If you’ve ever dreamed of biting into a rich, creamy, and utterly luscious dessert, this New York Cheesecake Recipe is your golden ticket. Packed with velvety cream cheese and nestled on a buttery graham cracker crust, every bite delivers that signature dense yet smooth texture that makes New York cheesecake so legendary. Whether you’re celebrating a special occasion or simply craving something indulgent, this classic cheesecake promises a luscious treat that’s worth every minute of effort.
Ingredients You’ll Need
Gathering a handful of simple but powerful ingredients is all it takes to create the magic of this New York Cheesecake Recipe. Each component plays a crucial role, from the buttery crust that gives a satisfying crunch to the silky cream cheese filling that melts in your mouth with luscious flavor.
- Graham Crackers: The base of your crust, these add a subtle sweetness and crisp texture that complement the creamy filling perfectly.
- Unsalted Butter: Melted and mixed with the graham crackers to create a rich, sturdy crust that holds the cheesecake beautifully.
- Cream Cheese (full-fat, room temperature): The star of the show, delivering that signature creamy richness and tang.
- Granulated Sugar: Sweetens the filling without overwhelming the natural tang of the cheese.
- Sour Cream: Adds a subtle tang and extra creaminess, balancing the sweetness elegantly.
- Heavy Cream: Enhances the dessert’s richness and smooth mouthfeel.
- Eggs + Yolks: Provide structure and silkiness, binding the filling together perfectly.
- Vanilla Extract: Infuses a lovely aromatic note that complements every bite.
- Lemon Zest or Juice (optional): Offers a bright, fresh contrast that lifts the entire flavor profile.
How to Make New York Cheesecake Recipe
Step 1: Prepare the Crust
Begin by crushing the graham crackers into fine crumbs and mixing them thoroughly with melted unsalted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Pop the pan into the fridge to chill and set while you work on the filling. This step ensures your base is perfectly crisp and buttery, providing the perfect foundation for the creamy filling.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the cream cheese together with the granulated sugar until completely smooth and lump-free. Then add the sour cream, heavy cream, and vanilla extract, mixing each in gently for a rich, velvety texture. Slowly incorporate the eggs and yolks one at a time, blending carefully to avoid overmixing, which keeps the cheesecake tender. If you’re using lemon zest or juice, fold it in here for that subtle, refreshing zing that elevates the flavors.
Step 3: Bake in a Water Bath
Pour the luscious filling over the chilled crust and smooth it out with a spatula. To ensure your cheesecake cooks evenly and stays moist, place the springform pan inside a larger baking dish filled halfway with hot water—a simple water bath. Bake at 325°F (160°C) for 1 hour and 15 minutes. The water bath helps regulate temperature and prevents cracking, giving you that silky, flawless texture we all love.
Step 4: Let It Rest
Once baking is complete, turn off the oven and crack the oven door open slightly. Leave the cheesecake inside to rest for one hour. This slow cooling helps prevent cracks on the surface and allows the cheesecake to set delicately, preserving the creamy interior.
Step 5: Chill Before Serving
After its hour in the oven, refrigerate the cheesecake for at least four hours, or better yet, overnight. This chilling stage lets the flavors meld beautifully and the texture firm up to that unmistakable dense, rich New York cheesecake consistency everyone adores.
How to Serve New York Cheesecake Recipe
Garnishes
The beauty of this New York Cheesecake Recipe lies in its versatility. A simple dusting of powdered sugar, a handful of fresh berries, or a drizzle of rich chocolate or caramel sauce can all take your presentation to the next level. Whipped cream adds lightness and visual appeal, and a few edible flowers or mint leaves can bring a lovely pop of color and freshness.
Side Dishes
While cheesecake is a stellar dessert on its own, pairing it with a light side like fresh fruit salad or a tart berry compote can beautifully balance the richness. A cup of strong coffee or a fruity dessert wine also complements the cheesecake’s creamy texture and decadent flavor wonderfully, rounding out the experience.
Creative Ways to Present
Want to wow your guests? Serve mini versions of this New York Cheesecake Recipe in individual jars or ramekins for a charming, personalized touch. Layer the cheesecake with crushed graham crackers and fruit compote for a stunning parfait. You can also jazz it up by swirling in chocolate or raspberry sauce before baking, creating beautiful marbled patterns inside.
Make Ahead and Storage
Storing Leftovers
After indulging, cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. It will keep beautifully fresh and moist for up to five days, allowing you to enjoy a slice whenever the craving strikes.
Freezing
This New York Cheesecake Recipe freezes wonderfully. Wrap the whole cooled cheesecake or individual slices securely in plastic wrap and aluminum foil before placing in the freezer. Frozen cheesecake can last for up to two months, and thawing it slowly overnight in the fridge keeps the texture just right.
Reheating
While cheesecake is traditionally enjoyed chilled, if you prefer a slightly warmer slice, simply leave it at room temperature for 20-30 minutes before serving. Avoid microwaving, which can alter the texture and cause it to become grainy.
FAQs
Can I use low-fat cream cheese for this recipe?
For the authentic creamy texture characteristic of New York cheesecake, full-fat cream cheese is best. Low-fat versions often change the texture and can make the cheesecake less rich and smooth.
Why do I need to use a water bath when baking?
The water bath helps regulate the oven’s heat, ensuring even baking without drying out the cheesecake. It also prevents cracks on the surface by maintaining moisture around the pan.
Can I make this cheesecake without a springform pan?
A springform pan is highly recommended because its removable sides make releasing the cheesecake easy. Without one, you risk damaging the delicate crust and sides when trying to remove it.
How do I prevent my cheesecake from cracking?
Be gentle when mixing to avoid incorporating too much air, bake in a water bath, and let the cheesecake cool gradually with the oven door cracked. These steps help keep your cheesecake smooth and crack-free.
Can I add flavors like chocolate or fruit to this New York Cheesecake Recipe?
Absolutely! Feel free to mix in melted chocolate, swirl in fruit preserves, or top with fresh fruit. Just take care not to alter the baking time drastically to keep the perfect texture.
Final Thoughts
Making this New York Cheesecake Recipe is truly a rewarding experience. With its rich, smooth filling and buttery crust, it’s a dessert that never fails to impress. Whether for a special celebration or a cozy night in, this cheesecake is sure to become a beloved classic in your kitchen. Go ahead and try it – your taste buds will thank you!
Print
New York Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 10-12 servings (1 standard 9-inch cheesecake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic New York Cheesecake featuring a rich and creamy filling atop a buttery graham cracker crust. Baked in a water bath for a smooth, dense texture with a hint of vanilla and optional lemon zest for a subtle citrus note. Perfect for special occasions or an indulgent dessert.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Filling
- 4 cups full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 1/4 cup heavy cream
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- Zest or juice of 1 lemon (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill and set while preparing the filling.
- Make the Filling: Using a stand mixer or electric hand mixer, beat the room temperature cream cheese and granulated sugar on medium speed until smooth and creamy with no lumps. Add the sour cream, heavy cream, and vanilla extract, mixing until fully incorporated. Incorporate eggs and egg yolks one at a time, blending well after each addition. If using, fold in lemon zest or a small amount of lemon juice for added brightness.
- Assemble and Bake: Pour the cheesecake filling evenly over the chilled crust in the springform pan. Set the pan inside a larger baking pan and pour hot water into the larger pan about halfway up the sides of the springform pan to create a water bath. This helps prevent cracking and promotes even baking. Bake in a preheated oven at 325°F (160°C) for 1 hour and 15 minutes, or until the edges are set but the center still slightly jiggles.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake rest inside the oven for 1 hour to cool slowly, minimizing cracks on the surface.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop its creamy texture before serving.
Notes
- Using full-fat cream cheese and fresh eggs ensures the best texture and flavor.
- A water bath is essential for preventing cracks and achieving the classic dense consistency.
- Chilling overnight improves flavor and firmness.
- Lemon zest adds a nice bright note but can be omitted if preferred.
- Room temperature ingredients blend more smoothly for a lump-free cheesecake.
- Use a springform pan for easy removal of the cheesecake.
