New York Style Cheesecake

Introduction

New York Style Cheesecake is famous for its dense, creamy texture and rich, luxurious flavor. You’ll achieve that perfect sliceable firmness with a tall, elegant profile. This recipe delivers the classic, unforgettable experience with a simple method.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes (plus cooling and chilling)

Servings: 12

Ingredients

• 10 sheets graham crackers (or 1 ½ cups graham cracker crumbs. see note 1)
• 2 tablespoons granulated sugar
• 5 tablespoons melted butter
• 4 8-ounce packages full fat cream cheese (softened to room temperature, see note 2)
• 1 ¼ cups granulated sugar
• 4 large eggs (at room temperature)
• ¼ cup sour cream
• ¼ cup heavy cream
• 2 teaspoons pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the bottom lightly. Wrap the outside bottom and sides of the pan securely with heavy-duty aluminum foil to prevent water leakage.
2. Make the crust: Process the graham crackers into fine crumbs. In a medium bowl, mix the crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside.
3. Make the filling: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until completely smooth and creamy, about 2-3 minutes.
4. Add 1 ¼ cups granulated sugar and beat on low speed until fully incorporated.
5. Add the eggs one at a time, beating on low speed just until each egg is mixed in. Scrape down the bowl after each addition.
6. Pour the filling over the baked crust. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
7. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it chills).
8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. This prevents cracking.
9. Remove the pan from the water bath, take off the foil, and run a thin knife around the edge of the cheesecake to loosen it from the pan. Let it cool completely on the counter.
10. Cover loosely and refrigerate for at least 6 hours, preferably overnight, before serving.

Variations

• Crustless Version: For a gluten-free option, skip the crust and simply pour the filling into a well-greased, parchment-lined pan.
• Swirl Technique: Before baking, swirl in a few tablespoons of melted chocolate, fruit puree, or caramel sauce using a knife or skewer.
• Lighter Serve: Instead of a full slice, serve the cheesecake in mini portions using a cookie scoop or melon baller for a bite-sized treat.
• Decadent Topping: Garnish each slice with a dollop of freshly whipped cream and a sprinkle of lemon zest for a bright contrast.

Tips for Success

1. Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature to create a smooth, lump-free batter without overmixing.
2. Low and Slow: Beat the batter on low speed after adding the eggs to avoid incorporating too much air, which can cause the cheesecake to rise and crack.
3. Prevent Leaks: Double-wrap your springform pan with heavy-duty foil to create a reliable barrier for the water bath.
4. Avoid Overbaking: The center should still have a slight jiggle when you take it out of the oven. It will set fully during the cooling and chilling stages.

Storage & Reheating

Store the cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, freeze slices on a parchment-lined tray, then wrap them tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge. Cheesecake is best served chilled; reheating is not recommended.

FAQ

Can I use a different type of pan?

A springform pan is highly recommended for easy removal. You could use a regular 9-inch cake pan lined with parchment paper slings, but unmolding is much more difficult.

My cream cheese was still a little cold. What do I do?

Cold cream cheese will create lumps. If you see lumps in your batter after mixing, you can try pressing it through a fine-mesh sieve before baking.

Why did my cheesecake crack?

Cracking is often caused by sudden temperature changes or overmixing/overbaking. The water bath and gradual cooling steps in this recipe are designed to prevent cracks.

Can I skip the water bath?

The water bath creates gentle, even heat and is essential for preventing cracks and ensuring a creamy texture. It is not recommended to skip it.

How do I know it’s done baking?

The edges should be puffed and set, while the center (about a 3-inch circle) will still jiggle slightly when the pan is gently shaken.

Should I remove the cheesecake from the base of the pan to serve?

It’s easiest to serve it directly from the pan’s base. Simply unlock and remove the outer ring of the springform pan and slice.