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Creamy, dense, and decadent, New York Cheesecake is a melt-in-your-mouth masterpiece! with a buttery graham cracker crust that cradles a velvety-smooth, rich, and delightfully tangy cream cheese filling, this iconic dessert is all about indulgence in every single bite!
What Is New York Style Cheesecake
New York cheesecake isn’t just any dessert; it’s a culinary icon that features a velvety-smooth, dense texture and a rich, tangy taste. Unlike many of its counterparts, such as some types of no bake cheesecake, it doesn’t rely on extra flavors or fancy decorations. Instead, this classic dessert celebrates the pure, unadulterated goodness of a cream cheese filling, perfectly encased and baked in a buttery graham cracker crust.
But don’t let the decadence of this dessert intimidate you! While this baked New York cheesecake recipe might sound reserved for skilled bakers, it’s far from the case. This dessert is all about simplicity, basic pantry ingredients, and straightforward steps. This means that if you follow the directions, the recipe is entirely foolproof!
Why You’ll Love This New York Cheesecake
- Simple to Make! While it’s true that this recipe calls for a bit of patience, it’s crafted from the simplest of ingredients and effortlessly comes together in just a few steps.
- Authentic New York Style! With its dense, creamy texture and subtle tang, you’re experiencing a true culinary classic with every bite of this cheesecake.
- Crowd-Pleaser! Whether you whip up this recipe for a laid back family dinner or a big holiday gathering, New York cheesecake is always a hit!
Ingredients You’ll Need
Crust
- Graham Cracker Crumbs – They form the foundation of the crust. You can buy them or make your own with a box of graham crackers and the help of a food processor.
- Granulated Sugar – Adds texture and a touch of sweetness to the crust.
- Unsalted Butter – Helps to bind the crust and make it buttery. It’s important to use unsalted butter to control the amount of added salt.
Filling
- Cream Cheese – The superstar ingredient! I like to use Philadelphia cream cheese for its signature tang and luxurious creaminess.
- Eggs – They provide structure and richness to the filling. Your eggs should be at room temperature for the best results.
- Heavy Cream – In combination with the cream cheese and eggs, it gives the cheesecake its decadent creaminess.
- Lemon Juice – Adds a touch of acidity that cuts through the richness, which balances and enhances all the flavors. You can also incorporate the lemon zest into the batter if you like.
- Vanilla Extract – Infuses the dessert with a touch of aromatic flavor.
- All-Purpose Flour – Provides the filling with stability.
- Salt – Just a pinch elevates all the flavors.
This baked cheesecake recipe may seem fancy and complicated compared to no bake cheesecake, but it’s surprisingly easy. In just a few easy steps you can craft a dessert that rivals your local bakery!
Preheat The Oven
To begin, preheat your oven to 350°F (175°C). Then spray the bottom and sides of a 9-inch (23 cm) springform pan with cooking spray or grease it with oil.
Make The Crust
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until you’ve got everything well combined.
Now, press the crumbly mixture firmly and evenly into the bottom of your prepared pan using a flat-bottomed glass or your fingers.
Make The Filling
Once you’ve formed the crust, begin making the filling by using an electric hand mixer or stand mixer to beat the cream cheese and sugar together for about 2 to 3 minutes or until they’re light and fluffy.
Next, incorporate the eggs into the mixture one at a time, fully blending in each one before adding the next and making sure to scrape down the sides of the bowl with a rubber spatula as needed.
Then add the heavy cream, lemon juice, vanilla extract, flour, and salt, and continue to beat the mixture until it’s smooth and well combined.
Prepare The Water Bath
First, wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping into the cheesecake while it’s baking. Then pour the cheesecake batter into the crust and smooth it out with a spatula. Now, place the springform pan into a large roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the cheesecake pan.
Bake The Cheesecake
After your cheesecake is in the water bath, very carefully transfer the roasting pan with the cheesecake to the preheated oven. Then bake the cheesecake for 60 to 70 minutes. When done, your cheesecake’s edges should have set, but the middle should still have a slight jiggle.
Let it Cool
Once your cheesecake is baked, turn off the oven and crack the door. Then let the cheesecake sit in the warm oven for 30 minutes with the oven door cracked.
Next, remove the cheesecake from the oven and the water bath. Then unwrap the aluminum foil and place the cheesecake on a wire rack to cool completely. Finally, once it’s cool, cover the cheesecake and put it in the fridge to chill for at least 4 hours and up to overnight.
Serve And Enjoy
After the New York cheesecake has had time to chill, release it from the springform pan. Then slice it into wedges and serve it with fresh berries and whipped cream, blueberry sauce, fresh berries, or a drizzle of chocolate sauce.
Frequently Asked Questions
What is the difference between New York-style cheesecake and regular cheesecake?
New York cheesecake stands out for its dense texture, ultra-creamy filling, and slightly tangy flavor profile, all thanks to its generous amount of cream cheese. On the other hand, regular cheesecakes aren’t always baked, are generally shorter in height, and tend to have a lighter texture.
What type of cream cheese is best for cheesecake?
You always want to use block cream cheese when making cheesecake. Whipped cream cheese will not produce the proper texture.
Why did my cheesecake crack?
Cracks can stem from a variety of factors such as abrupt temperature changes, overmixing the batter, or baking at too high of a temperature. However, keep in mind that even if a crack does appear, it won’t compromise the delectable flavor.
How to fix a cracked cheesecake?
Cracks can happen. To remedy this, fill them with room-temperature cream cheese, then chill the cheesecake. As the cream cheese sets, it’ll mend the cracks, restoring the appearance.
Expert Tips
- Room temperature ingredients. Let your cream cheese and eggs come to room temperature before you start. This ensures a smoother batter and prevents lumps.
- Avoid overwhipping the batter. Whip the cheesecake batter on medium speed just until it’s combined. Overwhipping can lead to the formation of air bubbles.
- Don’t skip the water bath. Baking the cheesecake in a water bath helps it to bake evenly as well as achieve the perfect silky texture and prevent cracks from forming.
- Be mindful of the cooling process. You must let your cheesecake gradually cool in the oven and then finish cooling it on a wire rack before popping it in the fridge. This is another key to preventing cracks.
- Use a sharp knife. For clean slices, dip your knife in hot water before each cut. The heat helps glide through the cake, leaving you with picture-perfect portions.
Storage
After the New York cheesecake has cooled, you can wrap it in plastic wrap or place it in an airtight container and it will keep in the refrigerator for up to a week. You can also freeze it for up to 3 months and then just let it thaw out overnight in the fridge.
Discover More Cakes
- Condensed Milk Pound Cake
- Burnt Basque Cheesecake
- The Best Chocolate Cake
- Easy Strawberry Cake
- Coconut Cake With Coconut Cream Cheese Icing
- Flan Recipe
New York Cheesecake
Equipment
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
Filling
- 32 ounces cream cheese Philadelphia, softened, 4 packages
- 1¼ cups granulated sugar
- 4 large eggs
- 1 cup heavy cream
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and crumbly.
- Press the crumb mixture into the bottom of the prepared pan, using a flat-bottomed glass or your fingers to press it firmly and evenly.
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the heavy cream, lemon juice, vanilla extract, flour, and salt, and beat until the mixture is smooth and well-combined.
- Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping into the cheesecake during baking.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Place the pan into a large roasting pan or baking dish, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Carefully transfer the water bath and cheesecake to the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove the cheesecake from the water bath and aluminum foil, and let it cool completely on a wire rack. Cover and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Once the cheesecake is chilled, remove it from the pan and slice it into wedges. Serve with your favorite toppings, such as fresh berries or whipped cream.
Tips & Notes:
- Make sure all your ingredients are at room temperature for smooth blending—especially the cream cheese.
- For the best results, wrap the bottom of your springform pan in foil to prevent any leaks during the water bath.
- Don’t skip the chilling time; it’s crucial for achieving that perfect texture and flavor meld.
- You can also switch up the crust by using graham crackers or even chocolate cookies. Feel free to get creative!
