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Classic New York Cheesecake

Highlighted in: Sweet Treats for Any Day

This New York Cheesecake promises a smooth, creamy filling made from cream cheese, sugar, and a touch of lemon. Sitting on a rich graham cracker crust, the water bath technique ensures no cracks and even baking. Cool it overnight to get the best texture. It stores well for two days in the fridge. For longer storage, freeze it for up to three months. Top with berries or enjoy it as is for a perfect dessert.
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Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Thu, 10 Apr 2025 19:37:45 GMT
Rich and Creamy New York Cheesecake Save it
Rich and Creamy New York Cheesecake | kylierecipes.com

Whipping up an authentic New York-style cheesecake takes me back to when I first started playing with recipes. This timeless treat turns basic ingredients into a bite of pure heaven, with a smoothness that just melts away as you eat it.

After trying this a million different ways in my kitchen, it's now my favorite for family get-togethers. Seeing everyone's faces light up with their first taste makes all the careful prep totally worth it.

Key Ingredients Breakdown

  • Philadelphia cream cheese (full-fat): The star of our show. Always go with room temp blocks, not the whipped stuff or low-fat kinds
  • Fresh eggs: These give it structure and richness. Eggs straight from a local farm really bump up the flavor
  • Real vanilla extract: Don't bother with fake stuff and grab the real deal. You'll thank yourself later
  • Sour cream: Brings that nice zing and helps make everything super smooth
  • Fresh lemon: A bit of zest and juice brightens everything up without making it taste like lemon

Step-By-Step Walkthrough

Making The Base:
Get your oven going at 375°F while you grab everything you need. Mix graham bits with melted butter until it looks like damp sand. Push this mix down hard into your pan, using a flat-bottomed cup to pack it evenly. Pop it in the oven until it smells good and darkens a bit, about 10-12 minutes.
Mixing The Filling:
Start by beating just the cream cheese until it's totally smooth - this stops any lumps forming. Slowly add sugar while mixing on medium. Add eggs one by one, making sure to scrape the bowl clean between each. Gently fold in sour cream and flavors with slow movements to avoid mixing too much.
Setting Up The Water Bath:
Wrap the springform pan twice with strong foil, making sure there aren't any gaps. Put it in a roasting pan and pour your mix over the baked crust. Pour boiling water halfway up the sides of the springform. Carefully move it to your preheated 325°F oven.
Cooking Time:
Bake for 1 hour and 15 minutes, or until the edges set but the middle still wobbles slightly. Turn the oven off, open the door a crack, and let it cool inside for an hour. Take it out of the water and cool completely on a rack. Keep it in the fridge overnight for the best texture.
Finishing Touches:
Slide a knife around the edge before opening the springform. Wipe your knife between cuts for pretty slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Save it
Classic New York Cheesecake Recipe | kylierecipes.com

Understanding The Perfect Consistency

Room temp ingredients mix together smoothly and don't form lumps. The water bath gives gentle, even heat all around. Cooling it slowly stops cracks from forming on top.

My grandma always added a tiny bit of lemon zest - it makes everything taste brighter without being lemony. Whenever I bake this, I can't help thinking about Sunday meals at her place.

Taste Development

Living in New York, I tried tons of cheesecakes, but nothing beats making it yourself. Letting it rest overnight really lets all the flavors come together, hitting that sweet spot between sugary and tangy.

Keeping It Fresh

How you store it really matters for keeping that amazing texture. I've learned that wrapping each piece in parchment before storing them keeps them from getting stuck together.

Classic New York Cheesecake Recipe Save it
Classic New York Cheesecake Recipe | kylierecipes.com

After baking cheesecakes for years, this one's my biggest success. It never fails and turns out as good as anything from a fancy bakery. The secret is being patient and paying attention to the little things - rushing any part will mess up your results. When you do it right, this cheesecake creates truly special moments around your table.

FAQ sur la recette

→ Why use a water bath for baking cheesecake?
The water bath keeps the heat gentle and adds moisture, stopping cracks and giving it a soft texture.
→ How can I tell the cheesecake is ready?
It's done when the center jiggles a little but isn't runny. It will firm up more as it cools.
→ Can New York Cheesecake be frozen?
Absolutely, freeze it up to three months. Wrap it tightly and let it thaw in the fridge overnight.
→ Why is the cooling step so long?
The long cooling gives the cheesecake time to set fully for a smooth, creamy bite.
→ How can I cut the cheesecake neatly?
A clean, sharp knife is key. Dip it in hot water and wipe it between slices.

New York Cheesecake

A velvety New York Cheesecake with a crisp graham crust, great for celebrations or indulging anytime.

Préparation
30 minutes
Temps de cuisson
115 minutes
Durée totale
145 minutes
Écrit par: Kylie

Type de recette: Desserts

Niveau de difficulté: Moyen

Cuisine: American

Quantité obtenue: 10 Nombre de portions

Régimes: Végétarien(ne)

Composition

→ Crust

01 2 tablespoons sugar
02 5 tablespoons melted unsalted butter
03 ⅛ teaspoon salt
04 1½ cups crushed graham crackers (around 12 whole crackers)

→ Filling

05 2 teaspoons freshly squeezed lemon juice (1 lemon)
06 32 oz cream cheese (room temp, four 8-oz blocks)
07 1 teaspoon grated lemon zest from a single lemon
08 3 tablespoons plain flour
09 4 teaspoons pure vanilla extract
10 2 cups granulated sugar
11 ¼ teaspoon salt
12 6 large eggs
13 ½ cup sour cream

Étapes de réalisation

Étape n°01

Set your oven to 375°F and position a rack slightly below the center. Wrap the outside of a 9- or 10-inch springform pan with foil (heavy-duty, doubled up). Coat the inside with cooking spray.

Étape n°02

In a medium bowl, mix your cracker crumbs, butter, sugar, and salt until combined. Firmly press this onto the bottom of your pan. Pop it into the oven for 10 minutes until it’s set. Let it cool afterward.

Étape n°03

Turn the oven down to 325°F. Boil a kettle of water.

Étape n°04

Using an electric mixer, blend the cream cheese, sugar, and flour until creamy (about 1 minute). On a low setting, mix in the vanilla, zest, juice, and salt. Add eggs one by one, keeping the mixer on low, and finish by gently incorporating the sour cream just until smooth.

Étape n°05

Set your springform pan into a bigger roasting pan. Pour the prepared filling onto your crust. Add your boiled water (about an inch deep) into the roasting pan, making a sort of hot water bath. Bake at 325°F for 1 hour 30–45 minutes. It should be firm but slightly jiggle in the middle. Let it cool in its hot water bath for 45 minutes, then chill in the fridge (foil removed) for at least 8 hours.

Détails supplémentaires

  1. Keeps in the fridge for 2 days if made ahead
  2. Can be frozen for 3 months—thaw overnight in the fridge
  3. For neat pieces, wipe your knife after each slice

Outils et ustensiles nécessaires

  • 9- or 10-inch springform pan
  • Heavy-duty aluminum foil (18-inch)
  • Electric mixer with paddle attachment
  • Big roasting pan
  • Cooling rack for cakes

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Includes dairy (cheese, butter, sour cream)
  • Contains eggs
  • Has gluten (from crackers and flour)

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 659
  • Matières grasses: 43 gr
  • Glucides: 59 gr
  • Protéines: 11 gr