Name: Classic New York Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 7 h 35 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 1 Tablespoon granulated sugar; 4 Tablespoons unsalted butter, melted; 24 oz brick style cream cheese, softened to room temperature; 1 cup granulated sugar; 1 ½ teaspoons vanilla extract; ⅛ teaspoon table salt; 5 eggs, room temperature; 2 cups (1 pint) sour cream; 1 cup granulated sugar; 1 ½ teaspoons vanilla extract

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Introduction

New York Cheesecake is a classic dessert known for its rich, creamy texture and a perfectly crumbly graham cracker crust. This recipe guides you through making a smooth, luscious cheesecake topped with a tangy sour cream layer, ideal for any special occasion or a delightful treat.

A slice of cheesecake with three visible layers is placed on a white plate. The bottom layer is a thin, golden brown crust that looks crumbly. The middle layer is thick and creamy yellow, showing a soft texture. The top layer is a smooth off-white cream, slightly thick with a fresh raspberry and a single blueberry on top. The plate sits on a red cloth on a white marbled surface. Near the plate, there are a few raspberries and blueberries scattered, and in the background is a white bowl filled with raspberries. A gold fork with a piece of cheesecake is resting on the plate, with a woman's hand holding it partially in view. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
1 tablespoon granulated sugar (for crust)
4 tablespoons unsalted butter, melted
24 oz brick style cream cheese, softened to room temperature
1 cup granulated sugar (for cheesecake)
1 ½ teaspoons vanilla extract (divided)
⅛ teaspoon table salt
5 eggs, room temperature
2 cups (1 pint) sour cream
1 cup granulated sugar (for topping)

Instructions

Step 1: Preheat your oven to 300°F (150°C).
Step 2: In a medium bowl, mix the graham cracker crumbs and 1 tablespoon sugar. Add the melted butter and stir with a fork until the crumbs are fully moistened.
Step 3: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. It’s fine if the crust only covers the bottom.
Step 4: In a large bowl or stand mixer, beat the cream cheese and 1 cup sugar until smooth and creamy. Avoid over-beating to prevent excess air.
Step 5: Add 1 ½ teaspoons vanilla extract and salt, mixing until fully incorporated. Scrape down the bowl as needed.
Step 6: With the mixer on low, add the eggs one at a time, lightly beaten, mixing just until combined after each addition. Scrape the bowl again to incorporate all ingredients evenly.
Step 7: Pour the cheesecake batter onto the prepared crust. Place the springform pan onto a parchment or foil-lined baking sheet and bake at 300°F (150°C) for 60-70 minutes. The center should be slightly jiggly while the edges appear set. Use an instant-read thermometer if unsure; it should register at least 165°F (74°C).
Step 8: Remove the cheesecake from the oven and let cool at room temperature for 5 minutes. Keep the oven on for the next step.
Step 9: Mix the sour cream, 1 cup sugar, and remaining 1 ½ teaspoons vanilla extract until smooth. Spread evenly over the warm cheesecake.
Step 10: Return the cheesecake to the oven and bake for an additional 5 minutes at 300°F (150°C).
Step 11: Remove from the oven and let cool for at least an hour before transferring to the refrigerator. Chill overnight or at least 6 hours before serving.

Tips & Variations

Make sure all dairy ingredients are at room temperature to avoid lumps and ensure a smooth batter.
For extra flavor, add a teaspoon of lemon zest to the batter or topping.
If you don’t have a springform pan, a regular cake pan lined with parchment works, but removal may be trickier.
Use a water bath during baking to prevent cracks and keep the cheesecake moist if you prefer.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain moisture. When ready to serve, let it sit at room temperature for 15-20 minutes for the best texture. Leftover slices can be frozen wrapped well in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cheesecake sliced into eight thick pieces, placed on a dark metal pan covered with a light cloth. The cheesecake has three layers: a thick golden-brown crust at the bottom, a dense creamy yellow middle layer, and a smooth white cream layer on top. Two bright red raspberries sit in the center on top of the cream layer. In the background, there are two white plates each holding a slice of cheesecake with a fork resting on them, a white bowl filled with fresh raspberries, scattered blueberries, and soft white flowers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, in fact, chilling the cheesecake overnight or for at least 6 hours is recommended to allow it to set fully and develop flavor.

Why did my cheesecake crack?

Cracks can happen due to over-mixing, baking at too high a temperature, or rapid cooling. To prevent cracks, avoid over-beating the batter, bake at a low temperature, and cool gradually at room temperature before refrigerating.