New York-style cheesecake

New York-style cheesecake is a timeless dessert celebrated for its dense, creamy texture and rich flavor. This classic recipe features a buttery graham cracker crust beneath a velvety cream cheese filling, resulting in a dessert that’s both indulgent and satisfying.

Why You’ll Love This Recipe

• Authentic Flavor: Captures the traditional taste of a true New York cheesecake.
• Creamy Texture: Achieves a smooth, dense consistency that melts in your mouth.
• Foolproof Method: With clear instructions, both novice and experienced bakers can create this masterpiece.

Ingredients

For the Crust:

• Graham crackers
• Unsalted butter

For the Cheesecake Batter:

• Cream cheese
• Granulated sugar
• Cornstarch
• Eggs
• Sour cream
• Lemon juice
• Vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   • Finely blend the graham crackers in a food processor.
   • Mix the crumbs with melted unsalted butter until well combined.
   • Press the mixture firmly into the bottom of a springform pan.
   • Place in the refrigerator for 30 minutes to set.
2. Make the Cheesecake Batter:
   • In a large bowl, combine cream cheese, granulated sugar, and cornstarch. Mix until smooth and creamy.
   • Gradually add beaten eggs, mixing at medium speed until fully incorporated.
   • Add sour cream, lemon juice, and vanilla extract. Mix just until combined.
3. Assemble and Bake:
   • Pour the cheesecake batter over the chilled crust in the springform pan.
   • Preheat the oven to 302°F (150°C).
   • Place the springform pan in a larger roasting pan and fill the roasting pan with boiling water to create a water bath.
   • Bake for approximately 90 minutes, or until the cheesecake is set with a slight wobble in the center.
   • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Chill:
   • Remove the cheesecake from the oven and water bath.
   • Allow it to cool completely at room temperature.
   • Cover and refrigerate overnight before serving.

Servings and Timing

• Servings: This recipe yields approximately 10 slices.
• Preparation Time: 20 minutes
• Cooking Time: 90 minutes
• Cooling Time: 1 hour in the oven, plus overnight refrigeration

Variations

• Chocolate Swirl Cheesecake: Incorporate melted chocolate into the batter for a marbled effect.
• Fruit Toppings: Add a layer of fresh berries or fruit compote on top before serving.
• Nut Crust: Replace the graham cracker crust with a mixture of ground nuts and butter for added flavor.

Storage/Reheating

• Storage: Store the cheesecake in the refrigerator, covered, for up to one week.
• Freezing: Wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to three months. To thaw, transfer slices to the refrigerator overnight.

FAQs

What makes New York-style cheesecake different from other cheesecakes?

New York-style cheesecake is known for its dense and rich texture, achieved by using cream cheese and often sour cream or heavy cream. This style typically omits additional flavorings or mix-ins, focusing on the pure, tangy taste of the cream cheese.

Can I use low-fat cream cheese for this recipe?

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy and less rich cheesecake.

How can I prevent my cheesecake from cracking?

To prevent cracking, ensure all ingredients are at room temperature before mixing to create a smooth batter. Baking the cheesecake in a water bath helps maintain a consistent temperature and adds moisture to the oven environment, reducing the risk of cracks.

Is a water bath necessary for baking cheesecake?

While not absolutely necessary, a water bath (or bain-marie) helps in achieving an evenly baked cheesecake with a smooth texture and minimizes the risk of cracking.

How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set and the center wobbles slightly when gently shaken. It will continue to firm up as it cools.

Can I substitute the graham cracker crust with something else?

Yes, you can substitute the graham cracker crust with alternatives like crushed digestive biscuits, Oreo cookies, or a mixture of ground nuts and butter.

How long should I let the cheesecake cool before refrigerating?

After baking, let the cheesecake cool in the oven with the door slightly open for about 1 hour. Then, allow it to cool completely at room temperature before covering and refrigerating.

Can I add flavors or mix-ins to the cheesecake batter?

Absolutely! You can add various flavors or mix-ins to the cheesecake batter to create different variations. Here are some ideas:

• Chocolate Chips: Fold in a cup of chocolate chips for a chocolatey twist.
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  New York-style cheesecake

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Total Time: 8 hours 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking with Water Bath
  • Cuisine: American
  • Diet: Vegetarian

  Print Recipe

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  Description

  Experience the indulgent, creamy perfection of a classic New York-style cheesecake. With a buttery graham cracker crust and a rich, dense filling, this foolproof recipe delivers authentic flavor and texture for any occasion.

   

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  Ingredients

  For the Crust:

  • 1½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted

  For the Cheesecake Batter:

  • 32 oz (4 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

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  Instructions

  1. Prepare the Crust:
     • Finely crush graham crackers in a food processor.
     • In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened.
     • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
     • Refrigerate for 30 minutes to set while you prepare the batter.
  2. Make the Cheesecake Batter:
     • Preheat the oven to 302°F (150°C).
     • In a large bowl, beat softened cream cheese, granulated sugar, and cornstarch on medium speed until smooth and creamy (about 2-3 minutes).
     • Gradually add beaten eggs, mixing on low speed just until incorporated. Avoid overmixing.
     • Add sour cream, lemon juice, and vanilla extract, mixing until combined.
  3. Assemble and Bake:
     • Pour the cheesecake batter over the prepared crust in the springform pan.
     • Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
     • Bake for 90 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  4. Cool:
     • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
     • Remove from the water bath and let it cool completely at room temperature.
  5. Chill:
     • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.
  6. Serve:
     • Before serving, remove the sides of the springform pan. Slice with a sharp knife, wiping the blade clean between cuts.
     • Enjoy plain or with your favorite toppings, such as fresh berries, fruit compote, or chocolate sauce.

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  Notes

  • Prevent Cracks: Use room-temperature ingredients, avoid overmixing, and bake in a water bath for the best results.
  • Crust Alternatives: Substitute graham crackers with crushed Oreos, digestive biscuits, or ground nuts for variety.
  • Make Ahead: Cheesecake can be made up to 2 days in advance and stored in the refrigerator.