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New York Cheesecake

Featured in Sweet Treats Worth the Calories.

This easy New York Cheesecake gives you a rich, creamy dessert with a graham cracker base. The filling blends cream cheese, sugar, and a touch of lemon for smoothness. Use a water bath to avoid cracks and bake evenly. Chill it completely to get the best texture. It stores in the fridge for two days or freezes for three months. Enjoy plain or topped with fresh berries. It's a great make-ahead treat for any gathering.
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Updated on Sat, 05 Apr 2025 22:19:03 GMT
Rich New York Cheesecake Pin it
Rich New York Cheesecake | cookwithtaste.com

When I think about making a true New York-style cheesecake, I'm reminded of my early baking experiments. This timeless sweet treat turns basic ingredients into a bite of pure heaven, with a smoothness that just melts away as you eat it.

I've tweaked this recipe countless times in my home kitchen, and it's now my favorite for family events. Seeing everyone's face light up with that first taste makes all the careful prep totally worth it.

Key Ingredients Breakdown

  • Full-fat Philadelphia cream cheese: The foundation of our dessert. Always grab room temp blocks, and don't go for whipped or reduced-fat types
  • Eggs at peak freshness: They add stability and richness. Getting them from a local farm really ups the flavor game
  • Genuine vanilla extract: Don't bother with fake stuff - go for the real deal. You'll taste the difference
  • Sour cream: Brings that distinctive zip and helps create that silky-smooth feel
  • Lemon just picked: We need both the zest and juice to cut through the richness without making it taste too citrusy

Step-By-Step Process

Making Your Base:
Warm your oven to 375°F as you collect everything you need. Mix graham crumbs with melted butter until it looks like damp sand. Push this mix firmly into your pan, using a flat-bottomed drinking glass to pack it evenly. Bake until you can smell it and it darkens slightly, roughly 10-12 minutes.
Mixing Your Filling:
Start by beating just the cream cheese until it's perfectly smooth - this stops any lumps forming. Slowly add sugar while mixing at medium speed. Add eggs one by one, scraping down the bowl completely between additions. Gently fold in sour cream and flavors with slow movements to avoid beating in too much air.
Setting Up The Water Bath:
Wrap your springform pan twice with strong foil, making sure there aren't any openings. Set it in a roasting pan and pour your mixture over the pre-baked base. Pour boiling water halfway up the sides of the springform. Carefully move it to your 325°F preheated oven.
Cooking Time:
Cook for about 1 hour and 15 minutes, until the outer part is set but the middle still wobbles slightly. Switch off your oven, open the door a crack, and let it cool inside for an hour. Take it out of the water bath and let it 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 clean between cuts for pretty slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | cookwithtaste.com

Understanding The Silky Finish

Using ingredients at room temp makes sure everything mixes smoothly with no lumps. The water bath gives gentle, even heat. Cooling slowly stops cracks from forming on top.

My grandma always added a bit of lemon zest - it lifts the whole flavor without making it taste lemony. Whenever I bake this, I can't help but think of those family Sunday meals at her place.

Taste Enhancement

Having lived in New York, I've tried tons of cheesecakes, but nothing beats one made at home. Letting it rest overnight works magic as all the flavors blend together, creating that perfect sweet-tangy balance.

Keeping It Fresh

How you store your cheesecake really matters for keeping that amazing texture. I've learned that wrapping single pieces in parchment paper stops them from sticking to each other.

Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | cookwithtaste.com

After baking cheesecakes for years, I'm most proud of this recipe. It's reliable yet gives results that can compete with any bakery. The secret is being patient and watching the details - hurrying any part will affect your final dessert. Done right, this cheesecake will create unforgettable moments around your dinner table.

Frequently Asked Questions

→ How does a water bath help cheesecake?
It keeps the heat even and moist, so the cheesecake stays smooth and doesn't crack.
→ When is a cheesecake fully baked?
When the center jiggles slightly but isn't runny. It firms up as it cools.
→ Can I freeze it for later?
Absolutely! Wrap it tightly, and it'll last up to three months. Thaw it overnight in the fridge.
→ Why does cooling take so long?
It needs those hours to fully set and get its smooth, rich texture.
→ Any tips for cutting clean slices?
Dip a sharp knife in hot water, dry it off, and wipe between cuts for a neat finish.

New York Cheesecake

Indulge in a creamy New York Cheesecake with a golden crust. Perfect for holidays, gatherings, or just treating yourself.

Prep Time
30 Minutes
Cook Time
115 Minutes
Total Time
145 Minutes
By: Milly

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

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

→ Filling

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

Instructions

Step 01

Set your oven to 375°F and move the rack to a lower spot. Wrap the outside of a 9- or 10-inch springform pan with foil (use heavy-duty so it doesn’t leak). Coat the pan’s interior lightly with nonstick spray.

Step 02

In a medium mixing bowl, stir together the cracker crumbs, sugar, salt, and melted butter. Firmly press the mix onto the bottom of the pan. Bake it for 10 minutes until firm, then let it cool off to the side.

Step 03

Turn the oven down to 325°F, then boil some water in a kettle to have it ready.

Step 04

Use an electric mixer to blend the cream cheese, sugar, and flour together until silky (about a minute). On low speed, add the vanilla, lemon zest, juice, and salt until it’s fully combined. Add eggs one by one, gently mixing after each. Lastly, stir in sour cream until the mixture is smooth.

Step 05

Set the springform pan inside a bigger roasting pan. Pour the filling onto the baked crust. Pour your hot water into the roasting pan until it’s about 1 inch deep. Place in the oven for 1 hour and 30-45 minutes. The center should jiggle just a bit when it’s done. Let it cool for 45 minutes in the same water bath, then remove the foil and refrigerate for at least 8 hours.

Notes

  1. Make it a couple of days ahead of time and store in the fridge.
  2. You can freeze it for up to 3 months – defrost in the fridge overnight.
  3. For neat pieces, clean the knife after each slice.

Tools You'll Need

  • Springform pan (9 or 10 inches)
  • Sturdy 18-inch aluminum foil
  • Mixer with paddle setting
  • Big roasting pan
  • Cooling rack for cakes

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cream cheese, sour cream, butter)
  • Includes eggs
  • Contains gluten (from flour and graham crackers)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 659
  • Total Fat: 43 g
  • Total Carbohydrate: 59 g
  • Protein: 11 g