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URLhttps://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/
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Meta TitleNew York Cheesecake Recipe | Bigger Bolder Baking
Meta DescriptionTry my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep.
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This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE:  There’s nothing like a New York Style Baked Cheesecake, it is rich, thick, and unbelievably creamy. A true classic that any bold baker must master! Less than 10 Ingredients!  All you need for this recipe is 8 easy-to-find ingredients. I am sure you already have them at home. Make it your own:  Use your favorite cookies for the base and top it with whatever your heart desires. Fruit, chocolate, whipped cream, the choice is yours! Easy and Impressive:  It only takes 20 minutes to prep this restaurant quality dessert. Impress your guests without much effort at all. If you, like me, are a fan of cheesecake, then you have to give this one a go, its texture is seriously out of this world! I personally love the addition of lemon here, it really makes the vanilla flavor shine. And once you’ve mastered the best baked cheesecake recipe try some of my other favorites: 5 Minute Microwave Cheesecake : We all have those days when we need a show-stopping dessert in 5 minutes. This is THE recipe! No-Bake Strawberry Cheesecake : No oven? No problem! This no-bake cheesecake is delicious and SO EASY to make! Sugar Free Cheesecake : All the taste and none of the sugar! I truly do have a cheesecake for everyone. I adore this recipe and I have made it professional in many restaurants I worked at. I have lots of tips which you can read as you scrolls but one thing is to make sure to start with softened cream cheese and whip until there are no lumps first before adding eggs. You want that cream cheese good and whipped to build a lovely base for your creamy cheesecake. Bold Bakers Loved This! “I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!!” — Allison “I just made this today. I omitted the lemon because I made your salted caramel sauce.. TO DIE FOR. Saving the rest for my bday on Monday.” –Karen M. “I love this recipe! It worked perfectly even when I added Milo. Trying this with fruits next. ” — Nini IMPORTANT NOTE:  This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. Table of Contents: What is a New York Cheesecake? Tools You Need Key Ingredients and Substitutes How to Make a New York Baked Cheesecake Gemma’s Pro Chef Tips Make Ahead and Storage Instructions How do I Prevent my NY Cheesecake from Cracking? FAQS More Cheesecake Recipes What Is New York Cheesecake? New York Style Cheesecake is a dense, creamy and thick baked dessert. It contains a high ratio of cream cheese and eggs and it sits on a buttery graham cracker crust. Custard:  A cheesecake is considered a baked custard (cooked mixture of eggs and dairy). It is rich in texture and flavor and it needs to be cooked gently to avoid curdling. Origins:  Arnold Reuben is credited for the creation of the NY Cheesecake in the 1920’s in Manhattan. Toppings:  Traditionally, a baked NY cheesecake is topped with sweet sour cream or a tart strawberry jam. Tools You Need Mixing bowls Measuring cups  and  spoons 9-inch springform tin Stand mixer  or electric hand mixer Silicone spatula Zester Key Ingredients and Substitutes Graham Cracker Crumbs Provide a solid base to support the filling as well as textural contrast. Substitutes:  Any crispy cookie works here and, if you don’t have any on hand, try making my  Homemade Graham Crackers ,  Digestive Biscuits ,  Chocolate Graham Crackers ,  Biscoff , or  Gingersnaps . Butter Acts as a binder for the cookie crumbs. Without it you would not be able to cut out slices. Substitutes: Vegan Butter: Use the same amount of plant-based butter. Coconut Oil: Replace 1 for 1. This works because coconut oil solidifies when cooled. Cream Cheese Essential ingredient in this recipe for taste and texture. Substitutes:  Homemade Cream Cheese : Works perfectly as long as it is smooth. Vegan Cream Cheese: Good substitution if you can’t have dairy but it will alter the texture slightly. The result won’t be as velvety but it will still be delicious. Granulated Sugar Provides the sweetness in this recipe. Aerates the batter, which contributes to the smooth texture of the classic New York cheesecake. Lemon Zest and Juice Adds a delicious tang and brightness that cuts through the richness of the dessert. It can be omitted. Substitutes:  Orange: Add the same amount of zest and juice for a different flavor profile. Vanilla Contributes to the iconic and subtle flavor of cheesecake. Substitutes:  Almond Extract: Add half of the amount for a hint of almond. Peppermint Extract: Add half of the amount for a taste of the holidays. Eggs Essential ingredient to make any custard. It cannot be substituted in this recipe. Try no bake cheesecakes for an egg-free alternative. Flour Helps stabilize and firm up the custard once it is baked.   Substitutes: Gluten Free Flour : Use 1:1 gluten free flour mix or  Almond Flour Baking Mix . How To Make The Best-Ever New York Cheesecake Making this delicious cheesecake takes some time in the oven, but it is so worth it! Here is how you make New York Style Baked Cheesecake (and don’t forget to get the  full recipe with measurements, on the page down below ): Make the base Preheat your oven to 350°F (180°C). Mix the cookie crumbs and melted butter together in a medium bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill. Make the filling Cream your cheese and sugar: Using either a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps. Add in wet ingredients: mix in the vanilla, lemon zest, and lemon juice. Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be smooth from all the mixing. Mix in dry ingredients: Add the flour into the mixture and combine. Bake Pour the cheesecake batter into the prepared pan and bake for about 70-80 minutes. You will know the cheesecake is done when there is a little jiggle in the middle. Set it aside to cool on a wire rack. Chill Place the cheesecake, still in the tin, into the fridge to chill for a minimum of 5 hours, but preferably overnight, before serving. Gemma’s Pro Chef Tips For Making New York Cheesecake You do want plenty of time to let the cheesecake set. I suggest allowing it firm up and develop flavor for at least 24 hours in the fridge. Slice and freeze slices of the cheesecake for a grab and go dessert in the future! Don’t have graham crackers for the crust? Oreos or Digestive Biscuits work as well! Or, make your own  graham crackers ! Brick cream cheese works best when making cheesecake, as it is much firmer than the kind that’s found in tubs. You can make  homemade cream cheese , just be sure you blend it to be very smooth!   This is a very versatile recipe, so feel free to add in blueberries, raspberries, or even crushed Oreos! Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. Make Ahead and Storage Instructions Make Ahead: The crust:  You can make the crust and keep it refrigerated for up to 3 days. The filling:  Make the filling and keep it in the fridge in an airtight container for up to 2 days. Let the mixture come to room temperature before baking. Storage: Refrigeration:  This amazing dessert will keep well in the fridge for 5 days. Freezer:  Slice and Pre-Freeze: Cut the cheesecake, lay the slices on a parchment-lined tray, and freeze for 1-2 hours until firm. Wrap and Store:  Wrap each slice in plastic wrap, then place in a freezer bag or container. Label with the date. Store in the freezer for up to 1 month. Thaw and Enjoy: To serve, thaw slices in the fridge or at room temperature for a bit. How do I Prevent my NY Cheesecake From Cracking? Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. You can also bake your cheesecake in a water bath. Just make sure you wrap your springform pan in aluminum foil so no water can get in. I will let you know my personal opinion which is the crack gives character, it doesn’t harm the cheesecake and It’s hard to wrap a cheesecake to keep water out. FAQS Can I make this cheesecake recipe gluten-free? Absolutely! Use any gluten-free cookies of your choice for the base. Replace the flour for the same amount of  Gluten Free Flour mix  or  Almond Flour Baking Mix What can I do if my cheesecake is browning too fast? Check that your oven temperature is accurate using an oven thermometer. Cover the cheesecake loosely with aluminum foil for the rest of the baking time. What can I serve New York-style cheesecake with? Here’s where you can go nuts! Base:  Try  Gingersnap Cookies  for a holiday feel. Filling:  Swirl in some of my  3 Ingredient Microwave Jams  for a fruity twist. Topping:  Drizzle any of my  Sweet Sauces over the top to elevate this restaurant-style dessert. More Cheesecake Recipes! Simplified Japanese Cheesecake No-Bake Lemon Meringue Cheesecake No-Bake Strawberry Cheesecake No-Bake Dulce De Leche Cheesecake Burnt Basque Cheesecake 1 Minute Microwave Cheesecakes IMPORTANT NOTE:  This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. Watch The Recipe Video! Prep Time 20 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 30 minutes Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep. Author: Gemma Stafford Servings: 12 people Ingredients 2 ⅔ cups (8 oz/225 g) Graham cracker crumbs 8 tablespoons (4 oz/115 g) butter melted 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened 1 cup (8 oz/225 g) granulated sugar 5 large eggs, room temperature 1 tablespoon vanilla extract grated zest and juice of 1 lemon ¼ cup (1 ¼ oz/35 g) all-purpose flour Instructions Preheat the oven to 350°F (180°C). In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill. Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes. On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice. Add in the flour and mix until combined. Pour the filling into the prepared springform pan and smooth out with a spatula on top. Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight. Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks. Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of Bigger Bolder Baking and the Bold Baking Network . I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network . No matter your skills, my Bold Baking Team & I want to be your #1 authority for everything baking.
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By [Gemma Stafford](https://www.biggerbolderbaking.com/about-gemma/) \| Updated on Nov 18, 2024 ![The inside of my best-ever cheesecake recipe.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake-Thumbnail2-scaled.jpg) *This post may contain affiliate links. Please see [my full disclosure](https://www.biggerbolderbaking.com/bbb-privacy-policy/) for details.* Hi Bold Bakers\! **WHY YOU’LL LOVE THIS RECIPE:** *There’s nothing like a New York Style Baked Cheesecake, it is rich, thick, and unbelievably creamy. A true classic that any bold baker must master\!* - **Less than 10 Ingredients\!** All you need for this recipe is 8 easy-to-find ingredients. I am sure you already have them at home. - **Make it your own:** Use your favorite cookies for the base and top it with whatever your heart desires. Fruit, chocolate, whipped cream, the choice is yours\! - **Easy and Impressive:** It only takes 20 minutes to prep this restaurant quality dessert. Impress your guests without much effort at all. If you, like me, are a fan of cheesecake, then you have to give this one a go, its texture is seriously out of this world! I personally love the addition of lemon here, it really makes the vanilla flavor shine. And once you’ve mastered the best baked cheesecake recipe try some of my other favorites: - [5 Minute Microwave Cheesecake](https://www.biggerbolderbaking.com/microwave-baked-cheesecake/): We all have those days when we need a show-stopping dessert in 5 minutes. This is THE recipe\! - [No-Bake Strawberry Cheesecake](https://www.biggerbolderbaking.com/no-bake-strawberry-cheesecake/): No oven? No problem! This no-bake cheesecake is delicious and SO EASY to make\! - [Sugar Free Cheesecake](https://www.biggerbolderbaking.com/sugar-free-cheesecake-baked/): All the taste and none of the sugar! I truly do have a cheesecake for everyone. I adore this recipe and I have made it professional in many restaurants I worked at. I have lots of tips which you can read as you scrolls but one thing is to make sure to start with softened cream cheese and whip until there are no lumps first before adding eggs. You want that cream cheese good and whipped to build a lovely base for your creamy cheesecake. ## Bold Bakers Loved This\! *“I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!!” — Allison* *“I just made this today. I omitted the lemon because I made your salted caramel sauce.. TO DIE FOR. Saving the rest for my bday on Monday.” –Karen M.* *“I love this recipe! It worked perfectly even when I added Milo. Trying this with fruits next. ” — Nini* **IMPORTANT NOTE:** *This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.* ## Table of Contents: - [What is a New York Cheesecake?](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#what-is-a-new-york-cheesecake) - [Tools You Need](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#tools) - [Key Ingredients and Substitutes](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#key-ingredients-substitutes) - [How to Make a New York Baked Cheesecake](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#how-to-make-a-new-york-cheesecake) - [Gemma’s Pro Chef Tips](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#pro-tips) - [Make Ahead and Storage Instructions](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#make-ahead-storage-instructions) - [How do I Prevent my NY Cheesecake from Cracking?](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#how-to-prevent-ny-cheesecake-from-cracking) - [FAQS](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#FAQs) - [More Cheesecake Recipes](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#more-cheesecake-recipes) ![The Best Cheesecake recipe topped with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake1-scaled.jpg) ## What Is New York Cheesecake? New York Style Cheesecake is a dense, creamy and thick baked dessert. It contains a high ratio of cream cheese and eggs and it sits on a buttery graham cracker crust. - **Custard:** A cheesecake is considered a baked custard (cooked mixture of eggs and dairy). It is rich in texture and flavor and it needs to be cooked gently to avoid curdling. - **Origins:** Arnold Reuben is credited for the creation of the NY Cheesecake in the 1920’s in Manhattan. - **Toppings:** Traditionally, a baked NY cheesecake is topped with sweet sour cream or a tart strawberry jam. ## Tools You Need - [Mixing bowls](https://amzn.to/3IUtfh0) - [Measuring cups](https://amzn.to/2au3tGq) and [spoons](https://amzn.to/2aN2HCL) - [9-inch springform tin](https://amzn.to/3HjaML8) - [Stand mixer](https://amzn.to/3F3Fqbq) or [electric hand mixer](https://amzn.to/3Kc0hdr) - [Silicone spatula](https://amzn.to/3P9sTIs) - [Zester](https://amzn.to/46DYPLQ) ## Key Ingredients and Substitutes - ### Graham Cracker Crumbs - Provide a solid base to support the filling as well as textural contrast. - **Substitutes:** Any crispy cookie works here and, if you don’t have any on hand, try making my [Homemade Graham Crackers](https://www.biggerbolderbaking.com/homemade-graham-crackers/), [Digestive Biscuits](https://www.biggerbolderbaking.com/homemade-digestive-biscuits/), [Chocolate Graham Crackers](https://www.biggerbolderbaking.com/chocolate-graham-crackers-recipe/), [Biscoff](https://www.biggerbolderbaking.com/homemade-biscoff-cookies/), or [Gingersnaps](https://www.biggerbolderbaking.com/crispy-gingersnap-cookies/). - ### [Butter](https://www.biggerbolderbaking.com/homemade-butter/) - Acts as a binder for the cookie crumbs. Without it you would not be able to cut out slices. - **Substitutes:** - Vegan Butter: Use the same amount of plant-based butter. - Coconut Oil: Replace 1 for 1. This works because coconut oil solidifies when cooled. - ### Cream Cheese - Essential ingredient in this recipe for taste and texture. - **Substitutes:** - [Homemade Cream Cheese](https://www.biggerbolderbaking.com/how-to-make-cream-cheese/): Works perfectly as long as it is smooth. - Vegan Cream Cheese: Good substitution if you can’t have dairy but it will alter the texture slightly. The result won’t be as velvety but it will still be delicious. - ### Granulated Sugar - Provides the sweetness in this recipe. - Aerates the batter, which contributes to the smooth texture of the classic New York cheesecake. - ### Lemon Zest and Juice - Adds a delicious tang and brightness that cuts through the richness of the dessert. It can be omitted. - **Substitutes:** - Orange: Add the same amount of zest and juice for a different flavor profile. - ### [Vanilla](https://www.biggerbolderbaking.com/homemade-extracts/) - Contributes to the iconic and subtle flavor of cheesecake. - **Substitutes:** - Almond Extract: Add half of the amount for a hint of almond. - Peppermint Extract: Add half of the amount for a taste of the holidays. - ### Eggs - Essential ingredient to make any custard. It cannot be substituted in this recipe. Try no bake cheesecakes for an egg-free alternative. - ### Flour - Helps stabilize and firm up the custard once it is baked. - **Substitutes:** - [Gluten Free Flour](https://www.biggerbolderbaking.com/best-gluten-free-flours/): Use 1:1 gluten free flour mix or [Almond Flour Baking Mix](https://www.biggerbolderbaking.com/almond-flour-baking-mix/). ## How To Make The Best-Ever New York Cheesecake Making this delicious cheesecake takes some time in the oven, but it is so worth it! Here is how you make New York Style Baked Cheesecake (and don’t forget to get the [full recipe with measurements, on the page down below](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#NYC)): ### Make the base 1. Preheat your oven to 350°F (180°C). 2. Mix the cookie crumbs and melted butter together in a medium bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill. ### Make the filling 1. Cream your cheese and sugar: Using either a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps. 2. Add in wet ingredients: mix in the vanilla, lemon zest, and lemon juice. 3. Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be smooth from all the mixing. 4. Mix in dry ingredients: Add the flour into the mixture and combine. ### Bake 1. Pour the cheesecake batter into the prepared pan and bake for about 70-80 minutes. You will know the cheesecake is done when there is a little jiggle in the middle. Set it aside to cool on a wire rack. ### Chill 1. Place the cheesecake, still in the tin, into the fridge to chill for a minimum of 5 hours, but preferably overnight, before serving. ![A slice of Best-Ever New York Cheesecake topped with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake3-scaled.jpg) ## Gemma’s Pro Chef Tips For Making New York Cheesecake - You do want plenty of time to let the cheesecake set. I suggest allowing it firm up and develop flavor for at least 24 hours in the fridge. - Slice and freeze slices of the cheesecake for a grab and go dessert in the future\! - Don’t have graham crackers for the crust? Oreos or Digestive Biscuits work as well! Or, make your own [graham crackers](https://www.biggerbolderbaking.com/homemade-graham-crackers/)\! - Brick cream cheese works best when making cheesecake, as it is much firmer than the kind that’s found in tubs. You can make [homemade cream cheese](https://www.biggerbolderbaking.com/how-to-make-cream-cheese/), just be sure you blend it to be very smooth\! - This is a very versatile recipe, so feel free to add in blueberries, raspberries, or even crushed Oreos\! - Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. ## Make Ahead and Storage Instructions ### Make Ahead: - **The crust:** You can make the crust and keep it refrigerated for up to 3 days. - **The filling:** Make the filling and keep it in the fridge in an airtight container for up to 2 days. Let the mixture come to room temperature before baking. ### Storage: - **Refrigeration:** This amazing dessert will keep well in the fridge for 5 days. - **Freezer:** - **Slice and Pre-Freeze:** Cut the cheesecake, lay the slices on a parchment-lined tray, and freeze for 1-2 hours until firm. - **Wrap and Store:** Wrap each slice in plastic wrap, then place in a freezer bag or container. Label with the date. - Store in the freezer for up to 1 month. - **Thaw and Enjoy:** To serve, thaw slices in the fridge or at room temperature for a bit. ![The interior of my Best-Ever Cheesecake recipe, dripping with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake2-scaled.jpg) ## How do I Prevent my NY Cheesecake From Cracking? - Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. - You can also bake your cheesecake in a water bath. Just make sure you wrap your springform pan in aluminum foil so no water can get in. I will let you know my personal opinion which is the crack gives character, it doesn’t harm the cheesecake and It’s hard to wrap a cheesecake to keep water out. ## FAQS ### Can I make this cheesecake recipe gluten-free? Absolutely\! - Use any gluten-free cookies of your choice for the base. - Replace the flour for the same amount of [Gluten Free Flour mix](https://www.biggerbolderbaking.com/best-gluten-free-flours/) or [Almond Flour Baking Mix](https://www.biggerbolderbaking.com/almond-flour-baking-mix/) ### What can I do if my cheesecake is browning too fast? - Check that your oven temperature is accurate using an oven thermometer. - Cover the cheesecake loosely with aluminum foil for the rest of the baking time. ### What can I serve New York-style cheesecake with? Here’s where you can go nuts\! - **Base:** Try [Gingersnap Cookies](https://www.biggerbolderbaking.com/crispy-gingersnap-cookies/) for a holiday feel. - **Filling:** Swirl in some of my [3 Ingredient Microwave Jams](https://www.biggerbolderbaking.com/strawberry-jam-recipe-blackberry-raspberry/) for a fruity twist. - **Topping:** Drizzle any of my [Sweet Sauces](https://www.biggerbolderbaking.com/category/sweet-sauces/) over the top to elevate this restaurant-style dessert. ## More Cheesecake Recipes\! - [Simplified Japanese Cheesecake](https://www.biggerbolderbaking.com/japanese-cheesecake/) - [No-Bake Lemon Meringue Cheesecake](https://www.biggerbolderbaking.com/lemon-meringue-cheesecake/) - [No-Bake Strawberry Cheesecake](https://www.biggerbolderbaking.com/no-bake-strawberry-cheesecake/) - [No-Bake Dulce De Leche Cheesecake](https://www.biggerbolderbaking.com/dulce-de-leche-cheesecake/) - [Burnt Basque Cheesecake](https://www.biggerbolderbaking.com/burnt-basque-cheesecake-recipe/) - [1 Minute Microwave Cheesecakes](https://www.biggerbolderbaking.com/microwave-cheesecakes/) **IMPORTANT NOTE:** *This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.* ## Try These Recipes\! [![Lemon Biscotti](https://www.biggerbolderbaking.com/wp-content/uploads/2026/02/Lemon-Biscotti-Thumbnail-150x150.jpg)Lemon Biscotti](https://www.biggerbolderbaking.com/lemon-biscotti/) [![Strawberry White Chocolate Cheesecake](https://www.biggerbolderbaking.com/wp-content/uploads/2025/07/Strawberry-white-chocolate-cheesecake-thumbnail-150x150.jpg)Strawberry White Chocolate Cheesecake](https://www.biggerbolderbaking.com/strawberry-white-chocolate-cheesecake/) [![Carrot Cake Cheesecake Roll Recipe](https://www.biggerbolderbaking.com/wp-content/uploads/2023/12/Carrot-Cake-Cheesecake-Roll-Thumbnail-150x150.jpg)Carrot Cake Cheesecake Roll Recipe](https://www.biggerbolderbaking.com/carrot-cake-cheesecake-roll/) [![Heavenly Nutella Cheesecake Recipe](https://www.biggerbolderbaking.com/wp-content/uploads/2023/12/Nutella-Cheesecake-Thumbnail-150x150.jpg)Heavenly Nutella Cheesecake Recipe](https://www.biggerbolderbaking.com/nutella-cheesecake-recipe/) ## Watch The Recipe Video\! [Pinterest](https://www.biggerbolderbaking.com/#pinterest "Pinterest") [Facebook](https://www.biggerbolderbaking.com/#facebook "Facebook") [Email](https://www.biggerbolderbaking.com/#email "Email") ## New York Cheesecake Recipe 4\.80 from 127 votes [![](https://www.biggerbolderbaking.com/wp-content/themes/bbbaking/images/icons/icon_printer.svg) Print Recipe](https://www.biggerbolderbaking.com/wprm_print/new-york-cheesecake-recipe) ![The inside of my best-ever cheesecake recipe.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake-Thumbnail2-355x355.jpg) Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep. Author: Gemma Stafford Servings: 12 people - [Dessert](https://www.biggerbolderbaking.com/course/dessert/) - [Baking Pans](https://www.biggerbolderbaking.com/equipment/baking-pans/) - [Oven](https://www.biggerbolderbaking.com/equipment/oven/) Prep Time 20 minutes mins Cook Time 1 hour hr 10 minutes mins Total Time 1 hour hr 30 minutes mins ![The inside of my best-ever cheesecake recipe.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake-Thumbnail2-355x355.jpg) Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep. Author: Gemma Stafford Servings: 12 people ## Ingredients - 2 ⅔ cups (8 oz/225 g) [Graham cracker crumbs](https://www.biggerbolderbaking.com/homemade-graham-crackers/) - 8 tablespoons (4 oz/115 g) butter melted - 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened - 1 cup (8 oz/225 g) granulated sugar - 5 large eggs, room temperature - 1 tablespoon [vanilla extract](https://www.biggerbolderbaking.com/homemade-extracts/) - grated zest and juice of 1 lemon - ¼ cup (1 ¼ oz/35 g) all-purpose flour ## Instructions - Preheat the oven to 350°F (180°C). - In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill. - Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes. - On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice. - Add in the flour and mix until combined. - Pour the filling into the prepared springform pan and smooth out with a spatula on top. - Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. - Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight. - Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks. 4\.80 from 127 votes ([77 ratings without comment](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/)) 344 Comments most useful newest oldest Inline Feedbacks View all comments ![Edith](https://secure.gravatar.com/avatar/6c5ec1ff0d7cddba913f4535b782b3e3e1de5c30ed49a3a6b57a39e6af0e4f07?s=64&d=mm&r=g) Edith 4 years ago Hi Gemma, I have made this cheesecake twice. The flavor is delicious. However, the top always end up too dark. Do you have a suggestion on how to have the top cook less quickly? Thank you 10 Reply View Replies (9) ![Kathleya](https://secure.gravatar.com/avatar/785d0bb20f90083fc024ebbbcc5856e5061f7e15de73ed4c4e71aa2087cfd05b?s=64&d=mm&r=g) Kathleya 3 years ago Hi Gemma. Thanks for sharing your recipe. I’m just wondering why you don’t include sour cream or yoghurt. I see these ingredients in other cheese cake recipes. What’s the purpose of the sour cream? Thank you. 3 Reply View Replies (2) ![Susan](https://secure.gravatar.com/avatar/69d1e9388347db88c8000d47fe830bc2ba136ef064b91040af25367db18f268c?s=64&d=mm&r=g) Susan 5 years ago Hi Gemma, love watching your videos , is the oven temp, with or with out fan thanks. 2 Reply View Replies (1) ![Frankie June](https://secure.gravatar.com/avatar/fb5c9c6914be6f69c8e06dab25e06f68295c603ebc615e963ded0e2b1788d774?s=64&d=mm&r=g) Frankie June 11 months ago Good morning, Gemma, I grew up in New York City and now live outside Seattle Washington. Cheesecake was always my favorite dessert, (Next to ice cream). I’ve missed it so very much, I’ve tried many recipes, yours is so close to what I remember. The cheesecake itself is perfect. The New York cheesecake I grew up eating did not have a graham cracker crust, instead it had a pastry crust. I’ve tried using a pie crust recipe for this cheesecake and it was soggy. Do you have a suggestion for a pastry crust that will not burn or get soggy? 1 Reply View Replies (4) ![Nick](https://secure.gravatar.com/avatar/6bd8b1c8b0b88b878f3aeac97a340338cfaa6d509c2bbbac6ca885353b0fb3db?s=64&d=mm&r=g) Nick 1 year ago Well mine was super watery (like literal water so I added more flour. Bad idea. Also the base isn’t thick enough and didn’t really taste the lemon. Oh well… I tried. 1 Reply View Replies (2) ![Rachel](https://secure.gravatar.com/avatar/3c2b4191748fb3269d4f641f6872b5681318bdc9e64906db1939394cf701f89a?s=64&d=mm&r=g) Rachel 16 days ago Delicious cheesecake, it came out perfect 0 Reply View Replies (1) ![Sara Harris](https://secure.gravatar.com/avatar/07dbb612e2a4c8a86cafee532fc55f0ad0c9b49910e95b31b80e412f22951083?s=64&d=mm&r=g) Sara Harris 2 months ago Can I use a regular cake pan i don’t have a spring form pan thankyou 0 Reply View Replies (1) ![Tris](https://secure.gravatar.com/avatar/dcaccef364b8cdb6540bea992d577584e4d51450d11d87d9119dad443830e10e?s=64&d=mm&r=g) Tris 3 months ago Hi Gemma. This is the best cheesecake recipe! I made it twice and my family loved it. Thank you for sharing. We love your recipes. 0 Reply View Replies (1) ![Rita](https://secure.gravatar.com/avatar/bd452ac1813e420441c41f2dc75d10f6b1e502b06a203d458bd50547ae32bcf7?s=64&d=mm&r=g) Rita 4 months ago Hi, would you use the fan function in the oven Gemma? 0 Reply View Replies (1) ![Carrie](https://secure.gravatar.com/avatar/7fa576c351b3b22169d0118f58266e36ca2955aa491cb32cce16fe6b3a47cc42?s=64&d=mm&r=g) Carrie 4 months ago I am living in Austria and the cream cheese here is softer and more watery than the beautiful cream cheese of America… any suggestions on what to add to give it the right consistency without using gelatin 0 Reply View Replies (2) Load More Comments About Us ## Meet Gemma ![](https://www.biggerbolderbaking.com/wp-content/uploads/2022/10/BBB-Book-Cover-no-text-355x355.jpg) About Us ## Meet Gemma Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of *Bigger Bolder Baking* and the *Bold Baking Network*. I want to help you **bake with confidence anytime, anywhere** with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on *Nailed It! on Netflix* or the *Best Baker in America on Food Network*. No matter your skills, my Bold Baking Team & I want to be your \#1 authority for everything baking. [Read More](https://www.biggerbolderbaking.com/about-gemma/) [![Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook](https://www.biggerbolderbaking.com/wp-content/uploads/2022/10/4.png)](https://amzn.to/3DyWHZj) ### Featured On... 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![The inside of my best-ever cheesecake recipe.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake-Thumbnail2-scaled.jpg) *This post may contain affiliate links. Please see [my full disclosure](https://www.biggerbolderbaking.com/bbb-privacy-policy/) for details.* Hi Bold Bakers\! **WHY YOU’LL LOVE THIS RECIPE:** *There’s nothing like a New York Style Baked Cheesecake, it is rich, thick, and unbelievably creamy. A true classic that any bold baker must master\!* - **Less than 10 Ingredients\!** All you need for this recipe is 8 easy-to-find ingredients. I am sure you already have them at home. - **Make it your own:** Use your favorite cookies for the base and top it with whatever your heart desires. Fruit, chocolate, whipped cream, the choice is yours\! - **Easy and Impressive:** It only takes 20 minutes to prep this restaurant quality dessert. Impress your guests without much effort at all. If you, like me, are a fan of cheesecake, then you have to give this one a go, its texture is seriously out of this world! I personally love the addition of lemon here, it really makes the vanilla flavor shine. And once you’ve mastered the best baked cheesecake recipe try some of my other favorites: - [5 Minute Microwave Cheesecake](https://www.biggerbolderbaking.com/microwave-baked-cheesecake/): We all have those days when we need a show-stopping dessert in 5 minutes. This is THE recipe\! - [No-Bake Strawberry Cheesecake](https://www.biggerbolderbaking.com/no-bake-strawberry-cheesecake/): No oven? No problem! This no-bake cheesecake is delicious and SO EASY to make\! - [Sugar Free Cheesecake](https://www.biggerbolderbaking.com/sugar-free-cheesecake-baked/): All the taste and none of the sugar! I truly do have a cheesecake for everyone. I adore this recipe and I have made it professional in many restaurants I worked at. I have lots of tips which you can read as you scrolls but one thing is to make sure to start with softened cream cheese and whip until there are no lumps first before adding eggs. You want that cream cheese good and whipped to build a lovely base for your creamy cheesecake. ## Bold Bakers Loved This\! *“I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!!” — Allison* *“I just made this today. I omitted the lemon because I made your salted caramel sauce.. TO DIE FOR. Saving the rest for my bday on Monday.” –Karen M.* *“I love this recipe! It worked perfectly even when I added Milo. Trying this with fruits next. ” — Nini* **IMPORTANT NOTE:** *This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.* ## Table of Contents: - [What is a New York Cheesecake?](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#what-is-a-new-york-cheesecake) - [Tools You Need](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#tools) - [Key Ingredients and Substitutes](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#key-ingredients-substitutes) - [How to Make a New York Baked Cheesecake](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#how-to-make-a-new-york-cheesecake) - [Gemma’s Pro Chef Tips](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#pro-tips) - [Make Ahead and Storage Instructions](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#make-ahead-storage-instructions) - [How do I Prevent my NY Cheesecake from Cracking?](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#how-to-prevent-ny-cheesecake-from-cracking) - [FAQS](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#FAQs) - [More Cheesecake Recipes](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#more-cheesecake-recipes) ![The Best Cheesecake recipe topped with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake1-scaled.jpg) ## What Is New York Cheesecake? New York Style Cheesecake is a dense, creamy and thick baked dessert. It contains a high ratio of cream cheese and eggs and it sits on a buttery graham cracker crust. - **Custard:** A cheesecake is considered a baked custard (cooked mixture of eggs and dairy). It is rich in texture and flavor and it needs to be cooked gently to avoid curdling. - **Origins:** Arnold Reuben is credited for the creation of the NY Cheesecake in the 1920’s in Manhattan. - **Toppings:** Traditionally, a baked NY cheesecake is topped with sweet sour cream or a tart strawberry jam. ## Tools You Need - [Mixing bowls](https://amzn.to/3IUtfh0) - [Measuring cups](https://amzn.to/2au3tGq) and [spoons](https://amzn.to/2aN2HCL) - [9-inch springform tin](https://amzn.to/3HjaML8) - [Stand mixer](https://amzn.to/3F3Fqbq) or [electric hand mixer](https://amzn.to/3Kc0hdr) - [Silicone spatula](https://amzn.to/3P9sTIs) - [Zester](https://amzn.to/46DYPLQ) ## Key Ingredients and Substitutes - ### Graham Cracker Crumbs - Provide a solid base to support the filling as well as textural contrast. - **Substitutes:** Any crispy cookie works here and, if you don’t have any on hand, try making my [Homemade Graham Crackers](https://www.biggerbolderbaking.com/homemade-graham-crackers/), [Digestive Biscuits](https://www.biggerbolderbaking.com/homemade-digestive-biscuits/), [Chocolate Graham Crackers](https://www.biggerbolderbaking.com/chocolate-graham-crackers-recipe/), [Biscoff](https://www.biggerbolderbaking.com/homemade-biscoff-cookies/), or [Gingersnaps](https://www.biggerbolderbaking.com/crispy-gingersnap-cookies/). - ### [Butter](https://www.biggerbolderbaking.com/homemade-butter/) - Acts as a binder for the cookie crumbs. Without it you would not be able to cut out slices. - **Substitutes:** - Vegan Butter: Use the same amount of plant-based butter. - Coconut Oil: Replace 1 for 1. This works because coconut oil solidifies when cooled. - ### Cream Cheese - Essential ingredient in this recipe for taste and texture. - **Substitutes:** - [Homemade Cream Cheese](https://www.biggerbolderbaking.com/how-to-make-cream-cheese/): Works perfectly as long as it is smooth. - Vegan Cream Cheese: Good substitution if you can’t have dairy but it will alter the texture slightly. The result won’t be as velvety but it will still be delicious. - ### Granulated Sugar - Provides the sweetness in this recipe. - Aerates the batter, which contributes to the smooth texture of the classic New York cheesecake. - ### Lemon Zest and Juice - Adds a delicious tang and brightness that cuts through the richness of the dessert. It can be omitted. - **Substitutes:** - Orange: Add the same amount of zest and juice for a different flavor profile. - ### [Vanilla](https://www.biggerbolderbaking.com/homemade-extracts/) - Contributes to the iconic and subtle flavor of cheesecake. - **Substitutes:** - Almond Extract: Add half of the amount for a hint of almond. - Peppermint Extract: Add half of the amount for a taste of the holidays. - ### Eggs - Essential ingredient to make any custard. It cannot be substituted in this recipe. Try no bake cheesecakes for an egg-free alternative. - ### Flour - Helps stabilize and firm up the custard once it is baked. - **Substitutes:** - [Gluten Free Flour](https://www.biggerbolderbaking.com/best-gluten-free-flours/): Use 1:1 gluten free flour mix or [Almond Flour Baking Mix](https://www.biggerbolderbaking.com/almond-flour-baking-mix/). ## How To Make The Best-Ever New York Cheesecake Making this delicious cheesecake takes some time in the oven, but it is so worth it! Here is how you make New York Style Baked Cheesecake (and don’t forget to get the [full recipe with measurements, on the page down below](https://www.biggerbolderbaking.com/best-new-york-cheesecake-recipe/#NYC)): ### Make the base 1. Preheat your oven to 350°F (180°C). 2. Mix the cookie crumbs and melted butter together in a medium bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill. ### Make the filling 1. Cream your cheese and sugar: Using either a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps. 2. Add in wet ingredients: mix in the vanilla, lemon zest, and lemon juice. 3. Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be smooth from all the mixing. 4. Mix in dry ingredients: Add the flour into the mixture and combine. ### Bake 1. Pour the cheesecake batter into the prepared pan and bake for about 70-80 minutes. You will know the cheesecake is done when there is a little jiggle in the middle. Set it aside to cool on a wire rack. ### Chill 1. Place the cheesecake, still in the tin, into the fridge to chill for a minimum of 5 hours, but preferably overnight, before serving. ![A slice of Best-Ever New York Cheesecake topped with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake3-scaled.jpg) ## Gemma’s Pro Chef Tips For Making New York Cheesecake - You do want plenty of time to let the cheesecake set. I suggest allowing it firm up and develop flavor for at least 24 hours in the fridge. - Slice and freeze slices of the cheesecake for a grab and go dessert in the future\! - Don’t have graham crackers for the crust? Oreos or Digestive Biscuits work as well! Or, make your own [graham crackers](https://www.biggerbolderbaking.com/homemade-graham-crackers/)\! - Brick cream cheese works best when making cheesecake, as it is much firmer than the kind that’s found in tubs. You can make [homemade cream cheese](https://www.biggerbolderbaking.com/how-to-make-cream-cheese/), just be sure you blend it to be very smooth\! - This is a very versatile recipe, so feel free to add in blueberries, raspberries, or even crushed Oreos\! - Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. ## Make Ahead and Storage Instructions ### Make Ahead: - **The crust:** You can make the crust and keep it refrigerated for up to 3 days. - **The filling:** Make the filling and keep it in the fridge in an airtight container for up to 2 days. Let the mixture come to room temperature before baking. ### Storage: - **Refrigeration:** This amazing dessert will keep well in the fridge for 5 days. - **Freezer:** - **Slice and Pre-Freeze:** Cut the cheesecake, lay the slices on a parchment-lined tray, and freeze for 1-2 hours until firm. - **Wrap and Store:** Wrap each slice in plastic wrap, then place in a freezer bag or container. Label with the date. - Store in the freezer for up to 1 month. - **Thaw and Enjoy:** To serve, thaw slices in the fridge or at room temperature for a bit. ![The interior of my Best-Ever Cheesecake recipe, dripping with cherries.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake2-scaled.jpg) ## How do I Prevent my NY Cheesecake From Cracking? - Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven. - You can also bake your cheesecake in a water bath. Just make sure you wrap your springform pan in aluminum foil so no water can get in. I will let you know my personal opinion which is the crack gives character, it doesn’t harm the cheesecake and It’s hard to wrap a cheesecake to keep water out. ## FAQS ### Can I make this cheesecake recipe gluten-free? Absolutely\! - Use any gluten-free cookies of your choice for the base. - Replace the flour for the same amount of [Gluten Free Flour mix](https://www.biggerbolderbaking.com/best-gluten-free-flours/) or [Almond Flour Baking Mix](https://www.biggerbolderbaking.com/almond-flour-baking-mix/) ### What can I do if my cheesecake is browning too fast? - Check that your oven temperature is accurate using an oven thermometer. - Cover the cheesecake loosely with aluminum foil for the rest of the baking time. ### What can I serve New York-style cheesecake with? Here’s where you can go nuts\! - **Base:** Try [Gingersnap Cookies](https://www.biggerbolderbaking.com/crispy-gingersnap-cookies/) for a holiday feel. - **Filling:** Swirl in some of my [3 Ingredient Microwave Jams](https://www.biggerbolderbaking.com/strawberry-jam-recipe-blackberry-raspberry/) for a fruity twist. - **Topping:** Drizzle any of my [Sweet Sauces](https://www.biggerbolderbaking.com/category/sweet-sauces/) over the top to elevate this restaurant-style dessert. ## More Cheesecake Recipes\! - [Simplified Japanese Cheesecake](https://www.biggerbolderbaking.com/japanese-cheesecake/) - [No-Bake Lemon Meringue Cheesecake](https://www.biggerbolderbaking.com/lemon-meringue-cheesecake/) - [No-Bake Strawberry Cheesecake](https://www.biggerbolderbaking.com/no-bake-strawberry-cheesecake/) - [No-Bake Dulce De Leche Cheesecake](https://www.biggerbolderbaking.com/dulce-de-leche-cheesecake/) - [Burnt Basque Cheesecake](https://www.biggerbolderbaking.com/burnt-basque-cheesecake-recipe/) - [1 Minute Microwave Cheesecakes](https://www.biggerbolderbaking.com/microwave-cheesecakes/) **IMPORTANT NOTE:** *This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.* ## Watch The Recipe Video\! Prep Time 20 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 30 minutes ![The inside of my best-ever cheesecake recipe.](https://www.biggerbolderbaking.com/wp-content/uploads/2020/10/Baked-Cheesecake-Thumbnail2-355x355.jpg) Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep. Author: Gemma Stafford Servings: 12 people ## Ingredients - 2 ⅔ cups (8 oz/225 g) [Graham cracker crumbs](https://www.biggerbolderbaking.com/homemade-graham-crackers/) - 8 tablespoons (4 oz/115 g) butter melted - 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened - 1 cup (8 oz/225 g) granulated sugar - 5 large eggs, room temperature - 1 tablespoon [vanilla extract](https://www.biggerbolderbaking.com/homemade-extracts/) - grated zest and juice of 1 lemon - ¼ cup (1 ¼ oz/35 g) all-purpose flour ## Instructions - Preheat the oven to 350°F (180°C). - In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill. - Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes. - On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice. - Add in the flour and mix until combined. - Pour the filling into the prepared springform pan and smooth out with a spatula on top. - Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. - Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight. - Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks. ![](https://www.biggerbolderbaking.com/wp-content/uploads/2022/10/BBB-Book-Cover-no-text-355x355.jpg) Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and the creator of *Bigger Bolder Baking* and the *Bold Baking Network*. I want to help you **bake with confidence anytime, anywhere** with my trusted and tested recipes and baking tips. You may have seen one of my 1000+ videos on YouTube, Instagram, Facebook, or TikTok or as a guest judge on *Nailed It! on Netflix* or the *Best Baker in America on Food Network*. No matter your skills, my Bold Baking Team & I want to be your \#1 authority for everything baking.
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