New York Baked Cheesecake

Baked cheesecakes have always intimidated me because of the number of things that can go wrong while preparing them. But as a beginner in the world of baked cheesecakes, I have to say that this recipe is a game-changer. It’s inspired by Martha Stewart's Baked Raspberry Swirl Cheesecake from her Cake Perfection book. When I first saw it, I was honestly shocked by how few ingredients it contained. Most cheesecake recipes I’ve come across are packed with extras like sour cream, heavy cream, flour, etc. Here, cream cheese is the name of the game.

Seriously, the generous amount of cream cheese makes this recipe nearly foolproof. It’s rich, creamy, and indulgent—exactly what a cheesecake should be. That being said, the quality of your cream cheese really matters here, so don’t skimp! Also, while it’s tempting to make cream cheese at home, I’d advise against it. Homemade cream cheese tends to have a milky flavour that doesn’t quite give you the silky mouthfeel you’re looking for in a cheesecake. Heads up — this isn’t exactly a budget-friendly dessert, but it’s definitely worth it.

When it comes to the actual baking process, there are a couple of crucial tips to keep in mind to avoid disasters (read: cracks in your cheesecake). Firstly, DO NOT crack open your oven door while baking. Temperature consistency is key to a smooth top. Secondly, use a water bath — it creates a humid environment, helping the cheesecake bake slowly and evenly. 

The original recipe calls for placing the springform pan in a larger dish filled with boiling water. However, I didn’t have an oven-safe dish big enough to accommodate my 8” tin. A few Reddit posts later, I found an alternative: simply placing a separate dish of water in the oven. Not only does this work just as well, it also eliminates the risk of water leaking into your cheesecake—a nightmare I kept reading about online. Another hack I swear by is using an insulated cake strip to keep the sides from baking too quickly. Together, these steps combine to produce a dreamily creamy, crack-free cheesecake!

As with any cheesecake, there are only two other elements to focus on: the crust and the topping. For the crust, avoid Indian salted crackers—they’re too savoury and have the wrong texture. Stick with classic graham crackers if you wish to splurge, or switch them out with digestive biscuits. For the berry compote, feel free to get creative! You can use any berries you love or even mix a few together for a personalized twist.

With these tips in mind, this baked cheesecake recipe is sure to become a favourite in your kitchen! 

Ingredients for cheesecake

For the base:

150g graham crackers/ digestive biscuits

1½  tbsp sugar

25g unsalted butter 

For the cheesecake batter:

183g sugar

678g cream cheese

1½ tsp vanilla extract

3 large eggs

Ingredients for compote

1 cup fresh berries of your choice (blueberries, strawberries, mulberries, etc)

¼ cup sugar

¼ cup water

1 tbsp cornstarch

1 tbsp cold water

1 tbsp fresh lemon juice

Method to prepare the cheesecake

1. Preheat your oven to 180°C. 

2. Grease an 8” round springform pan with butter, then line the sides with strips of parchment paper. This extra step makes it much easier to release the cheesecake after baking.

3. Make an insulated cake strip using aluminium foil.

4. In a food processor, pulse graham crackers/digestive biscuits until finely ground. If you do not have a food processor, add the crackers into a ziploc bag and beat it with a rolling pin until the desired texture is achieved.

5. Add butter and 1 1⁄2 tbsp sugar and pulse until the mixture has the texture of wet sand.

6. Pour the mixture into the greased tin and press firmly into the bottom of the pan using a measuring cup. 

7. Bake the base until set and slightly darkened - for around 10 to 12 minutes. 

8. Transfer the pan to a wire rack to cool completely.

9. Reduce the oven temperature to 160°C. 

10. Set a kettle/pot of water to boil. 

11. Into a large bowl, add the room temperature cream cheese and beat with an electric mixer, or whisk manually until light and fluffy. 

12. Add the sugar in a slow, steady stream while continuing to beat the cream cheese. 

13. Add in salt and vanilla and mix to combine. 

14. Add the eggs, one at a time, beating until just combined after each addition and scraping down the sides of the bowl as needed (do not overmix). 

15. Pour the cheesecake mixture into the tin.

16. Tie the insulated cake strip around the pan.

17. Place the cheesecake tin in the middle rack of the oven.

18. Pour the boiling water into a baking tray/tin and place it in a rack right below the middle rack.

19. Bake until the cheesecake is set but still slightly wobbly in the center, for about 55 minutes.

20. Once the cake is baked, allow it to cool in the oven for 1 hour. This ensures the cheesecake is set perfectly and does not have any uncooked, runny parts.

21. Remove the cheesecake from the oven and allow it to sit on the kitchen counter until it reaches room temperature.

22. Wrap the pan in plastic wrap and refrigerate overnight.

    
    

Method to prepare the berry compote

1. Add the berries, ¼ cup water, sugar and lemon juice to a heavy bottomed saucepan and set it on medium heat.

2. Make a slurry by combining the cornstarch and 1 tbsp of cold water (this helps thicken the mixture).

3. Once the berry mixture in the saucepan comes to a boil, add the slurry.

4. Reduce the heat to low and mix constantly.

5. Once the sauce is thick enough to coat the back of a metal spoon, take it off the heat and allow the mixture to come to room temperature.

6. Store in an airtight container until it's time to serve.

Serving 

1. Remove the cheesecake from the fridge and allow it to sit on the counter for a short while.

2. Using a knife, release the sides of the cake.

3. Unlock the base from the springform mould and push out the base.

4. Cut a clean slice using a knife dipped in warm water for a smooth cut. 

5. Place the cheesecake slice on a plate and spoon some of the berry compote onto the slice.

6. Serve chilled.