Introduction
New York Cheesecake is the gold standard of cheesecakes—rich, dense, velvety smooth, and unapologetically indulgent. Known for its tall slices, ultra-creamy texture, and pure cream cheese flavor, this iconic dessert has earned its reputation as the most luxurious cheesecake style in the world. There are no shortcuts here—just simple, high-quality ingredients prepared the right way.
What sets New York Cheesecake apart from other versions is its structure and richness. It uses a generous amount of cream cheese, often combined with sour cream or heavy cream, creating a dense yet silky consistency that melts in your mouth. Unlike lighter cheesecakes, this one is meant to be bold, filling, and deeply satisfying with every bite.
This cheesecake is baked low and slow to avoid cracks and maintain its signature smooth top. It’s traditionally served plain or with minimal toppings so the flavor of the cheesecake itself can shine. Whether enjoyed on its own, topped with fresh berries, or finished with a fruit sauce, New York Cheesecake is timeless, elegant, and always impressive.
Perfect for holidays, birthdays, celebrations, or anytime you want a dessert that truly feels special, this classic recipe delivers bakery-quality results right at home.
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling
32 oz (4 blocks) cream cheese, softened
1 ¼ cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs, room temperature
¾ cup sour cream
¼ cup heavy cream
Preparation
Step 1: Prepare the Crust
Preheat oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the cream cheese until completely smooth and lump-free. Add sugar and flour, mixing on low speed until combined. Stir in vanilla extract.
Step 3: Add Eggs and Cream
Add eggs one at a time, mixing gently after each addition. Do not overmix. Fold in sour cream and heavy cream until smooth and creamy.
Step 4: Bake the Cheesecake
Pour the batter over the prepared crust. Place the pan on the center rack and bake for 60–70 minutes, until the edges are set but the center still slightly jiggles.
Step 5: Cool Slowly
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Variations
Strawberry New York Cheesecake: Top with fresh strawberries or strawberry sauce.
Chocolate Swirl Cheesecake: Swirl melted chocolate into the batter.
Lemon Cheesecake: Add lemon zest and juice for brightness.
Crustless Cheesecake: Skip the crust for a gluten-free option.
Mini Cheesecakes: Bake in muffin tins for individual portions.
Cooking Notes
All ingredients must be room temperature for a smooth batter.
Mix on low speed to avoid incorporating excess air.
Slow cooling prevents cracking.
A water bath is optional but helps ensure even baking.
Serving Suggestions
Serve New York Cheesecake chilled and sliced cleanly with a warm knife. Enjoy it plain for a classic experience, or garnish with fresh berries, whipped cream, or a drizzle of fruit sauce. Pairs beautifully with coffee or espresso.
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