New York Cheesecake

New York Cheesecake

Description

This New York Cheesecake is ultra-creamy, dense yet silky, and baked to perfection with a buttery graham cracker crust. It’s the ultimate indulgent dessert perfect for special occasions or when you just want a slice of rich, tangy-sweet bliss.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 12 crackers)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling

• 4 packages (8 oz each) cream cheese, softened

• 1 ¼ cups granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

• 2/3 cup sour cream, room temperature

• 2/3 cup heavy cream, room temperature

Instructions

1. Prepare the Pan

   • Preheat oven to 325°F (163°C).

   • Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during baking.

2. Make the Crust

   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

   • Press mixture firmly into the bottom (and slightly up the sides) of the springform pan.

   • Bake for 10 minutes, then set aside to cool.

3. Make the Filling

   • Beat cream cheese on medium speed until smooth and fluffy.

   • Add sugar and vanilla, mixing until combined.

   • Add eggs one at a time, mixing just until incorporated (do not overmix).

   • Mix in sour cream and heavy cream until smooth.

4. Bake the Cheesecake

   • Pour the filling over the crust.

   • Place the pan inside a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).

   • Bake for 1 hour 30 minutes, or until the center is almost set but still slightly jiggly.

5. Cool Slowly

   • Turn off the oven, crack the door slightly, and let the cheesecake sit for 1 hour.

   • Remove from oven, discard foil, and let cool completely at room temperature.

6. Chill and Serve

   • Refrigerate for at least 4 hours (preferably overnight) before slicing.

   • Slice with a warm, clean knife for neat edges.

Equipment

• 9-inch springform pan

• Mixing bowls

• Electric mixer (hand or stand)

• Measuring cups & spoons

• Rubber spatula

• Roasting pan (for water bath)

• Aluminum foil

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 6 hours (includes chilling)

Serving Size: 12 slices

New York Cheesecake

This New York Cheesecake is ultra-creamy, dense yet silky, and baked to perfection with a buttery graham cracker crust. It’s the ultimate indulgent dessert perfect for special occasions or when you just want a slice of rich, tangy-sweet bliss.

Print Recipe

Prep Time:30 minutes mins

Cook Time:1 hour hr 30 minutes mins

Total Time:6 hours hrs

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer (hand or stand)
• Measuring cups & spoons
• Rubber spatula
• Roasting pan (for water bath)
• Aluminum foil

Ingredients

• For the Crust
• 1 ½ cups graham cracker crumbs about 12 crackers
• ¼ cup granulated sugar
• ½ cup unsalted butter melted
• For the Filling
• 4 packages 8 oz each cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs room temperature
• 2/3 cup sour cream room temperature
• 2/3 cup heavy cream room temperature

Instructions

• Prepare the Pan
• Preheat oven to 325°F (163°C).
• Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in during baking.
• Make the Crust
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press mixture firmly into the bottom (and slightly up the sides) of the springform pan.
• Bake for 10 minutes, then set aside to cool.
• Make the Filling
• Beat cream cheese on medium speed until smooth and fluffy.
• Add sugar and vanilla, mixing until combined.
• Add eggs one at a time, mixing just until incorporated (do not overmix).
• Mix in sour cream and heavy cream until smooth.
• Bake the Cheesecake
• Pour the filling over the crust.
• Place the pan inside a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).
• Bake for 1 hour 30 minutes, or until the center is almost set but still slightly jiggly.
• Cool Slowly
• Turn off the oven, crack the door slightly, and let the cheesecake sit for 1 hour.
• Remove from oven, discard foil, and let cool completely at room temperature.
• Chill and Serve
• Refrigerate for at least 4 hours (preferably overnight) before slicing.
• Slice with a warm, clean knife for neat edges.

Servings: 12 slices

10 FAQs About New York Cheesecake

1. Can I make this cheesecake without a water bath?

   • Yes, but a water bath helps prevent cracks and ensures even baking. Without it, your cheesecake may have a drier texture.

2. Why did my cheesecake crack on top?

   • Overmixing the batter, baking too long, or cooling too quickly can cause cracks. A water bath and slow cooling help prevent this.

3. Can I use low-fat cream cheese?

   • It’s possible, but the cheesecake will be less rich and creamy. For the classic texture, use full-fat cream cheese.

4. How can I tell when my cheesecake is done?

   • The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.

5. Do I have to let it chill overnight?

   • For the best texture and flavor, yes. Chilling overnight allows it to fully set.

6. Can I freeze this cheesecake?

   • Yes! Cheesecake freezes very well for up to 2–3 months. See storage tips below for details.

7. Can I make mini cheesecakes with this recipe?

   • Yes. Use a muffin tin with liners, and bake for about 18–22 minutes instead of 1.5 hours.

8. What’s the best way to slice cheesecake neatly?

   • Use a sharp knife dipped in hot water, wiping clean between slices.

9. Can I add toppings before baking?

   • No. Most toppings should be added after baking and cooling to avoid burning or changing texture.

10. How can I make this cheesecake gluten-free?

    • Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.

How To Store New York Cheesecake

Room Temperature:

• Cheesecake should not be left out for more than 2 hours due to dairy content.

Refrigerator:

• Cover the cheesecake tightly with plastic wrap or foil.

• Store for up to 5 days in the fridge.

Freezer:

• Chill the cheesecake completely.

• Wrap the whole cheesecake (or slices) in plastic wrap, then aluminum foil.

• Store in an airtight freezer-safe container or bag.

• Freeze for up to 2–3 months.

• To thaw: Place in the refrigerator overnight before serving.