream, I increased the sour cream to 250g and decreased the whipping cream to 150g so that there was not too much water in the cheesecake and it turned out great!