Hey there, fellow foodies! Are you ready to dive into the world of creamy, rich, and utterly divine desserts? Look no further than the iconic New York Cheesecake. This isn’t just a dessert; it’s an experience. Imagine a dense, velvety cheesecake with a buttery graham cracker crust, all wrapped up in a classic New York charm. Trust me, you’re going to love this! Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So, let’s get started!
Why You’ll Love This Recipe
Here’s why this New York Cheesecake is a favorite among dessert lovers:
Versatile
Customize with your favorite toppings—fresh berries, caramel sauce, or even a drizzle of chocolate. The possibilities are endless!
Budget-Friendly
While cream cheese and graham crackers might seem pricey, this cheesecake serves a crowd, making it a cost-effective treat for gatherings.
Quick and Easy (Prep)
Yes, it takes time to bake, but prep is a breeze. Just mix, pour, and bake—no complicated steps here!
Customizable
Want a lighter texture? Add more sour cream. Prefer a tangier taste? Increase the lemon zest. It’s all up to you!
Crowd-Pleasing
This cheesecake is the ultimate showstopper. Whether it’s a birthday, holiday, or just a Tuesday, everyone will love it.
Ingredients in New York Cheesecake
Let’s talk about what makes this cheesecake so special. Here are the key players:
Graham Cracker Crust
The foundation of our cheesecake. Crunchy, buttery, and perfectly balanced.
Cream Cheese
The star of the show. Rich, creamy, and smooth. Make sure it’s at room temperature for the best results.
Granulated Sugar
Adds sweetness without overpowering the other flavors.
Eggs
Provide structure and moisture. Use room temperature eggs for a silky batter.
Sour Cream
Contributes a tangy flavor and helps maintain moisture.
Vanilla Extract
A hint of warmth and depth. Don’t skip it!
Lemon Zest and Juice
Brightens the flavors and adds a touch of citrus.
(Full measurements in the recipe card below!)
Instructions
Make the Crust
Mix graham cracker crumbs with melted butter, sugar, and a pinch of salt. Press into a springform pan and bake until lightly browned. Let cool completely.
Prepare the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla, lemon zest, and juice. Mix until just combined.
Bake the Cheesecake
Pour the filling into the prepared crust. Bake at 350°F (180°C) for about 70-80 minutes or until the edges are set and the center slightly jiggles.
Chill
Let the cheesecake cool completely on a wire rack. Then, refrigerate for at least 5 hours or overnight.
Nutrition Facts
Servings: 12
Calories per serving: 420
Preparation Time
Prep Time: 20 minutes
Cook Time: 70-80 minutes
Total Time: 90-100 minutes + chilling time
How to Serve New York Cheesecake
Pair it with:
- Fresh berries or a berry compote for a pop of color and flavor
- Caramel sauce for a sweet contrast
- Whipped cream or vanilla ice cream for added richness
- A drizzle of chocolate for the chocolate lovers
Additional Tips
- Use room temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracking.
- Don’t skip the chilling step—patience is key!
- For a crack-free cheesecake, ensure the pan is properly greased and cooled slowly.
FAQs
Can I use a water bath?
Yes, it helps prevent cracking, but it’s not necessary if you follow the recipe carefully.
What if I don’t have graham crackers?
Digestive biscuits work as a substitute.
How do I prevent the cheesecake from cracking?
Cool it slowly and avoid sudden temperature changes.
Can I make it ahead?
Yes, bake and chill up to 2 days before serving.
What’s the best way to slice it?
Use a sharp knife and dip it in hot water for clean cuts.
Can I freeze it?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Why is my cheesecake too dense?
Overmixing or using cold ingredients can cause this.
Can I use low-fat cream cheese?
It’s possible, but the texture might be lighter and less rich.
How do I know it’s done?
Look for a slight jiggle in the center and a set edge.
Conclusion
There you have it—a classic New York Cheesecake recipe that’s sure to become a staple in your dessert repertoire. It’s a journey worth taking, with each bite a testament to the magic of simple, high-quality ingredients. So, go ahead, give it a try, and watch your guests swoon over this creamy masterpiece!
Print
New York Cheesecake: The Classic Dessert You’ll Love
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: Approximately 8 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and creamy New York Cheesecake featuring a buttery graham cracker crust and a luxuriously smooth cream cheese filling with a hint of lemon zest. Baked to perfection and chilled until set, this timeless dessert offers a perfect balance of sweetness and tang that you’ll love with every bite.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 1 tsp lemon zest (optional)
Instructions
-
Preheat & Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan.
-
Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until combined.
- Press the mixture firmly into the bottom (and slightly up the sides) of the prepared pan.
- Bake the crust for 8–10 minutes, then remove from the oven and let it cool while preparing the filling.
-
Prepare the Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 ¼ cups sugar and continue beating until well combined.
- Mix in sour cream, vanilla extract, and lemon zest.
- Add the eggs one at a time, beating on low speed after each addition.
- Stir in the flour until just combined.
-
Assemble & Bake:
- Pour the filling over the pre-baked crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for about 55–65 minutes, until the center is just set and still slightly jiggly.
- For a creamier texture and to prevent cracks, you can bake the cheesecake in a water bath.
-
Cool & Chill:
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
-
Serve:
- Run a knife around the edge before releasing the springform pan.
- Slice and enjoy this classic dessert!
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- If baking in a water bath, wrap the bottom of the pan with aluminum foil to prevent water from seeping in.
- Chilling overnight enhances the flavor and texture of the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg