Original New York Cheesecake
Original New York Cheesecake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 350°F.
Make and bake the cake crust as directed and leave it in the pan.
Keep the oven on.
In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light, creamy, airy, and almost like billowy clouds.
Be careful not to overmix! Gently spoon the batter over the crust.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform.
Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours.
If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).
Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it).
Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
Release and remove the side of the springform, leaving the cake on the bottom of the pan.
Place on a cake plate.
Refrigerate until ready to serve.
Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices.
Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.