I believe a traditional New York-style cheesecake stands out as one of the most delightful desserts worldwide. However, many cheesecakes and cheesecake recipes need to improve despite their simplicity. But don’t worry, I have crafted the ultimate cheesecake recipe that will surpass all others. It is unbelievably smooth, indulgent, and delicious. You won’t ever require another recipe.
The best New York cheesecake recipe promises to deliver a rich and velvety texture and the perfect balance of sweetness. Plus, it’s straightforward to make, requiring just a few essential ingredients and easy-to-follow steps. So, get ready to impress your friends and family with the recipe for a mouthwatering cheesecake dessert that’s sure to become a favorite.
Prep Time
- Preparation Time: 45 minutes
- Cooking Time: 1 hour
- Chilling Time: 6 hours
- Total Time: 7 hours and 45 minutes
- Serving Size: 12-16 servings
Ingredients
Let’s first discuss what you’ll need. The ingredients for this heavenly cheesecake recipe are crucial, so pay close attention. We’ll use simple, everyday items you can easily find at your local grocery store.
Crust
- Graham crackers (190g): The base for the crust, providing a sweet and crunchy foundation.
- Sugar (35g): Sweetens the crust, adding balance to the graham cracker flavor.
- Melted unsalted butter (75g): Binds the graham cracker crumbs together to form the crust.
Cheesecake
- Cream cheese (32 oz, 4 8oz blocks): The main component for the creamy and rich cheesecake filling.
- Granulated sugar (325g, about 1 ½ cups): Sweetens the cheesecake filling for a perfect taste.
- Salt (½ tsp): Enhances the flavors of the cheesecake filling.
- Vanilla essence (1 tsp): Adds a subtle vanilla flavor to the cheesecake.
- Large eggs (4): Provides structure and richness to the cheesecake filling.
- Heavy cream (120g, ½ cup): Adds smoothness and richness to the filling.
- Sour cream (240g, 1 cup): Adds a slight tang and extra creaminess to the cheesecake.
- Cornstarch (1 tbsp): Helps to stabilize the cheesecake and prevent cracks.
- Lemon juice (2-3 tablespoons): Adds a fresh, tangy note that balances the sweetness and richness.
Topping
You can add extra thick cream for decoration if you’d like.
Directions For Cheesecake Recipe
- Remember to have all the ingredients at room temperature before starting.
- Preheat the oven to 350F (conventional).
- In a food processor, grind the Graham crackers, sugar, and butter until smooth.
- Spread a layer of butter on the bottom of a 9″ springform pan, then firmly press the crust ingredients into it using a measuring cup to pack them tightly.
- Bake the crust for 8 minutes, then reduce the oven temperature to 325F.
- To make the cheesecake batter, cream the cream cheese for 3-5 minutes until creamy, scraping the sides of the bowl to ensure even mixing.
- Add the sugar, salt, and vanilla to the cream cheese and cream again for 5 minutes until well combined.
- Use a separate bowl to break the eggs and lightly whisk them. Be careful not to overbeat the eggs, as this can make the cheesecake spongy. Slowly add the eggs to the batter and mix at a low speed until just combined.
- Add the cream, sour cream, lemon juice, and cornstarch to the batter and mix at low speed until combined. Don’t forget to scrape the bowl’s edges to ensure everything is mixed evenly.
- Allow the cheesecake to cool for 15 minutes at room temperature. Gently run a butter knife or offset spatula around the edges of the cheesecake before it starts sticking.
- Avoid opening or releasing the edges of the pan. Make sure to refrigerate the cheesecake overnight for it to set properly. Cool it at room temperature for 2-3 hours before chilling the best cheesecake recipe in the refrigerator overnight.
- Add whipped cream as decoration before serving, if desired.
Why Is My Cheesecake Crust Soggy?
The crust may be soggy because water has likely seeped into your pan from the water bath. Here are 3 ways to prevent this:
- Opt for a high-quality springform pan that doesn’t leak.
- Wrap the pan securely with aluminum foil for extra protection.
- Use three large sheets of foil, overlapping them in various directions. If you need clarification on using foil, place the pan in a larger pan or silicon mold before placing the cheesecake in the water bath.
How can I determine if my cheesecake is finished baking?
Here are my suggestions:
- Wait until around 70-75 minutes before opening the oven door.
- Take a quick peek through the window to check the appearance of the cheesecake.
- The edges should be puffy, but the center should look visibly underdone.
- Around the 70-75 minute mark, gently jiggle the cheesecake to test its firmness.
- The edges should be firm, but the center should still be quite jiggly.
Making a Cheesecake Crust with Graham Crackers
If you can’t find Wheat Digestive biscuits, don’t fret! You can still create a tasty crust using any plain packaged biscuits that you enjoy the flavor of. Choose your favorite biscuits and use them as a substitute for Graham crackers. You can still achieve a delicious crust for your NY cheesecake recipe.
What Makes This The Best Cheesecake Recipe?
This cheesecake is hands down the most delicious one you’ll ever taste or bake:
- This recipe is straightforward and hassle-free. You won’t need fancy ingredients or complex steps to make new york style cheesecake recipe. But, you’ll be rewarded with a delicious treat with just a little patience.
- The taste is heavenly. The cream cheese flavor is the star, not too overpowering, perfectly balanced with a hint of sourness that adds a refreshing touch. It’s just right on its own. So, there is no need for any additional flavors or toppings.
- The texture is exquisite. Creamy, smooth, and rich, this cheesecake stands out for its melt-in-your-mouth goodness. You’ll have to try it to appreciate how amazing it is.
How to Freeze Cheesecake
- Let the cheesecake cool at room temperature before freezing it.
- To freeze on a springform pan, take off the outer rim and wrap the cheesecake bottom with plastic wrap and aluminum foil.
- Skip chilling in the refrigerator and go straight to freezing.
- Once the cheesecake has cooled down, gently separate the crust from the pan using a sharp knife.
- Transfer the cheesecake onto a piece of cardboard lined with parchment paper or a plate.
- Wrap the cheesecake in multiple layers of plastic wrap followed by a final layer of aluminum foil before freezing for up to 3 months. Don’t forget to defrost it in the fridge overnight before you serve it.
- Avoid freezing cheesecake with any toppings to maintain its texture and taste.
- Enhance the flavor of your cheesecake by adding delicious toppings such as homemade whipped cream or salted caramel right before serving.
- Preserve the quality of your cheesecake by refraining from freezing it with any toppings, and instead, garnish it with delectable additions when you’re ready to enjoy it.
Cheesecake Recipe Toppings
Indulge in your decadent velvet cheesecake as it is or add a touch of elegance with a variety of toppings. Personally, I prefer mine with a delightful raspberry sauce. But you can also try it with lemon curd, chocolate ganache, salted caramel, strawberry or blueberry sauce, or homemade whipped cream. Let your imagination run wild or stick to the classics. Either way, it’s sure to impress.
Success Tips for Perfect Cheesecake Recipe
Let me share with you a few tips to get a perfect cheesecake:
- Avoid excessive mixing of the cheesecake batter.
- Bake the cheesecake in a water bath.
- Let the cheesecake rest in the oven to cool for one hour.
- Allow the cheesecake to cool down entirely at room temperature.
Try Out My Other Recipes!
The Best Cheesecake Recipe – New York Style
Ingredients
Crust
- 190 g Graham Crackers
- 35 g Sugar
- 75 g Melted Unsalted Butter
Cheesecake
- 32 oz Cream Cheese
- 325 g Granulated Sugar
- ½ tsp Salt
- 1 tsp Vanilla Essence
- 4 Eggs
- 120 g Heavy Cream (½ cup)
- 240 g Sour Cream
- 1 tbsp Cornstarch
- 2-3 tablespoons Lemon Juice
Instructions
- Remember to have all the ingredients at room temperature before starting.
- Preheat the oven to 350F (conventional).
- Use a food processor to grind the Graham crackers, sugar, and butter until smooth.
- Spread a layer of butter on the bottom of a 9″ springform pan, then firmly press the crust ingredients into it using a measuring cup to pack them tightly.
- Bake the crust for 8 minutes, then reduce the oven temperature to 325F.
- To make the cheesecake batter, cream the cream cheese for 3-5 minutes until creamy, scraping the sides of the bowl to ensure even mixing.
- Add the sugar, salt, and vanilla to the cream cheese and cream again for 5 minutes until well combined.
- Use a separate bowl to break the eggs and lightly whisk them. Be careful not to overbeat the eggs, as this can make the cheesecake spongy. Slowly add the eggs to the batter and mix at a low speed until just combined.
- Add the cream, sour cream, lemon juice, and cornstarch to the batter and mix at low speed until just combined. Don’t forget to scrape the edges of the bowl to make sure everything is mixed together evenly.
- Allow the cheesecake to cool for 15 minutes at room temperature. Gently run a butter knife or offset spatula around the edges of the cheesecake to prevent sticking.
- Avoid opening or releasing the edges of the pan. Make sure to refrigerate the cheesecake overnight for it to set properly. Cool it at room temperature for 2-3 hours before chilling best cheesecake recipe in the refrigerator overnight.
- Add whipped cream as decoration before serving, if desired.
Video
Notes
- For optimal outcomes, opt for full-fat ingredients
- If graham crackers are not accessible in your area, try to find wheat digestive biscuits
- Ensure to utilize a secure springform pan to prevent water from seeping in
