New York Cheesecake

5 from 1 vote

A classic New York cheesecake is one of the most iconic desserts around. A crisp Graham cracker crust is filled with the creamiest, richest vanilla cheesecake filling with the perfect silky texture and just the right amount of tang.

Prep Time30

Cook Time1 15

Waiting Time6

Total Time7 45

Course: Dessert

Cuisine: American

Servings:

Calories: 874kcal

Author: Katalin Nagy

Equipment

Ingredients

New York Cheesecake

Crust

300 g Graham Cracker Crumbs 300 g = 10.5 oz = approx. 20 sleeves
120 g Unsalted butter
Pinch of salt

Cheesecake batter

900 g Cream cheese full fat Philadephia at room temperature
250 g Granulated sugar
230 g Sour cream full-fat at room temperature
1 tablespoon Lemon juice freshly squeezed
3 teaspoon Vanilla extract
Pinch of salt
4 Eggs lightly whisked at room temperature

Metric - US Customary

Instructions

Crust

Melt the butter gently in the microwave or on the stovetop until fully liquid, then set aside to cool slightly. Crush the graham crackers into fine crumbs in a food processor or by placing them in a zip bag and rolling with a pin.
Stir a pinch of salt into the crumbs, then add the melted butter and mix until the texture resembles wet sand.
Press the 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, then chill in the fridge/freezer while preparing the filling.
Bake the crust in a preheated 350°F (175°C) oven for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.

Water bath preparation

Preheat the oven to 325°F (165°C), no fan, and prepare a roasting pan for the water bath that is bigger in size, than your springform pan. Set it aside.
Wrap the outside of the springform pan containing the crust in a mininum of 4-5 layers of heavy-duty aluminum foil, covering the bottom and sides to prevent leaks. For extra protection, you can also place the foil-wrapped pan inside a large oven-safe bag.

Cheesecake batter

Place the room temperature full-fat cream cheese into the bowl of a stand mixer fitted with the paddle attachment. Cream the cream cheese on medium-low speed for 2 minutes until smooth and lump-free. Scrape down the sides and bottom of the bowl.
Add the granulated sugar and continue creaming on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.
Add the room temperature sour cream, freshly squeezed lemon juice, vanilla, and a pinch of salt. Mix on low speed just until combined, about 10 seconds. Scrape down the bowl once more.
Lightly whisk the room-temperature eggs in a small bowl until just blended. With the mixer running on low speed, slowly add the eggs. Mix only until fully incorporated, about 30 seconds. Do not whip the batter.

Assemble the cheesecake

Once the batter is smooth and uniform, stop mixing. Pour the batter into the baked crust, then tap the form on the counter a few times to release air bubbles, and then move it onto the roasting pan.
Bring a kettle of water to a boil. Carefully pour the hot water into the roasting pan until it reaches about thirdway up the sides of the springform pan.
Transfer the roasting pan with the cheesecake and water into the oven.
Bake the cheesecake in the prepared water bath at 325°F (165°C) for 60–75 minutes, until the edges are set but the center is still slightly jiggly when gently shaken. Do not open the oven door during baking.
After the baking time is over, turn off the oven but leave the cheesecake inside the closed oven for another 60 minutes. This gentle cooling step helps prevent cracks. After 60 minutes, remove the roasting pan from the oven and carefully lift the cheesecake out of the water bath. Unwrap the foil and place the pan on a wire rack. Let it cool at room temperature for about 1 hour.
Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 6 hours, or overnight, until fully set. Only after chilling, release the springform pan and remove the cheesecake carefully.
Remove the cheesecake from the refrigerator and let it sit at room temperature for about 20–30 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between each cut for neat slices. Serve plain or with toppings such as fresh fruit, fruit compote, whipped cream, chocolate ganache, or caramel sauce.
Storing
Once the cheesecake has chilled and set, cover any leftover with plastic wrap or aluminum foil, and store it in the refrigerator for up to 3–4 days to maintain freshness and prevent it from drying out.
Freezing
After the cheesecake has fully chilled, wrap the whole cake (still in the springform pan) or individual slices tightly in plastic wrap, then add a layer of aluminum foil for protection; freeze for up to 2–3 months, and when ready to serve, transfer to the refrigerator to thaw slowly overnight for the best texture.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Do not skip the salt; it will balance the flavors.
Use good quality 82% unsalted butter (European style).
Feel fee to substitute Graham cracker with Digestive biscuits.
The crust is sweet enough, but for people with an extra sweet tooth, feel free to add 1-2 tablespoons of granulated sugar to this recipe.
For the cheesecake batter, use full-fat ingredients at room temperature.
Freshly squeezed lemon juice gives better flavor than bottled.
Good quality vanilla extract or paste makes a big difference.
A pinch of salt balances the sweetness and enhances flavor.

TECHNIQUE NOTES:

Make sure you read my step-by-step instructions in the post above with all the details of how to make this cheesecake crust. A short recipe alone is not able to cover all the necessary details and science behind baking.
The butter should be fully runny so it mixes well with the crumbs, but not hot, otherwise it can make the mixture greasy.
When processing graham crackers in a food processor, stop as soon as you have fine, sandy crumbs. If you overprocess, the crackers can release too much fat and turn pasty, almost like cookie butter.
While preparing the crust, make sure that you press the crumbs firmly and evenly into the sides and the bottom of your springform.
To avoid a crust that’s too hard, don’t over-pack the crumbs. Firm pressure is enough — pressing too tightly can make it difficult to cut clean slices later.
Use the paddle attachment, not the whisk, to avoid whipping air into the batter.
Mix on low speed and scrape down the bowl often for a smooth, lump-free texture.
Do not overmix after adding eggs — this prevents excess air and cracks.
Always bake the cheesecake in a water bath for gentle, even heat.
Allow slow cooling in the oven before chilling to avoid sinking or splitting.
Do not cut the cheesecake until it has fully set in the refrigerator.

Nutrition