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New York Cheesecake

Featured in Sweet bites of pure joy.

Try this creamy New York Cheesecake for a dessert everyone loves. A mixture of cream cheese, sugar, and a hint of lemon sits over a graham cracker crust. The water bath ensures it’s smooth and crack-free, while long cooling adds to its silky finish. Make it ahead – it stays fresh in the fridge for two days or freeze for three months. Serve as is or dress up with a fresh berry topping for added flair.
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alicia in the kitchen
Updated on Mon, 28 Apr 2025 11:53:14 GMT
Creamy New York Cheesecake Dessert Pin it
Creamy New York Cheesecake Dessert | tasteofsavor.com

Whipping up a proper New York-style cheesecake takes me back to when I first started trying recipes. This timeless sweet treat turns basic items into a bite of sheer pleasure, with a smoothness that just melts as you eat it.

After trying so many versions in my kitchen, this has become what I always make for family get-togethers. Seeing everyone's faces light up after their first taste makes all the careful work totally worth it.

Key Ingredients Breakdown

  • Philadelphia cream cheese (full-fat): The foundation of our dessert. Always go with room temperature blocks, not the whipped stuff or diet versions
  • Fresh eggs: These give structure and richness. Ones straight from the farm really do taste better
  • Real vanilla extract: Don't go for the fake stuff - get pure vanilla. Every drop counts
  • Sour cream: Brings that distinct zip and helps make everything silky-smooth
  • Fresh lemon: Using both peel and juice brightens the whole mixture without making it taste like lemon

Step-by-Step Guide

Crust Preparation:
Warm oven to 375°F as you get everything ready. Mix graham bits with melted butter until it looks like damp sand. Push the mix firmly into your pan, using a flat-bottomed cup to pack it down evenly. Bake until it smells good and darkens slightly, around 10-12 minutes.
Batter Creation:
Start by beating just the cream cheese until it's totally smooth - this stops lumps from forming. Slowly add sugar while mixing at medium. Put in eggs one at a time, making sure to scrape the bowl between each. Gently fold in sour cream and flavors with light movements to avoid mixing too much.
Water Bath Setup:
Wrap your springform pan twice with heavy-duty foil, making sure there aren't any gaps. Set it in a roasting pan and pour your mix over the crust. Add hot water halfway up the sides of the springform. Carefully move to a 325°F oven.
Baking Process:
Cook for 1 hour and 15 minutes, or until the sides are firm but the middle still wobbles a bit. Switch off the oven, open the door a crack, and let it cool inside for an hour. Take it out of the water and cool all the way on a rack. Put in the fridge overnight for the best feel.
Final Touches:
Slide a knife around the edge before opening the springform. Wipe your knife between cuts for pretty slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | tasteofsavor.com

The Magic Behind Silky Texture

Using room temperature stuff makes everything mix smoothly and stops lumps. The water bath gives gentle, even heat. Cooling slowly keeps the top from cracking.

My grandma always added a bit of lemon peel - it lifts the whole flavor without tasting like citrus. Every time I make this, I can't help thinking about Sunday meals at her place.

Taste Enhancement

Living in New York, I tried tons of cheesecakes, but nothing beats homemade. Letting it rest overnight lets all the flavors blend together perfectly, hitting that sweet spot between sugary and tangy.

Keeping It Fresh

How you store your cheesecake really matters for keeping that amazing texture. I've learned that wrapping each piece in parchment before storing keeps them from getting stuck together.

Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | tasteofsavor.com

After baking cheesecakes for years, this one's my biggest success. It's reliable but makes something that's as good as what you'd get at a fancy bakery. The secret is being patient and watching the details - hurrying any part ruins the end result. When done properly, this cheesecake creates pure happiness around your table.

Frequently Asked Questions

→ Why is a water bath used for cheesecake?
It keeps the temperature steady and adds moisture, which prevents cracks and makes the texture smooth.
→ How can you tell if cheesecake is finished baking?
Look for a slight wobble in the center. It sets completely as it cools.
→ Is it okay to freeze cheesecake?
Of course! Wrap it tightly, and it’ll freeze well for up to three months. Thaw it in the fridge overnight.
→ Why does cheesecake need several hours to cool?
Cooling for 8 hours helps the texture firm up fully and intensifies its creamy consistency.
→ How should cheesecake be sliced cleanly?
Use a sharp knife dipped in warm water, wiping it between cuts for tidy slices.

New York Cheesecake

A silky, rich New York Cheesecake with a buttery crust – perfect for celebrating special moments or entertaining.

Prep Time
30 Minutes
Cook Time
115 Minutes
Total Time
145 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

01 5 tablespoons melted unsalted butter
02 2 tablespoons granulated sugar
03 1½ cups of crushed graham crackers (about 12 crackers)
04 A pinch of salt, about ⅛ teaspoon

→ Filling

05 32 ounces of softened cream cheese (four 8-oz packages)
06 2 cups white sugar
07 3 tablespoons plain flour
08 4 teaspoons vanilla
09 The zest of one lemon (1 teaspoon)
10 2 teaspoons of freshly squeezed lemon juice
11 ¼ teaspoon salt
12 6 large eggs
13 ½ cup sour cream

Instructions

Step 01

Heat the oven to 375°F and set the rack in the lower-middle. Wrap the outside of a 9- or 10-inch springform pan tightly with heavy foil. Spray the inside with nonstick spray.

Step 02

In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of the pan. Bake for about 10 minutes until firm. Pull out and let it cool.

Step 03

Turn the oven down to 325°F. Boil a kettle of water.

Step 04

Using an electric mixer, blend cream cheese, sugar, and flour until smooth, which takes about a minute. Mix in vanilla, lemon zest, lemon juice, and salt on a low speed. Add one egg at a time, mixing slowly, then fold in sour cream until even.

Step 05

Set the springform pan inside a large roasting pan. Pour the filling over the crust. Carefully pour the boiled water into the roasting pan until it’s about 1 inch deep. Bake for 90–105 minutes until mostly set but just a little jiggly in the center. Let it cool in the water bath for 45 minutes, then take off the foil and chill for at least 8 hours in the fridge.

Notes

  1. Store in the fridge for up to two days ahead of time
  2. Can be frozen up to 3 months, just thaw it overnight
  3. Clean your knife after each slice for smooth cuts

Tools You'll Need

  • Springform pan (9 or 10-inch)
  • Foil (heavy-duty, 18-inch wide)
  • Mixer with paddle attachment
  • Big roasting pan
  • Rack for cooling the cake

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (like cream cheese, sour cream, and butter)
  • Includes eggs
  • Contains gluten from graham crackers and flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 659
  • Total Fat: 43 g
  • Total Carbohydrate: 59 g
  • Protein: 11 g