why make this recipe
New York Style Cheesecake is rich, smooth, and simple to make. It uses few ingredients you likely have at home. It works for special days or a quiet night in. If you like creamy desserts, this cake will please everyone. You can also try a twist like caramel apple cheesecake bars for a different treat.
introduction
This cheesecake has a crisp graham crust and a dense cream cheese filling. The bake is slow and low so the center sets without cracking. You can make it a day ahead so it rests and tastes even better. For another easy idea, look at this caramel apple cheesecake bars recipe to pair with fruit flavors.
how to make New York Style Cheesecake
Follow steps in order and work with room-temperature cream cheese for smooth batter. Use a 9-inch springform pan and tap to remove bubbles before baking. If you want a quick tip for serving ideas, see this caramel apple cheesecake dip which shows a simple way to add fruit or sauce.
Ingredients :
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Directions :
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs with the melted butter. Press this lovely mixture into the bottom of a 9-inch springform pan to create your crust. Bake for 10 minutes and set aside.
- In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, mixing until it’s well combined.
- Add the vanilla extract and mix in the eggs one at a time, fully incorporating each egg.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 60 minutes until the center is set but still has a slight jiggle.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with a dollop of sour cream.
how to serve New York Style Cheesecake
Serve chilled. Cut with a hot, clean knife for neat slices. Add fresh berries, fruit sauce, or a small spoon of jam. A thin layer of sour cream on top keeps the flavor bright.
how to store New York Style Cheesecake
Cover the cake with plastic wrap or use an airtight container. Store in the fridge for up to 5 days. You can freeze slices for up to 2 months. Thaw in the fridge overnight before serving.
tips to make New York Style Cheesecake
- Use room-temperature cream cheese for a smooth mix.
- Mix eggs in one at a time. Do not overbeat after eggs.
- Bake at low temperature to avoid cracks.
- Let the cake cool slowly to room temperature, then chill.
- For a smooth top, tap the pan gently to release air bubbles before baking.
- For ideas on toppings and dips, see this caramel apple cheesecake dip link.
variation (if any)
- Add lemon zest for a bright note.
- Stir in a small amount of sour cream into the batter for extra creaminess.
- Make a chocolate swirl by folding melted chocolate into part of the batter.
FAQs
Q: Can I use low-fat cream cheese?
A: You can, but the cake will be less rich and may be softer.
Q: Why did my cheesecake crack?
A: Cracks often come from overmixing, too hot oven, or sudden temperature change. Bake low and let it cool slowly.
Q: Do I need a water bath?
A: A water bath helps prevent cracks, but it is not required if you bake at a steady low temperature and avoid overmixing.
Q: Can I use a regular pan instead of springform?
A: You can use a regular pan, but a springform pan makes it easier to remove the cake.
Conclusion
For a clear video guide, watch the Classic New York Cheesecake Recipe (Video) on Once Upon A Chef: Classic New York Cheesecake Recipe (Video).
New York Style Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs with the melted butter. Press this mixture into the bottom of a 9-inch springform pan to create your crust.
- Bake the crust for 10 minutes and set aside.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add in the sugar, mixing until it’s well combined.
- Add the vanilla extract and mix in the eggs one at a time, fully incorporating each egg.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 60 minutes until the center is set but still has a slight jiggle.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled. Cut with a hot, clean knife for neat slices.
- Add fresh berries, fruit sauce, or a small spoon of jam. A thin layer of sour cream on top keeps the flavor bright.