Ever since trying my first slice of proper New York cheesecake at Junior’s, I’ve been refining this infallible recipe. It’s creamy, decadent and a real treat.
Plus it freezes very well to. I’ve tested this recipe so many times that I keep a lot of individually cut pieces in my freezer and I’m always amazed at how good it tastes once thawed.
I always thought cheesecake HAD to come with some kind of topping. But this Easy Vanilla Cheesecake is so creamy and delicious, it deserves a spot on my “best desserts” list even without the extra toppings.
I think it’s quite a grown up dessert served this way. My kids prefer it with a drizzle of melted chocolate, some berries, or some compote (see my Strawberry Cheesecake for the version with strawberry compote on top).
📋 What do we need?
It’s a pretty basic list of ingredients, but it’s important to note that the cream cheese, cream, and eggs should be at room temperature.
The butter also needs to be melted if you use it.
📺 Check out how to do it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP Using a stand mixer is the best way to ensure everything is fully incorporated for a lump-free cheesecake. However, you can use a whisk if you prefer, just make sure these milk ingredients are at room temperature to ensure a smooth mixture.
🍰 How to make sure your cheesecake doesn’t crack
I’ve refined this recipe to make it as foolproof as possible. There may be a few ingredients that you expected in this recipe that aren’t there (I’m looking at you sour cream and lemon) and an ingredient or two you weren’t expecting (Hello cornmeal and double (heavy) cream).
- Make sure there is cream cheese, eggs, and heavy cream room temperature. This also makes the mixture easier to mix without lumps.
- I don’t use sour cream or lemon juice. The cream cheese still gives the cheesecake that nice flavor without the risk of the mixture splitting or cracking (which can be caused by acidic ingredients).
- I use cornmeal to stabilize the mixture. You can’t taste it, but it really helps prevent those cracks.
- I use double (heavy) cream for extra creaminess, and the extra bit of fat keeps the mixture from splitting.
- I Run a knife around the can as soon as the cheesecake comes out of the oven. The cheesecake will shrink very slightly as it cools, and running a knife along the inside of the pan will help prevent the cheesecake from sticking to the sides, which could cause cracking.
One last tip – Wipe your knife after each slice to keep the slices as clean and sharp as possible and to prevent cookie crumbs from getting into the creamy part or cheesecake.
🍲 More amazing desserts
Stay up to date with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m in too youtube (new videos every week) and Instagram (Stories behind the scenes and beautiful food photos).
New York Cheesecake
Creamy decadent baked New York cheesecake. No risk of cracking, just freeze – this cheesecake makes a great party dessert!
23cm springform pan
blender or whisk
*Take the cream cheese, eggs and cream out of the fridge at least an hour before using* See note 1
Preheat the oven to 160°C (circulating air).
Line the bottom of a 9″ (23 cm) springform pan with non-stick parchment paper.* See note 2
Place the crushed biscuits in a bowl. Add the melted butter, sugar and salt and mix everything together.
145 g (5.1 oz) digestive biscuits, 85 g unsalted butter, 1 tbsp granulated or caster sugar, ¼ tsp salt
Pour the mixture into the prepared cake pan and flatten with the back of a spoon.
Place in the oven to bake for 10 minutes.
Remove from the oven and let cool while you begin the filling.
Leave the oven at 160C / 320F (convection)
Place the cream cheese in the bowl of a stand mixer and, using the paddle attachment, mix on medium speed for 1 minute until cheese is fluffy and creamy.
750 g Philadelphia cream cheese
With the mixer still running, slowly pour in the sugar, then sprinkle in the cornstarch.
250 g powdered sugar, 3 tbsp cornmeal
Let the mixture combine, stop the mixer and scrape the sides of the bowl if necessary.
With the mixer running, add the vanilla extract, then the eggs and yolks, one at a time. Let each egg incorporate before adding the next.
1 tbsp vanilla extract, 3 large eggs, 1 egg yolk
Now add the cream and mix until combined (scrape down the sides again if needed). Turn off the mixer.
160 ml (⅔ cup) double (heavy) cream
Brush the sides of the cake pan with melted butter.
1 tbsp melted butter
Place the cake tin on 2 criss-cross layers of foil (we’ll use this to wrap the tin before it goes in the oven).
Carefully pour in the cheesecake batter and smooth out with the back of a spoon.
Wrap the cake tin tightly in the foil so that the foil comes up the sides of the tin.
Place the cake tin in a roasting pan and place on the rack (bottom or middle rack) in the oven.
Pour boiling water into the roasting pan, surrounding the cake pan. You will need about 1 inch of water. Be careful not to spill the water over the foil, otherwise water may seep into the cake tin.
Place in the oven and bake for 55-65 minutes, until edges are very light brown. The center of the cheesecake should wobble slightly when you gently shake the pan.
Remove from the oven and place on a wire rack. Run a knife around the sides of the pan, then allow the cheesecake to cool for 2 hours.
Place in the refrigerator, cover loosely with foil and refrigerate for 6 hours (or overnight).
Remove from the fridge, remove the sides of the pan and, using two large spatulas, carefully slide the cheesecake onto a plate or cake stand.
Serve as is or garnish with fruit compote or melted chocolate.
The cream cheese, eggs, and double (heavy) cream must all be at room temperature (or almost). Take out of the fridge an hour before use.
This will help the mixture combine, creating a smoother batter and preventing cracks in the cake.
*Note 2 – Baking paper
Use a piece of parchment slightly larger than the bottom of the mold. Place it on the bottom of the pan and then click the sides of the cake pan onto the paper so the paper is firmly in place.
The cheesecake should keep well in the fridge in an airtight container for up to 3 days.
Can I freeze this cheesecake?
Yes, this cheesecake freezes well. Once cool, cut into individual slices and wrap in cling film (plastic wrap). Freeze for up to a month.
Thaw, still wrapped, at room temperature for 3-4 hours (or in the fridge overnight if your kitchen is particularly warm).
The base will soften as it thaws, but it still tastes good.
Nutritional information is approximate per serving (based on this cheesecake, serves 12).
Calories: 491kcalCarbohydrates: 37GProtein: 7GFat: 36GSaturated Fatty Acids: 21GPolyunsaturated fat: 2GMonounsaturated fatty acids: 9GTrans fats: 0.3GCholesterol: 153mgSodium: 336mgPotassium: 137mgFiber: 0.4GSugar: 28GVitamin A: 1324ieVitamin C: 0.1mgCalcium: 89mgIron: 1mg
Some of the links in this post may be affiliate links – this means if you purchase the product I will receive a small commission (at no additional cost to you). If you buy, then thank you! This helps us keep Kitchen Sanctuary running. The nutritional information given is approximate and may vary depending on factors. You can find more information in our General Terms and Conditions.