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Classic New York Cheesecake Recipe

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4.1 from 36 reviews

  • Author: Amina
  • Total Time: 7 hours 45 minutes (including chilling and cooling time)
  • Yield: 8 servings

Description

Classic New York Cheesecake with a buttery graham cracker crust and a rich, creamy cream cheese filling baked in a water bath for a smooth, crack-free finish. This iconic dessert is perfect for any special occasion and can be served plain or with your favorite toppings.

Ingredients

Crust

  • 300 g Graham Cracker Crumbs (approx. 20 sleeves)
  • 120 g Unsalted Butter
  • Pinch of Salt

Filling

  • 900 g Cream Cheese (full fat, room temperature)
  • 250 g Granulated Sugar
  • 230 g Sour Cream (full-fat, room temperature)
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 3 teaspoons Vanilla Extract
  • Pinch of Salt
  • 4 Eggs (lightly whisked, room temperature)

Instructions

  1. Prepare the Crust: Melt the butter gently in the microwave or on the stovetop until fully liquid and set aside to cool slightly. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip bag and rolling with a pin.
  2. Mix Crust Ingredients: Stir a pinch of salt into the graham cracker crumbs, then add the melted butter and combine until the mixture resembles wet sand in texture.
  3. Press Crust into Pan: Press the crumb mixture evenly into the bottom and sides of an ungreased 8- or 9-inch springform pan using the back of a spoon or measuring cup. Apply firm, even pressure without over-packing. Chill the crust in the fridge or freezer while preparing the filling.
  4. Bake Crust: Preheat oven to 350°F (175°C). Bake the crust for 8–10 minutes until lightly golden and set. Remove and let the crust cool completely in the pan before adding the filling.
  5. Prepare Water Bath: Preheat the oven to 325°F (165°C) without fan. Prepare a roasting pan larger than your springform pan for the water bath and set aside. Wrap the outside bottom and sides of the springform pan containing the crust with 4-5 layers of heavy-duty aluminum foil to prevent leaks. Optionally place the foil-wrapped pan into a large oven-safe bag for extra protection.
  6. Make Cheesecake Batter: Place room temperature cream cheese in a stand mixer bowl fitted with paddle attachment. Beat on medium-low for 2 minutes until smooth and lump free. Scrape down bowl.
  7. Add Sugar: Add granulated sugar and continue mixing on medium-low for 2 more minutes until silky and no longer grainy. Scrape down bowl again.
  8. Incorporate Sour Cream and Flavorings: Add sour cream, lemon juice, vanilla extract, and a pinch of salt. Mix on low speed just until combined, about 10 seconds. Scrape bowl down once more.
  9. Add Eggs: Lightly whisk eggs until blended in a separate bowl. With mixer on low speed, slowly pour in the eggs. Mix only until fully incorporated (around 30 seconds). Avoid whipping to prevent air incorporation.
  10. Assemble Cheesecake: Pour the smooth batter into the cooled baked crust. Tap the pan on the counter a few times to release air bubbles, then place the springform pan inside the prepared roasting pan.
  11. Add Water to Roasting Pan: Boil water in a kettle, then carefully pour it into the roasting pan until it reaches about one-third the height of the springform pan.
  12. Bake cheesecake: Bake in the preheated oven at 325°F (165°C) for 60–75 minutes. The edges should be set but the center should slightly jiggle when gently shaken. Do not open the oven door during baking.
  13. Oven Cooling Step: Turn off the oven but leave the cheesecake inside with the door closed for an additional 60 minutes to cool gently and help prevent cracks.
  14. Cool and Chill: Remove cheesecake from water bath, unwrap foil, and place on a wire rack to cool at room temperature for about 1 hour. Then transfer to the refrigerator to chill for at least 6 hours or overnight until fully set.
  15. Serve: Remove from refrigerator and allow to sit at room temperature for 20–30 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve plain or with toppings such as fresh fruit, fruit compote, whipped cream, chocolate ganache, or caramel sauce.
  16. Storage: Cover leftover cheesecake with plastic wrap or foil and store refrigerated for up to 3–4 days. For freezing, wrap whole cheesecake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 2–3 months. Thaw slowly overnight in the refrigerator for best texture.

Notes

  • Use full-fat cream cheese and sour cream for best texture and flavor.
  • Bring all dairy and eggs to room temperature to prevent lumps in the batter.
  • Do not overmix the batter once eggs are added to avoid incorporating excess air, which can cause cracking.
  • Water bath baking provides gentle, even heat and prevents cracking.
  • Allow cheesecake to cool slowly in the oven to avoid sudden temperature changes that cause cracks.
  • Using a sharp knife warmed and wiped between cuts ensures clean, neat slices.
  • Wrap cheesecake well when freezing to avoid freezer burn and texture loss.
  • Chilling overnight is recommended for the best set and flavor development.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/classic-new-york-cheesecake-recipe/