New York Cheesecake Recipe
There’s something truly magical about a slice of classic New York Cheesecake. With its luxuriously creamy filling, buttery graham cracker crust, and that signature tangy sweetness, this dessert is a showstopper for any occasion. Whether you’re baking for a special celebration or simply indulging in a well-deserved treat, the allure of New York Cheesecake never fades — it’s the quintessential dessert that brings everyone together, one decadent bite at a time.
Ingredients You’ll Need
The beauty of New York Cheesecake lies in its straightforward yet thoughtful selection of ingredients. Each one plays a key role, from creating a sturdy, flavorful crust to achieving that iconic rich and creamy texture in every forkful. Here’s what you’ll need and why each item matters:
- Graham cracker crumbs: These create the classic, slightly sweet and crunchy foundation for your cheesecake.
- Unsalted butter (melted): Melted butter binds the crumbs together and adds a subtle richness to the crust.
- Granulated sugar: A touch in the crust and more in the filling boosts sweetness and helps everything caramelize just right.
- Cream cheese (softened): The star of the show, cream cheese gives New York Cheesecake its signature dense and creamy filling.
- Vanilla extract: Vanilla rounds out the flavors and enhances the cheesecake’s aromatic sweetness.
- Large eggs: Eggs help set the filling, giving your cheesecake structure without sacrificing that melt-in-your-mouth smoothness.
- Sour cream: This adds a gentle tang and a velvety finish, making the filling extra luscious.
- Heavy cream: Cream ensures the batter is ultra-silky and rich, elevating the final texture.
- Pinch of salt: Just a hint to balance the sweetness and deepen the overall flavor profile.
How to Make New York Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until every crumb is moistened and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure to pack it tightly so your crust stays crisp and together when slicing. Bake for 10 minutes, then set aside to cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. This step is crucial for that velvety texture New York Cheesecake is known for. Gradually add in the 1 1/4 cups granulated sugar, continuing to beat until the mixture is creamy and light. Next, mix in the vanilla extract and a pinch of salt, which enhance the flavor and balance the sweetness perfectly.
Step 3: Add Eggs One at a Time
Add the eggs to the cream cheese mixture, one at a time, beating well after each addition. This ensures the filling remains smooth and emulsified, preventing any graininess. Take your time here — patience pays off with a perfectly uniform batter.
Step 4: Incorporate Sour Cream and Heavy Cream
Gently stir in the sour cream and heavy cream until the batter is silky and well-blended. These ingredients are what give New York Cheesecake its signature creamy-tangy richness, so don’t skip them or rush this step. The batter should be thick but pourable, with no visible lumps.
Step 5: Bake in a Water Bath
Pour the luscious filling over your cooled crust, smoothing the top with a spatula. Place the springform pan in a large roasting pan and pour hot water into the roasting pan, coming about halfway up the sides of the springform pan. This water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring that dreamy texture. Bake for 1 hour and 15 minutes, or until the center is just set but still slightly wobbly.
Step 6: Cool Slowly
Once the baking time is up, turn off the oven and prop the door open slightly, leaving the cheesecake inside for another hour. This gentle cooling process helps prevent cracks and allows the flavors to meld beautifully. Afterward, take the cheesecake out and let it cool to room temperature on a wire rack.
Step 7: Chill and Serve
Cover and refrigerate your New York Cheesecake for at least 4 hours, but overnight is best for the ultimate creamy result. Chilling firms up the filling and makes slicing a breeze. Run a sharp knife under hot water between cuts for clean, beautiful slices every time.
How to Serve New York Cheesecake
Garnishes
The classic New York Cheesecake is a blank canvas for your favorite toppings. Fresh berries, a drizzle of berry compote, chocolate shavings, or even a dollop of whipped cream can take each slice to the next level. For a touch of elegance, try a sprinkle of lemon zest or a handful of chopped toasted nuts.
Side Dishes
While New York Cheesecake is a showstopper all on its own, it pairs wonderfully with fresh fruit salad, a hot cup of coffee, or a scoop of vanilla ice cream. If you’re serving it at a dinner party, consider a platter of assorted berries or a light citrus sorbet for a refreshing contrast.
Creative Ways to Present
For a fun twist, serve mini cheesecakes in individual jars or slice the whole cake into petite bars for a dessert platter. You can also get playful with layers: add a thin layer of jam or lemon curd between the crust and filling, or swirl in some fruit puree before baking for a marbled effect. However you present it, New York Cheesecake is always met with delight.
Make Ahead and Storage
Storing Leftovers
Leftover New York Cheesecake keeps beautifully in the refrigerator. Simply cover the cake or individual slices tightly with plastic wrap or store in an airtight container. It will stay delicious and fresh for up to 5 days, making it perfect for enjoying a slice whenever the craving strikes.
Freezing
If you want to save some for later, New York Cheesecake freezes very well. Wrap individual slices or the whole cake (without garnishes) tightly in plastic wrap and then in foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
While New York Cheesecake is best enjoyed chilled, you can let it sit at room temperature for about 30 minutes before serving to take the chill off. If you prefer a slightly warmer slice, microwave individual pieces for 10–15 seconds, but be careful not to overheat, as this can affect the silky texture.
FAQs
How do I prevent my New York Cheesecake from cracking?
Bring all your ingredients to room temperature before mixing, and always use a water bath while baking. Allowing the cheesecake to cool slowly in the oven with the door ajar also helps prevent cracks.
Can I use low-fat cream cheese for this recipe?
For authentic New York Cheesecake, full-fat cream cheese is best. Low-fat versions can result in a less creamy texture and may not set as firmly, so stick with full-fat for the richest results.
Why does my cheesecake have lumps?
Lumps usually occur if the cream cheese isn’t fully softened or not beaten enough before adding other ingredients. Make sure to let your cream cheese come to room temperature and beat until smooth before adding sugar, eggs, and creams.
How do I know when my cheesecake is done baking?
Your cheesecake is ready when the center is just set but still has a slight wobble. Overbaking can dry it out, so trust the timing and cooling process for that perfect, creamy consistency.
Can I make New York Cheesecake ahead of time?
Absolutely! In fact, New York Cheesecake benefits from chilling overnight, so it’s a great dessert to make a day in advance. This allows the flavors to develop and ensures easy slicing.
Final Thoughts
If you’ve never made a homemade New York Cheesecake before, now is the perfect time to treat yourself (and your loved ones) to this unforgettable dessert. Each creamy bite is pure joy, and once you try it, you’ll see why it’s a timeless favorite. Happy baking!
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New York Cheesecake Recipe
- Total Time: 6 hours
- Yield: 12 slices 1x
- Diet: Non-Vegetarian
Description
This classic New York Cheesecake features a rich, creamy filling atop a buttery graham cracker crust, baked to perfection for a smooth texture and indulgent flavor. Perfect for dessert lovers craving an authentic and timeless treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until fully combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and allow to cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 1/4 cups granulated sugar and continue mixing until the mixture is creamy. Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Add eggs: Incorporate the eggs one at a time, beating thoroughly after each to ensure a smooth texture and to prevent curdling.
- Blend sour cream and heavy cream: Gently fold in the sour cream and heavy cream until the batter is smooth and homogenous.
- Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan. Smooth the surface with a spatula. Place the pan in a water bath and bake in the oven for 1 hour and 15 minutes, or until the center is just set but slightly jiggly.
- Cool gradually: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour to prevent cracking and promote even cooling.
- Chill: Remove cheesecake from the oven, bring to room temperature, then refrigerate for at least 4 hours or preferably overnight to allow the flavors to develop and the texture to set fully before serving.
Notes
- To avoid cracks in your cheesecake, ensure all ingredients are at room temperature before mixing.
- For cleaner slices, dip your knife in hot water and wipe it dry between each cut.
- Using a water bath helps maintain moisture and even cooking for a smooth cheesecake texture.
- Refrigerate overnight for best flavor and firmness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg
