Why Make This Recipe
New York-style cheesecake is a classic dessert loved by many. Its creamy texture and rich flavor make it a favorite for special occasions or just a sweet treat. Making this cheesecake at home allows you to enjoy a slice of New York without leaving your kitchen. Plus, it’s a great way to impress family and friends with your baking skills!
How to Make New York-Style Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 4 (8-ounce) packages full-fat cream cheese (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 cup sour cream (full fat)
- 2 teaspoons pure vanilla extract
Directions:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the softened cream cheese until it is smooth. Gradually add the sugar while continuing to mix until everything is well combined.
- Add the eggs one by one, mixing on low speed after each addition. Next, add the sour cream and vanilla extract, mixing until the mixture is smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan and smooth out the top.
- Bake in the preheated oven for about 60 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about one hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least four hours or overnight before serving.
How to Serve New York-Style Cheesecake
This cheesecake can be served plain or topped with your favorite fruits, chocolate, or a fruit sauce. Serve it chilled, and don’t forget to slice it carefully for a beautiful presentation!
How to Store New York-Style Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can last up to a week in the fridge. If you want to keep it longer, you can freeze it. Wrap it well in plastic wrap and then in aluminum foil, and it can last up to three months in the freezer.
Tips to Make New York-Style Cheesecake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Use a full-fat sour cream for a richer flavor and creamier texture.
- Avoid over-mixing after adding the eggs to prevent cracks in the cheesecake.
- If you want a smooth surface, run a small knife around the edge of the pan before removing the cheesecake.
Variation
You can add flavors to your cheesecake by mixing in lemon zest or chocolate chips into the batter. Another variation is to swirl in fruit puree or caramel sauce before baking for a different taste.
FAQs
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and flavor may not be as rich and creamy as with full-fat cream cheese.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center is slightly jiggly. It will continue to firm up as it cools.
Can I make the cheesecake ahead of time?
Yes! In fact, it’s best to make the cheesecake a day in advance. This allows the flavors to develop and leads to a better texture. Just keep it refrigerated until you’re ready to serve.
New York-Style Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the softened cream cheese until it is smooth. Gradually add the sugar while continuing to mix until everything is well combined.
- Add the eggs one by one, mixing on low speed after each addition. Next, add the sour cream and vanilla extract, mixing until the mixture is smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan and smooth out the top.
- Bake in the preheated oven for about 60 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about one hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least four hours or overnight before serving.