Tips
Line the pan bottom with parchment for easy release.
Do not overbake—the center should gently wobble.
Chill overnight for the best flavor and texture.
Store covered to prevent drying out.
Prep Time
25 minutes
Cooking Time
70 minutes
Total Time
5 hours (including cooling and chilling)
Nutritional Information (Approximate per slice)
Calories: 520
Protein: 9g
Sodium: 330mg
FAQs
Why is New York cheesecake so dense?
It uses more cream cheese and less air, creating a rich, firm texture.
Do I need a water bath?
It’s optional but helps prevent cracks and ensures even baking.
Can I freeze New York Cheesecake?
Yes, wrap tightly and freeze for up to 3 months.
How long does it last in the fridge?
Up to 5 days when stored properly.
Conclusion
New York Cheesecake is the ultimate classic dessert—rich, creamy, and flawlessly smooth with a bold cream cheese flavor that never disappoints. Elegant yet comforting, this cheesecake is perfect for special occasions or whenever you want to indulge in a truly iconic dessert. Once you master this recipe, it becomes a timeless staple you’ll return to again and again.
Graham Cracker Crust
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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2 tablespoons granulated sugar
Cheesecake Filling
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32 oz (4 blocks) cream cheese, softened
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1 ¼ cups granulated sugar
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3 tablespoons all-purpose flour
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1 teaspoon vanilla extract
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4 large eggs, room temperature
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¾ cup sour cream
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¼ cup heavy cream
Instructions
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.
Notes
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All ingredients must be room temperature for a smooth batter.
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Mix on low speed to avoid incorporating excess air.
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Slow cooling prevents cracking.
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A water bath is optional but helps ensure even baking.
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