Ina Garten New York Cheesecake

I didn’t grow up loving cheesecake. Too dense. Too sweet. Too… forgettable. Then I made Ina’s.

It’s everything a classic New York cheesecake should be—but lighter, silkier, more elegant. The lemon adds just enough brightness. The sour cream keeps it from tipping into cloying. And the water bath? Absolutely worth it.

The Game-Changer Step

The real difference-maker isn’t the filling (though it’s flawless). It’s the slow, controlled baking: a water bath, then a gentle rest in the turned-off oven.

This tempers the rise, prevents cracks, and gives you a texture that’s creamy all the way through, not just at the center.

Not Just What—But Why

For the Crust:

• Graham cracker crumbs (1½ cups) – The classic base. I use Nabisco originals—they hold up without being too sweet.
• Melted butter (5 tbsp) – Binds the crust and gives it richness.
• Sugar (2 tbsp) – Just enough to balance the tang of the filling.
• Salt (⅛ tsp) – A tiny amount that sharpens everything.

For the Filling:

• Cream cheese (32 oz) – Room temperature is non-negotiable. I once used cold blocks and ended up with lumps.
• Sugar (2 cups) – It might sound like a lot, but it balances the tang and sets the texture.
• Flour (3 tbsp) – Helps the custard set without becoming rubbery.
• Vanilla extract (4 tsp) – Four teaspoons sounds like a lot—it isn’t.
• Lemon zest + juice – Adds that subtle brightness most cheesecakes lack.
• Salt (¼ tsp) – Balances the sweetness.
• Eggs (6 large) – Add one at a time. Beat slowly to avoid incorporating air.
• Sour cream (½ cup) – Adds silkiness and structure. No substitutions here.

Custom Tweaks I Tested

• Crust variation: Tried it once with shortbread cookies instead of graham crackers—delicious, but softer. Great for spring.
• Citrus swap: Blood orange zest and juice instead of lemon made a stunning winter version.
• Topping: Macerated berries + mint = elegant and easy.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Cracked top	Oven too hot or cooled too fast	Bake in water bath + let cool in oven, door closed
Lumpy texture	Cold cream cheese	Let all dairy fully come to room temp
Grainy finish	Overmixed after eggs added	Beat gently once eggs go in—no whipping

How to Make Ina Garten’s New York Cheesecake

1. Preheat oven to 350°F. Mix crust ingredients and press into the bottom of a springform pan. Bake for 10 minutes. Cool. Reduce oven to 325°F.
2. Make filling: Beat softened cream cheese and sugar until completely smooth. Add flour, vanilla, lemon zest, lemon juice, and salt. Mix again.
3. Add eggs one at a time, mixing just until incorporated. Stir in sour cream by hand.
4. Wrap pan with heavy-duty foil. Pour filling over crust. Smooth the top.
5. Water bath: Set springform pan inside a larger pan. Pour in hot water until halfway up sides.
6. Bake 1 hour 15 minutes until edges are set and center jiggles slightly.
7. Turn off oven, leave cheesecake inside for 1 hour with the door closed.
8. Chill overnight or at least 4 hours before serving.

Tips I Always Use

• I zest directly into the bowl—the oils drop straight into the mix.
• I run a thin knife around the edge before chilling—it releases cleanly.
• Don’t skip the rest in the oven. It makes the texture velvety.

Freezing & Reheating

• Fridge: Keeps 5 days, covered tightly.
• Freezer: Wrap slices individually in plastic wrap + foil. Freeze up to 2 months.

Reader Qs Answered

Q: How do I keep my cheesecake from cracking?
A: Use a water bath and let it cool gradually in the oven. Don’t skip this step.

Q: Can I use low-fat cream cheese?
A: I wouldn’t. It compromises both texture and richness.

Q: How do I know it’s done?
A: The center should jiggle slightly—like set Jell-O. It firms up as it cools.

Q: Can I make it ahead?
A: Absolutely. It actually tastes better the next day once chilled and set.

Try More Recipes:

• Ina Garten Make Ahead Whipped Cream
• Ina Garten Peanut Butter And Jelly Bars
• Ina Garten Gingerbread Cake