New York Cheesecake is a rich and creamy dessert that’s become a staple for cheesecake lovers.

Known for its dense, smooth texture and slightly tangy flavor, this cheesecake has a buttery graham cracker crust and is often topped with fresh fruit, whipped cream, or just enjoyed on its own. The secret to its perfect texture lies in the combination of cream cheese, eggs, and a slow-baking method that creates a velvety, indulgent slice every time.

Kitchen Equipment Needed

9-inch springform pan
Electric mixer (hand or stand)
Mixing bowls
Rubber spatula
Measuring cups and spoons
Foil (for wrapping the pan)
Water for the water bath

Ingredients Overview

Crust: A simple, buttery graham cracker crust that holds the creamy cheesecake filling perfectly.
Filling: The cream cheese-based filling gives the cheesecake its rich and smooth texture, while the eggs provide structure.
Topping: Optional, but fresh fruit, whipped cream, or even a drizzle of caramel or chocolate sauce can add extra flavor and flair.

Ingredients

For the Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups sour cream
2 tablespoons all-purpose flour

Step-by-Step Instructions

Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and flour, and mix until fully combined. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth.
Prepare the Water Bath:
To prevent cracking, it’s essential to bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from leaking into the pan. Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan, filling it halfway up the sides of the cheesecake pan.
Bake the Cheesecake:
Carefully place the cheesecake in the oven and bake at 325°F (163°C) for 50–60 minutes, or until the center is almost set but still slightly wobbly. The cheesecake will firm up as it cools.
Cool and Chill:
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This will help it cool gradually and reduce the risk of cracking. After 1 hour, remove the cheesecake from the oven, remove the foil, and let it cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, to let the cheesecake fully set.
Serve and Enjoy:
Once the cheesecake has chilled, remove it from the springform pan. Top with fresh berries, whipped cream, or a drizzle of fruit sauce if desired. Slice and serve chilled.

Recipe Tips

Prevent Cracking: Make sure not to overmix the filling, and use a water bath to create a gentle baking environment for the cheesecake.
Room Temperature Ingredients: For the smoothest filling, make sure the cream cheese, eggs, and sour cream are at room temperature before mixing.
Baking Time: Every oven is different, so start checking your cheesecake around 50 minutes, but remember, it will continue to set as it cools.

What to Serve With This Recipe

Fresh fruit like strawberries, blueberries, or raspberries adds a refreshing balance to the richness of the cheesecake.
Whipped cream or a dusting of powdered sugar can provide a light and fluffy topping.
A drizzle of raspberry or strawberry sauce can complement the tanginess of the cheesecake.

Frequently Asked Questions

Can I freeze New York Cheesecake?
Yes, you can freeze the cheesecake before adding any toppings. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

How do I prevent the cheesecake from cracking?
Baking in a water bath and avoiding overmixing the filling are key steps to prevent cracks. Also, allow the cheesecake to cool slowly to room temperature.

Can I use low-fat cream cheese?
For the best texture and flavor, full-fat cream cheese is recommended, but you can use low-fat cream cheese if you prefer. Just keep in mind that the texture may be slightly different.

Serving Suggestions

Garnish the cheesecake with a drizzle of chocolate or caramel sauce.
Serve alongside a cup of freshly brewed coffee or a glass of dessert wine.
For a festive touch, top with whipped cream and seasonal fruits like cherries or peaches.

Ingredients

Graham cracker crumbs, butter, cream cheese, sugar, vanilla extract, eggs, sour cream, flour

Instructions

Prepare the graham cracker crust and bake.
Make the cheesecake filling and pour it over the crust.
Bake in a water bath and allow to cool.
Refrigerate overnight and serve with toppings.

This New York Cheesecake is the perfect balance of creamy, tangy, and sweet. With a rich, buttery crust and smooth, indulgent filling, it’s sure to be the star of any dessert table!