New York Cheesecake
Few desserts embody indulgence quite like the New York Cheesecake. With its dense, creamy texture and buttery graham cracker crust, it’s a timeless classic that never fails to impress. Whether you’re celebrating a special occasion or simply craving a slice of rich, velvety perfection, this cheesecake delivers every time. The balance of tangy cream cheese and subtle vanilla makes it utterly irresistible. Plus, it’s surprisingly straightforward to make at home, turning any kitchen into a bakery with just a few simple ingredients. Let me walk you through why this recipe has become my go-to, the essentials you need, and some pro tips to ensure your cheesecake comes out flawless.
Why It’s My Go-To
What sets this New York Cheesecake apart from others is its perfect harmony of flavors and textures. The crust is buttery and crisp without overpowering the smooth, rich filling. The cream cheese is blended just right to create a dense yet silky texture that melts in your mouth. I love that it’s not overly sweet, letting the natural tang of cream cheese shine through, complemented by a hint of vanilla. It’s also incredibly versatile—you can enjoy it plain, or dress it up with fruit toppings or chocolate drizzle. This recipe consistently yields a classic cheesecake that’s elegant enough for guests but approachable enough for a cozy night in.
Shopping List
- 2 cups graham cracker crumbs
- 1/2 cup sugar (divided)
- 1/2 cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
What You’ll Need (Gear)
- 9-inch springform pan: Essential for easy removal of the cheesecake without damaging the crust or edges.
- Mixing bowls: For blending the crust and filling ingredients separately.
- Electric mixer or stand mixer: To beat the cream cheese until perfectly smooth and lump-free.
- Measuring cups and spoons: Accuracy is key in baking.
- Spatula: For scraping down the sides of the bowl and smoothing the batter.
- Aluminum foil: To wrap the springform pan if using a water bath (optional but recommended).
New York Cheesecake: How It’s Done
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake for about 10 minutes to set the crust, then remove and let it cool while you prepare the filling.
Step 2: Mix the Cream Cheese Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully incorporated and silky. Mix in 1 teaspoon vanilla extract.
Step 3: Add the Eggs
One at a time, add the eggs, beating well after each addition. This slow incorporation helps prevent air bubbles that can cause cracks. Be careful not to overmix; just combine until smooth.
Step 4: Incorporate Sour Cream and Flour
Gently fold in 1 cup sour cream and 1 tablespoon all-purpose flour. The sour cream adds a subtle tang and creaminess, while the flour helps stabilize the batter for a perfect texture.
Step 5: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top with a spatula. For a crack-free cheesecake, bake in a water bath by wrapping the bottom of the springform pan with aluminum foil and placing it in a larger roasting pan filled with hot water halfway up the sides of the pan. Bake at 325°F (163°C) for 55-70 minutes, or until the edges are set but the center slightly jiggles.
Step 6: Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and springform pan wrapper, then chill in the refrigerator for at least 4 hours or overnight to set completely.
Smart Substitutions
- Graham cracker crumbs: If unavailable, digestive biscuits or vanilla wafer crumbs make a great alternative.
- Sour cream: Plain Greek yogurt can be used for a similar tang and texture.
- Unsalted butter: You can use salted butter but reduce the added sugar slightly for balance.
- All-purpose flour: Cornstarch can substitute for a gluten-free option, using the same amount.
Chef’s Notes
- Make sure your cream cheese is fully softened to avoid lumps in the batter.
- Beating eggs slowly and not overmixing keeps the cheesecake creamy and crack-free.
- Using a water bath helps regulate oven temperature and adds moisture to prevent cracking.
- Allow the cheesecake to cool gradually in the oven to reduce shrinkage and cracks.
Save for Later: Storage Tips
- Refrigerate leftover cheesecake in an airtight container for up to 5 days.
- For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before serving.
- Slice with a warm, clean knife for smooth, neat pieces.
Your Top Questions
Can I make this cheesecake without a water bath?
Yes, you can bake it without a water bath, but the water bath helps keep the cheesecake moist and minimizes cracking. If you skip it, consider placing a pan of hot water in the oven to add humidity.
How do I prevent cracks on my cheesecake?
To avoid cracks, beat your ingredients slowly, don’t overmix, bake in a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open before chilling.
Can I use a different type of crust?
Absolutely! While graham cracker crust is traditional, you can use crushed cookies like Oreos or digestive biscuits. Just adjust the sugar and butter to match the sweetness and texture.
What toppings go well with New York Cheesecake?
Fresh berries, fruit compotes, chocolate ganache, or a simple dusting of powdered sugar all pair wonderfully. For a creative twist, try the Cheesecake Stuffed Baked Apples recipe for a warm, cozy dessert mashup.
Similar Recipes
- Brownie Bottom Pumpkin Cheesecake – A decadent seasonal variation with rich brownie base and pumpkin spice filling.
- Cheesecake Stuffed Baked Apples – Combining fruit and creamy cheesecake for a delightful treat.
Serve & Enjoy
Once chilled, your New York Cheesecake is ready to be sliced and served. Use a sharp knife warmed in hot water for clean cuts. Present it simply or add your favorite topping for an extra special touch. Whether it’s a festive gathering or a quiet moment of indulgence, this cheesecake promises pure satisfaction with every bite. Grab your fork, dig in, and savor the luscious, creamy richness that only a classic New York style cheesecake can deliver.
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New York Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). In a medium bowl, combine 2 cups of graham cracker crumbs, 1/2 cup sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan, creating an even layer. Bake for about 10 minutes to set the crust, then remove and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully incorporated and silky. Mix in 1 teaspoon vanilla extract.
- One at a time, add the eggs, beating well after each addition. This slow incorporation helps prevent air bubbles that can cause cracks. Be careful not to overmix; just combine until smooth.
- Gently fold in 1 cup sour cream and 1 tablespoon all-purpose flour. The sour cream adds a subtle tang and creaminess, while the flour helps stabilize the batter for a perfect texture.
- Pour the filling over the cooled crust and smooth the top with a spatula. For a crack-free cheesecake, bake in a water bath by wrapping the bottom of the springform pan with aluminum foil and placing it in a larger roasting pan filled with hot water halfway up the sides of the pan. Bake at 325°F (163°C) for 55-70 minutes, or until the edges are set but the center slightly jiggles.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and springform pan wrapper, then chill in the refrigerator for at least 4 hours or overnight to set completely.
Notes
- Make sure your cream cheese is fully softened to avoid lumps in the batter.
- Beating eggs slowly and not overmixing keeps the cheesecake creamy and crack-free.
- Using a water bath helps regulate oven temperature and adds moisture to prevent cracking.
- Allow the cheesecake to cool gradually in the oven to reduce shrinkage and cracks.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
