New York Cheesecake Recipe
New York Style Cheesecake is the ultimate dessert indulgence, boasting a rich, creamy texture and a buttery graham cracker crust. This classic cheesecake never disappoints at any gathering.
Baked low and slow, this New York Style Cheesecake comes out perfectly dense and crack-free every time. Top it with fresh strawberry sauce for an irresistible touch of sweetness.
What You’ll Need for New York Style Cheesecake
- Philadelphia cream cheese – The heart of this cheesecake, delivering its signature creamy, dense texture.
- Granulated sugar – Adds balanced sweetness without overpowering the tangy cream cheese.
- Eggs & egg yolk – Bind the batter smoothly, creating a custard-like richness.
- Sour cream – Gives the filling a velvety finish and slight tang to cut the sweetness.
- Graham cracker crumbs – The base crunch, balancing the luscious filling with buttery notes.
- Unsalted butter – Binds the crust while adding rich, golden flavor.
- Fresh strawberries – A bright, juicy topping that adds a fresh contrast to the dense cake.
Let’s Bake This New York Style Cheesecake!
Begin by making the graham cracker crust. Blend crumbs, sugar, cinnamon, salt, and melted butter until it resembles wet sand. Press firmly into a springform pan, reaching nearly to the top for a sturdy base, then bake briefly.
Next, lower the oven temperature and prepare a water bath to bake the cheesecake gently. Blend room-temperature cream cheese until smooth, mix in sugar and cornstarch, then gradually add beaten eggs, lemon juice, and vanilla on low speed. Fold in sour cream last for that silky touch.
Pour the batter into the crust, tap gently to release any trapped air, and bake above a steaming pan of hot water. Once golden at the edges with a slight jiggle in the center, let it rest in the turned-off oven for an hour to avoid cracks. Chill overnight for best results.
Finally, prepare the simple strawberry topping by simmering fresh berries with sugar, cornstarch, and lemon juice until tender. Puree half for a saucy consistency, then finish with honey for shine. Spoon generously over each cheesecake slice.
Sweet Tips & Clever Twists
Always bring cream cheese, eggs, and sour cream fully to room temperature before mixing. This prevents lumps and ensures the batter stays smooth without overmixing. Stick to low mixing speeds to avoid incorporating too much air, which can lead to cracks.
Add your own flair by swapping the strawberry topping for blueberry compote or salted caramel. For a citrus twist, fold a touch of orange zest into the batter. Don’t rush the chilling time — it’s crucial for that firm, luscious texture.
Keeping Your New York Style Cheesecake Fresh
After chilling overnight, store the cheesecake covered in the fridge for up to 10 days. Keep it in the springform pan wrapped tightly or transfer to a cake container to lock in moisture. For longer storage, freeze whole or sliced portions wrapped in plastic and foil for up to three months. Thaw in the refrigerator overnight for best texture.
This New York Style Cheesecake is proof that a timeless classic never goes out of style — smooth, rich, and worth every bite.
New York Cheesecake Recipe
Ingredients
Strawberry Topping
- 1 pound fresh strawberries
- 1 tbsp honey
- 1/4 cup 50g granulated sugar
- Juice of 1/2 lemon
- 1 tsp cornstarch
Graham Cracker Crust
- 1/2 tsp cinnamon
- 1/2 cup 110g unsalted butter, melted
- 2 cups 280g finely ground honey graham cracker crumbs (about 2 sleeves)
- 1/8 tsp kosher salt
- 1/3 cup 70g granulated sugar
New York Cheesecake
- 2 tsp lemon juice freshly squeezed
- 4 large eggs plus 1 egg yolk at room temperature
- 3 tbsp cornstarch
- 1 cup 250g sour cream, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups 300g granulated sugar
- 4 8oz blocks full-fat Philadelphia cream cheese, room temperature
Instructions
- Strawberry Topping
- Rinse, hull, and quarter the strawberries, reserving ½ cup aside. Combine sugar and cornstarch in a medium saucepan, then add the prepared strawberries (excluding the reserved portion) and toss to coat. Pour in the lemon juice and place over medium heat. Bring to a gentle boil, stirring occasionally, and cook for 5–8 minutes until the berries soften. Puree half the mixture using an immersion blender or transfer to a food processor, then return it to the pan along with the reserved fresh berries. Stir through the honey and heat for an additional minute until thickened and glossy. Remove from heat, cool at room temperature, then chill in the refrigerator.
- Graham Cracker Crust
- Preheat the oven to 350°F. Line a 9-inch springform pan with parchment on the base and sides, allowing the side strips to extend slightly above the rim. Lightly grease with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles damp sand. Firmly press into the base and up the sides of the pan. Bake for 10 minutes, then allow to cool while preparing the filling.
- New York Cheesecake
- Reduce oven temperature to 305°F. Place a large baking pan on the oven’s bottom rack and bring a pot of water to a boil on the stovetop. Beat together eggs, lemon juice, and vanilla in a measuring cup and set aside. Using a stand mixer fitted with the paddle attachment, mix the softened cream cheese on medium-low speed until smooth, about 30–60 seconds. Add sugar and cornstarch, mixing on low for 30 seconds more. Scrape down the bowl and mix again briefly to ensure no lumps remain. With the mixer on the lowest speed, gradually stream in the egg mixture in three to four additions, mixing slowly and patiently. Gently fold in the sour cream by hand. Pour the cheesecake batter into the prepared crust, tapping the pan gently to release any trapped air bubbles. Pour the boiling water into the baking pan on the bottom rack, then immediately place the cheesecake on the middle rack above it to create steam. Bake for 1 hour and 40 minutes, until the edges are lightly golden and the center slightly wobbles when nudged. Switch off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Transfer the cheesecake to the refrigerator, uncovered, and chill overnight. The next day, release from the pan, slice, and garnish with powdered sugar or the chilled strawberry sauce.
Notes
Storage: Store the cheesecake in a cake container or covered in the springform pan in the refrigerator for up to 10 days.
Freezing: Wrap the fully chilled cheesecake in plastic wrap and two layers of foil, or portion into slices and store in freezer-safe bags. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
