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Velvety NY Style Cheesecake

As seen in: Cakes & Cupcakes for Any Occasion: Sweet Celebrations Made Simple

This NY Style Cheesecake makes a wonderfully smooth, indulgent dessert you'll want to make again and again. The filling blends cream cheese, sugar, and a touch of lemon over a buttery graham base. Using the water bath technique ensures smooth baking and stops cracks, while cooling it slowly helps the texture get just right. It's great for planning ahead - keeps in the fridge for two days or freezes for up to three months. Enjoy it plain or topped with fresh berry sauce for a fancy touch.
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Refreshed on Thu, 03 Apr 2025 16:31:28 GMT
Classic New York Cheesecake Recipe Save it
Classic New York Cheesecake Recipe | iamcooker.com

When I think back to my early recipe experiments, nothing brings back memories like crafting the ultimate New York-style cheesecake. This timeless treat turns basic ingredients into pure heaven, giving you velvety smoothness that just melts away as you taste it.

I've tweaked this recipe dozens of times in my home kitchen until it became the one I always turn to for family get-togethers. Watching someone's face light up after their initial bite makes all the careful work totally worth it.

Key Ingredients Breakdown

  • Full-fat Philadelphia cream cheese: The foundation of our dessert. Always grab room temp blocks, and stay away from whipped or reduced-fat options
  • Eggs: These add structure and depth. Going with farm-fresh eggs really changes the taste for the better
  • Genuine vanilla extract: Don't bother with fake stuff - spring for the real deal. You'll notice the difference
  • Sour cream: Brings that distinctive zip and creates that dreamy, silky texture
  • Lemon: Both the zest and juice enhance the rich mixture without making it taste citrusy

Step-by-Step Process

Making the Base:
Warm your oven to 375°F as you collect what you need. Mix graham crumbs with melted butter until it looks like damp sand. Push the mixture down firmly in your pan, using a flat-bottomed cup for even pressure. Bake until you can smell it and it darkens slightly, around 10-12 minutes.
Mixing the Filling:
Start by beating just the cream cheese until it's totally smooth - this stops lumps from forming. Slowly add sugar while mixing at medium speed. Add eggs one by one, making sure to scrape the bowl completely between additions. Gently fold in sour cream and flavorings with careful motions to avoid mixing too much.
Setting Up the Water Bath:
Wrap your springform pan twice with heavy-duty foil, making sure there aren't any gaps. Set it in a roasting pan and pour your batter over the pre-baked crust. Add hot boiling water halfway up the springform sides. Carefully move it to your 325°F preheated oven.
Cooking Method:
Cook for 1 hour and 15 minutes, or until the sides are firm but the middle still wobbles a bit. Switch off the oven, open the door a crack, and let it cool inside for an hour. Take it out of the water bath and let it cool completely on a rack. Keep it in the fridge overnight for the best texture.
Finishing Touches:
Slide a knife around the edge before opening the springform. Wipe your knife between cuts for beautiful servings. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Save it
Classic New York Cheesecake Recipe | iamcooker.com

The Secret to Silky Smoothness

Ingredients at room temp mix together without lumps. The water bath gives gentle, even heating. Slow cooling stops cracks from forming on top.

My grandma always added a bit of lemon zest - it lifts the whole flavor without tasting lemony. Whenever I make this, I can't help thinking about those Sunday meals at her place.

Taste Evolution

I tried countless cheesecakes while living in New York, but nothing beats making it at home. Letting it rest overnight lets all the flavors blend together beautifully, creating that perfect sweet-tangy balance.

Keeping It Fresh

How you store your cheesecake matters a lot for keeping that ideal texture. I've learned that wrapping each piece in parchment paper keeps them from getting stuck together.

Classic New York Cheesecake Recipe Save it
Classic New York Cheesecake Recipe | iamcooker.com

Through all my years of baking cheesecakes, this version stands as the one I'm most proud of. It's reliable yet gives results that can compete with any fancy bakery. The secret is taking your time and focusing on the details - rushing any part will affect your final dessert. When done correctly, this cheesecake creates unforgettable moments of delight around your table.

Common Questions

→ Why do you bake cheesecake in a water bath?
The water bath gives soft, balanced heat and moisture, stopping cracks and making sure your cheesecake stays creamy.
→ How do you know when the cheesecake is done?
Your cheesecake is ready when it jiggles a bit but isn't runny in the middle. It'll firm up more as it cools down.
→ Can I freeze this cheesecake?
You can definitely freeze it for up to 3 months. Just wrap it carefully and let it thaw in your fridge overnight.
→ Why does my cheesecake need to cool so long?
The 8-hour cooling lets your cheesecake firm up properly and develop that rich, smooth texture everyone loves.
→ What's the best way to slice cheesecake?
Grab a sharp knife and wipe it clean between cuts. Dipping it in warm water makes your slices look extra neat.

NY Style Cheesecake

A smooth, indulgent NY Style Cheesecake with a crispy graham base, wonderful for celebrations or holiday gatherings.

Preparation
30 Mins
Cooking Duration
115 Mins
Complete Duration
145 Mins
By: sofia


Complexity: Moderate

Origin: American

Output: 10 Portions

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

→ Crust

01 1½ cups crushed graham crackers (equals about 12 full crackers)
02 5 tablespoons melted unsalted butter
03 2 tablespoons granulated sugar
04 ⅛ teaspoon fine salt

→ Filling

05 32 oz cream cheese (four 8-oz packages), softened to room temp
06 2 cups granulated sugar
07 3 tablespoons plain flour
08 4 teaspoons pure vanilla extract
09 1 teaspoon grated lemon peel from one fresh lemon
10 2 teaspoons squeezed lemon juice from the same lemon
11 ¼ teaspoon fine salt
12 6 large eggs
13 ½ cup sour cream

Preparation Steps

01 Step

Heat your oven to 375°F and put the rack in the lower middle. Take heavy-duty foil and wrap it twice around the outside of your 9- or 10-inch springform pan. Give the inside a good spray with nonstick cooking spray.

02 Step

Combine the graham crumbs, butter, sugar, and salt in a bowl. Push this mixture firmly onto the bottom of your pan. Pop it in the oven for 10 minutes until it's firm. Take it out and let it sit.

03 Step

Turn down your oven to 325°F. Start heating some water in a kettle.

04 Step

Using an electric mixer, beat the cream cheese with sugar and flour until it's completely smooth, about a minute. Drop in the vanilla, lemon peel, lemon juice and salt, mixing slowly until they're combined. Add your eggs one by one while mixing on low speed. Fold in the sour cream just until everything looks the same.

05 Step

Put your springform pan inside a big roasting pan. Pour your mixture over the crust. Fill the roasting pan with boiling water about an inch deep. Bake for 1 hour 30-45 minutes until it's mostly set but still jiggles slightly in the middle. Let it cool in the water bath for 45 minutes, then take off the foil and chill in the fridge for at least 8 hours.

Additional Tips

  1. You can make this two days before and keep it in your fridge
  2. It'll stay good frozen for 3 months - just thaw in your fridge overnight
  3. For prettier slices, wipe your knife clean between cuts

Required Equipment

  • Springform pan (9 or 10 inches)
  • Heavy-duty aluminum foil (18-inch)
  • Electric mixer with paddle
  • Big roasting pan
  • Cooling rack

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Has dairy products (butter, cream cheese, and sour cream)
  • Contains egg ingredients
  • Includes gluten sources (flour and graham crackers)

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 659
  • Fat Content: 43 g
  • Carbohydrates: 59 g
  • Protein Content: 11 g