Why You’ll Love This Recipe

A New York cheesecake is loved for its velvety texture and irresistible flavor, and this recipe is no exception. The creamy filling is perfectly complemented by the crunchy, slightly sweet graham cracker crust, offering a delightful contrast in every bite. The subtle tang of the cream cheese paired with a hint of vanilla and a touch of sour cream creates a rich and smooth flavor profile. With a bake time of just about an hour, the cheesecake sets beautifully and is best enjoyed after several hours of chilling. Whether you’re an experienced baker or a beginner, this recipe will have you mastering the art of cheesecake in no time.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
4 large eggs
1/4 cup all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set the oven to 325°F (163°C).
Prepare the Crust: Grease the bottom and sides of a 9-inch springform pan with butter. In a medium-sized bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until fully combined. Press the mixture into the bottom of the prepared pan to form a uniform crust. Bake the crust in the oven for 10 minutes, then remove it and let it cool while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until fully incorporated. Add the vanilla extract and mix until combined. Then, add the sour cream and heavy cream and beat until the mixture is smooth.
Add the Eggs: Crack the eggs into a separate bowl. Add them one at a time to the cream cheese mixture, beating well after each addition.
Add Flour: Add the all-purpose flour and mix until just combined, being careful not to overmix the batter.
Assemble the Cheesecake: Pour the cream cheese batter over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula, and tap the pan gently on the countertop to release any air bubbles.
Bake the Cheesecake: Place the springform pan in the oven and bake for 55 to 60 minutes, or until the edges are set, but the center of the cheesecake still slightly jiggles.
Cool in the Oven: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Cool to Room Temperature: After an hour, remove the cheesecake from the oven and let it cool at room temperature for about 2 hours.
Chill the Cheesecake: Once it has cooled, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow it to fully set.
Serve: Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice with a sharp knife and serve chilled.

Servings and Timing

Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Rest Time: 4 hours
Total Time: 5 hours 20 minutes

Variations

Lemon Zest: Add a teaspoon of lemon zest to the cream cheese mixture for a subtle citrus flavor.
Fruit Topping: For extra flavor, top your cheesecake with fresh berries, strawberry sauce, or even a caramel drizzle.
Chocolate Cheesecake: Add melted chocolate to the batter for a rich, chocolatey twist, or top with a chocolate ganache.
Gluten-Free Crust: Substitute the graham cracker crust with gluten-free crumbs to make the cheesecake gluten-free.

Storage/Reheating

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. This cheesecake is best enjoyed cold. For longer storage, you can freeze the cheesecake for up to 2 months. To thaw, refrigerate overnight before serving.

FAQs

Can I use a different type of crust?

Yes! You can substitute the graham cracker crust with an Oreo crust, almond crust, or a traditional cookie crust for a different flavor.

Can I use low-fat cream cheese for this recipe?

For the creamiest and richest cheesecake, full-fat cream cheese is recommended. However, you can use low-fat cream cheese if preferred, though the texture may be slightly different.

Can I make this cheesecake in advance?

Yes! This cheesecake actually improves in flavor and texture if it sits overnight. It’s perfect for making ahead of time for special occasions.

How do I prevent the cheesecake from cracking?

To prevent cracking, avoid overmixing the batter, don’t open the oven door during baking, and let the cheesecake cool in the oven with the door ajar. Chilling the cheesecake in the fridge for several hours or overnight will help it set properly.

Can I make this cheesecake without a springform pan?

A springform pan is ideal because it allows you to easily remove the cheesecake. If you don’t have one, you can use a regular round cake pan, but it may be more difficult to remove the cheesecake.

Can I freeze the cheesecake?

Yes! You can freeze the cheesecake before adding any toppings. Wrap it tightly in plastic wrap and then foil before freezing. Thaw overnight in the fridge before serving.

Conclusion

This Classic New York Cheesecake is the ultimate indulgence—a rich, creamy dessert with the perfect balance of tangy and sweet flavors. With a buttery graham cracker crust and a silky filling, it’s a showstopper that will impress any guest. Whether you enjoy it as-is or add your favorite toppings, this cheesecake is a must-try recipe that will become a favorite in your dessert rotation. Enjoy every velvety bite!

Classic New York Cheesecake: The Ultimate Creamy Delight

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Classic New York Cheesecake is a rich and creamy dessert with a buttery graham cracker crust and a smooth cream cheese filling. It’s perfectly balanced with a tangy and sweet flavor, making it the ultimate indulgence for any occasion.

Author: Amy
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours 20 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set the oven to 325°F (163°C).
Prepare the Crust: Grease the bottom and sides of a 9-inch springform pan with butter. In a medium-sized bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until fully combined. Press the mixture into the bottom of the prepared pan to form a uniform crust. Bake the crust in the oven for 10 minutes, then remove it and let it cool while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until fully incorporated. Add the vanilla extract and mix until combined. Then, add the sour cream and heavy cream and beat until the mixture is smooth.
Add the Eggs: Crack the eggs into a separate bowl. Add them one at a time to the cream cheese mixture, beating well after each addition.
Add Flour: Add the all-purpose flour and mix until just combined, being careful not to overmix the batter.
Assemble the Cheesecake: Pour the cream cheese batter over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula, and tap the pan gently on the countertop to release any air bubbles.
Bake the Cheesecake: Place the springform pan in the oven and bake for 55 to 60 minutes, or until the edges are set, but the center of the cheesecake still slightly jiggles.
Cool in the Oven: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Cool to Room Temperature: After an hour, remove the cheesecake from the oven and let it cool at room temperature for about 2 hours.
Chill the Cheesecake: Once it has cooled, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow it to fully set.
Serve: Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice with a sharp knife and serve chilled.