New York Style, Fully-Loaded, Baked Vanilla Cheesecake

If you’ve ever wondered how to make a New York style, baked vanilla cheesecake, I’ve got you covered.
Cheesecake is my number one weakness. Dense, creamy, and smooth, it is as close to perfect as you can get.

And I’m not a purist either. Give me pumpkin! Give me chocolate! There’s nothing that it won’t work with.

But where my heart really lies, is with a classic New York style, baked cheesecake, fully loaded with an assortment of decadent toppings.

How to make the best baked cheesecake

When making cheesecake, you want to use a cream cheese that is full of fat. Using something that is low in fat might seem like a good way to save calories, but the texture will suffer in the end.

Try to make sure you are using room temperature ingredients so everything will combine without too much mixing. If you over-mix, you will incorporate too much air and risk losing that incredible dense filling we all love.

I LOVE to use real vanilla or vanilla paste. Having the flecks spread throughout is beautiful and the flavor is unmatched.

Don’t panic when it comes to the water bath! I use a combination of foil and plastic to ensure success. All you need is to layer foil with a couple of layers of baking bags to make sure that no water can seep through.

For step by step instructions, check out my video:


for one 24cm springform pan
150 grams cookies
2 tablespoons sugar
65 grams of melted butter

900 grams cream cheese
225 grams sugar
2 tablespoons corn starch
4 whole eggs
1 egg yolk
120 ml sour cream
1 teaspoon vanilla paste 


  1. Preheat oven to 180°C.
  2. Crush cookies and mix together with sugar and melted butter.
  3. Press into a greased springform pan and bake for 8 minutes until starting to brown on the edges.
  4. Remove from oven and allow to cool.
  5. Turn the oven up to 220°C.
  6. For the filling, whisk together the cream cheese and sugar until smooth.
  7. Sift the corn starch over and stir with a spatula into the mix.
  8. Add the eggs one at a time and gently stir to combine before adding the next.
  9. Just before the last egg is totally incorporated, add the sour cream and vanilla and mix until smooth.
  10. Be careful not to overmix.
  11. Wrap the springform pan in layers of foil, being sure to cover at least halfway up the side.
  12. Pour filling over the base and smooth out over the top.
  13. Put the pan into a larger dish or baking tray and place into the oven.
  14. Pour water into the outer pan or tray and close the oven door.
  15. Bake for 10 minutes before turning the oven temperature down to 110°C.
  16. Do not open the door. Allow the oven to cool by itself. 
  17. Bake for 1 hour.
  18. Turn the oven off and open the door a couple of inches. Leave this way for another hour.
  19. Take the cooled cheesecake from the oven after an hour and leave to cool completely outside of the fridge.
  20. Put in the fridge to set for at least 12 hours before decorating.

When it comes to the decorations, more is definitely more! Don’t be afraid to go overboard. I like to use brownies, cookies, meringues, lollipops, candy bars, and more!

For a tutorial on how to decorate one of these fully loaded cheesecakes, check out my channel:

Hope you guys try this at home! Subscribe for more :-)\

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