When I think of indulgence, New York Cheesecake immediately comes to mind. This iconic dessert has a rich, creamy filling on a buttery graham cracker crust, making it an absolute crowd-pleaser. There’s something about the velvety texture and tangy flavor that makes it perfect for any occasion, from casual get-togethers to special celebrations.
I’ve always been a fan of this classic cheesecake, but after experimenting a bit with different techniques, I’ve found a way to make it even better. The secret lies in the balance of cream cheese and sour cream, combined with a few simple ingredients that come together to create the perfect base. It’s the perfect dessert to wow your guests or treat yourself to something truly indulgent.
One of the best parts about this recipe is how easily you can personalize it. Whether you want to top it with fresh berries, caramel sauce, or even a bit of chocolate drizzle, the possibilities are endless. The creamy filling stays perfectly smooth, with just the right amount of sweetness, while the crust adds a delightful crunch.
If you’re looking to bake something truly delicious, my New York Cheesecake is the way to go. It’s simple, yet sophisticated, and guaranteed to be a hit at any gathering. Let’s dive into the ingredients and baking process to get you started on making this dessert at home.
Ingredients + How to Bake New York Cheesecake
Ingredients:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup unsalted butter, melted
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4 (8 oz) packages cream cheese, softened
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1 1/4 cups granulated sugar
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1 tsp vanilla extract
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1/4 cup sour cream
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4 large eggs
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1 tbsp all-purpose flour
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Pinch of salt
How to Bake:
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Prepare the crust:
Preheat the oven to 325°F (163°C). Start by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Make sure to press down the edges slightly to form a solid crust. Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and set it aside to cool while you prepare the filling. -
Prepare the filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the granulated sugar and continue mixing until well combined. Then, add the vanilla extract and sour cream, mixing until everything is fully incorporated. -
Add the eggs:
One by one, add the eggs to the cream cheese mixture, beating well after each addition. Make sure each egg is fully mixed in before adding the next. This will help prevent any lumps in the filling. -
Add flour and salt:
Next, sift the flour and salt together, then fold them into the cream cheese mixture. This ensures the filling stays smooth and free from any lumps. -
Pour the filling:
Pour the cream cheese filling into the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Be sure to spread the mixture evenly to avoid uneven baking. -
Bake the cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes. The edges should look set, but the center should still jiggle slightly when you shake the pan gently. This is a sign that the cheesecake is perfectly cooked. Turn off the oven, but leave the cheesecake inside for another hour to cool gradually, which helps prevent cracking. -
Cool and chill:
After the cheesecake has cooled, remove it from the oven and let it come to room temperature. Once at room temperature, cover it and place it in the refrigerator for at least 4 hours, or overnight if possible. Chilling the cheesecake helps it set and develop its rich, creamy texture.
How Long to Bake… (How to Store Leftovers) (Tips for Perfect New York Cheesecake)
How Long to Bake
When baking your New York Cheesecake, it’s important to keep an eye on the timing. Typically, baking at 325°F (163°C) for 50-60 minutes should do the trick. However, ovens can vary, so it’s important to check the cheesecake carefully towards the end of the baking time. The edges should be set, but the center should still have a slight wobble. This ensures the perfect creamy texture.
After turning off the oven, leave the cheesecake in for an additional hour. This gradual cooling process helps prevent cracks from forming, which can be a common issue if the cheesecake cools too quickly. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, for the best results.
How to Store Leftovers
If you happen to have any leftover cheesecake, don’t worry – it keeps wonderfully! Simply cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for up to 5 days. If you prefer, you can also store individual slices in an airtight container for convenience.
For longer storage, you can freeze your New York Cheesecake. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will prevent freezer burn and preserve its flavor. When you’re ready to enjoy, simply thaw it in the refrigerator overnight. It will taste just as delicious as when it was freshly baked.
Tips for Perfect New York Cheesecake
Achieving the perfect New York Cheesecake requires some attention to detail. Here are a few tips to ensure success:
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Room temperature ingredients:
It’s crucial to use cream cheese, eggs, and sour cream that are at room temperature. This will help everything mix smoothly and prevent any lumps in the batter. -
Don’t overmix:
While mixing the cream cheese filling, be careful not to overmix. Overbeating can introduce too much air, which can cause cracks in the cheesecake during baking. -
Water bath option:
Some bakers swear by using a water bath (bain-marie) to prevent cracking and ensure a silky smooth texture. To do this, wrap the bottom of the springform pan in aluminum foil, place it in a larger pan, and add hot water to the larger pan. This adds moisture to the oven and helps the cheesecake cook more evenly. -
Let it cool gradually:
After baking, let the cheesecake cool gradually in the oven for an hour before removing it. This will help minimize the risk of cracks forming due to rapid temperature changes. -
Chill before serving:
For the best texture and flavor, always allow your cheesecake to chill completely before serving. This helps it set and develop its signature creamy texture.
New York Cheesecake: A Slice of Heaven
- Total Time: Chill Time: 4 hours
- Yield: 8-10 servings 1x
Description
New York Cheesecake is the epitome of indulgence. With its creamy filling and buttery graham cracker crust, it’s a dessert that never goes out of style. Whether you’re celebrating a special occasion or simply craving something sweet, this cheesecake is sure to impress. The texture is smooth, the flavor is rich, and the process is simpler than you might think. This recipe is a must-try for cheesecake lovers everywhere!
Ingredients
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup unsalted butter, melted
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4 (8 oz) packages cream cheese, softened
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1 1/4 cups granulated sugar
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1 tsp vanilla extract
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1/4 cup sour cream
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4 large eggs
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1 tbsp all-purpose flour
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Pinch of salt
Instructions
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Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
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In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
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In a separate bowl, beat the cream cheese with sugar until smooth. Add the vanilla extract and sour cream, and mix well.
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Add the eggs, one at a time, mixing well after each addition.
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Sift together the flour and salt, then fold into the cream cheese mixture.
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Pour the filling into the cooled crust, smoothing the top. Bake for 50-60 minutes or until the edges are set but the center still jiggles slightly.
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Turn off the oven and leave the cheesecake in for 1 hour. Remove, let it cool to room temperature, then refrigerate for at least 4 hours.
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Once chilled, remove from the springform pan and serve.
Notes
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For a twist, top with fresh fruit or a drizzle of caramel.
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Store leftovers in an airtight container in the fridge for up to 5 days.
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For a gluten-free option, substitute the graham cracker crust with almond flour or gluten-free cookies.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Frequently Asked Questions
1. Can I make the New York Cheesecake ahead of time?
Yes, you can definitely make the cheesecake ahead of time. In fact, it’s often recommended to prepare it the day before serving. This gives the cheesecake time to fully set and enhances the flavors. Once it’s baked and cooled to room temperature, refrigerate it for at least 4 hours or overnight. This ensures the cheesecake is fully chilled and ready to serve when you need it.
2. How do I prevent cracks from forming on my cheesecake?
Cracks on a cheesecake can happen if the baking process is rushed or if the temperature changes too quickly. To prevent this, make sure you bake the cheesecake at a low temperature (325°F or 163°C) and allow it to cool gradually in the oven with the door slightly open for an hour after turning it off. Additionally, using room temperature ingredients and not overmixing the batter can also help reduce the risk of cracks.
3. Can I use a different crust for my cheesecake?
Absolutely! While the classic graham cracker crust is the most popular choice, you can easily substitute it with other types of crusts. For example, you could use digestive biscuits, chocolate cookies, or even an almond flour crust for a gluten-free option. Just make sure the crust is firm and provides a solid base for the creamy filling.
4. Can I freeze New York Cheesecake?
Yes, you can freeze New York Cheesecake! If you want to store it for longer, freeze the cheesecake after it has cooled completely. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When you’re ready to serve, thaw it in the refrigerator overnight. It will maintain its creamy texture and taste just as fresh as when it was originally baked.