The BEST Cheesecake Recipe (New York Style)

Why I’ll Love This Recipe

I love this recipe because it delivers a cheesecake that’s both rich and silky, without being overly dense. The combination of cream cheese, sour cream, and heavy cream creates a smooth texture, while the hint of lemon juice adds a subtle brightness. It’s a straightforward recipe that yields impressive results, making it a go-to for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 190g graham crackers (about 12 full sheets)

• 35g granulated sugar (3 tablespoons)

• 70g unsalted butter, melted (5 tablespoons)

For the cheesecake filling:

• 910g full-fat cream cheese, room temperature (4 blocks of 8 oz each)

• 325g granulated sugar (1½ cups)

• ½ teaspoon salt

• 1 teaspoon vanilla bean paste

• 4 large eggs, room temperature

• 120g heavy cream, room temperature (½ cup)

• 240g sour cream, room temperature (1 cup)

• 1 tablespoon cornstarch, sifted

• 2–3 tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 350°F (175°C).

2. Prepare a 9-inch springform pan by brushing it with softened butter and lining the bottom and sides with parchment paper. Wrap the outside of the pan with 2–3 layers of aluminum foil to prevent water from seeping in during the water bath.

3. In a food processor, pulse the graham crackers and sugar until finely ground. Add the melted butter and pulse until combined.

4. Press the mixture firmly into the bottom of the prepared pan to form the crust.

5. Bake the crust for 8 minutes, then remove from the oven and reduce the oven temperature to 325°F (160°C).

6. In a large mixing bowl, beat the cream cheese, sugar, salt, and vanilla bean paste until smooth and creamy, scraping down the sides of the bowl as needed.

7. In a separate bowl, lightly whisk the eggs. Gradually add them to the cream cheese mixture, mixing on low speed until just combined.

8. Add the heavy cream, sour cream, lemon juice, and sifted cornstarch to the mixture. Mix on low speed until just combined, ensuring not to overmix.

9. Pour the batter over the prepared crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.

10. Place the springform pan into a larger roasting pan. Fill the roasting pan with 1–2 inches of boiling water to create a water bath.

11. Bake the cheesecake for 75–80 minutes, or until the edges are set and the center is still slightly jiggly.

12. Turn off the oven and let the cheesecake cool inside for 15 minutes. Then, remove it from the oven and run a knife around the edge to loosen it from the pan.

13. Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours, preferably overnight, before serving.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 1 hour 20 minutes

• Cooling and Chilling Time: 8 hours 30 minutes

• Total Time: Approximately 10 hours 20 minutes

Variations

• Add a fruit topping, such as strawberry or blueberry compote, for a fruity twist.

• Incorporate chocolate chips or swirls into the batter for a chocolatey version.

• Use crushed cookies, like Oreos or Biscoff, instead of graham crackers for the crust.

• Infuse the batter with citrus zest, like lemon or orange, for added brightness.

Storage/Reheating

• Store the cheesecake covered in the refrigerator for up to 5 days.

• To freeze, wrap the cheesecake (without any toppings) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• To serve, bring the cheesecake to room temperature for about 30 minutes for the best texture and flavor.

FAQs

Can I use low-fat cream cheese?

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy cheesecake.

Do I need to use a water bath?

Yes, a water bath helps the cheesecake bake evenly and prevents cracks on the surface.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is best when made a day in advance, allowing it to set properly in the refrigerator.

What can I use if I don’t have a springform pan?

A deep 9-inch cake pan can be used, but removing the cheesecake may be more challenging. Line the pan with parchment paper for easier removal.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should still have a slight jiggle. It will continue to set as it cools.

Conclusion

This New York-style cheesecake is a classic dessert that never fails to impress. With its creamy texture, rich flavor, and buttery crust, it’s a treat that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and yields delicious results every time.

The BEST Cheesecake Recipe (New York Style)

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• Author: Mia
• Total Time: 10 hours 20 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Made with rich cream cheese, sour cream, and a hint of lemon, this best-ever New York cheesecake is silky, dense, and absolutely foolproof.

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Ingredients

For the crust:

190g graham crackers (about 12 full sheets)

35g granulated sugar (3 tablespoons)

70g unsalted butter, melted (5 tablespoons)

For the cheesecake filling:

910g full-fat cream cheese, room temperature (4 blocks of 8 oz each)

325g granulated sugar (1½ cups)

½ teaspoon salt

1 teaspoon vanilla bean paste

4 large eggs, room temperature

120g heavy cream, room temperature (½ cup)

240g sour cream, room temperature (1 cup)

1 tablespoon cornstarch, sifted

2–3 tablespoons freshly squeezed lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Wrap pan with foil for a water bath.

Combine graham cracker crumbs, sugar, and melted butter in a food processor. Press into bottom of pan.

Bake crust for 8 minutes. Reduce oven to 325°F (160°C).

Beat cream cheese, sugar, salt, and vanilla until smooth.

Whisk eggs in a separate bowl. Slowly mix into cream cheese mixture on low speed.

Add sour cream, heavy cream, lemon juice, and cornstarch. Mix until just combined.

Pour filling into crust. Tap pan gently to release air bubbles.

Place springform pan into a roasting pan. Add 1–2 inches boiling water to create a water bath.

Bake for 75–80 minutes, or until edges are set and center slightly jiggles.

Turn off oven. Let cheesecake rest inside for 15 minutes.

Run a knife around the edge. Cool at room temp, then refrigerate for at least 8 hours before serving.

Notes

Room temperature ingredients prevent lumps.

Avoid overmixing to reduce cracking.

Water bath is essential for even baking and texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American