The rich and creamy, yet light baked cheesecake filling on a buttery digestive biscuit crust! Yes, it’s the all-time favourite classic dessert – New York Vanilla Cheesecake! Baked to perfection at low temperature, cooled gradually to avoid cracks, and served with delicious strawberry compote, this is a cheesecake that everyone should be able to make and enjoy whenever they want! Learn how to make this delicious classic, then switch it up by using different toppings and sauces and this will be the only dessert recipe you will ever need!
- The Debate: What Exactly Is The New York Cheesecake?
- Tips and Tricks To Making The Best Cheesecake
- Ingredients And Substitutes
- Method
- Watch How To Make It
- How To Cut Cheesecake Into Portions
- How To Store Baked Cheesecake?
- Alternative Sauces and Toppings For New York Vanilla Cheesecake
- Other Delicious Baked Cheesecake Recipes
- Recipe Card
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The Debate: What Exactly Is The New York Cheesecake?
We are asking you to help us out here! There are so many recipes and advice on how to make the best New York cheesecake, that we are totally confused as to what it actually is sometimes. I have tasted at least 10 different cheesecakes, labelled New York Cheesecake in the US, (at least 4 of them in New York itself) and I’ll be honest, I am none the wiser.
I am sure we can all agree that it is a baked cheesecake, that is flavoured with vanilla. But the texture of it and the balance of ingredients varies so widely! Some say (including New York Times), that classic NY Cheesecake is heavy on cream cheese (sometimes made without any added sour cream or heavy cream) and is meant to have a dense, slightly drier (rather than extra creamy) texture. Others (like Martha Stewart) like her NY cheesecake heavy on the cream, creating a lighter airier filling.
We may not know which one makes it more authentic, but we do know what we like! We like our cheesecakes creamy and light! And that’s why we went super heavy on cream – not just any cream! We use more Creme Fraiche in this recipe than cream cheese itself! The result is divine!
Tips and Tricks To Making The Best Cheesecake
To make sure you get the creamiest cheesecake, baked to perfection, we have put together a list of tips and tricks on How To Prevent Your Cheesecake From Cracking. In summary:
- Use full-fat cream cheese and full-fat creme fraiche.
- Make sure all the ingredients for the filling are at room temperature.
- Once you add the eggs, be gentle and don’t beat the mixture to avoid adding air bubbles.
- Cook your cheesecake in a water bath to create a steamy humid environment.
- Don’t overcook: turn the oven off when the middle of the cheesecake is still wobbly.
- Cool your cheesecake slowly – no drastic temperature changes.
Ingredients And Substitutes
Here’s what you will need for the New York Vanilla Cheesecake:
- digestive biscuits: this recipe works well with gluten-free digestive biscuits too, if you’re looking for a gluten-free New York Cheesecake recipe.
- unsalted butter: melted.
- cream cheese: full-fat, at room temperature. Philadelphia or the supermarket’s own brand work equally well.
- crème fraiche: at room temperature. You may use sour cream, but make sure it has a fat content no less than 30%.
- caster sugar: can be substituted with white granulated sugar, but you will need to bean the mixture for longer to ensure the sugar dissolves.
- vanilla bean paste: or seeds scraped out of 1 vanilla bean.
- lemon juice: freshly squeezed or bottled.
- eggs: medium in the UK, large in the US. Ideally, at room temperature.
And if you want to make a strawberry sauce to go with it, you will also need:
- strawberries: hulled and cut in half.
- extra caster sugar.
For alternative toppings, have a look in a section further down this page.
Method
This Vanilla Baked Cheesecake With Strawberry Compote is made in 5 simple steps.
STEP 1: Make a Digestive Biscuit Crust
Preheat the oven to 180C Fan. Grease and line the bottom of the 7in (18cm) springform cake tin with baking parchment. Wrap the bottom of the tin and at least ¾ op the sides in a double layer of foil (this will prevent the water from seeping in when we cook the cheesecake in a water bath). Place the wrapped tin in a larger tin/ baking tray with high rims.
Place the digestive biscuits into a food processor and blitz them into fine crumbs.
Melt the butter in a small saucepan or a microwave. Mix the melted butter with the digestive biscuit crumb. Then press the mixture into the bottom of the cake tin, using a glass with a flat bottom.
Bake for 10 minutes, then take it out of the oven and leave to cool down slightly.
STEP 2: Make The Filling
Reduce the temperature to 150C Fan.
Using an electric hand-held mixer, beat the cream cheese, Crème Fraiche, caster sugar, lemon juice and vanilla bean paste for approx. 2 minutes. Make sure to scrape down the sides of the bowl, as cream cheese tends to stick to it. The mixture should become thin when you start beating, then thicken again.
Using a hand balloon whisk (not an electric whisk) gently mix in the eggs. Don’t beat – you don’t want to introduce air into the eggs, as it may cause cracks in the cheesecake.
Pour the cheesecake filling over the biscuit base and smooth out the top. Pour hot water around the cake tin, making sure no water gets to the filling or between the tin and the foil.
STEP 3: Bake
Place the cheesecake in a water bath in the oven and bake for 45 minutes. Do not open the door during the cooking.
STEP 4: Cooling The Cheesecake
After 45 minutes, turn the oven off and without opening the door, leave the cheesecake in the oven for an hour.
After an hour, open the oven door a crack and carry on cooling the cheesecake gradually in the open oven. Then take the cheesecake out of the oven and out of its water bath and cool down completely at room temperature.
Cover the top of the tin and place the cheesecake in the fridge for at least 4 hours to set.
When ready to serve, carefully run a knife around the edge of the tin. Take the cheesecake out of the springform tin and place it on a cake stand or a plate.
To cut into clean slices, dip the knife into boiling water, immediately wipe it with a clean cloth and cut the cheesecake into portions, cleaning and dipping the knife in hot water in between each slice.
STEP 5: Make Strawberry Compote
Place the strawberries and sugar in a pan and cook on low heat until juices release and the sugar dissolves.
Carry on cooking for 10-15 minutes until strawberries soften and the sauce turns syrupy consistency.
Leave to cool down and store in the fridge in an airtight container. For more information, visit our recipe for Strawberry Topping For Cheesecake.
Watch How To Make It
How To Cut Cheesecake Into Portions
- Make sure your cheesecake has been in the fridge for at least 4 hours before attempting to take it out of its tin and slice it.
- Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
- Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don’t move the knife back and forth (like cutting bread).
- If things went wrong: ‘clean up’ a slice by running the hot knife along the sides of the cut slice.
How To Store Baked Cheesecake?
Store your cheesecake in the fridge covered with an upside-down mixing bowl. This way, it stays fresher, doesn’t form a dry crust on the surface and dosn;t absorb other odours lingering in the fridge. Eat the cheesecake within 3 days.
This baked New York Vanilla Cheesecake actually freezes very well too! Cut the cheesecake into portions and arrange the slices on a flat board. Place them in the freezer for a couple of hours, or until cheesecake turns solid. Then wrap each slice tightly in cling film and store in the freezer for up to 3 months! Defrost thoroughly in the fridge before eating and topping with sauce.
For more information, head straight to our article dedicated to Cheesecake Storage.
Alternative Sauces and Toppings For New York Vanilla Cheesecake
If you don’t fancy a strawberry compote with your cheesecake, there are a few things we tried and loved with this recipe:
Other Delicious Baked Cheesecake Recipes
If you had to choose only one type of dessert to have for the rest of your life, would it be baked cheesecake? I knew it! Here are some of our favourite recipes:
- Irresistible Honey Cheesecake with Salted Honey Caramel
- Baked Cherry Cheesecake with Dark Chocolate Crust
- Creamy San Sebastian Cheesecake
- Gingerbread Cheesecake with Ginger Biscuit Base and Caramel Sauce
Recipe Card
New York Vanilla Cheesecake With Strawberry Compote
Equipment
- Food Processor optional
Ingredients
For The Cheesecake Crust
- 150 g digestive biscuits
- 60 g unsalted butter
For Cheesecake Filling
- 230 g cream cheese full-fat, at room temperature
- 290 g crème fraiche at room temperature
- 110 g caster sugar
- 1 teaspoon vanilla bean paste
- 1.5 tablespoon lemon juice
- 2 eggs medium, at room temperature
For Strawberry Compote
- 250 g strawberries hulled and cut in half
- 35 g caster sugar
Instructions
Make Digestive Biscuit Crust
- Preheat the oven to 180°C Fan. Grease and line the bottom of the 7in (18cm) springform cake tin with baking parchment. Wrap the bottom of the tin and at least ¾ op the sides in a double layer of foil (this will prevent the water from seeping in when we cook the cheesecake in a water bath). Place the wrapped tin in a larger tin/ baking tray with high rims.
- Place the digestive biscuits into a food processor and blitz into fine crumbs. Alternatively bash the biscuits with the end of a rolling pin in a large metal bowl.
- Melt the butter in a small saucepan or a microwave. Mix the melted butter with the digestive biscuit crumb. Then press the mixture into the bottom of the cake tin, using a glass with a flat bottom. Bake for 10 minutes, then take it out of the oven and leave to cool down slightly.
Make The Filling & Bake
- Reduce the temperature to 150C Fan.
- Using an electric hand-held mixer, beat the cream cheese, crème fraiche, caster sugar, lemon juice and vanilla bean paste for approx. 2 minutes. Make sure to scrape down the sides of the bowl, as cream cheese tends to stick to it. The mixture should become thin when you start beating, then thicken again.
- Using a hand balloon whisk (not an electric whisk) gently mix in the eggs. Don’t beat – you don’t want to introduce air into the eggs, as it may cause cracks in the cheesecake.
- Pour the cheesecake filling over the biscuit base and smooth out the top. Pour hot water around the cake tin, making sure no water gets to the filling or between the tin and the foil.
- Place the cheesecake in water bath in the oven and bake for 45 minutes. Do not open the door during the cooking.
Cooling The Cheesecake
- After 45 minutes, turn the over off and without opening the door, leave the cheesecake in the oven for an hour.
- After an hour, open the oven door a crack and carry on cooling the cheesecake gradually in the open oven. Then take the cheesecake out of the oven and out of its water bath and cool down completely at room temperature.
- Cover the top of the tin and place the cheesecake in the fridge for at least 4 hours to set.
- When ready to serve, carefully run a knife around the edge of the tin. Take the cheesecake out of the springform tin and place it on a cake stand or a plate.
- To cut into clean slices, dip the knife into boiling water, immediately wipe it with a clean cloth and cut the cheesecake into portions, cleaning and dipping the knife in hot water in between each slice.
Make Strawberry Compote
- Place the strawberries and sugar in a pan and cook on low heat until juices release and sugar dissolves.
- Carry on cooking for 10-15 minutes until strawberries soften and the sauce turns syrupy consistency.
- Leave to cool down and store in the fridge in an airtight container.
Video
Nutrition
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