Cheesecake Recipe: Creamy New York-Style

Introduction

Cheesecake, particularly New York-style, is a luxurious dessert renowned for its dense, creamy texture and slightly tangy flavor, nestled in a buttery graham cracker crust. Ideal for holidays, dinner parties, or indulgent treats, this cheesecake is a showstopper that’s surprisingly straightforward to make. Its rich ingredients and precise baking method ensure a crack-free, velvety result. This recipe delivers a classic baked cheesecake, adaptable for dietary needs, best served chilled with fresh fruit or a drizzle of caramel.

Ingredients

For the Crust:

• 1 3/4 cups graham cracker crumbs (about 14 full crackers)
• 1/4 cup granulated sugar
• 7 tbsp unsalted butter, melted.

For the Filling:

• 32 oz (4 blocks) cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp pure vanilla extract
• 1 tbsp lemon juice
• Optional: 1 tsp lemon zest (for brightness)
• 4 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature.

Topping (Optional):

• 1 cup fresh berries (e.g., raspberries, strawberries)
• 1/4 cup fruit coulis or chocolate ganache
• Whipped cream for garnish

For Serving:

• Suggested Pairings: Espresso, chamomile tea, or sparkling wine

Step-by-Step Process

1. Preheat Oven: Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water leaks. Grease the pan’s interior lightly.
2. Make Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the springform pan using a flat-bottomed glass. Bake for 10 minutes, then cool on a wire rack. Reduce oven to 300°F (150°C).
3. Prepare Filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and flour; beat until combined, about 1 minute. Mix in vanilla, lemon juice, and optional lemon zest. Add eggs one at a time, beating on low speed just until incorporated. Fold in sour cream gently until smooth.
4. Bake in Water Bath: Pour filling into the cooled crust, smoothing the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1 inch deep). Bake at 300°F for 60-70 minutes, until edges are set but the center jiggles slightly when gently shaken.
5. Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the water bath, discard foil, and cool completely on a wire rack (about 2 hours). Cover and refrigerate for at least 6 hours, preferably overnight.
6. Add Topping: Before serving, run a knife around the edges and release the springform pan. Top with optional berries, coulis, ganache, or whipped cream.
7. Serve: Slice into 12 wedges using a sharp knife dipped in hot water for clean cuts. Serve chilled with suggested pairings like espresso or tea.

Tips for Better Cheesecake

• Use full-fat cream cheese and sour cream for a rich, creamy texture; low-fat versions may affect consistency.
• Soften cream cheese at room temperature for 1-2 hours to avoid lumps; don’t microwave.
• Use room-temperature eggs and sour cream to ensure a smooth batter and prevent cracking.
• Don’t skip the water bath; it regulates temperature for even baking and a creamy texture.
• Avoid overmixing after adding eggs to prevent incorporating air, which can cause cracks.
• Cool gradually in the oven to minimize surface cracks; minor cracks can be hidden with toppings.
• Chill overnight for the best flavor and texture; the cheesecake firms up as it sets.
• Use a springform pan for easy release; ensure it’s tightly wrapped to prevent water seepage.

Variations and Customization

• Gluten-Free Cheesecake: Use gluten-free graham crackers for the crust; ensure flour is gluten-free.
• Vegan Cheesecake: Use vegan cream cheese, coconut cream instead of sour cream, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan butter.
• Low-Sugar Cheesecake: Reduce sugar to 3/4 cup; use a sugar substitute like erythritol for filling and topping.
• Chocolate Cheesecake: Add 1 cup melted semi-sweet chocolate to the filling; use chocolate cookie crumbs for the crust.
• Pumpkin Cheesecake: Add 1 cup pumpkin puree and 1 tsp pumpkin pie spice; reduce sour cream to 1/4 cup.
• Swirled Cheesecake: Swirl 1/4 cup raspberry jam or fudge sauce into the filling before baking.
• Mini Cheesecakes: Divide crust and filling into 18 muffin liners in a muffin tin; bake 20-25 minutes.
• Salted Caramel Cheesecake: Drizzle 1/4 cup caramel sauce over the top and sprinkle with sea salt.

Storage and Serving Tips

• Store cheesecake covered in the fridge for up to 5 days; keep tightly wrapped to avoid absorbing odors.
• Freeze whole or sliced cheesecake (without toppings) wrapped in plastic and foil for up to 2 months; thaw in the fridge overnight.
• Serve chilled for classic texture; let sit at room temperature for 15 minutes for a softer bite.
• Add toppings just before serving to keep them fresh and vibrant.
• Use leftovers in parfaits with granola or as a milkshake base with milk and ice cream.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with a dessert wine like Riesling, mint tea, or prosecco.
• Slice with a warm, clean knife for neat presentation; wipe between cuts.

Nutritional Information

Based on 12 servings (1 slice each, without optional toppings):

• Calories: 450 kcal
• Total Fat: 34g
• Saturated Fat: 20g
• Trans Fat: 0g
• Cholesterol: 140mg
• Sodium: 340mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 7g
• Vitamin A: 25% Daily Value
• Vitamin C: 2% Daily Value
• Calcium: 10% Daily Value
• Iron: 8% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dessert is high in fat and calories due to cream cheese and eggs. For dietary needs, try gluten-free or vegan variations. It’s calcium and protein that add nutritional value.

Conclusion

This cheesecake recipe delivers a creamy, indulgent dessert that’s perfect for special occasions or satisfying dessert cravings. Its straightforward preparation and rich, tangy flavor make it a favorite for home cooks. The silky filling and crunchy crust create a luxurious contrast. This recipe is sure to become a classic, cherished for its elegance and deliciousness.

Cheesecake Recipe: Creamy New York-Style

Creamy New York-style baked cheesecake with a graham cracker crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chilling 6 hours hrs

Total Time 7 hours hrs 30 minutes mins

Servings 8

Ingredients

  

• 1 ¾ cups graham cracker crumbs about 14 full crackers
• ¼ cup granulated sugar
• 7 tbsp unsalted butter melted.
• For the Filling:
• 32 oz 4 blocks cream cheese, softened to room temperature
• 1 ¼ cups granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp pure vanilla extract
• 1 tbsp lemon juice
• Optional: 1 tsp lemon zest for brightness
• 4 large eggs at room temperature
• ½ cup sour cream at room temperature.
• For Topping Optional:
• 1 cup fresh berries e.g., raspberries, strawberries
• ¼ cup fruit coulis or chocolate ganache
• Whipped cream for garnish
• For Serving:
• Suggested Pairings: Espresso chamomile tea, or sparkling wine

Instructions

 

• Preheat oven to 325°F; wrap 9-inch springform pan in foil.
• Mix crumbs, sugar, and butter; press into pan. Bake 10 min; cool.
• Beat cream cheese, sugar, flour; add vanilla, lemon juice, zest. Add eggs, then sour cream.
• Pour into crust; bake in water bath at 300°F for 60-70 min.
• Cool in oven 1 hour, then at room temp. Chill 6+ hours.
• Top with berries; serve with espresso.

Notes

• Use room-temperature ingredients.
• Store in fridge up to 5 days.
• Try a pumpkin variation.
• Pair with sparkling wine.