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Slicing a perfect New York-Style Cheesecake revealing smooth, creamy texture

Cheesecake Classic New York Style: The Ultimate Guide to Making This Timeless Dessert

This rich, creamy New York-style cheesecake features a smooth, dense filling made with high-quality cream cheese, a buttery graham cracker crust, and a perfect balance of tanginess from sour cream. It’s the ultimate dessert for any occasion.

  • Total Time: 6 hours (including cooling time)
  • Yield: 12 servings 1x

Ingredients

Scale

  • For the Crust:

    • 1 ½ cups graham cracker crumbs

    • ⅓ cup granulated sugar

    • ½ cup unsalted butter, melted

    • Pinch of salt (optional)

    For the Filling:

    • 4 packages (8 oz each) cream cheese, softened

    • 1 cup granulated sugar

    • 1 tsp vanilla extract

    • 3 large eggs, room temperature

    • 1 ½ cups sour cream

    • ½ cup heavy cream

    • 1 tbsp lemon juice (optional)

    For Topping (optional):

    • Fresh berries (strawberries, blueberries, raspberries)

    • Fruit compote or caramel sauce

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly or lining the bottom with parchment paper.

  2. Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are coated. Press the mixture firmly into the bottom of the prepared pan, ensuring it’s even. Bake in the preheated oven for 8-10 minutes, then remove and set aside to cool.

  3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, and continue to beat until fully combined. Add eggs, one at a time, mixing gently after each addition. Stir in sour cream, heavy cream, and lemon juice.

  4. Bake the Cheesecake: Pour the cheesecake batter onto the cooled crust. Tap the pan on the counter to release any air bubbles. Place the cheesecake in a water bath (place the springform pan inside a larger pan filled with hot water) and bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.

  5. Cool the Cheesecake: Allow the cheesecake to cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours, or overnight, to set completely.

  6. Serve: Top with fresh berries or fruit compote if desired. Slice and enjoy!

Notes

  • For a crack-free cheesecake, bake it slowly at a lower temperature and avoid opening the oven door during baking.

  • Use full-fat cream cheese for the best flavor and texture.

  • If you prefer a gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour.

  • Author: Aleida
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/12 of the cheesecake)
  • Calories: 350
  • Sugar: 24g
  • Sodium: 220mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

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