New York Cheesecake

This New York Cheesecake is tall, bronze-skinned, thick, and absolutely delicious! Whether you serve it plain or with some berry sauce, a slice of this cheesecake will instantly make you so happy!

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This recipe was originally published on June 17, 2022

I love dessert, I love cheesecake, but New York Cheesecake?! Oh, I am in love! Hahaha
No lies here, it’s true I love New York Cheesecake so much!

NY Cheesecake has a much higher amount of cream cheese which gives it a creamy and dense texture. Extra cream cheese isn’t the only thing that makes a cheesecake New York. It’s also made with more eggs, giving it that creamy texture. It should be tall and bronze-skinned. At the core, the texture is thick, satiny, and creamy, then the edges are cake-like and fine-pored. The flavor is simple, sweet, and slightly tangy. Sour cream and fresh lemon juice are added to the mixture to give it that slight tang flavor.

I love to enjoy this cheesecake with some fresh strawberry sauce, but sometimes I also enjoy this cheesecake plain. Plain or with some berry sauce, a slice of this cheesecake will instantly make me so happy!

How about you? Are you a cheesecake person? If you’re a cheesecake person, you’ll definitely love this one, but if you’re not really a cheesecake person, might I suggest this recipe? It might just change your mind! 🙂

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THIS NEW YORK CHEESECAKE

• It’s beautiful, tall, bronze on top!
• Everyone loves it, perfect to share with your family and friends.
• The flavor is simple. Sweet but not too sweet.
• the texture is thick, satiny, and super creamy.

INGREDIENTS NEEDED & NOTES

Cream Cheese – This is the star ingredient of this recipe! Make sure to use high-quality and full-fat cream cheese. I love full-fat original brick cream cheese because they always leave me with a super nice cheesecake.

Sour Cream – This will do the job of loosening the cream cheese and adding some moisture. Also, it gives a slightly sour tang flavor to the cheesecake.

Eggs – They hold the cheesecake together, and an extra egg yolk helps to enhance the cake’s texture.

Sugar – NY Cheesecake is sweet, so you definitely need sugar! Also, you need sugar to balance the flavor.

Vanilla – Use your favorite vanilla extract for flavoring.

Salt – You need some salt to balance the flavor.

Fresh Lemon Juice – You can skip this one if you prefer the cheesecake plain and less tangy, but if you love that sour flavor, you can also add a little fresh lemon zest.

Cornstarch – A little bit of cornstarch in the cheesecake batter is mainly to prevent the cheesecake from cracking and make it easier to cut into clean slices.

Biscuit Crumbs – This recipe uses graham cracker crumbs to make the cheesecake crust.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• Stand mixer or hand-held mixer.
• 8-inch spring form pan – this is an absolute essential so your cheesecake is easy to remove.
• Large heavy-duty aluminum foil – use this to wrap your spring form pan, helps to keep water out of your cheesecake.
• 9×13 inch deep baking dish, or anything larger than the spring form pan.
• Food processor
• Rubber spatula
• Kitchen scale or measuring cups and spoons

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NEW YORK CHEESECAKE

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Springform Pan, Ingredients, and Pre-heat the Oven

Line the bottom and sides of an 8-inch springform pan with parchment paper. Wrap the outside of the spring-form pan with two layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside.

Make sure your ingredients are at room temperature, especially the cream cheese and eggs, then boil some water for the water bath and preheat the oven to 350°F.

STEP 2 – Make the Graham Cracker Crust

Using a food processor, pulse 12 graham crackers into fine crumbs. This should make about 1.5 cups (180g) of fine crumbs. Pour the crumbs into a medium mixing bowl, then add in the melted butter, sugar, and salt. Mix the mixture with a rubber spatula until well combined.

Transfer the graham cracker mixture to the prepared springform pan. Firmly press it down into the bottom and a little bit up the sides of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in. Freeze for about 10 minutes as you preheat the oven.

Bake for 10 minutes at 350°F. Remove from the oven and allow to cool while you make the filling.

STEP 3 – Make the Cheesecake Filling

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese and granulated sugar for about 3 minutes on medium speed until smooth and creamy. Then, scrape down the sides and bottom of the bowl.

With the mixer on medium-low speed, add in the eggs one at a time, beating well after each addition. Add sour cream, lemon juice, vanilla extract, and salt. Mix everything until smooth and creamy. Add cornstarch and mix for another minute until no more clumps of cornstarch remain.

Remove the bowl from the mixer, then scrape down the sides and bottom of the bowl. Do not overwork the batter, so you don’t deflate the air in it.

STEP 4 – Bake the Cheesecake and Serve

Pour the cheesecake batter into the slightly cooled crust, then smooth the top with a small rubber spatula.

Place the cheesecake in a large baking dish that is bigger than your cheesecake’s pan (I use a 9×13 baking dish). Place the cheesecake on the middle rack of the oven, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.

Bake the cheesecake for about an hour and 15 minutes at 350°F or until the cheesecake is lightly browned on top, but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.

Once it’s done, turn off the oven, let the oven’s door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for about an hour.
Remove the cheesecake from the oven, remove the foil and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours (best to leave it chill overnight).

Once your cheesecake is completely chilled, carefully release it from the springform pan and serve it plain or with berry sauce.

** To make the strawberry sauce – Place all the ingredients in a medium saucepan. Stir then bring to a simmer over medium heat. Reduce the heat and simmer for about 10 minutes until strawberries break down and the mixture coats the back of a spoon. Remove from heat and allow to cool completely before serving.

TIPS FOR MAKING THE BEST NEW YORK CHEESECAKE

• Go for full-fat cream cheese! This will ensure that the cheesecake turns out as intended, creamy, and tastes amazing!
• Make sure your ingredients are at room temperature, especially the cream cheese and eggs!
• Bake the cheesecake in a water bath. Water baths help the cheesecakes bake gently and evenly. Also, the steam from the hot water creates a nice humid environment for baking and it prevents the cheesecake from drying out and cracking.
• Wrap your cheesecake pan with aluminum foil, at least 2 layers to avoid water from the water bath seeping into the crevices of the springform pan.
• After baking, let it cool slowly in the oven to prevent the cheesecake from cracking.

HERE’S HOW TO SERVE AND STORE THE LEFTOVERS NEW YORK CHEESECAKE

To serve the cheesecake – This cheesecake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature. Serve it plain or with berry sauce.

To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.

To Freeze the cheesecake – If you want to freeze this cheesecake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.

FAQ (Frequently Asked Questions)

Can I Bake the Cheesecake Without a Water Bath?

Yes, you can bake this cheesecake without it, BUT you can’t bake a perfect NY cheesecake without a water bath!
A water bath acts as a buffer for heat so your cheesecake bakes slowly, gently, and evenly! It also creates a steamy environment to help the surface of your cheesecake doesn’t get too dry.
You want your cheesecake creamy and not crackling right? That’s why a water bath is important.

How to Set Up the Water Bath?

Line the bottom and sides of an 8-inch spring-form pan with parchment paper. Wrap the outside of the spring-form pan with heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly.

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Happy Baking!