The Best New York-Style Cheesecake

Looking for the perfect New York-style cheesecake recipe? This creamy, decadent cheesecake is made with full-fat cream cheese, sour cream, and a buttery graham cracker crust, delivering that classic rich and smooth texture you love. Baked in a water bath for a crack-free finish, this cheesecake is ideal for any occasion. With a simple method and high-quality ingredients, you’ll create a delicious dessert that rivals any bakery. Whether you’re serving it at a family gathering, holiday party, or special celebration, this homemade New York-style cheesecake is sure to impress. Get the best tips for making the perfect cheesecake every time!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (210g)
• 1/3 cup granulated sugar (66g)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted (113g)

For the New York-Style Cheesecake:

• 3 8-ounce packages full-fat cream cheese, room temperature (681g)
• 1 cup full-fat sour cream, room temperature (227g)
• 1 and 1/4 cups granulated sugar (249g)
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 tablespoons all-purpose flour (28g)
• 1/2 cup heavy cream, room temperature (113ml)

Instructions

For the Crust:

1. Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with several layers of heavy-duty extra-wide aluminum foil to prevent any water from leaking in during the water bath process. Set the pan aside.
2. In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until everything is well combined.
3. Press the mixture firmly into the bottom of the prepared springform pan and slightly up the sides. Bake in the preheated oven for 10 minutes. After baking, remove the crust from the oven and let it cool on a wire rack. Lower the oven temperature to 325°F (163°C).

For the New York-Style Cheesecake Filling:

1. In a large food processor, combine the cream cheese and sour cream. Blend until smooth and creamy, scraping down the sides and bottom of the bowl as necessary. Add sugar and vanilla extract and mix until incorporated.
2. With the food processor on the lowest speed, add the eggs and egg yolks, one at a time, beating just until combined. Scrape down the sides and bottom of the bowl as needed.
3. Using a rubber spatula, fold in the flour and then the heavy cream, mixing until just combined. Be sure to scrape the sides of the bowl to ensure everything is well blended.
4. Pour the cheesecake filling into the cooled crust. Smooth the top using a silicone spatula.
5. Place the springform pan into a large, deep pan. Fill the outer pan with hot water until it reaches about 3 inches up the side of the springform pan. This water bath ensures a smooth, crack-free cheesecake.
6. Carefully transfer the pan into the oven and bake for 1 hour and 30 minutes.
7. After baking, turn off the oven and open the oven door slightly. Let the cheesecake sit in the oven, undisturbed, in the water bath for 30 minutes to cool gradually.
8. Remove the cheesecake from the oven and lift it out of the water bath. Place the cheesecake on a cooling rack and let it cool completely. Once cooled, refrigerate the cheesecake for at least 6 hours before serving. Do not remove it from the springform pan until it is completely chilled.

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Why You’ll Love This Recipe

This New York-style cheesecake is the ultimate indulgence, featuring a smooth and creamy filling with a perfectly buttery graham cracker crust. The water bath method ensures a smooth, crack-free top, while the rich cream cheese and sour cream combination delivers a deliciously tangy flavor balanced by the sweetness of the sugar. It’s the perfect dessert for any special occasion or when you simply want to enjoy a luxurious treat.

Tips, Variations, and Substitutions

• Crust: For a different flavor, you can use crushed Oreo cookies or gingersnap cookies instead of graham crackers.
• Cheese: You can substitute some of the cream cheese with mascarpone for a richer texture or use low-fat cream cheese for a lighter option.
• Flavoring: Add lemon zest or a splash of orange extract to the filling for a citrusy twist.
• Topping: Top the cheesecake with fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce for extra flavor.
• Make-Ahead: This cheesecake can be made a day or two in advance and stored in the fridge for a perfect make-ahead dessert.

FAQs

• Can I freeze New York-style cheesecake? Yes, you can freeze the cheesecake. After it’s fully chilled, wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
• Why does my cheesecake have cracks? Cracks can occur when the cheesecake is baked at too high a temperature or when it’s not allowed to cool gradually. Be sure to bake at the correct temperature and let it sit in the oven after baking to cool slowly.
• Can I use a different pan for this recipe? While a springform pan is recommended for easy removal, you can also use a regular round cake pan lined with parchment paper.

Serving Suggestions

Serve your New York-style cheesecake plain or with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of caramel or chocolate sauce. Pair with a cup of coffee or dessert wine for a sophisticated treat. This cheesecake is also perfect for holiday gatherings, birthdays, or any celebration that calls for a rich, indulgent dessert.