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Jill Mills
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Rich and creamy, this New York Cheesecake offers a delightfully tangy flavor and dense texture. Prepared in a simple graham cracker crust and finished with a sour cream topping, this is the only New York style cheesecake recipe you’ll ever need.
Classic New York Cheesecake Recipe
If you’ve ever been intimidated by the idea of making cheesecake, this New York style cheesecake recipe is for you! It offers that classic dense but super creamy texture and slightly tangy flavor in a simple graham cracker crust.
And while it does take a bit of time to prepare, it’s such a straightforward and easy dessert that anyone can do it. The best part? No water bath is needed! I really think the hardest part is waiting for it to chill overnight.
Looking for more irresistible cheesecake recipes? Try my strawberry cheesecake, lemon cheesecake, and Twix cheesecake recipes too.
Why You’ll Love This New York Style Cheesecake
What makes this New York cheesecake recipe so special? Here are a few reasons…
- Ultra creamy texture. One of the things that makes New York cheesecake unique is the use of extra cream cheese. In this recipe, it’s whipped for 5 minutes, which creates a super smooth, creamy texture.
- Sour cream topping. Since there’s no sour cream in the actual filling, we’re adding a simple topping made with sour cream and powdered sugar.
- No water bath needed. Many cheesecake recipes require a water bath but for this New York style cheesecake, it just isn’t necessary. Just be sure to follow the cooling process to avoid cracking!
Recipe Ingredients
This cheesecake recipe is made with cream cheese, sour cream, heavy whipping cream, and a few other ingredients. Scroll down to the recipe card below for measurements.
- Graham crackers – For the crust.
- Butter – Helps hold the crumbs together for the crust.
- Cream cheese – Softened for easy mixing.
- Sugar
- Flour
- Vanilla – Adds a light flavor to the cheesecake filling.
- Heavy whipping cream – Helps create a lighter, creamy texture in the filling.
- Eggs – Helps hold everything together.
- Sour cream – Adds a smooth texture and tangy flavor to the topping.
- Powdered sugar – Sweetens the sour cream topping.
How To Make A New York Cheesecake
Making New York style cheesecake isn’t as difficult as you may think! See the recipe card below for more detailed instructions.
- Make the crust. Preheat the oven and spray the springform pan with non-stick spray. Pulse the graham crackers into crumbs then add the melted butter and pulse to combine. Press into the bottom of the pan and 1″ up the sides, using the back of a spoon. Bake for 10 minutes. Allow to cool.
- Cream the cream cheese. Use the paddle attachment of a mixture to cream the cream cheese for 5-6 minutes. Slowly add the sugar and flour then increase the speed to medium and mix for 1-2 minutes.
- Add the heavy cream. Mix in the vanilla and heavy whipping cream on low until combined then increase to high speed for 1 minute. Reduce the speed and egg in the eggs one at a time.
- Bake. Transfer the cheesecake batter to the crust. Bake at 350 for 15 minutes then reduce the heat to 200 and bake for 50 minutes.
- Cool. Turn off the oven and slightly crack the door. Allow the cheesecake to cool in the oven for 15-20 minutes. Transfer to a wire rack until cooled completely then chilled for at least 6 hours.
- Add the topping. Combine the sour cream, powdered sugar, and vanilla. Smooth over the cheesecake before serving.
Tips for Success
Here are a few tricks I’ve learned when it comes to making New York cheesecake.
- Press the crust down firmly.When creating the crust, be sure to use a spoon or a glass to firmly pack down the crumbs. Otherwise the crust will apart when you try to serve it later.
- Be sure to cream the ingredients fully.It takes some time to cream the cream cheese – about 5-6 minutes. You’ll also want to fully incorporate the other ingredients. Mixing on high helps to add air that creates the perfect texture. That sure, be careful not to overmix after adding the eggs.
- How do I know when the cheesecake is done?You want a jello-like consistency. It should jiggle but not be watery. If needed, bake for an additional 5-10 minutes but keep in mind it will set more as it cools.
- Cool slowly.To prevent cracks in your cheesecake, cooling it slowly in steps is imperative. Let it cool slowly in the oven, with the door cracked, then fully at room temperature before refrigerating it.
Serving Suggestions
You can serve a slice of New York style cheesecake plain or get creative with toppings! Caramel sauce or chocolate sauce are both popular though fruit compote or even fresh berries are also great toppings.
Proper Storage
Store leftover New York cheesecake in the fridge for up to 3 days. Keep it tightly covered in the pan or transfer to an airtight container.
More Cheesecake Recipes:
- Red Velvet Cheesecake
- Chocolate Raspberry Cheesecake
- Red White and Blue Cheesecake
- Turtle Brownie Cheesecake
5 from 5 votes
New York Cheesecake
Rich and creamy, this New York Cheesecake offers a delightfully tangy flavor and dense texture. Prepared in a simple graham cracker crust and finished with a sour cream topping, this is the only New York style cheesecake recipe you'll ever need.
Servings: 12 servings
Prep: 10 minutes mins
Cook: 55 minutes mins
Total: 1 hour hr 5 minutes mins
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Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted
Cheesecake Filling
- 4 packages cream cheese softened
- 3/4 cup granulated sugar
- 3 Tablespoons flour
- 2 teaspoon vanilla extract
- 3/4 cup heavy whipping cream
- 3 eggs
Topping
- 2 cups sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Filling
To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
Add the vanilla extract and heavy whipping cream. Mix on low speed until just combined. Once combined, increase speed to high for 1 minute.
Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
Pour the batter into the prepared pan and gently tap to release any air bubbles.
Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Topping
Once you are ready to serve, combine the sour cream, powdered sugar, and vanilla extract in a medium mixing bowl and whisk to combine. Smooth over the top of the cheesecake and serve.
Keep leftovers in an airtight container in the refrigerator for up to three days.
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Video
Notes
*** We updated this recipe with replacing the heavy whipping cream with sour cream (in the topping) from what’s shown in the video. You can use either, but we think the sour cream adds the perfect flavor.
Nutrition
Calories: 586kcal | Carbohydrates: 34g | Protein: 9g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 406mg | Potassium: 207mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1704IU | Vitamin C: 0.4mg | Calcium: 141mg | Iron: 1mg
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Categories:
- Cheesecake
- Desserts
- Recipes
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