Gordon Ramsay New York Cheesecake Recipe

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As someone who loves a rich, creamy Cheesecake with the perfect balance of sweetness and tang, I think this Gordon Ramsay New York Cheesecake recipe hits all the right notes.

What I love most about this Cheesecake is how the simple ingredients come together to create something truly luxurious. The buttery graham cracker crust perfectly contrasts the smooth, velvety filling.

This Cheesecake gained fame in the early 1900s, thanks to Jewish immigrants like Arnold Reuben. He is credited with serving one of the first classic New York-style cheesecakes at his famous delicatessen.

In fact, people also celebrate National Cheesecake Day, on July 30th every year to indulge in creamy and rich flavors. I spent every year’s National Cheesecake Day by grabbing the heavy discounts and offers available in the restaurants.

But this time it is different, I planning to make a perfect Gordon Ramsay style Cheesecake and binge watch my favourite show on National Cheesecake Day 2025.

You also deserve a little indulgence, this Cheesecake brings that New York bakery feel right into your own kitchen. So what are waiting for? Grab your apron with me and get started.

I can’t wait for you to try it and experience the magic that comes with each bite of this recipe.

What's In The Post

Equipment Required

9-inch Springform Pan: I find this equipment essential for getting the perfect cheesecake shape without ruining the sides when I release the cake.
Electric Mixer or Stand Mixer: An electric mixer is my go-to for beating the cream cheese and other ingredients until they’re smooth and creamy.
Mixing Bowls: I use one bowl for the dry ingredients and another for the wet mixture.
Measuring Cups and Spoons: Measuring cups and spoons always help me measure everything precisely for both the crust and filling.
Rubber Spatula: I rely on a rubber spatula for scraping the sides of the bowl and folding the ingredients gently.
Baking Sheet: I place the springform pan on a baking sheet to catch any drips during baking.
Parchment Paper: I line the bottom of the pan with parchment to ensure the cake comes out easily.
Aluminum Foil: I wrap the pan with foil when I use a water bath to keep the cheesecake from getting soggy.
Wire Cooling Rack: I use a cooling rack to cool the cheesecake evenly once it’s out of the oven.
Knife or Offset Spatula: I use a knife to smooth out the top of the filling.
Food Processor or Rolling Pin: This is what I use to crush the graham crackers for the crust.

Ingredients And Substitutions

Note: The ingredients mentioned in this section make eight portions of Gordon Ramsay’s New York Cheesecake.

2 Cups Graham Crackers, Crushed: I sometimes swap these out for digestive biscuits or crushed Oreos for a twist in flavor.
1/2 Cup Butter, Melted: I often substitute butter with margarine or coconut oil if I want a dairy-free option or to add a hint of coconut flavor.
1 lb Cream Cheese: I prefer using Neufchâtel cheese for a lighter version. Mascarpone also works beautifully if I’m after an extra rich and creamy texture.
1 Cup Sour Cream: Greek yogurt is my go-to substitute, adding a slightly tangier flavor and a boost of protein. I’ve also used crème fraîche when I want a more luxurious texture.
2 Tablespoons Sour Cream: In place of sour cream, I sometimes add an extra spoon of Greek yogurt or even omit it if I don’t have enough.
1 Cup Heavy Cream: I often substitute heavy cream with coconut cream for a dairy-free version or half-and-half if I want a lighter cheesecake.
2 Tablespoons Heavy Cream: If I need a lighter touch, I sometimes use milk or almond milk to keep the texture smooth.
1 Cup Granulated Sugar: For a healthier option, I like using coconut sugar or honey, but I make sure to adjust the liquid content accordingly.
3 Large Eggs, Beaten: I use flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water equals 1 egg) or a commercial egg replacer to make the cheesecake egg-free. Applesauce (1/4 cup per egg) works in a pinch, though it slightly alters the texture.
1 Lemon, Juice of: Lime juice, or even a touch of orange juice works if I’m out of lemons or want a different citrus flavor.
2 Teaspoons Vanilla Essence: I often swapped vanilla with almond extract or maple extract to change up the flavor. Vanilla bean paste also adds a richer, more intense vanilla flavor.
Sultanas (optional): I like using dried cranberries or chopped dried apricots as an alternative to sultanas, depending on the flavor I want to add.

Preparation and Cooking Time

Preparation Time	Baking Time	Total Time
20 Minutes	40 Minutes	1 Hour

How To Make Gordon Ramsay New York Cheesecake At Home

Step 1

In a mixing bowl, combine the melted butter with the crushed graham crackers. Mix them thoroughly until the texture resembles a firm yet pliable dough.

Step 2

Press this mixture evenly into the bottom of a springform cake tin, forming the crust layer. Make sure it’s tightly packed to create a sturdy base for the cheesecake.

Step 3

Next, in a separate bowl, take cream cheese and add sugar to it.

Step 4

Add eggs to the mixture.

Step 5

Then blend in sour cream and heavy cream.

Step 6

Add vanilla essence and lemon juice to the mixture.

Step 7

Process the ingredients until you achieve a smooth and creamy consistency and then gently fold in sultanas into the mixture by hand to distribute them evenly without breaking them.

Step 8

Once your filling is ready, carefully pour it over the graham cracker crust in the springform pan and spread it evenly.

Step 9

Place the pan in the oven preheated at 400 degrees Fahrenheit and bake for approximately 40 minutes until the edges are set, but the center remains slightly wobbly. Allow the Cheesecake to cool down slowly for about one hour. Once cooled, refrigerate the Cheesecake for several hours.

Step 10

Allow the Cheesecake to cool down slowly for about one hour. Once cooled, refrigerate the cheesecake for several hours. Serve chilled, and enjoy.

Expert Tips That I Recommend

I always make sure all my ingredients like cream cheese, eggs, and sour cream are at room temperature before mixing. This makes for a smooth, lump-free batter every time.
To avoid cracks and ensure even baking, I place my springform pan in a water bath (I wrap the bottom in aluminum foil to prevent leaks). The steam from the water helps keep the cake moist. Moreover, mix your ingredients on low speed until just combined.
I pull the cheesecake out when the center still has a slight jiggle. It firms up as it cools, and overbaking can cause cracks and make it too dense.

FAQs About Gordon Ramsay New York Cheesecake

Why did the New York Cheesecake crack on top?

Cracks can form due to overbaking or cooling too quickly. Bake until the center is slightly jiggly, then let the cheesecake cool in the oven with the door slightly open for an hour to prevent cracking.

Why is the Cheesecake too dense?

Overmixing the batter can lead to a dense texture. Mix the ingredients just until combined to avoid incorporating too much air, which can result in a heavy cheesecake.

Why is the Cheesecake undercooked in the center?

If the center is still runny after the recommended baking time, it may need a few extra minutes in the oven. However, aim for a slight jiggle in the center, as it will firm up during cooling.

Why did the edges of the Cheesecake brown?

Cheesecake should be baked at a lower temperature to avoid browning. If the edges brown too much, cover the top loosely with foil during the last 10-15 minutes of baking.

Why is the Cheesecake soggy?

A soggy cheesecake is usually the result of water leaking into the springform pan during the water bath. Ensure the pan is double-wrapped in foil to keep it dry.

Why did the Cheesecake collapse in the middle?

This often happens when the cheesecake is removed from the oven too soon or cooled too quickly. To prevent this, leave the cheesecake in the oven to cool slowly for about an hour with the door slightly open to avoid a collapse in the center.

Why did the crust stick to the pan?

Sticking can happen if the pan is not properly lined. Always line the bottom of the springform pan with parchment paper to ensure the crust releases easily when it’s time to slice.

Why is the Cheesecake too dry?

Dryness can result from baking at too high a temperature or too long. Baking at a lower temperature, around 325°F, helps keep the cheesecake moist and creamy.

Nutritional Information Per Serving

Gordon Ramsay’s New York Cheesecake is a rich dessert high in calories, sugar, and fat, making it more indulgent than healthy. Enjoying it in moderation is best, and lighter alternatives can be considered for a healthier choice.

Calories	400 kcal
Proteins	7 g
Carbohydrates	37 g
Dietary Fiber	6 g
Sugars	30 g
Fat	30 g
Saturated Fat	15 g
Sodium	70 mg
Cholesterol	120 mg

Gordon Ramsay’s New York Cheesecake is a rich and indulgent dessert, suitable for those who enjoy a traditional or special occasion diet.

However, it is not ideal for low-fat, low-sugar, calorie-conscious, dairy-free, vegan, or vegetarian diets.

Recipe Variations For Different Diets

Gluten-Free Diet: I use gluten-free graham crackers or almond flour for the crust. This substitution ensures that my cheesecake is suitable for anyone with gluten sensitivities or celiac disease.
Dairy-Free Diet: I replace the cream cheese and sour cream with dairy-free alternatives, such as almond-based or cashew-based cream cheese and coconut cream. This way, I can create a creamy, dairy-free version of the cheesecake without losing its deliciousness.
Vegan Diet: Substitute the cream cheese with vegan cream cheese, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use plant-based butter and coconut cream. This results in a completely plant-based dessert that everyone can enjoy.
Keto-Friendly Diet: Use almond flour or crushed nuts for the crust and swap the sugar with a keto-approved sweetener like erythritol. I also choose full-fat cream cheese and heavy cream for the filling to keep it rich and satisfying while fitting into a ketogenic diet.

What To Serve With Recipe

If you are also planning to make chef style cheesecake on this National Cheesecake Day 2025, then you should definitely try pairing it with a cup of Coffee, Ice Latte, or even Ice Cream.

Not to forget this cheesecake is also well-paired with Compote. This combination is purely a bliss.

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More Gordon Ramsay Recipes That You Can Try

Homemade egg benedict — Gordon Ramsay Egg Benedict

Egg Frittata Plating — Gordon Ramsay Egg Benedict

Conclusion

Just like me, you can also Celebrate National Cheesecake Day 2025 and pay a delicious tribute to one of the most beloved desserts in the world. Gordon Ramsay’s New York Cheesecake is a rich and creamy dessert with a buttery crust, has a timeless appeal that transcends borders.

I would love to hear about your experience of making this cheesecake and also about any additional twist you added to the recipe. Don’t forget to explore more of our recipes for unique twists on classic favorites.