- Remove the cheesecake carefully from the water bath and peel away the foil from the outside of the pan. Let it stand at room temperature until completely cool — about 3 hours. Allowing it to cool slowly prevents surface cracks and helps develop its signature creamy texture.
- Once cooled, cover the cheesecake tightly and refrigerate for at least 6 hours, or preferably overnight. The longer it chills, the better the flavor and texture become.
Serving & Storage
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Gently remove the springform ring.
- For clean slices, dip your knife in hot water and wipe between each cut.
- Serve plain, or top with fresh berries, whipped cream, or fruit compote for a beautiful finish.
- Store covered in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped slices for up to 2 months and thaw overnight in the refrigerator before serving.
Dense, creamy, and delicately flavored with lemon, this New York-Style Cheesecake is a dessert classic that delivers every time. It’s rich yet balanced, perfect on its own or dressed up with your favorite toppings — a showstopper that’s worth every minute of its slow, luxurious bake. 🍋🍰✨
