New York Style Cheesecake

Simple description: This tall and creamy New York Style Cheesecake is dense, velvety smooth, perfectly sweet and so easy to make at home!

Note: For this recipe you’ll need a 20cm / 8-inch springform pan with removable bottom that is at least 7cm / 2 3/4 inches high. You will need a slightly large cake pan to put the springform pan and then an even larger square or round metal cake tin lined with a kitchen towel to create the water bath. Refer to the step-by-step photos for a visual reference.

Preheat your oven to 180 / 355F (fan off), 160C / 320F (fan on). Prepare an 20cm / 8-inch springform pan by removing the edges and lining the bottom with baking paper. Reattach the edges.
Crush cookies - In a food processor, combine the cookies, sugar and salt. Blend until fine crumbs form. Add the melted butter to the crumb mixture and pulse until well coated. The mixture should hold together when squeezed.
Bake biscuit layer - Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake the crust in the oven for 6 minutes. Once baked, remove from the oven and let it cool while you prepare the filling.

Lower your oven temperature to 140C / 285F (fan off), 120C / 250C (fan on). For this recipe I prefer to bake with no fan for an even and gentle heat.
Combine dry ingredients - In a large mixing bowl, combine the sugar, corn starch, salt and lemon zest. Use your hands to rub the zest into the sugar mixture until well combined.
Add cream softened cheese - Add the softened cream cheese (make sure it’s very soft, see notes), sour cream and vanilla extract to the bowl. Mix using a spatula until well combined and smooth.
Add eggs - Scrap down the bowl and add the eggs one at a time, mixing well after each addition. Be careful not to overmix and create air bubbles.
Pour into springform pan - It’s important to pour the cheesecake filling to the springform pan slowly and as close as you can to the tin so that it pours in gently. Pouring in from a distance will get rid of air bubbles. Once filled, gently tap your springform pan on your workbench lined with a kitchen towel to get rid of any bubbles.

Prepare the leak proof water bath - Place your springform pan into a slightly larger cake tin. Then place both of those in a large dish. I’ve got step by step photos in the post for reference. Fill the large dish with hot water a few inches in height, just over half way up your springform pan.
Traditional water bath option - For a traditional water bath, wrap the outside of the springform pan tightly in 2–3 layers of foil, making sure there are no gaps where water can seep in. Then, place it in a deep roasting pan and fill with hot water halfway up the sides before baking.
Bake - Bake on the middle rack of your oven for 90 minutes or until the center is slightly jiggly. If it moves like liquid, keep baking. It will finish setting as it cools. Once baked, leave it in the oven to cool with the door slightly ajar. This will prevent your cheesecake from cooling down too quickly which can cause it to crack.
Cooling down - Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, remove it from the water bath and let it cool to room temperature before chilling in the fridge for at least 4 hours or overnight.
Serving - To serve, run a knife around the edges before releasing the springform. For clean slices, dip a sharp knife in hot water and wipe between cuts.