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New York Style Cheesecake
krista
August 28, 2025
New York Style Cheesecake is the quintessential dessert that combines a buttery graham cracker crust with a rich, creamy filling made from cream cheese, sugar, and eggs. The contrast between the dense, velvety texture of the cake and the light, crispy crust creates a delightful experience for the palate. Each bite offers a luxurious mouthfeel complemented by just the right amount of tanginess that cuts through the richness, making it absolutely irresistible.
This cheesecake is built through a careful balancing of ingredients and technique. The cream cheese is the star, providing both flavor and density, while the sour cream or Greek yogurt introduces a subtle tang that elevates the flavor profile. Baking the cheesecake in a water bath ensures even cooking, resulting in a smooth, crack-free surface. This method not only promotes a uniform texture but also prevents over-baking, which can lead to dryness.
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Ingredients:
Adjust Servings
| 1cup graham cracker crumbs for the crust | |
| 1/4cup granulated sugar for the crust | |
| 1/2cup unsalted butter melted | |
| 4packages cream cheese softened | |
| 1cup sour cream | |
| 1cup granulated sugar for the filling | |
| 1teaspoon vanilla extract | |
| 3large eggs room temperature | |
| zest of 1 lemon optional for flavor | |
| 1/4cup all-purpose flour for texture | |
| 1/4teaspoon salt |
Directions
1.
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
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2.
Pre-bake the crust
Preheat your oven to 350°F (175°C).
Bake the crust for 8-10 minutes until lightly golden. Allow it to cool.
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3.
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the sugar, then mix in the sour cream and vanilla extract until combined.
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4.
Incorporate eggs
Add each egg one at a time, mixing until just combined after each addition.
Fold in lemon zest, flour, and salt until smooth.
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5.
Pour filling into crust
Carefully pour the cheesecake filling over the cooled crust.
Smooth the top with a spatula.
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6.
Bake the cheesecake
Place the springform pan in a larger pan filled with hot water (water bath).
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
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7.
Cool and chill
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Refrigerate for at least 4 hours, or preferably overnight, before serving.
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8.
Serve
Remove the cheesecake from the springform pan before slicing.
Serve plain, or with fruit toppings or chocolate sauce if desired.
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Notes
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
This cheesecake can be made a day in advance for the best flavor.
Substitute sour cream with Greek yogurt for a slightly different taste.
Ensure all ingredients are at room temperature for best results.
