New York Cheesecake Recipe

Let’s be honest. A wimpy cheesecake is a sad dessert. You deserve a thick, creamy slice of joy. This New York Cheesecake recipe is your ticket to dessert glory. Follow these steps, and you will make a new york style cheesecake that stands tall and proud, with no cracks to hide. It’s a simple truth.

What is New York Style Cheesecake

People often ask, what is new york style cheesecake? The answer is simple. It is a dense, rich, and incredibly creamy cheesecake. It uses a lot of cream cheese and often includes sour cream. This creates a firm yet smooth texture. It has a plain graham cracker crust. It is a classic dessert known for its pure, powerful flavor.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Chill Time: 8 hours
• Servings: 12

Nutrition Information (Per Slice)

• Calories: 585
• Fat: 42g
• Carbohydrates: 46g
• Protein: 10g

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Filling

• 4 packages (8 ounces each) full-fat cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 cup full-fat sour cream
• 4 large eggs
• 2 teaspoons vanilla extract

Kitchen Tools

• 9-inch springform pan
• Heavy-duty aluminum foil
• Large roasting pan
• Electric mixer
• Large mixing bowls
• Rubber spatula

How to Make New York Style Cheesecake

Prepare the Oven and Pan

1. Heat your oven to 350 degrees Fahrenheit.
2. Wrap the outside of your 9-inch springform pan with heavy-duty aluminum foil. This keeps water out.

Make the Crust

1. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
2. Press this mixture firmly into the bottom of the springform pan.
3. Bake the crust for 10 minutes. Then, let it cool.

Make the Filling

1. Use an electric mixer to beat the cream cheese until it is completely smooth.
2. Gradually beat in the sugar.
3. Mix in the sour cream and vanilla extract.
4. Add the eggs one at a time. Mix on low speed after each egg. Mix only until the yolk disappears. Do not overmix.

Bake the Cheesecake

1. Pour the filling over the cooled crust.
2. Place the foil-wrapped pan into a large roasting pan.
3. Carry the roasting pan to the oven. Pour hot water into the roasting pan until it reaches halfway up the springform pan.
4. Bake for 1 hour and 30 minutes. The edges will be set. The center will jiggle slightly.
5. Turn off the oven. Crack the oven door open. Let the cheesecake sit inside for 1 hour.

Chill and Serve

1. Remove the cheesecake from the water bath. Take off the foil.
2. Cool the cheesecake completely on a wire rack.
3. Refrigerate it for at least 8 hours. This wait is essential for the perfect texture.
4. Run a knife around the edge. Release the springform pan collar. Slice and serve your perfect new york style cheesecake.

Final Thought

You now know how to make new york style cheesecake. This New York Cheesecake recipe proves that great results need simple, careful steps. That first smooth, creamy bite will make the wait worthwhile. You did not just make dessert. You made a masterpiece. 😋

Continue to Content

New York Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 8 hours

Total Time: 10 hours

It's dense, impossibly creamy filling is firm yet melts smoothly on your tongue. It rests on a crisp, buttery graham cracker crust that gives way with a satisfying crunch. This rich, velvety slice is pure, undiluted temptation.

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Ingredients

For the Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Filling

• 4 packages (8 ounces each) full-fat cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 cup full-fat sour cream
• 4 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Heat Oven & Prep Pan: Preheat oven to 350°F. Wrap a 9-inch springform pan tightly in heavy-duty foil.
2. Make Crust: Mix crumbs, melted butter, and sugar. Press firmly into the pan bottom. Bake 10 min. Cool.
3. Make Filling: Beat softened cream cheese until smooth. Beat in sugar, then sour cream and vanilla. On low speed, mix in eggs one at a time. Do not overmix.
4. Bake: Pour filling over crust. Place foil-wrapped pan in a roasting pan. Pour hot water into roasting pan until halfway up the springform pan. Bake 1 hr 30 min. Center will jiggle slightly.
5. Cool: Turn off oven. Crack door open; let cheesecake sit for 1 hour inside. Remove from water bath and cool completely on a rack.
6. Chill: Refrigerate for at least 8 hours or overnight.
7. Serve: Run a knife around the edge, release the collar, and slice.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 585Total Fat: 42gCarbohydrates: 46gProtein: 10g