Rich, dense, and velvety smooth, the Classic New York Style Cheesecake is a timeless dessert that epitomizes indulgence and elegance. This iconic cheesecake stands apart due to its unique texture—firm yet creamy—and its deeply satisfying flavor.
Originating from the bustling city of New York, this dessert has become a beloved treat across the world. Made with a generous amount of cream cheese, a touch of sour cream, and a perfectly baked graham cracker crust, this recipe brings together simple ingredients to create a luxurious experience. Whether served plain or topped with fresh berries or fruit compote, this cheesecake promises to be the centerpiece of any gathering. What makes it truly special is its balance: rich but not overly sweet, decadent yet incredibly refined. With this step-by-step guide, even a home baker can recreate the magic of a classic New York deli-style cheesecake right in their kitchen.
Ingredients
For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 (8-ounce) packages full-fat cream cheese, softened
- 1 and 1/4 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
For optional topping:
- Fresh berries or berry compote
- Light dusting of powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan lightly and line the bottom with parchment paper for easy removal. Wrap the outside of the pan with heavy-duty foil to prevent leaks during the water bath.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Bake the crust for 10 minutes, then remove from oven and let it cool while preparing the filling.
- Make the filling by beating the cream cheese in a large bowl until smooth and free of lumps, about 2–3 minutes. Add the sugar and continue beating until creamy. Scrape down the sides of the bowl frequently to ensure an even texture.
- Add the sour cream and vanilla extract, mixing on medium speed until fully incorporated. Add the flour and mix until combined.
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix, as that can introduce air into the batter and cause cracking. Finally, add the heavy cream and give the batter one last gentle mix.
- Pour the filling into the prepared crust and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Place the cheesecake pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath method helps prevent cracks and ensures even baking.
- Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents sudden temperature changes that can lead to cracks.
- Remove the cheesecake from the oven and water bath, then run a knife around the edge to loosen it from the sides of the pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight for best results.
- Before serving, remove the sides of the springform pan. Slice using a hot, dry knife for clean cuts. Top with fresh berries or a berry compote if desired, though this cheesecake is spectacular on its own.