Ina Garten’s New York Cheesecake is a rich, creamy, and indulgent dessert perfect for special occasions or when you’re craving a classic treat. With its velvety texture, buttery graham cracker crust, and a hint of citrus, this cheesecake is a timeless showstopper.

What is Ina Garten New York Cheesecake?

New York Cheesecake is a dense and creamy baked cheesecake made with cream cheese, sugar, and eggs, all set on a graham cracker crust. Ina Garten’s version elevates this classic with a touch of lemon and vanilla, ensuring a perfectly balanced flavor profile.

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Reasons to Try Ina Garten New York Cheesecake

Classic dessert: A traditional favorite loved by all.
Rich and creamy: Smooth and indulgent texture with the perfect amount of sweetness.
Make-ahead friendly: It tastes even better after chilling overnight.
Elegant and versatile: Great for celebrations, holidays, or casual gatherings.
Customizable toppings: Pair with fruits, sauces, or whipped cream.

Ingredients Needed to Make Ina Garten New York Cheesecake

For the Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

2 pounds (four 8-ounce packages) of cream cheese, softened
1 1/2 cups granulated sugar
5 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (from 1 large lemon)
1 teaspoon pure vanilla extract

Optional Toppings:

Fresh berries (strawberries, blueberries, or raspberries)
Fruit compote or jam
Whipped cream

Instructions to Prepare Ina Garten New York Cheesecake

Step 1: Prepare the Crust

Preheat the oven: Preheat your oven to 350°F (175°C).
Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly combined.
Press into the pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Bake the crust: Bake for 8–10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and fluffy, about 3–5 minutes.
Add eggs and yolks: Beat in the eggs and yolks one at a time, scraping down the sides of the bowl as needed.
Incorporate the sour cream and flavorings: Add the sour cream, lemon zest, and vanilla extract, mixing until just combined.

Step 3: Assemble and Bake

Pour the filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in a water bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake: Bake for 1 hour and 15 minutes, or until the edges are set but the center still jiggles slightly.

Step 4: Cool and Chill

Cool gradually: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
Chill: Remove from the oven, cover, and refrigerate for at least 4 hours or overnight.

Step 5: Serve

Decorate and serve: Remove the cheesecake from the springform pan and top with fresh berries, fruit compote, or whipped cream. Slice and serve chilled.

What Goes Well With Ina Garten New York Cheesecake

Fresh fruit: Top with strawberries, blueberries, or a mixed berry medley.
Chocolate sauce: Drizzle with melted chocolate or chocolate ganache.
Caramel or butterscotch: Add a rich caramel drizzle for extra indulgence.
Coffee or tea: Pair with a hot cup of coffee or herbal tea.
Crushed nuts: Sprinkle with chopped pecans, walnuts, or almonds for texture.

Key Tips for Making Ina Garten New York Cheesecake

Use room temperature ingredients: This ensures a smooth, lump-free filling.
Avoid overmixing: Overmixing incorporates too much air, which can cause cracks.
Use a water bath: Baking in a water bath creates gentle heat and prevents cracking.
Chill thoroughly: Allow the cheesecake to chill for at least 4 hours or overnight for the best texture and flavor.
Run a knife around the edge: Do this before removing the springform ring to prevent sticking.

Creative Variations of Ina Garten New York Cheesecake

Chocolate swirl: Swirl melted chocolate into the filling before baking.
Citrus twist: Add orange or lime zest for a different citrus flavor.
Nut crust: Substitute graham crackers with crushed pecans or almonds for the crust.
Pumpkin cheesecake: Mix in pumpkin puree and spices for a fall-inspired treat.
Salted caramel: Top with a drizzle of salted caramel and a sprinkle of sea salt.

Storage Guidelines for Ina Garten New York Cheesecake

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 5 days.
Freeze for later: Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Keep toppings separate: Add toppings just before serving for the freshest taste.

FAQs

How do I prevent cracks in New York cheesecake?

Prevent cracks by baking the cheesecake in a water bath, using room temperature ingredients, and allowing it to cool gradually in the oven with the door slightly ajar.

Can I freeze New York cheesecake?

Yes, you can freeze New York cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

What is the best way to tell if my cheesecake is done baking?

The cheesecake is done when the edges are set, and the center still jiggles slightly when gently shaken. It will firm up as it cools.

Can I use a different crust instead of graham crackers?

Yes, you can use crushed digestive biscuits, Oreos, or even a nut-based crust as a substitute for graham crackers.

Wrapping Up

Ina Garten’s New York Cheesecake is the ultimate classic dessert, delivering a rich, creamy texture and perfectly balanced flavors.

Try it today and savor the timeless elegance of this indulgent recipe!