Indulgently rich, decadently creamy, and wonderfully dense, Classic New York Cheesecake is the gold standard of cheesecakes. Originating in the heart of New York City, this timeless dessert boasts a smooth and velvety filling set atop a crisp and buttery graham cracker crust. Perfectly balanced between sweetness and tanginess, it’s the ultimate treat for any special occasion or as a luxurious finish to any meal. What sets New York cheesecake apart is its use of heavy cream or sour cream and extra egg yolks, giving it a richer, firmer texture that holds its shape while melting in your mouth. With this easy-to-follow recipe, you can recreate an authentic New York-style cheesecake right in your own kitchen.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C)
Start by setting your oven to 325 degrees Fahrenheit. Allow it to fully preheat while you prepare your crust and filling. - Prepare the crust
In a medium bowl, combine graham cracker crumbs with sugar. Pour in the melted butter and mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it covers the base evenly. Use the bottom of a glass or a measuring cup to compress the crust tightly. Bake for 10 minutes, then remove and set aside to cool. - Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes smooth and creamy, about 2-3 minutes. Avoid over-beating to reduce air bubbles. - Add sugar and flour
Gradually add in the sugar and flour, mixing on low speed until just combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. - Mix in sour cream, heavy cream, and vanilla
Add the sour cream, heavy cream, and vanilla extract. Blend gently until the mixture is smooth and uniform in texture. - Incorporate the eggs one at a time
Crack the eggs into the batter one at a time, mixing slowly after each addition. Be careful not to overmix at this stage. Overmixing can create too much air, leading to cracks in the cheesecake. - Pour batter into crust
Pour the filling over the prepared graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any trapped air bubbles. - Bake the cheesecake
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Carefully place it in the oven and bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle. - Cool in the oven gradually
Turn off the oven and crack the oven door slightly. Let the cheesecake sit inside for 1 hour. This gentle cooling process helps prevent cracking. - Chill thoroughly before serving
Remove the cheesecake from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results. - Serve and enjoy
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan. Slice with a clean, sharp knife dipped in warm water for neat portions. Enjoy plain or with your favorite topping such as strawberries, caramel, or chocolate drizzle.
This Classic New York Cheesecake offers an unforgettable dessert experience with its perfect balance of richness, texture, and flavor. Whether you’re making it for a celebration or simply to treat yourself, this homemade version captures everything that has made it a beloved favorite for generations.