Classic New York Cheesecake

why make this recipe

Classic New York Cheesecake is a beloved dessert that delivers a rich and creamy texture with a delightful graham cracker crust. This cheesecake has a sophisticated taste, making it perfect for special occasions or simply to enjoy at home. The combination of cream cheese, sugar, and eggs creates a luscious filling that melts in your mouth. It’s surprisingly straightforward to make at home, allowing you to impress family and friends with minimal effort.

how to make Classic New York Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons butter (melted)
• 40 ounces cream cheese (at room temperature)
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream (at room temperature)
• 2 teaspoons vanilla extract
• 4 large eggs (at room temperature)
• any desired cheesecake toppings

Directions

1. Place oven racks in the center of the oven and preheat to 350° F.
2. Stir graham cracker crumbs, sugar, and melted butter together until it looks like damp sand.
3. Press the mixture into the bottom and halfway up a 9-inch springform pan.
4. Bake for 7 minutes and set aside to cool.
5. Reduce oven temperature to 325° F.
6. In a separate bowl, stir the softened cream cheese with sugar, then mix in vanilla extract and sour cream until smooth.
7. In another bowl, whisk the room temperature eggs and slowly add them to the cream cheese filling while mixing.
8. Tap the bowl on the counter to remove air bubbles, then pour the batter into the springform pan and smooth the top.
9. Bake at 325° F for 30 minutes, then reduce to 250° F and bake for an additional 45 minutes.
10. Turn the oven off and keep the cheesecake inside for 30 minutes.
11. Crack the oven door open and continue cooling for another hour.
12. Bring to room temperature for 3-4 hours before chilling in the fridge for 6 hours to overnight.
13. When ready to serve, remove the springform pan collar, decorate as desired, and slice with a hot knife for clean cuts.

how to serve Classic New York Cheesecake

Serve this delicious cheesecake chilled, straight from the refrigerator. You can enjoy it plain or add toppings like fresh fruit, chocolate sauce, or whipped cream. It’s also great with a sprinkle of powdered sugar for a simple presentation.

how to store Classic New York Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can last in the fridge for about 5 to 7 days. If you want to keep it longer, consider freezing it for up to 3 months.

tips to make Classic New York Cheesecake

• Make sure all ingredients are at room temperature to ensure a smooth batter.
• Avoid over-mixing the filling to prevent cracking during baking.
• Use a water bath when baking for more even cooking and a creamier texture.
• For a flavorful twist, add lemon zest or a hint of almond extract to the filling.

variation

Try a chocolate version by adding cocoa powder into the cream cheese filling or topping it with a chocolate ganache. You can also make a fruit-flavored cheesecake by swirling in pureed berries before baking.

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes, it’s perfect to make a day or two in advance. Just keep it covered in the refrigerator until you are ready to serve.

Q: Why does my cheesecake have cracks?
A: Cracks can happen from over-mixing the batter or baking at too high a temperature. Using a water bath can help prevent this.

Q: Can I use a different crust?
A: Absolutely! You can use Oreo cookies, vanilla wafers, or even a gluten-free cookie for a different flavor or dietary preference.

Classic New York Cheesecake

Classic New York Cheesecake is a rich and creamy dessert with a delightful graham cracker crust, perfect for special occasions or home enjoyment.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the crust

• 1 1/4 cups graham cracker crumbs
• 4 tablespoons granulated sugar
• 5 tablespoons butter (melted)

For the filling

• 40 ounces cream cheese (at room temperature)
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream (at room temperature)
• 2 teaspoons vanilla extract
• 4 large eggs (at room temperature)
• any desired cheesecake toppings

Method

 

Preparation

1. Place oven racks in the center of the oven and preheat to 350°F.
2. Stir graham cracker crumbs, sugar, and melted butter together until it looks like damp sand.
3. Press the mixture into the bottom and halfway up a 9-inch springform pan.
4. Bake for 7 minutes and set aside to cool.
5. Reduce oven temperature to 325°F.

Filling

1. In a separate bowl, stir the softened cream cheese with sugar, then mix in vanilla extract and sour cream until smooth.
2. In another bowl, whisk the room temperature eggs and slowly add them to the cream cheese filling while mixing.
3. Tap the bowl on the counter to remove air bubbles, then pour the batter into the springform pan and smooth the top.

Baking

1. Bake at 325°F for 30 minutes, then reduce to 250°F and bake for an additional 45 minutes.
2. Turn the oven off and keep the cheesecake inside for 30 minutes.
3. Crack the oven door open and continue cooling for another hour.
4. Bring to room temperature for 3-4 hours before chilling in the fridge for 6 hours to overnight.

Serving

1. When ready to serve, remove the springform pan collar, decorate as desired, and slice with a hot knife for clean cuts.

Notes

Make sure all ingredients are at room temperature. Avoid over-mixing to prevent cracking. Use a water bath for a creamier texture. Consider adding lemon zest or almond extract for extra flavor.