The Best New York-Style Cheesecake Recipe

Discover the ultimate New York-style cheesecake recipe with a buttery graham cracker crust and creamy filling. Learn tips, variations, and serving ideas for the best homemade cheesecake ever!

Ingredients

For the Crust:

• 2 cups (210g) graham cracker crumbs
• 1/3 cup (66g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

For the New York-Style Cheesecake Filling:

• 3 (8-ounce) packages (681g) full-fat cream cheese, at room temperature
• 1 cup (227g) full-fat sour cream, at room temperature
• 1 and 1/4 cups (249g) granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 tablespoons (28g) all-purpose flour
• 1/2 cup (113ml) heavy cream, at room temperature

Instructions

For the Crust:

1. Preheat the oven: Set to 350°F (175°C). Lightly grease a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan tightly with heavy-duty aluminum foil, ensuring multiple layers to prevent water seepage during the water bath process. Set aside.
2. Prepare the crust: In a large mixing bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles damp sand.
3. Press and bake: Firmly press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 325°F (163°C).

For the Cheesecake Filling:

1. Blend the base: In the bowl of a large food processor or a stand mixer fitted with the paddle attachment, beat the cream cheese and sour cream until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
2. Incorporate sugar and vanilla: Add the granulated sugar and vanilla extract, beating until fully combined.
3. Add eggs and yolks: Reduce the mixer speed to low and add the eggs and yolks one at a time, mixing just until combined. Avoid overmixing to prevent air bubbles.
4. Fold in remaining ingredients: Using a rubber spatula, gently fold in the flour, followed by the heavy cream. Ensure the mixture is smooth and all ingredients are well incorporated.
5. Pour the batter: Transfer the filling into the prepared crust. Smooth the top with a silicone spatula.
6. Prepare the water bath: Place the cheesecake pan into a large, deep roasting pan. Pour in hot water until it reaches about 3 inches up the sides of the springform pan.
7. Bake: Carefully place the pan in the oven and bake for 1 hour and 30 minutes.
8. Cool in the oven: Turn off the oven and slightly crack the door open. Allow the cheesecake to rest in the oven, undisturbed, for 30 minutes to gently cool.
9. Cool completely: Remove the cheesecake from the oven and lift it out of the water bath. Place it on a wire rack to cool to room temperature. Once cooled, cover and refrigerate for at least 6 hours or overnight. Do not remove the springform pan until fully chilled.

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Why You’ll Love This Recipe

• Authentic Flavor: Classic New York-style richness with a creamy, tangy filling.
• Perfect Texture: Smooth and velvety, with a buttery graham cracker crust.
• Foolproof Method: The water bath ensures a crack-free, perfectly baked cheesecake.

Tips

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth, lump-free batter.
• Wrap the Pan Well: Multiple layers of foil are essential to prevent water from leaking into the crust.
• Avoid Overmixing: Overmixing introduces air bubbles, which can cause cracks during baking.
• Chill Thoroughly: For the best flavor and texture, allow the cheesecake to chill for at least 6 hours or overnight.

Variations and Substitutions

• Crust Alternatives: Swap graham crackers for crushed cookies like Oreos or digestive biscuits.
• Flavor Boosts: Add lemon zest, almond extract, or a swirl of fruit puree to the filling.
• Gluten-Free Option: Use gluten-free graham crackers for a celiac-friendly dessert.

FAQs

Can I make this cheesecake ahead of time?
Yes! Cheesecake tastes even better after a day in the fridge. It can be made up to 3 days in advance and stored covered in the refrigerator.

Do I have to use a water bath?
While not mandatory, a water bath helps maintain an even baking temperature and prevents cracks. Skipping it may result in a drier, cracked cheesecake.

Can I freeze this cheesecake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving and Suggestions

• Slice and serve chilled, optionally topped with whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce.
• Pair with a hot cup of coffee or espresso for the ultimate dessert experience.
• For an elegant touch, dust the top with powdered sugar or garnish with candied lemon slices.

Enjoy this decadent New York-style cheesecake for special occasions or as a delightful treat to elevate any day!