Ina Garten New York Cheesecake Recipe

Rich, creamy, and absolutely timeless, Ina Garten’s New York Cheesecake is a dessert that never goes out of style. Known for its velvety smooth texture and decadent flavor, this cheesecake is the kind of recipe that impresses guests yet feels comforting enough to enjoy with family at home. Whether you’re celebrating a special occasion or simply craving something indulgent, this cheesecake delivers perfection in every bite.

Ina Garten, the Barefoot Contessa herself, has mastered the art of creating recipes that are elegant yet approachable. Her New York Cheesecake is no exception-it’s baked with simple ingredients, a buttery graham cracker crust, and that signature rich filling that sets it apart from other cheesecakes.

This step-by-step guide will walk you through how to make Ina Garten’s New York Cheesecake at home, along with tips to ensure yours turns out bakery-quality every single time.

What’s the Flavor Profile of This Ina Garten New York Cheesecake?

New York cheesecake is known as the king of cheesecakes for good reason. Unlike no-bake cheesecakes, which are smooth but one-dimensional, this baked version has a velvety filling with a slight bite. The oven time gives it a subtle caramelized top that balances the tangy cream cheese inside.

The crust, made from buttery biscuit crumbs, isn’t just a base here it rises up the sides, creating a sturdy shell that contrasts beautifully with the creamy center. It’s crunchy, nutty, and just a little salty, which enhances the cheesecake’s overall flavor.

When you take a forkful, you’ll taste layers of flavor: sweet, tangy, creamy, and slightly savory. It’s indulgent yet balanced, exactly the kind of dessert that Ina Garten herself would serve to guests with pride.

Ingredients Required for Ina Garten New York Cheesecake Recipe

Gather all the following ingredients, before you start making this Ina Garten New York Cheesecake

• 400g digestive biscuits (or graham crackers in the U.S.)
• 170g unsalted butter, melted
• ½ tsp salt
• 500g full-fat cream cheese (Philadelphia recommended)
• 150g caster sugar
• 200g sour cream
• 200g double cream (about 40% fat)
• 2 large eggs + 1 extra egg yolk
• 2 tbsp cornflour (cornstarch)
• 1 tsp salt
• 1 tbsp pure vanilla extract
• 3 tbsp fresh lemon juice

Kitchen Utensils Required

1. 23cm (9-inch) springform pan
2. Food processor or rolling pin (for crushing biscuits)
3. Mixing bowls
4. Whisk
5. Measuring cups and spoons
6. Aluminum foil
7. Baking dish (for water bath)

Preparation & Cooking Time

Prep time: 25 minutes
Cook time: 60 minutes
Cooling & chilling time: 7 hours
Total time: ~8.5 hours (mostly inactive)

Copycat Ina Garten New York Cheesecake Recipe

Just follow this simple step by step guideline to make your homemade version of Ina Garten New York Cheesecake in a delicious way.

1. Make the crust: Crush 400g digestive biscuits (or graham crackers) into fine crumbs, then mix with 170g melted butter and ½ tsp salt. The texture should feel like damp sand. Press firmly into the base and up the sides of a 23cm springform pan. Bake at 175°C (350°F) for 12–14 minutes until golden, then let cool.

2. Prepare the filling base: Beat 500g cream cheese until smooth. Gradually whisk in 150g caster sugar, being careful not to overmix. Add 200g sour cream and 200g double cream, stirring until silky and well blended.

3. Add eggs and thickeners: Whisk in 2 large eggs and 1 yolk, one at a time, just until combined. Mix in 2 tbsp cornflour, 1 tsp salt, 1 tbsp vanilla, and 3 tbsp lemon juice for flavor and structure. The batter should be creamy but not airy.

4. Prepare the water bath: Wrap the springform pan with foil to prevent leaks. Place it inside a larger baking dish and pour in hot water to reach about 2–3cm up the sides.

5. Bake the cheesecake: Pour the batter into the crust. Bake at 175°C (350°F) for 30 minutes, then reduce to 150°C (300°F) and bake 30 minutes more. Do not open the oven door.

6. Cool and chill: Turn off the oven and let the cheesecake rest inside for 1 hour. Remove, cool at room temperature 30–45 minutes, then cover and refrigerate for at least 6 hours or overnight before slicing.

Delicious Ways to Customize and Serve This Ina Garten New York Cheesecake

Here are some Variations and Customizations ideas you can try to enjoy this Ina Garten New York Cheesecake deliciously

1. Fresh Berry Topping
We love serving this cheesecake with a handful of fresh raspberries and blueberries. The tart fruit balances the rich creaminess beautifully.

2. Strawberry Sauce
A drizzle of homemade strawberry compote over each slice makes it taste like something straight out of a New York bakery.3. 

3. Salted Caramel Drizzle
When we’re craving something indulgent, we pour warm salted caramel on top. The sweet-salty combo is unreal.

4. Chocolate Ganache
Sometimes we make a quick ganache with dark chocolate and cream, and wow it turns the cheesecake into a dinner party showstopper.

5. Whipped Cream Clouds
Light, fluffy whipped cream on the side keeps it classic and never fails to impress guests.

6. Espresso Shot Pairing 
A strong espresso or cappuccino alongside cheesecake cuts through the richness. It’s our favorite after-dinner pairing.

7. Citrus Zest Sprinkle 
A little lemon or orange zest on top adds brightness and makes the cheesecake feel extra fresh.

8. Berry Coulis Swirl 
Swirling a tangy raspberry or blackberry coulis over each slice gives a restaurant-style finish.

9. Nut Crunch
We sometimes sprinkle toasted almonds or pecans over the cheesecake for added texture. It’s simple but elevates every bite.

10. Wine Pairing
If you’re hosting, a glass of late-harvest Riesling or Moscato alongside this cheesecake makes the whole experience unforgettable.

My Personal Experience and Some Tips on This Ina Garten New York Cheesecake Recipe

The first time I made this New York cheesecake, I was nervous it might crack or turn out too soft. But when I pulled it from the oven and let it chill overnight, the result was pure magic. The crust was buttery and firm, the filling was creamy and smooth, and that golden top looked beautiful. I remember taking the first slice with my family, and everyone went quiet just enjoying every bite. Now, it’s my go-to dessert for any celebration.

1. Always use full-fat cream cheese it makes the filling rich and creamy.
2. Let all ingredients come to room temperature before mixing.
3. Don’t overmix the batter; it should be smooth, not airy.
4. Bake the crust first so it holds up under the filling.
5. Use foil around the pan for a safe water bath.
6. Never open the oven door while baking it prevents cracks.
7. Chill overnight for the best flavor and texture.

How to Store and Reheat Leftover Ina Garten New York Cheesecake Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Keep your cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually in airtight containers for up to 1 month. Defrost overnight in the fridge no reheating needed.

FAQs on this Ina Garten New York Cheesecake Recipe

When you give this Ina Garten New York Cheesecake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. What kind of cream cheese should I use?

From our experience, full-fat cream cheese works best. We usually go with Philadelphia because it gives the cheesecake a smooth, rich texture. Low-fat versions just don’t set the same way.

2. What kind of biscuits or crackers are best for the crust?

We often use digestive biscuits here in the UK, but when we’re in the U.S., graham crackers are the classic choice. Both work great!

3. How do I know when the cheesecake is ready?

We always give the pan a gentle jiggle. If the center still wobbles slightly but the edges look set, it’s done. Don’t worry it will firm up while cooling.

4. Why do I need a water bath?

A water bath keeps the oven moist, which helps the cheesecake bake gently and prevents cracks. We’ve found it makes a huge difference.

5. Can I skip the foil around the pan?

We don’t recommend it. Without foil, water can seep in and ruin the crust. Wrapping it snugly has always saved us from soggy disasters.

6. How long should I chill the cheesecake?

At least 6 hours, but honestly, we prefer overnight. The flavor deepens and the texture becomes firm and creamy.

7. What if my cheesecake cracks?

It happens to us too sometimes! Don’t stress it will still taste amazing. A little fruit topping or whipped cream easily covers cracks.

8. Can I freeze leftover cheesecake?

Yes! We’ve frozen slices many times. Wrap them well in cling film and store in an airtight container. Thaw overnight in the fridge for best results.

9. How should I cut neat slices?

We always dip a sharp knife in hot water, wipe it clean, and slice. Repeat between cuts it makes each piece look bakery-perfect.

10. Can I add flavors to this recipe?

Definitely. We’ve tried adding a swirl of raspberry puree or even a chocolate ganache topping. The base recipe is so good, it pairs well with almost anything.

This Ina Garten New York cheesecake recipe is everything you want in a dessert: creamy, tangy, and irresistibly rich with a perfectly golden crust. It takes time, but every bite proves it’s worth the wait. Serve it at your next gathering, or treat yourself to a slice with coffee for a truly indulgent experience.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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