New York Cheesecake

When it comes to classic desserts, few can rival the indulgence and richness of a New York Cheesecake. With its thick, creamy filling set atop a buttery graham cracker crust, New York Cheesecake is a dessert that’s both decadent and sophisticated. Its velvety texture and tangy flavor make it a crowd-pleaser for any occasion, from birthdays to holiday dinners. Whether you enjoy it plain or topped with fruit or chocolate, this cheesecake is sure to impress. Let’s dive into this creamy, dreamy recipe that will have everyone asking for the secret!

Why You’ll Love New York Cheesecake

Creamy and Rich: The filling is luxuriously smooth and dense, offering that signature cheesecake texture everyone loves.

Simple Ingredients: The recipe uses common ingredients like cream cheese, eggs, and sour cream, so it’s easy to make and doesn’t require any exotic ingredients.

Perfectly Balanced Flavor: The tanginess of the cream cheese is complemented by the sweetness of the crust and the smooth richness of the filling, giving you the ultimate cheesecake experience.

Make-Ahead Dessert: This cheesecake actually tastes even better the next day, so it’s perfect for preparing in advance for a party or family gathering.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs – The base of the crust, providing a crunchy and slightly sweet foundation.
• 1/4 cup granulated sugar – Adds a touch of sweetness to balance out the savory flavor of the crust.
• 1/2 teaspoon ground cinnamon – A subtle hint of spice that enhances the flavor of the graham crackers.
• 1/2 cup unsalted butter, melted – Binds the crumbs together and gives the crust a rich, buttery flavor.

For the Filling:

• 4 packages (8 oz each) cream cheese, softened – The star of the cheesecake! The cream cheese gives the filling its rich, creamy texture.
• 1 cup granulated sugar – Adds sweetness to the filling without overpowering the cream cheese flavor.
• 1 teaspoon vanilla extract – Enhances the flavor and adds a warm, aromatic touch to the filling.
• 3 large eggs – Helps set the filling and provides structure.
• 1 cup sour cream – Adds tanginess and richness, making the filling extra smooth.
• 1/4 cup all-purpose flour – Helps firm up the filling and give it that perfect texture.
• Pinch of salt – Balances out the sweetness and enhances the flavors in the filling.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

For the Crust:

1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter or nonstick spray.

2. Make the Crust:
In a medium-sized bowl, mix the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is evenly combined and resembles wet sand.

3. Press the Crust into the Pan:
Press the mixture into the bottom of the springform pan, creating an even layer. Use the back of a spoon to pack it tightly. If you like, you can also press the crumbs slightly up the sides of the pan for a more dramatic crust.

4. Bake the Crust:
Bake the crust in the preheated oven for 10 minutes or until golden and fragrant. Once done, remove it from the oven and set aside to cool slightly while you prepare the filling.

For the Filling:

5. Prepare the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Be sure to scrape down the sides of the bowl as needed.

6. Add the Sugar and Vanilla:
Add the sugar and vanilla extract to the cream cheese and continue beating until well combined and smooth.

7. Add the Eggs:
Add the eggs one at a time, beating well after each addition. Scrape down the bowl to ensure everything is incorporated.

8. Add the Sour Cream, Flour, and Salt:
Mix in the sour cream, flour, and a pinch of salt until everything is fully combined and the mixture is smooth.

9. Pour the Filling into the Crust:
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

10. Bake the Cheesecake:
Bake in the oven at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. It should appear firm around the edges but with a slight wobble in the center when you gently shake the pan.

11. Turn Off the Oven and Let the Cheesecake Cool:
Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This helps prevent cracking by allowing the cheesecake to cool gradually.

12. Refrigerate the Cheesecake:
After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavor.

Optional Toppings (If Desired):

• Fresh berries: Strawberries, raspberries, or blueberries add a light and refreshing contrast to the creamy cheesecake.
• Chocolate sauce: Drizzle chocolate ganache or melted chocolate over the top for a decadent touch.
• Whipped cream: A dollop of freshly whipped cream adds extra richness and texture.

Nutrition Facts

Servings: 12 slices
Calories per serving: 410
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 120mg
Sodium: 270mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 27g
Protein: 6g
Vitamin A: 18%
Vitamin C: 0%
Calcium: 8%
Iron: 4%

Preparation Time

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Cooling Time: 5 hours (or overnight)
Total Time: 6 hours

How to Serve New York Cheesecake

Plain: New York cheesecake is delicious on its own, thanks to its rich, creamy texture and balanced flavor. Serve it chilled for the perfect bite.

With Toppings: Serve the cheesecake topped with fresh fruit, whipped cream, or a drizzle of chocolate or caramel sauce to make it extra special.

As a Dessert for Gatherings: This cheesecake is a crowd-pleaser, perfect for parties, family dinners, or any celebration. Slice it into smaller portions for easier serving.

Additional Tips

Prevent Cracking: To prevent cracks in the cheesecake, be sure not to overbake it. The center should still jiggle slightly when the pan is shaken. Also, allow the cheesecake to cool gradually in the oven with the door slightly ajar.

Using Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before starting. This helps them incorporate more smoothly into the batter and creates a creamier filling.

Baking in a Water Bath: For an even smoother, crack-free cheesecake, you can bake the cheesecake in a water bath. Wrap the springform pan tightly in aluminum foil, and place it in a larger roasting pan filled with about 1 inch of hot water. This ensures even heat distribution.

Make It in Advance: Cheesecake tastes even better the next day as the flavors meld and it sets more firmly. Make it a day ahead and refrigerate overnight for best results.

FAQ Section

Q1: Can I use a different crust for this cheesecake?
A1: Yes! You can use crushed digestive biscuits, Oreos, or even a chocolate cookie crust instead of graham crackers for a different twist.

Q2: Can I freeze New York cheesecake?
A2: Absolutely! Once it’s fully cooled and set, you can freeze the cheesecake (without toppings) for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. To serve, thaw it overnight in the fridge.

Q3: Can I make this cheesecake dairy-free?
A3: You can substitute dairy-free cream cheese and use plant-based sour cream. Just be sure to check for proper consistency, as non-dairy products may have a slightly different texture.

Q4: How do I prevent my cheesecake from being too dense?
A4: Be sure to not overmix the batter, as this can incorporate too much air and cause the cheesecake to be too dense. Also, try not to overbake it—when it’s slightly jiggly in the center, it’s done.

Q5: Can I add flavorings to the filling?
A5: Yes! You can add flavors like lemon zest, vanilla bean, or even pumpkin puree for a twist. Just ensure any added liquids don’t interfere with the filling’s consistency.

Q6: Why did my cheesecake crack?
A6: Cheesecakes crack when they’re baked too long or cooled too quickly. To avoid this, make sure to bake at a moderate temperature and allow the cheesecake to cool slowly in the oven with the door slightly ajar.

Q7: How do I know when the cheesecake is done?
A7: The edges should be set, but the center should still have a slight wobble when you gently shake the pan. This means the cheesecake will firm up as it cools.

Q8: Can I make mini New York cheesecakes?
A8: Yes! You can make individual cheesecakes using a muffin tin. Reduce the baking time to around 20-25 minutes, depending on the size.

Q9: What’s the best way to slice cheesecake?
A9: Use a sharp knife dipped in warm water to make clean cuts. Wipe the knife clean between slices for the best results.

Q10: Can I add a fruit topping?
A10: Yes! Fresh berries, strawberry sauce, or even a compote of your favorite fruits make an excellent topping for New York cheesecake.

Conclusion

This New York Cheesecake is the ultimate indulgence—rich, creamy, and with the perfect balance of sweetness and tang. Whether you keep it classic or add a fun topping, this cheesecake will surely impress. So, grab your ingredients, preheat the oven, and get ready to make a dessert that everyone will adore!

Print