New York cheesecake is famous for its rich, creamy texture, buttery graham cracker crust, and dense yet smooth consistency. It’s the ultimate dessert for cheesecake lovers! Whether you’re baking for a special occasion or simply craving something indulgent, this classic New York-style cheesecake recipe will guide you to perfection.
Why is New York Cheesecake So Special?
Unlike other cheesecakes, New York-style cheesecake is:
✅ Extra creamy and dense – Thanks to the high amount of cream cheese and eggs.
✅ Baked with a water bath – Prevents cracks and ensures even cooking.
✅ Rich in flavor – Uses sour cream or heavy cream for that signature tangy taste.
✅ Less dependent on toppings – Unlike no-bake cheesecakes, this one stands out on its own!
Ingredients You’ll Need
For the Graham Cracker Crust
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) melted butter
- 1/4 cup (50g) granulated sugar
For the Cheesecake Filling
- 32 oz (900g) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) sour cream (or heavy cream)
- 2 tsp pure vanilla extract
- 4 large eggs
- 1 tbsp all-purpose flour (prevents cracks)
- 1 tbsp lemon juice (enhances flavor)
For the Optional Topping
- 1 cup (240g) sour cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy (about 2 minutes).
- Add the sour cream, vanilla extract, lemon juice, and flour. Mix until just combined.
- Add the eggs, one at a time, beating at low speed (don’t overmix, or the cheesecake will crack).
- Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake Using a Water Bath
A water bath ensures even baking and prevents the top from cracking.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the cheesecake pan in a large roasting pan and carefully pour hot water into the roasting pan (about 1 inch deep).
- Bake at 325°F (163°C) for 1 hour and 15 minutes. The center should be slightly jiggly but not liquid.
4. Cool and Chill
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it cool to room temperature.
- Refrigerate for at least 6 hours (preferably overnight) before serving.
5. Add the Optional Sour Cream Topping (For Extra Creaminess!)
- In a small bowl, mix sour cream, powdered sugar, and vanilla extract.
- Spread evenly over the chilled cheesecake.
Tips for the Perfect New York Cheesecake
✔️ Use room temperature ingredients – This ensures a smooth batter with no lumps.
✔️ Don’t overmix – Too much air in the batter can cause cracks.
✔️ Bake in a water bath – It helps maintain moisture and even baking.
✔️ Chill overnight – Cheesecake needs time to set properly for the best texture.
Serving & Storing
🥄 Serving: Slice with a warm knife for clean cuts. Serve plain or with fresh berries, caramel, or chocolate sauce.
❄️ Storage: Refrigerate for up to 5 days or freeze for up to 3 months (wrap slices in plastic wrap).
Enjoy Your Homemade New York Cheesecake! 🍰
This classic, creamy, and decadent cheesecake is perfect for any occasion. Give it a try, and let me know how it turns out! 😊
