New York Cheesecake

A dense, classic NY cheesecake in grams — with the water-bath and jiggle-test guidance that pan converters usually skip.

Cheesecake 9-inch round springform · 160 °C / 320 °F · 60–75 min · one 9-inch cheesecake
Conversion honesty: Depth dominates time; error bars are wide. Keep it round, keep the water bath, judge by jiggle — never a toothpick.

Ingredients grams first, cups for reference

Cream cheese, room temp900 g
Granulated sugar200 g (≈ 1 cup)
Eggs (large)4 large eggs (≈ 200 g)
Heavy cream120 g (≈ ½ cup)
All-purpose flour20 g (≈ 2 ¾ tbsp)
Vanilla extract8 g (≈ 1 ¾ tsp)

Method

  1. Beat the cream cheese and sugar until completely smooth — scrape the bowl twice.
  2. Add the eggs one at a time on low speed; overbeating here is what causes cracks.
  3. Blend in the cream, flour and vanilla.
  4. Pour into the crust-lined springform, wrap the base in foil, and set in a water bath.
  5. Bake 60–75 minutes until the edges are set and the center jiggles like set gelatin — never toothpick a cheesecake.
  6. Cool in the oven with the door ajar for an hour, then chill at least 4 hours.
Worth knowing: Depth dominates the bake time and the error bars are wide — keep it round, keep the water bath, trust the jiggle.
House formula, gram-first.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.