Classic New York Cheesecake

New York cheesecake isn't meant to be delicate — it's tall, dense, and cuts into clean, sharp wedges. Getting there relies on a few consistent habits: room-temperature cream cheese, a proper water bath, and enough patience to let the cake cool slowly.

The method below has been refined over many attempts and produces a reliably smooth, crack-free result every time it's made.

Ingredients

Instructions

1. Heat the oven to 165°C (325°F). Wrap the outside of a 23cm springform pan tightly in two layers of foil.
2. Mix the crust ingredients until they look like wet sand. Press firmly into the base of the pan and bake for 10 minutes. Cool.
3. In a stand mixer with the paddle, beat the cream cheese, sugar and cornflour on low for 3 minutes until completely smooth. Scrape the bowl often.
4. Beat in the vanilla and lemon zest. Add the eggs and yolks one at a time on the lowest speed. Fold in the sour cream. Do not overbeat — extra air causes cracks.
5. Pour the filling over the crust. Sit the pan in a roasting tin, pour hot water halfway up the sides, and bake for 65–75 minutes until the edges are set but the centre still wobbles like set jelly.
6. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Cool to room temperature, then chill for at least 6 hours or overnight before slicing.

Cooking tips

• Every ingredient must be at room temperature. Cold cream cheese leaves lumps you can never mix out.
• The wobble in the middle is the doneness cue. It sets fully in the fridge.
• Wipe your knife clean with a warm damp cloth between slices for tidy wedges.

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