New York Cheesecake Recipe

 

Classic New York Cheesecake Recipe

New York-style cheesecake is rich, dense, and creamy with a buttery graham cracker crust. Here’s a foolproof recipe to make it at home!

Ingredients

For the Crust:

• 2 cups (about 200g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream, room temperature
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 2 tbsp all-purpose flour (for stability)
• 2 tbsp lemon juice (optional, for a slight tang)

For the Topping (Optional):

• 1 cup (240g) sour cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

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Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
2. Add sour cream, vanilla, and lemon juice; mix until combined.
3. Add eggs one at a time, mixing on low speed after each until just combined.
4. Sift in flour and gently mix. Do not overmix to avoid cracks.

3. Bake the Cheesecake

1. Wrap the bottom of the springform pan in aluminum foil and place it in a large baking dish.
2. Pour the cheesecake batter over the crust and smooth the top.
3. Create a water bath by filling the baking dish with hot water (about 1 inch deep).
4. Bake at 325°F (163°C) for 1 hour or until the edges are set but the center is slightly jiggly.
5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

4. Make the Topping (Optional)

• Mix sour cream, powdered sugar, and vanilla, then spread it over the slightly cooled cheesecake.
• Bake for another 10 minutes at 325°F (163°C) if you want a set topping.

5. Chill & Serve

1. Let the cheesecake cool completely, then refrigerate for at least 4 hours (preferably overnight).
2. Remove from the springform pan, slice, and enjoy!

Would you serve it plain or with a fruit topping like strawberry sauce?