Homemade New York Style Cheesecake Recipe

I can’t resist sharing the secret touches that make my Homemade New York Style Cheesecake a must-try for both beginners and seasoned bakers.

I’ve been chasing the perfect slice for years and this take on a Homemade Ny Cheesecake finally made me stop. The first bite is dense yet silky, and the buttery snap from graham cracker crumbs hits just right.

The cream cheese flavor is bold but balanced, with a little tang that keeps things interesting. People call it The Best Cheesecake Recipe Ever and they arent totally wrong.

It looks like something from a bakery yet feels doable, even if you think you cant bake. I’m not giving away the tiny trick that flips it from good to unforgettable, but trust me you’ll wanna make it twice.

Ingredients

• Cream cheese: rich, high in fat and protein, makes filling creamy and tangy.
• Graham crackers: mostly carbs and some fiber, crunchy base, gives sweet, toasty flavor.
• Eggs: provide protein and structure, help set texture, adds richness when beaten.
• Sour cream: adds tang, i like it, a little protein and fat, keeps cake moist.
• Sugar: pure carbs, sweetens filling and crust, affects browning and final mouthfeel.
• Butter: mostly fat, binds crust, adds richness and that buttery, slightly savory note.
• Heavy cream: extra fat for silkiness, boosts calories and smooth, tender mouthfeel.

Ingredient Quantities

• 1 1/2 cups (150 g) graham cracker crumbs (about 10 to 12 crackers), crushed
• 2 tablespoons granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted
• pinch of salt
• 32 ounces (900 g) full fat cream cheese, softened (4 x 8 oz blocks)
• 1 1/4 cups (250 g) granulated sugar
• 2 tablespoons all purpose flour (or cornstarch, optional for firmer set)
• 1/4 teaspoon fine salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest (optional, but i like it)
• 3 large eggs plus 1 large egg yolk, room temp
• 1/2 cup (120 ml) sour cream
• 1/2 cup (120 ml) heavy cream or whipping cream
• 1 cup (240 g) sour cream for topping (optional)
• 2 tablespoons granulated sugar for topping (optional)
• 1 teaspoon vanilla extract for topping (optional)

How to Make this

1. Preheat oven to 325°F (163°C). Wrap the bottom and sides of a 9 inch springform pan tightly with aluminum foil so water wont leak in. Lightly grease the pan base.

2. Make the crust: combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt and 6 tablespoons melted unsalted butter. Press the crumb mix firmly into the bottom (and slightly up the sides if you like) using the bottom of a measuring cup. Bake the crust 8 to 10 minutes to set, then let cool while you make the filling.

3. Soften the cream cheese and warm the eggs: leave 32 ounces full fat cream cheese and your eggs (3 whole + 1 yolk) at room temp at least 30 minutes. This prevents lumps and overmixing later.

4. Beat the filling: on low speed beat the softened cream cheese with 1 1/4 cups granulated sugar, 2 tablespoons flour (or cornstarch), and 1/4 teaspoon fine salt until smooth and mostly lump free. Add 1 teaspoon vanilla extract and 1 teaspoon lemon zest. Scrape the bowl often, dont whip in a bunch of air.

5. Add the eggs one at a time and then the extra yolk, mixing on low and scraping in between. Overbeating will trap air and cause cracks, so keep the mixer slow and stop as soon as the eggs are incorporated.

6. Fold in 1/2 cup sour cream and 1/2 cup heavy cream until smooth and just combined. Give the batter a few gentle taps on the counter to release big air bubbles.

7. Pour the batter into the cooled crust, smooth the top, then place the springform in a larger roasting pan. Carefully pour hot water into the roasting pan so it comes about halfway up the side of the springform (this water bath helps the cake bake gently).

8. Bake 55 to 70 minutes until the edges are set and the center still has a slight jiggle like gelatin. If the top browns too much tent with foil. Turn the oven off, crack the door and let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature change.

9. Remove cheesecake from the water bath, unwrap foil, run a thin knife around the edge to loosen (this prevents a crack when it cools), then cool to room temp. Chill at least 4 hours but preferably overnight.

10. Optional topping and serving hacks: mix 1 cup sour cream with 2 tablespoons sugar and 1 teaspoon vanilla, spread over cooled cake and chill 10 more minutes or bake the topping 8 minutes at 325°F then cool. For clean slices, dip a sharp knife in hot water, wipe dry and slice, wiping the knife between cuts.

Equipment Needed

1. 9 inch springform pan (wrap bottom and sides tightly with aluminum foil so water wont leak in)
2. Large roasting pan for the water bath (big enough to hold the springform and hot water)
3. Electric hand mixer or stand mixer with paddle attachment (mix on low, dont whip in air)
4. Mixing bowls (one large for the batter, one medium for the crust or topping)
5. Measuring cups and spoons plus a kitchen scale if you want precise weights
6. Food processor or zip top bag and rolling pin to crush graham crackers
7. Rubber spatula and a wooden spoon (scrape the bowl often and fold gently)
8. Sharp thin-bladed knife and a wire rack (dip knife in hot water between cuts for clean slices)

FAQ

Homemade New York Style Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: crushed digestive biscuits, crushed vanilla wafers (Nilla), or gluten free graham style crackers. You can also swap for 1 1/2 cups finely ground nuts (almonds or pecans) plus 2 tbsp sugar and a little melted butter for a nutty crust.
• Unsalted butter: use melted salted butter and skip the pinch of salt, or swap with melted coconut oil or a neutral oil (vegetable or canola) if you need dairy free. Vegan butter works 1:1 but the crust may be slightly softer.
• Full fat cream cheese: mascarpone gives a richer, silkier texture, neufchatel is a lower fat straight swap and sets a bit firmer. For a dairy free option try full fat vegan cream cheese but expect a small change in flavor and texture.
• Sour cream (filling or topping): plain full fat Greek yogurt 1:1 for similar tang and thickness, or use creme fraiche for extra creaminess. Low fat yogurt will work but the cheesecake may be slightly less rich so chill longer before serving.

Pro Tips

1) Warm things up right, not just for 30 minutes. Cube the cream cheese so it comes to room temp faster, and if eggs are stone cold pop them in a bowl of warm tap water for 8 to 10 minutes. If you rush it you’ll get lumps, so take the extra few minutes.

2) Keep the mixer slow and patient. Use the paddle attachment or a hand mixer on low, scrape the bowl often, and stop as soon as the mixture is smooth. Dont whip it like cake batter or you’ll trap air that causes cracks.

3) Water bath leaks will ruin a cheesecake, so double wrap the springform with foil and test for pinholes by pouring a little water in the outer pan before adding hot water. Also set the springform inside the roasting pan on a folded towel or trivet so it wont slide when you pour.

4) Chill and slice like a pro. Let the finished cheesecake chill at least overnight for best texture, bring it out 15 to 20 minutes before serving so it slices cleaner, and heat a sharp knife under hot water, wipe it dry and clean between each cut for perfect slices.

Homemade New York Style Cheesecake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I can't resist sharing the secret touches that make my Homemade New York Style Cheesecake a must-try for both beginners and seasoned bakers.

Pin

Servings

12

servings

Calories

570

kcal

Equipment: 1. 9 inch springform pan (wrap bottom and sides tightly with aluminum foil so water wont leak in)
2. Large roasting pan for the water bath (big enough to hold the springform and hot water)
3. Electric hand mixer or stand mixer with paddle attachment (mix on low, dont whip in air)
4. Mixing bowls (one large for the batter, one medium for the crust or topping)
5. Measuring cups and spoons plus a kitchen scale if you want precise weights
6. Food processor or zip top bag and rolling pin to crush graham crackers
7. Rubber spatula and a wooden spoon (scrape the bowl often and fold gently)
8. Sharp thin-bladed knife and a wire rack (dip knife in hot water between cuts for clean slices)

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs (about 10 to 12 crackers), crushed

• 2 tablespoons granulated sugar

• 6 tablespoons (85 g) unsalted butter, melted

• pinch of salt

• 32 ounces (900 g) full fat cream cheese, softened (4 x 8 oz blocks)

• 1 1/4 cups (250 g) granulated sugar

• 2 tablespoons all purpose flour (or cornstarch, optional for firmer set)

• 1/4 teaspoon fine salt

• 1 teaspoon pure vanilla extract

• 1 teaspoon lemon zest (optional, but i like it)

• 3 large eggs plus 1 large egg yolk, room temp

• 1/2 cup (120 ml) sour cream

• 1/2 cup (120 ml) heavy cream or whipping cream

• 1 cup (240 g) sour cream for topping (optional)

• 2 tablespoons granulated sugar for topping (optional)

• 1 teaspoon vanilla extract for topping (optional)

Directions

• Preheat oven to 325°F (163°C). Wrap the bottom and sides of a 9 inch springform pan tightly with aluminum foil so water wont leak in. Lightly grease the pan base.
• Make the crust: combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt and 6 tablespoons melted unsalted butter. Press the crumb mix firmly into the bottom (and slightly up the sides if you like) using the bottom of a measuring cup. Bake the crust 8 to 10 minutes to set, then let cool while you make the filling.
• Soften the cream cheese and warm the eggs: leave 32 ounces full fat cream cheese and your eggs (3 whole + 1 yolk) at room temp at least 30 minutes. This prevents lumps and overmixing later.
• Beat the filling: on low speed beat the softened cream cheese with 1 1/4 cups granulated sugar, 2 tablespoons flour (or cornstarch), and 1/4 teaspoon fine salt until smooth and mostly lump free. Add 1 teaspoon vanilla extract and 1 teaspoon lemon zest. Scrape the bowl often, dont whip in a bunch of air.
• Add the eggs one at a time and then the extra yolk, mixing on low and scraping in between. Overbeating will trap air and cause cracks, so keep the mixer slow and stop as soon as the eggs are incorporated.
• Fold in 1/2 cup sour cream and 1/2 cup heavy cream until smooth and just combined. Give the batter a few gentle taps on the counter to release big air bubbles.
• Pour the batter into the cooled crust, smooth the top, then place the springform in a larger roasting pan. Carefully pour hot water into the roasting pan so it comes about halfway up the side of the springform (this water bath helps the cake bake gently).
• Bake 55 to 70 minutes until the edges are set and the center still has a slight jiggle like gelatin. If the top browns too much tent with foil. Turn the oven off, crack the door and let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature change.
• Remove cheesecake from the water bath, unwrap foil, run a thin knife around the edge to loosen (this prevents a crack when it cools), then cool to room temp. Chill at least 4 hours but preferably overnight.
• Optional topping and serving hacks: mix 1 cup sour cream with 2 tablespoons sugar and 1 teaspoon vanilla, spread over cooled cake and chill 10 more minutes or bake the topping 8 minutes at 325°F then cool. For clean slices, dip a sharp knife in hot water, wipe dry and slice, wiping the knife between cuts.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 178g
• Total number of serves: 12
• Calories: 570kcal
• Fat: 45g
• Saturated Fat: 26g
• Trans Fat: 0.2g
• Polyunsaturated: 6g
• Monounsaturated: 13g
• Cholesterol: 162mg
• Sodium: 312mg
• Potassium: 187mg
• Carbohydrates: 39g
• Fiber: 0.4g
• Sugar: 25g
• Protein: 9.3g
• Vitamin A: 1500IU
• Vitamin C: 0.5mg
• Calcium: 107mg
• Iron: 0.42mg