Cheesecake holds a special place in the dessert world—it’s indulgent yet refined, rich yet delicately sweet. A classic New York-style cheesecake is a showstopper, perfect for family gatherings, holiday feasts, or simply as a treat to yourself. It has a reputation for being a “difficult” dessert, but with a little guidance, it’s surprisingly approachable. This recipe walks you through every step, so even if it’s your first attempt, you’ll feel like a pro by the end.
Imagine the excitement of slicing into a perfectly baked cheesecake, its creamy center inviting you to take that first, luxurious bite. The graham cracker crust adds a buttery, crunchy base, balancing the richness of the filling. Whether you’re hosting a dinner party or craving something special for dessert, this cheesecake is guaranteed to impress.
Why You’ll Love This Recipe:
- Foolproof Results: With detailed steps and helpful tips, this recipe makes it easy to achieve a professional-quality cheesecake.
- Irresistible Flavor: Cream cheese creates a luscious base, while a hint of lemon juice brightens the flavors, giving you a dessert that’s rich but never heavy.
- Crowd-Pleasing: From kids to adults, everyone loves cheesecake. It’s a versatile dessert that pairs beautifully with various toppings, from fresh berries to a drizzle of caramel.
- Make-Ahead Dessert: Cheesecake tastes even better after a day in the fridge, making it ideal for parties or special occasions when you want to prepare in advance.
Ingredients You’ll Need
For the Crust:
- Graham crackers: 190g (about 12–14 crackers)
- Granulated sugar: 35g (about 3 tablespoons)
- Unsalted butter: 75g, melted
For the Cheesecake Filling:
- Cream cheese: 32 oz (four 8-oz blocks), at room temperature
- Granulated sugar: 325g (1½ cups)
- Salt: ½ teaspoon
- Vanilla extract: 1 teaspoon
- Eggs: 4 large, at room temperature
- Heavy cream: 120g (½ cup), at room temperature
- Sour cream: 240g (1 cup), at room temperature
- Cornstarch: 1 tablespoon
- Lemon juice: 2–3 tablespoons, freshly squeezed
How to Make the Best New York-Style Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. Combine the crumbs with granulated sugar and melted butter in a bowl, stirring until the mixture resembles wet sand. Press the mixture into the bottom of a buttered 9-inch springform pan, ensuring an even layer. Bake for 8 minutes, then let the crust cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
Lower your oven temperature to 325°F (163°C). Beat the cream cheese in a large bowl with a hand or stand mixer on medium speed until smooth, about 3–5 minutes. Gradually add the sugar, salt, and vanilla extract, mixing until well incorporated. Scrape down the sides of the bowl frequently to avoid lumps.
In a separate bowl, lightly whisk the eggs. Slowly add the eggs to the cream cheese mixture one at a time, mixing on low speed and stopping as soon as each egg is fully incorporated. Next, gently fold in the heavy cream, sour cream, cornstarch, and lemon juice until the batter is silky smooth.
Step 3: Assemble and Bake
Wrap the base and sides of your springform pan tightly with multiple layers of aluminum foil to prevent water from seeping in during baking. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 70–80 minutes, or until the edges are set but the center jiggles slightly when nudged. Avoid opening the oven door during baking to ensure consistent temperature.
Step 4: Cool and Chill
Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for about an hour. This gradual cooling process prevents cracks on the surface. Once the cheesecake has cooled, remove it from the water bath and peel away the aluminum foil. Run a knife around the edge of the cheesecake to loosen it from the pan and transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
Step 5: Serve
When you’re ready to serve, release the sides of the springform pan. For clean slices, dip a sharp knife into hot water and wipe it clean after each cut. Garnish with whipped cream, fresh berries, or a drizzle of your favorite sauce for a stunning presentation.
Helpful Tips
- Plan Ahead: Cheesecake needs time to set, so make it a day before you plan to serve it.
- Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and dairy for a smooth batter. Cold ingredients can lead to a lumpy mixture.
- Water Bath Mastery: Wrap your pan securely with foil to prevent water leaks. The water bath ensures gentle baking and a creamy texture.
- Patience Pays Off: Resist the urge to slice the cheesecake too soon. Chilling it overnight allows the flavors to meld and the texture to firm up.
Details
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
- Cooling and Chilling Time: At least 5 hours (or overnight)
- Total Time: 6–7 hours
- Yield: Serves 10–12
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes
- Springform Pan: Always use a springform pan for cheesecakes. Its removable sides make it easy to release the cheesecake without damaging its delicate edges.
- Prevent Cracks: If your cheesecake develops a crack, don’t worry—it will still taste amazing! A layer of whipped cream, fresh fruit, or ganache can easily cover any imperfections.
- Room for Creativity: While this recipe is for a classic New York-style cheesecake, feel free to customize it. Swirl in some fruit puree or add a hint of your favorite spice like cinnamon or nutmeg.
- Texture Perfection: The slight jiggle in the center when baked ensures the cheesecake stays creamy once set. Overbaking can make it dry or crumbly.
- Pan Size: This recipe is designed for a 9-inch springform pan. Using a different size may require adjusting the cooking time.
Storage Instructions
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Related Recipes
If you loved this cheesecake, here are a few more desserts to try:
Conclusion
This New York-style cheesecake is a classic for good reason—it’s luxurious, timeless, and versatile. Whether you enjoy it plain or dressed up with toppings, it’s the kind of dessert that turns any day into a celebration. So roll up your sleeves and give it a try. You’ll not only learn a new skill but also create a dessert that’s guaranteed to delight anyone lucky enough to enjoy a slice!
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The Ultimate New York-Style Cheesecake
Description
Cheesecake holds a special place in the dessert world—it’s indulgent yet refined, rich yet delicately sweet. A classic New York-style cheesecake is a showstopper, perfect for family gatherings, holiday feasts, or simply as a treat to yourself. It has a reputation for being a “difficult” dessert, but with a little guidance, it’s surprisingly approachable. This recipe walks you through every step, so even if it’s your first attempt, you’ll feel like a pro by the end.
Imagine the excitement of slicing into a perfectly baked cheesecake, its creamy center inviting you to take that first, luxurious bite. The graham cracker crust adds a buttery, crunchy base, balancing the richness of the filling. Whether you’re hosting a dinner party or craving something special for dessert, this cheesecake is guaranteed to impress.
Ingredients
For the Crust:
- Graham crackers: 190g (about 12–14 crackers)
- Granulated sugar: 35g (about 3 tablespoons)
- Unsalted butter: 75g, melted
For the Cheesecake Filling:
- Cream cheese: 32 oz (four 8-oz blocks), at room temperature
- Granulated sugar: 325g (1½ cups)
- Salt: ½ teaspoon
- Vanilla extract: 1 teaspoon
- Eggs: 4 large, at room temperature
- Heavy cream: 120g (½ cup), at room temperature
- Sour cream: 240g (1 cup), at room temperature
- Cornstarch: 1 tablespoon
- Lemon juice: 2–3 tablespoons, freshly squeezed
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. Combine the crumbs with granulated sugar and melted butter in a bowl, stirring until the mixture resembles wet sand. Press the mixture into the bottom of a buttered 9-inch springform pan, ensuring an even layer. Bake for 8 minutes, then let the crust cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
Lower your oven temperature to 325°F (163°C). Beat the cream cheese in a large bowl with a hand or stand mixer on medium speed until smooth, about 3–5 minutes. Gradually add the sugar, salt, and vanilla extract, mixing until well incorporated. Scrape down the sides of the bowl frequently to avoid lumps.
In a separate bowl, lightly whisk the eggs. Slowly add the eggs to the cream cheese mixture one at a time, mixing on low speed and stopping as soon as each egg is fully incorporated. Next, gently fold in the heavy cream, sour cream, cornstarch, and lemon juice until the batter is silky smooth.
Step 3: Assemble and Bake
Wrap the base and sides of your springform pan tightly with multiple layers of aluminum foil to prevent water from seeping in during baking. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 70–80 minutes, or until the edges are set but the center jiggles slightly when nudged. Avoid opening the oven door during baking to ensure consistent temperature.
Step 4: Cool and Chill
Turn off the oven and crack the door open slightly, letting the cheesecake cool inside for about an hour. This gradual cooling process prevents cracks on the surface. Once the cheesecake has cooled, remove it from the water bath and peel away the aluminum foil. Run a knife around the edge of the cheesecake to loosen it from the pan and transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
Step 5: Serve
When you’re ready to serve, release the sides of the springform pan. For clean slices, dip a sharp knife into hot water and wipe it clean after each cut. Garnish with whipped cream, fresh berries, or a drizzle of your favorite sauce for a stunning presentation.
Notes
- Springform Pan: Always use a springform pan for cheesecakes. Its removable sides make it easy to release the cheesecake without damaging its delicate edges.
- Prevent Cracks: If your cheesecake develops a crack, don’t worry—it will still taste amazing! A layer of whipped cream, fresh fruit, or ganache can easily cover any imperfections.
- Room for Creativity: While this recipe is for a classic New York-style cheesecake, feel free to customize it. Swirl in some fruit puree or add a hint of your favorite spice like cinnamon or nutmeg.
- Texture Perfection: The slight jiggle in the center when baked ensures the cheesecake stays creamy once set. Overbaking can make it dry or crumbly.
- Pan Size: This recipe is designed for a 9-inch springform pan. Using a different size may require adjusting the cooking time.