New York Cheesecake Recipe

This classic New York-style cheesecake is rich, creamy, and decadent. Its made with sour cream and heavy cream for an extra smooth and creamy texture that New York cheesecake is best known for! Read on for expert tips on how to get the best crack-proof cheesecake!

This classic New York-style cheesecake is silky, smooth, creamy, and tall! Its an incredibly easy recipe thats made with simple ingredients and full of tips to get you that perfect, crack-free cheesecake. Its also the perfect dessert for Thanksgiving, Christmas, and other special occasions because it can be made up to two days in advance. Fork and knife icon.

The portions and pan size used in this recipe will give you a tall and creamy cheesecake thats quintessential to classic New York cheesecake. The addition of sour cream and heavy cream gives it a silky texture thats light yet luscious. Its tall height, velvety-smooth texture, and generous slices are why everyone loves New York-style cheesecakes.

If all goes right, you should end up with a perfect, crack-free New York-style cheesecake thats smooth and creamy. But if your cheesecake cracked, no worries! There are plenty of delicious toppings you can use to cover the crack such as cherry cheesecake topping or chocolate ganache. Itll only make it more delicious!

To serve, cut slices using a thin knife thats been dipped in hot water and wiped dry before each slice. Heating the knife in hot water will get you smooth, clean slices without sticking.

I hope you enjoy this recipe for classic New York cheesecake! Please leave a rating and let me know how it goes!

Classic New York Cheesecake

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Prep: 30min

Total: 2h25min

Yield: 8 to 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, Saturated Fat 24 g, unSaturated Fat , Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

Ingredients:

• 1½ cups graham cracker crumbs, from 12 whole crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• ⅛ teaspoon salt
• 32 oz (four 8-oz blocks) cream cheese, at room temperature
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 4 teaspoons vanilla extract
• 1 teaspoon packed lemon zest, from 1 lemon
• 2 teaspoons fresh lemon juice, from 1 lemon
• ¼ teaspoon salt
• 6 large eggs
• ½ cup sour cream
• Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
• Berry sauce, for serving (optional)

Instruction:

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
4. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
5. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
6. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
7. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
8. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
9. Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Classic New York Cheesecake

This classic New York-style cheesecake is rich, creamy, and decadent. It’s made with sour cream and heavy cream for an extra smooth and creamy texture that New York cheesecake is known best for!

Prep: 15min

Total: 150min

Serving Size: 1 serving

Nutrition Facts: calories 205 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, Saturated Fat 5 g, Trans Fat 0.1 g, Cholesterol 62 mg, Sodium 193 mg, Fiber 0.4 g, Sugar 22 g, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 1 cup graham cracker crumbs (See Note 1)
• 2 ½ tablespoons butter (melted)
• 1 ½ tablespoons sugar
• pinch of salt
• 2 8oz packages cream cheese (softened, see Note 2)
• 2 eggs
• ⅔ cup sugar
• ⅔ cup sour cream (see Note 3)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.’, ‘name’: ‘Preheat oven’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Crust’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.’, ‘name’: ‘Crust’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-1-0’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-steps-1.jpg’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Cheesecake Filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.’, ‘name’: ‘Cheesecake Batter’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-2-0’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-steps-2.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.’, ‘name’: ‘Water bath’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-2-1’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-steps-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.’, ‘name’: ‘Bake’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-2-2’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-steps-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.’, ‘name’: ‘Chill’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-2-3’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-3.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Serve’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cut slices using a thin knife that’s been dipped in hot water and wiped dry before each slice. Serve and enjoy!’, ‘name’: ‘Serve’, ‘url’: ‘https://drivemehungry.com/classic-new-york-style-cheesecake/#wprm-recipe-12719-step-3-0’, ‘image’: ‘https://drivemehungry.com/wp-content/uploads/2022/07/new-york-cheesecake-7.jpg’}]}

New York Style Cheesecake

This New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. If you’re a beginner, this recipe is full of tips to help you along the way!

Prep: 30min

Total: -467168h7min45sec

Yield: 1

Ingredients:

• 2 cups (280g) honey graham cracker crumbs (or gluten free graham crackers)
• 1/3 cup (70g) granulated sugar
• 1/2 cup (110g) unsalted butter (melted)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• (4) 8oz blocks full fat Philadelphia cream cheese (room temp)
• 1 1/2 (300g) cups granulated sugar
• 3 tbsp cornstarch
• 4 large eggs + 1 egg yolk (room temp)
• 2 tsp lemon juice (freshly squeezed)
• 2 tsp vanilla extract
• 1 cup (250g) sour cream (room temp)
• 6 oz fresh raspberries (or frozen and thawed)
• 1/3 cup (70g) granulated sugar
• 3 tbsp water
• 1 tsp lemon juice

Instruction:

1. Add all ingredients to a saucepan over medium heat. Allow it to bubble and begin to mash the raspberries as they soften. Cook for about 20 minutes or until the mixture coats the back of a spoon. Pour it in to a heat safe container and chill before serving.
2. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.
3. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan, slice, and top with your homemade raspberry sauce, powdered sugar, or leave it as is. Enjoy!

New York Cheesecake

New York Cheesecake is a smooth, creamy dessert that is decadent and always a favorite! This is an easy cheesecake that anyone can make.

Prep: 60min

Total: 520min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 516 kcal, Carbohydrate 41 g, Protein 8 g, Fat 36 g, Saturated Fat 20 g, Trans Fat 1 g, Cholesterol 171 mg, Sodium 390 mg, Fiber 1 g, Sugar 35 g, servingSize 1 serving

Ingredients:

• 1 ½ cups graham cracker crumbs (about 12 crackers)
• ¼ cup sugar
• ¼ cup butter (melted)
• pinch of salt
• 2 pounds cream cheese (softened 4 {8 ounces packages})
• 8 ounces sour cream
• 1 ½ cups sugar
• 5 eggs
• 1 Tablespoon vanilla
• 1 Tablespoon lemon zest

Instruction:

1. Allow to cool completely.
2. Add vanilla and lemon zest. Beat until just combined. At this point your batter should be smooth and fairly runny.
3. Add your cheesecake batter to the springform pan.
4. Top with desired toppings and enjoy!

The Best New York Cheesecake Recipe | Emojoie Cuisine

FAQ

What is the difference between New York-style cheesecake and regular cheesecake?

What’s the difference between Philadelphia cheesecake and New York cheesecake?

Who has the best New York-style cheesecake?

1. Eileen’s Special Cheesecake, NoLita. …
2. Junior’s Restaurant, Midtown + Brooklyn. …
3. Veniero’s, East Village. …
4. Pinklady Cheese Tart, Chinatown. …
5. Mia’s Bakery, DUMBO. …
6. Dominique Ansel Bakery, SoHo. …
7. Little Pie Company, Midtown West. …
8. Spot Dessert Bar, East Village & Flushing.