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Classic New York Cheesecake

Featured in Sweet treats that make you happy.

Make the ultimate creamy New York Cheesecake, with a smooth filling of cream cheese, sugar, and a little lemon zest. A buttery graham cracker base holds the rich goodness, while baking in a water bath keeps it moist and crack-free. Let it chill for 8 hours to get the perfect set. Prepped in advance, it keeps fresh for days or can be frozen for months. Add fresh berries for an elegant touch.
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Maria from tastyhush
Updated on Mon, 28 Apr 2025 11:51:18 GMT
Creamy New York Cheesecake Pin it
Creamy New York Cheesecake | tastyhush.com

Whipping up an authentic New York-style cheesecake takes me back to when I first started trying out recipes. This timeless sweet treat turns basic items into a bite of sheer luxury, with a smoothness that just melts away 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 when they take that first taste makes all the careful work totally worth it.

Crucial Components Breakdown

  • Philadelphia cream cheese (full-fat): The main star of our dessert. Always grab room temperature blocks, not the whipped or diet versions
  • Fresh eggs: These give structure and richness. Locally sourced ones really boost the flavor
  • Real vanilla extract: Don't go for fake stuff - get the genuine article. You'll notice the difference
  • Sour cream: Brings that special zip and helps create that incredibly smooth feel
  • Fresh lemon: We'll use both zest and juice to lift the rich mixture without making it taste like lemon

Step-by-Step Process

Crust Preparation:
Warm oven to 375°F as you collect your items. Mix graham crumbs with melted butter until it looks like damp sand. Push mixture hard into the pan, using a flat-bottomed cup for good packing. Cook until you can smell it and it darkens slightly, around 10-12 minutes.
Batter Creation:
Start by mixing just the cream cheese until completely smooth - this stops lumps forming. Slowly add sugar while mixing at medium speed. Add eggs one by one, making sure to scrape the bowl after each. Gently fold in sour cream and flavors with slow movements to avoid mixing too much.
Water Bath Setup:
Wrap springform pan twice with strong foil, making sure there aren't any gaps. Set it in a roasting pan and pour your batter over the pre-cooked crust. Add hot water halfway up the sides of the springform. Move carefully to the oven heated to 325°F.
Baking Process:
Cook for 1 hour and 15 minutes, or until the sides set but the middle still wobbles a bit. Switch off oven, open the door slightly, and let it cool inside for 1 hour. Take it out of the water and let it cool fully on a rack. Keep in the fridge overnight for the best results.
Final Touches:
Slide a knife around the edge before opening the springform. Wipe your knife between cuts for beautiful slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | tastyhush.com

The Hidden Magic Behind Smooth Results

Room temperature items mix together smoothly and don't form lumps. The water bath gives gentle, even heat all around. Cooling slowly stops the top from cracking.

My grandma always added a bit of lemon zest - it makes all the flavors pop without tasting like lemon. Whenever I make this, I can't help thinking about Sunday meals at her place.

Taste Enhancement

When I lived in New York, I tried so many cheesecakes, but nothing beats making it at home. Letting it rest overnight lets all the flavors blend together perfectly, creating that amazing balance between sweet and tangy.

Keeping It Fresh

How you store it really matters for keeping that amazing texture. I've learned that wrapping each piece in parchment paper before storing helps keep them from getting stuck together.

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

After baking cheesecakes for years, this one stands out as what I'm most proud of. It never fails and turns out as good as anything from a fancy bakery. The secret is being patient and paying attention to small details - hurrying any part ruins the final product. When done correctly, this cheesecake creates special moments of pure happiness around your table.

Frequently Asked Questions

→ Why use a water bath for baking?
It keeps the heat steady and gentle, prevents cracking, and makes your cheesecake creamy.
→ How can I tell if it's done?
When the middle jiggles slightly but isn't runny, it's ready. It'll firm up as it cools.
→ Is it okay to freeze it?
Totally! Wrap it tightly, and it freezes well for 3 months. Let it thaw in the fridge.
→ Why does it take so long to cool?
The long cool-down ensures it sets fully, giving it that smooth, creamy texture.
→ Tips for cutting clean slices?
Dip a sharp knife in hot water, wipe clean after each slice for neat edges.

New York Cheesecake

This creamy New York Cheesecake with a crumbly graham crust is ideal for holidays or impressing guests.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

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

→ Filling

05 4 packs (8 oz each) of cream cheese, softened
06 2 teaspoons freshly squeezed lemon juice (from 1 lemon)
07 1 teaspoon grated lemon zest (from 1 lemon)
08 ¼ teaspoon salt
09 3 tablespoons plain flour
10 2 cups granulated sugar
11 4 teaspoons vanilla extract
12 ½ cup sour cream
13 6 large eggs

Instructions

Step 01

Set oven to 375°F and place rack toward the lower section. Wrap the outer side of a 9- or 10-inch springform pan tightly with sturdy foil. Spray the inside lightly with nonstick spray.

Step 02

Combine the crushed graham crackers, melted butter, a little salt, and sugar in a bowl. Push this mix firmly into the bottom of the pan. Bake for 10 minutes until stable. Pull out and cool.

Step 03

Bring oven heat down to 325°F. Start boiling a kettle full of water.

Step 04

With an electric mixer, beat the cream cheese, sugar, and flour on medium speed till smooth, around 60 seconds. Slowly mix in the vanilla, lemon zest, lemon juice, and salt. Add eggs one by one, keeping the mixer on low, and then gently fold in the sour cream until it looks even.

Step 05

Place your springform pan into a big roasting pan. Pour batter evenly over the crust. Carefully add boiling water into the larger pan so it’s about an inch up the side. Bake for 90-105 minutes, until mostly set but still a bit jiggly. Cool it while in the water bath for 45 minutes. Take off the foil and chill in the fridge for at least 8 hours.

Notes

  1. Best if made 2 days in advance and kept chilled
  2. Can be frozen for 3 months—thaw in the fridge overnight
  3. Clean your knife after each cut for neat slices

Tools You'll Need

  • 9- or 10-inch springform pan
  • Foil, heavy-duty 18-inch
  • Electric mixer with a flat beater attachment
  • A deep roasting pan
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like cream cheese, sour cream, and butter
  • Includes eggs
  • 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