Intro
Hi, I am Dulcia. I love a classic New York-style cheesecake for its dense, creamy texture and simple, honest flavors. This recipe is my go-to when I want a reliably smooth and rich cheesecake that holds up to slices and looks beautiful on the table.
Origins
New York-style cheesecake is an American classic with roots in early cheesecakes from Europe. For a quick background, see Wikipedia’s overview of cheesecake at https://en.wikipedia.org/wiki/Cheesecake. The style is known for using cream cheese to achieve its signature density.
Ingredients
- 1½ cups graham cracker crumbs (180g)
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar (for the crust)
- 3 (8-ounce/227g) blocks cream cheese, room temperature
- 1 cup granulated sugar (for the filling)
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
I keep these ingredient temperatures in mind because room-temperature dairy and eggs help the batter come together without lumps. For a deep dive into cream cheese based fillings, my related post is here: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Stir until the mixture feels like wet sand. Pour into a 9-inch springform pan.
- If your pan is not non-stick, lightly spray it with baking spray before adding the crumb mixture.
- Press the crumbs into the bottom and slightly up the sides using the bottom of a glass or measuring cup. Place the pan on a baking sheet.
- Bake the crust for 10 minutes. Remove and let cool while making the filling.
- Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the whip attachment. Beat on medium-low until creamy and smooth, about 1 minute.
- Add 1 cup granulated sugar, ¼ teaspoon salt, 2 teaspoons vanilla, and 1 teaspoon lemon juice. Beat until smooth, scraping the bowl as needed.
- With the mixer on medium-low, add the eggs one at a time, stopping to scrape down the bowl between additions.
- Mix in ½ cup sour cream until incorporated. Pour the batter into the cooled crust.
- Bake at 350F for 15 minutes. Reduce the oven to 300F and bake 30 to 35 minutes more, until the edges are set and the center still wobbles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
- Remove and cool at room temperature for 1 hour, then chill for at least 6 hours or up to 3 days before serving.
- If refrigerating for multiple days, loosely cover after the cheesecake is fully chilled.
New York-Style Cheesecake
- Total Time: Approximately 9 hours (includes resting and chilling)
- Yield: 8–10 servings 1x
Description
Classic dense New York–style cheesecake with a graham cracker crust.
Ingredients
- 1? cups graham cracker crumbs (180g)
- ? cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 3 (8-ounce/227g) blocks cream cheese (room temperature)
- 1 cup granulated sugar
- ? teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 3 large eggs (room temperature)
- ? cup sour cream (room temperature)
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the cracker crumbs, melted butter, and sugar and stir until the mixture feels like wet sand; pour into a 9-inch springform pan.
- If your pan isn?t non-stick, lightly spray it with baking spray before adding the crumb mixture.
- Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup and place on a baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool while making the filling.
- Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the whip attachment and beat on medium-low speed until creamy and smooth, about 1 minute.
- Add the sugar, salt, vanilla, and lemon juice and beat until the mixture is well combined and completely smooth, stopping to scrape down the bowl a few times.
- With the mixer on medium-low speed, add the eggs one at a time, stopping to scrape down the bowl between additions.
- Once the eggs are well combined, mix in the sour cream until well incorporated and then pour the batter into the cooled crust.
- Bake for 15 minutes, then reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
- Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days before serving.
- If refrigerating for several days, loosely cover after the cheesecake is fully chilled.
- Prep Time: 20 mins
- Cook Time: 55–60 mins
Tips
- Use full-fat cream cheese for the best texture and flavor. I always let it come to room temperature for at least 30 minutes so it mixes smoothly.
- Mix on low to avoid incorporating too much air. Overbeating can cause cracks or a cake that rises and then falls.
- A water bath is optional for extra insurance against cracks, but the gentle oven turn-off and slow cooldown in the oven also work well.
- For ingredient reference and food safety, consult the USDA guidance at https://www.usda.gov.
Variations
- Lemon Cheesecake: Add 1 to 2 teaspoons of lemon zest to the batter for a brighter flavor.
- Sour Cream Topping: Stir 2 tablespoons sugar into ½ cup sour cream and spread over the baked, warm cheesecake before chilling.
- Swirled Fruit: Add 1 cup of fruit compote and swirl into the top before the final bake for a marbled effect.
If you enjoy experimenting, check a related recipe for a cinnamon roll cheesecake twist here: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
FAQ
Q: How do I prevent cracks?
A: Avoid overmixing, bake at the recommended temperatures, and let the cake cool slowly in the turned-off oven for one hour.
Q: Can I freeze the cheesecake?
A: Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Why does my cheesecake jiggle in the center?
A: A slight wobble in the center is normal and desired at the end of baking. It will set as it cools and chills.
Conclusion
This New York-style cheesecake is all about technique and patience. Follow the steps, keep your ingredients at the right temperature, and you will have a creamy, classic dessert that slices cleanly and delights any crowd. For more recipes and tips, visit my homepage at https://www.dulciarecipes.com/.