Slow-Baked New York Cheesecake

Slow-Baked New York Cheesecake

This dense, creamy New York cheesecake is easy to make and turns out perfectly every time! No air bubbles, no excess browning -- just the best cheesecake ever!


16 servings


Crust Ingredients:

1 1/4 cups graham cracker crumbs*
3 tablespoons sugar
4 tablespoons butter

Filling Ingredients:

3 pounds (48 ounces) softened cream cheese**
1 3/4 cups granulated sugar
4 whole eggs
4 egg yolks
1 tablespoon vanilla extract
1/2 cup heavy cream


1. To prepare crust, mix crust ingredients in a bowl. Press mixture firmly in the bottom of a lightly-greased 10-inch springform pan. Bake crust for 6-8 minutes at 325 degrees. Set aside to cool.

2. In a large mixing bowl, mix the softened cream cheese with the 1 3/4 cups sugar by hand or on LOW with an electric mixer, until well-mixed.

3. Add the eggs, a couple at a time, stirring by hand to combine. Stir in the vanilla and then gently stir in the cream. You should have a nice smooth batter.

Slow-Baked New York Cheesecake batter

4. Pour batter over the prepared cooled crust. Preheat oven to 250 degrees.

If using a CheesecakeMoat, fill outer ring of CheesecakeMoat half way with room-temperature water, and place springform pan with cheesecake batter in the inner circle of the CheesecakeMoat.

If you don't have a CheesecakeMoat, I recommend using a 9x13-inch dish of water placed on the shelf below the cheesecake (with cheesecake on shelf above, NOT in the 9x13) or else a traditional water bath.

Cheesecake batter and CheesecakeMoat, ready to be baked
Cheesecake batter and CheesecakeMoat, ready to go in the oven

5. Bake cheesecake at 250 degrees for about 3 hours. The top of the cheesecake should feel firm to a soft touch, and be only lightly browned.

6. Remove cheesecake from oven and allow to cool in pan. Refrigerate overnight, or for at least 8 hours. Cut with dental floss or a sharp thin knife (wash knife between each cut). Serve plain, or with your favorite cheesecake topping (strawberries, cherries, whipped cream, lemon glaze, etc.).

Finished cheesecake

Slow-Baked New York Cheesecake

Slow-Baked New York Cheesecake

See this post for tips on making perfect cheesecakes!

Additional Notes: 

This cheesecake tastes the best when consumed about 16-32 hours after its finished baking. It's still yummy at other times, but that is the time frame we've discovered for peak flavor and texture! (Yes, we're cheesecake snobs!)

Cheesecake can be frozen. We usually slice and then freeze the slices, wrapped individually in waxed paper and then put in a heavy Ziplock bag. Thaw in fridge or enjoy frozen!

Cheesecake afetr being sliced with dental floss
This cheesecake cuts easily with dental floss

*You can substitute cookie crumbs or finely chopped nuts for the graham cracker crumbs (use 1 1/4 cups total of whatever you're using).

**I allow the cream cheese to set out at room temperature for 6-8+ hours to soften. You can also soften cream cheese in a microwave.

Slow-Baked New York Cheesecake

The filling ingredients and baking time/temperature for this cheesecake were created by Chef Corky Rosen, co-developer of the CheesecakeMoat. This recipe is included with the purchase of a CheesecakeMoat.

The crust recipe is my own, as Chef Rosen's crust recipe turned soggy for me (it contained more butter and was refrigerated instead of being pre-baked). The photos and instructions are all my own. A CheesecakeMoat was sent to us for review purposes. You can read my complete review here!

Cheesecake batter and CheesecakeMoat, ready to be baked
Cheesecake batter and CheesecakeMoat, ready to go in the oven

More of my cheesecake tips

See also: Our best cheesecake recipes

Slow-Baked New York Cheesecake

Preparation Time: 

20-30 minutes

Cooking Time: 

3 hours

Tammy's Review: 

This cheesecake is the BEST New York Cheesecake I have ever, ever made!! We've made plenty of cheesecakes, and after seeing photos on the CheesecakeMoat site, were hoping this recipe would "wow" us. And indeed, it did!

This recipe is so easy, but turns out a fabulous cheesecake. I have made it numerous times now, both with and without the use of a CheesecakeMoat. While the CheesecakeMoat is helpful, I think this recipe still produces a stellar cheesecake even without the use of a CheesecakeMoat.

If you're looking for simple and FOOLPROOF cheesecake recipe, this is the one to try! Follow the instructions (I've tried to be detailed) and you'll have your guests raving over it!

We have enjoyed serving this to numerous guests who have raved over it and said it was even better than Joshua's Orange Vanilla Dream Cheesecake (much to Joshua's dismay!). :) Others have tasted the cheesecake we made using this recipe and the CheesecakeMoat and said it was THE BEST cheesecake they had ever eaten, ever! Coming from true cheesecake fans, such a high compliment was pretty thrilling!

Slow-Baked New York Cheesecake

Be sure to check out my complete review of the CheesecakeMoat and this recipe!


It would be interesting to see if the cheesecake moat works any better than a round pan inside a larger pan - just using two pans that are not attached and sticking the springform inside the large round.
If you use the moat for your regular cheesecake, please let us know how it compares to your water bath method!


Is it possible to rate something 20 out of 10, Tammy? This cheesecake was fabulous, I never tasted anything so yummy and creamy in my life! We topped ours with some lemon curd, which we melted slightly and then poured over the top when it was ready to be served the next day, and it was incredible!


Hi Tammy,
I used your recipes for about 4 weeks ago.
They are really useful and easy for me to cook or bake.
I'd like to use this recipe to bake a green tea cheese cake. Can I just add up green tea powder or have to decrease something to make up? And how much Tbs do you think I should add up in? Thank you!
PS..My cheese cake is in the oven now. Looks---- heart breaking beautiful!


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