There’s just something about a New York cheesecake. It doesn’t try to be light or fluffy — it’s dense, creamy, a little extra, and honestly that’s the point. The buttery biscuit base has a quiet crunch, then the filling kind of melts and you’re suddenly cutting a second slice “just to check.”
First time I made it, I was surprised how simple it actually is. Low oven, slow bake, then leave it alone. That’s the secret. No rushing, no poking. I like serving it plain because the flavor is big enough on its own, but a few fresh berries or a quick berry sauce give it a nice little tang if you’re into balance.
It’s the kind of cake that looks impressive without you doing anything dramatic. Smooth top, clean edges, rich center. Pretty much always gets a “wow,” even on a random Tuesday.
I’d say once you’ve had your own homemade New York cheesecake, store-bought starts tasting like a backup plan.
Biscuit base
Cheesecake filling
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the base
Cheesecake filling
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Beat cream cheese
In a large bowl, beat the cream cheese until smooth, then add sugar and continue mixing until creamy.
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Add eggs and flavoring
Add eggs one by one, mixing gently. Stir in sour cream, vanilla, cornstarch, and lemon zest until combined.
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Bake slowly
Pour the filling over the chilled base. Bake at 160°C for about 1 hour and 30 minutes, until the edges are set but the center still jiggles slightly.
Cooling and serving
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Cool gradually
Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
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Chill overnight
Refrigerate the cheesecake for at least 6 hours, preferably overnight. Serve plain or with fresh berries.
Note: Best baked the day before and left to chill overnight for the perfect texture.
Updated: August 30, 2025