The Best New York-Style Cheesecake
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Additional Time
6 hrs
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Total Time
8 hrs 30 mins
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Servings
1 cheesecake (9")
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Course
Dessert
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Cuisine
American, Australian
The Best New York-Style Cheesecake
Description
This New York-Style Cheesecake starts with a graham cracker crust made from crumbs, sugar, salt, and melted butter pressed into a springform pan and baked briefly to set. The filling combines room-temperature full-fat cream cheese and sour cream, beaten until smooth for a velvety base. Sugar and vanilla extract sweeten and flavor the mixture, while whole eggs and egg yolks contribute structure. A small amount of flour and heavy cream enrich the custard, yielding a texture that is firm enough to slice yet creamy.
The baking method uses a water bath to prevent cracking by maintaining gentle, even heat. The cheesecake bakes at moderate temperatures and is cooled carefully to preserve its texture and moisture level. The result is a rich, dense, and creamy dessert with a subtle tang and smooth finish, characteristic of New York cheesecake.
This cheesecake pairs well with fresh berries, fruit compotes, or a drizzle of chocolate or caramel sauce. It works as a centerpiece dessert for gatherings and special occasions where a classic rich cheesecake is appreciated.
Ingredients
For the Crust:
- 2 cups (210g) graham cracker crumbs
- 1/3 cup (66g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113g) butter melted, unsalted
For the New York-Style Cheesecake:
- 3 ounce packages (681g) full-fat cream cheese room temperature
- 1 cup (227g) sour cream room temperature, full-fat
- 1 and 1/4 cups (249g) granulated sugar
- 2 teaspoons vanilla extract pure
- 3 large egg room temperature
- 2 large egg room temperature, yolk
- 2 tablespoons (28g) all-purpose flour
- 1/2 cup (113ml) heavy cream room temperature
Instructions
For the Crust:
- Preheat the oven to 350 degrees (F). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with heavy duty extra wide aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set the pan aside until needed.
- In a large bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix well. Press the crust into the prepared pan, pressing the crust down firmly and slightly up the sides.
- Bake in a preheated oven for 10 minutes. Place partially baked crust on a cooling rack and set aside while you prepare the filling. Reduce the oven temperature to 325 degrees (F).
For the New York-Style Cheesecake Filling:
- In the bowl of a large food processor, add the cream cheese and sour cream and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Beat in the sugar and vanilla until combined.
- On the lowest speed, beat in the eggs and yolks, one at a time, beating until just combined, and scraping down the sides and bottom of the bowl as needed.
- Using a rubber spatula, fold in the flour, then fold in the cream, mixing just until combined. Then use the spatula to scrape the sides and bottom of the bowl a few times to ensure the batter is smooth and all of the ingredients have been evenly combined.
- Pour the filling into the prepared crust and, using a silicone spatula, smooth the top. Place the cheesecake pan into a large, deep pan. Fill the pan with 3-inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 30 minutes.
- Turn the oven off and open the oven door just slightly. Let the cheesecake sit, undisturbed, in the oven in the water bath for 30 minutes as it cools down.
- Remove cake from the oven and lift out of the water bath. Place the cheesecake on a cooling rack and cool completely, then chill for at least 6 hours. Do not remove the cheesecake from the springform pan until completely cooled!
User Reviews
Overall Rating
5
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