Classic New York Cheesecake Recipe

I still remember the first time I baked a New York cheesecake. It was for my best friend’s birthday, and I was determined to nail the perfect creamy, dense texture that the city is famous for. After a few trials and plenty of happy taste testers, I finally perfected this recipe — and it quickly became my go-to dessert for any celebration. If you’re craving that rich, velvety cheesecake that melts in your mouth with a buttery graham cracker crust, this recipe is exactly what you need!

This classic New York cheesecake is wonderfully creamy with just the right touch of sweetness, featuring a dense but smooth texture that’s not too heavy. It’s perfect for special occasions or any time you want an indulgent treat at home. Let me walk you through making this iconic dessert step-by-step so you can impress your family and friends!

Ingredients

The key to a great cheesecake is quality ingredients and the right proportions. Here’s everything you need:

– 2 1/2 cups graham cracker crumbs (about 15 full sheets)
– 1/2 cup unsalted butter, melted
– 1 tbsp granulated sugar (for crust)
– 4 (8 oz) packages cream cheese, softened
– 1 1/4 cups granulated sugar (for filling)
– 1 tsp vanilla extract
– 4 large eggs, at room temperature
– 2/3 cup sour cream
– 2/3 cup heavy cream

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tbsp sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.

Step 2: Mix the Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
2. Gradually add 1 1/4 cups sugar and continue to beat until fully incorporated.
3. Add vanilla extract.
4. Add eggs one at a time, beating on low speed after each addition just until mixed.
5. Add sour cream and heavy cream, stirring on low speed until mixture is smooth.

Step 3: Bake

1. Pour the cheesecake filling over the cooled crust and spread evenly.
2. Place the springform pan in a larger roasting pan filled with hot water halfway up the sides of the springform pan (a water bath).
3. Bake at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes. The edges should be set, but the center will still jiggle slightly.
4. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.

Step 4: Chill and Serve

1. Remove cheesecake from the water bath and cool completely on a wire rack.
2. Refrigerate for at least 4 hours, preferably overnight.
3. Release the springform pan and transfer the cheesecake to a serving plate.

Tips for the Best Cheesecake

– Use room temperature ingredients to avoid lumps.
– Don’t overbeat the eggs to prevent cracking.
– The water bath helps prevent cracks by providing gentle, even heat.
– Let the cheesecake cool slowly to avoid shrinkage and cracking.

This cheesecake serves beautifully on its own or topped with fresh berries, a drizzle of fruit sauce, or a dollop of whipped cream.

Nutritional Information (Per slice, approx. 1/12 of cake)

– Calories: 520 kcal
– Protein: 8g
– Fat: 40g
– Carbohydrates: 32g
– Fiber: 0g
– Sugar: 25g

Enjoy baking this authentic New York cheesecake and savor every creamy bite!

Happy baking,
Laura from EasyRecipeSteps.com

Classic New York Cheesecake

This classic New York cheesecake is wonderfully creamy with just the right touch of sweetness, featuring a dense but smooth texture that’s not too heavy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Crust

• 2.5 cups graham cracker crumbs (about 15 full sheets)
• 0.5 cups unsalted butter melted
• 1 tbsp granulated sugar for crust

Filling

• 4 packages cream cheese softened, 8 oz each
• 1.25 cups granulated sugar for filling
• 1 tsp vanilla extract
• 4 large eggs at room temperature
• 2/3 cups sour cream
• 2/3 cups heavy cream

Equipment

• 9-inch springform pan
• mixing bowl
• Hand mixer or stand mixer
• Roasting pan

Method

 

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tbsp sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
6. Gradually add 1 1/4 cups sugar and continue to beat until fully incorporated.
7. Add vanilla extract.
8. Add eggs one at a time, beating on low speed after each addition just until mixed.
9. Add sour cream and heavy cream, stirring on low speed until mixture is smooth.
10. Pour the cheesecake filling over the cooled crust and spread evenly.
11. Place the springform pan in a larger roasting pan filled with hot water halfway up the sides of the springform pan (a water bath).
12. Bake at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes. The edges should be set, but the center will still jiggle slightly.
13. Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually.
14. Remove cheesecake from the water bath and cool completely on a wire rack.
15. Refrigerate for at least 4 hours, preferably overnight.
16. Release the springform pan and transfer the cheesecake to a serving plate.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 8gFat: 40gSugar: 25g

Notes

Use room temperature ingredients to avoid lumps. Don’t overbeat the eggs to prevent cracking. The water bath helps prevent cracks by providing gentle, even heat. Let the cheesecake cool slowly to avoid shrinkage and cracking.

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