James Martin Baked Cheesecake Recipe (NYC Style)

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James Martin Baked Cheesecake Recipe is made with a buttery digestive biscuit base, a velvety lemon-infused filling, and ready in just under two hours. The hero moment comes when you pull it from the oven—golden on top with that perfect, slight wobble in the centre that promises an ultra-smooth texture. I love making this for dinner parties because it delivers restaurant-quality indulgence without requiring a complex water bath.

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Restaurant-Quality At Home:

I used to find baked cheesecakes intimidating, mostly because of the dreaded water bath and the risk of the top cracking. What I learned from this recipe is that adding a small amount of cornflour to the batter stabilises the mixture, meaning you can bake it directly in the oven at a lower temperature with fantastic results. It completely changed my approach to cheesecake, giving me the confidence to ditch the bain-marie while still achieving that dense, New York-style consistency.
Another surprise was the inclusion of sour cream alongside the cream cheese. While many recipes just rely on double cream, the sour cream adds a subtle tang that cuts through the richness and lightens the texture slightly. It’s a small detail that stops the slice from feeling too heavy, making it dangerously easy to go back for seconds.

James Martin Baked Cheesecake Ingredients

Digestive biscuits: 160g, crushed into fine crumbs.
Butter: 85g, melted, plus extra for greasing the tin.
Caster sugar: 200g for the filling, plus 1 tbsp for the base.
Full-fat cream cheese: 850g, soft and at room temperature (essential for a lump-free batter).
Cornflour: 50g, to stabilise the filling.
Eggs: 4 large, free-range.
Sour cream: 175ml, full fat.
Lemon: Zest and juice of 1 lemon.
Vanilla bean paste: 1 tsp (or high-quality extract).
Optional mix-ins: 400g fresh raspberries and 200g white chocolate chips (James’s signature twist).

How To Make James Martin Baked Cheesecake

Prep the Base: Preheat your oven to 160°C (140°C fan). Mix the crushed digestive biscuits with the melted butter and 1 tablespoon of sugar in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of a lined 23cm springform cake tin to create an even base.
Mix the Batter: In a large bowl, whisk together the cream cheese, 200g caster sugar, cornflour, lemon zest, lemon juice, and vanilla bean paste until smooth. It is crucial not to over-whisk, as incorporating too much air can cause cracks later.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Whisk in the sour cream until the batter is silky and uniform. If using the raspberries and white chocolate, gently fold them in now.
Bake: Pour the filling over the biscuit base and tap the tin lightly on the counter to remove any air bubbles. Bake in the centre of the oven for 1 hour 15 minutes. The top should be golden, and the cheesecake should still have a slight wobble in the middle when gently shaken.
Cool: Turn the oven off and leave the door slightly ajar with the cheesecake inside for 1 hour to cool gradually. Remove from the oven and let it cool completely in the tin before transferring to the fridge to set for at least 4 hours (preferably overnight).

Recipe Tips

Room temperature ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. Cold ingredients tend to lump, leading to a grainy texture rather than a smooth one.
Avoid over-mixing: Once the eggs are added, mix on a low speed just until combined. Too much air in the batter will cause the cheesecake to rise like a soufflé and then collapse and crack as it cools.
The wobble test: Don’t wait for the centre to be firm before taking it out of the oven. It should jiggle like set jelly; it will firm up significantly as it cools and sets in the fridge.
Grease the tin well: Even with a springform tin, greasing the sides helps the cheesecake release as it shrinks slightly during cooling, preventing it from sticking to the walls and tearing.

What To Serve With Baked Cheesecake?

This rich Baked Cheesecake pairs beautifully with a sharp fruit coulis, such as raspberry or passion fruit, to balance the creamy sweetness. A simple drizzle of double cream or a dollop of crème fraîche also works wonders if you prefer a classic approach. For a bit of texture, serve with a few extra fresh berries or a dusting of icing sugar right before bringing it to the table.

How To Store Leftovers Baked Cheesecake?

Refrigerate: Place the completely cooled cheesecake in an airtight container or wrap it tightly in plastic wrap to store in the fridge for up to 5 days.
Freeze: Wrap individual slices tightly in a layer of plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before eating.

It is best not to reheat baked cheesecake! Because it is made mostly of dairy and eggs, heating it up in the oven or microwave will melt the filling, ruin its silky texture, and make the crust soggy.

FAQs

Do I need a water bath for this Baked Cheesecake?

No, this recipe uses cornflour to stabilise the eggs and cream cheese, allowing it to bake gently at a lower temperature without needing a bain-marie.

Why did my Baked Cheesecake crack?

Cracks usually happen due to over-mixing the batter (adding too much air) or cooling the cheesecake too quickly. letting it cool in the oven with the door ajar helps prevent this.

Can I use low-fat cream cheese for my Baked Cheesecake?

I wouldn’t recommend it. Full-fat cream cheese is essential for the proper set and creamy mouthfeel; low-fat versions often have higher water content and may result in a rubbery texture.

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Baked Cheesecake Nutrition Facts

Calories: 650 kcal
Total Fat: 45g
Saturated Fat: 26g
Cholesterol: 180mg
Sodium: 320mg
Total Carbohydrate: 52g
Protein: 10g