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Classic New York Cheesecake

Featured in Sweet Treats and Baked Goods.

This Classic New York Cheesecake recipe creates a perfectly creamy, rich dessert that's sure to become your go-to cheesecake. The filling combines cream cheese, sugar, and a hint of lemon, sitting atop a buttery graham cracker crust. The water bath method ensures even baking and prevents cracks, while the long cooling time allows the texture to develop fully. Make it ahead for special occasions - it keeps well in the fridge for two days or can be frozen for up to three months. Serve plain or with fresh berry sauce for an elegant finish.
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Updated on Fri, 10 Jan 2025 14:33:26 GMT
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Creating the perfect New York-style cheesecake brings me back to my early days of recipe testing. This classic dessert transforms simple ingredients into a slice of pure indulgence, with a texture so smooth it melts on your tongue.

After countless iterations in my kitchen, this recipe has become my go-to for family gatherings. The delighted expressions when someone takes their first bite make all the careful preparation worthwhile.

Essential Ingredients Selection

  • Philadelphia cream cheese (full-fat): The cornerstone of our cheesecake. Always use room temperature blocks, never whipped or low-fat versions
  • Fresh eggs: They provide structure and richness. Farm-fresh make a noticeable difference in flavor
  • Real vanilla extract: Skip the imitation and invest in pure vanilla. It's worth every penny
  • Sour cream: Adds that signature tang and helps achieve that velvet-smooth texture
  • Fresh lemon: Both zest and juice brighten the rich filling without making it taste lemony

Detailed Instructions

Crust Preparation:
Heat oven to 375°F while gathering ingredients. Combine graham crumbs with melted butter until it resembles wet sand. Press mixture firmly into the pan, using a flat-bottomed glass for even compression. Bake until fragrant and slightly darkened, about 10-12 minutes.
Batter Creation:
Beat cream cheese alone first until completely smooth - this prevents lumps. Gradually add sugar while mixing at medium speed. Incorporate eggs one at a time, scraping bowl thoroughly between each. Fold in sour cream and flavorings with gentle strokes to prevent overbeating.
Water Bath Setup:
Double-wrap springform pan with heavy-duty foil, ensuring no gaps. Place in roasting pan and pour batter over pre-baked crust. Add boiling water halfway up the sides of the springform. Transfer carefully to preheated 325°F oven.
Baking Process:
Bake for 1 hour and 15 minutes, or until edges are set but center jiggles slightly. Turn off oven, crack door open, and let cool for 1 hour inside. Remove from water bath and cool completely on rack. Refrigerate overnight for best texture.
Final Touches:
Run knife around edge before releasing springform. Clean knife between each slice for picture-perfect servings. Let sit at room temperature for 30 minutes before serving.
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The Science Behind Perfect Texture

Room temperature ingredients ensure smooth incorporation and prevent lumps. Water bath provides gentle, even heat distribution. Gradual cooling prevents surface cracking.

My grandmother's secret was adding a touch of lemon zest - it brightens the entire flavor profile without tasting citrusy. Every time I make this recipe, it brings back memories of Sunday dinners at her house.

Flavor Development

Living in New York exposed me to countless cheesecakes, but none compare to homemade. The overnight rest allows flavors to meld beautifully, creating that perfect balance between sweet and tangy.

Storage Success

Proper storage is crucial for maintaining that perfect texture. I've found that wrapping individual slices in parchment paper before storing prevents them from sticking together.

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Classic New York Cheesecake Recipe | quickierecipe.com

After years of baking cheesecakes, this recipe stands as my proudest achievement. It's foolproof yet produces results that rival any professional bakery. The key lies in patience and attention to detail - rushing any step compromises the final result. When done right, this cheesecake creates moments of pure joy around the table.

Frequently Asked Questions

→ Why do you bake cheesecake in a water bath?
A water bath provides gentle, even heat and moisture, preventing cracks and ensuring a creamy texture.
→ How do you know when the cheesecake is done?
The cheesecake is done when it wobbles slightly but isn't liquid in the center. It will continue to set as it cools.
→ Can I freeze this cheesecake?
Yes, you can freeze it for up to 3 months. Wrap it well and thaw overnight in the refrigerator.
→ Why does my cheesecake need to cool so long?
The 8-hour cooling time allows the cheesecake to set properly and develop its rich, creamy texture.
→ What's the best way to slice cheesecake?
Use a sharp knife wiped clean between each cut, dipping in hot water helps make clean slices.

Classic New York Cheesecake

A rich, creamy Classic New York Cheesecake with a golden graham cracker crust, perfect for special occasions or holiday desserts.

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

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

01 1½ cups graham cracker crumbs (from 12 whole crackers)
02 5 tablespoons unsalted butter, melted
03 2 tablespoons sugar
04 ⅛ teaspoon salt

→ Filling

05 32 oz (four 8-oz blocks) cream cheese, at room temperature
06 2 cups sugar
07 3 tablespoons all-purpose flour
08 4 teaspoons vanilla extract
09 1 teaspoon packed lemon zest, from 1 lemon
10 2 teaspoons fresh lemon juice, from 1 lemon
11 ¼ teaspoon salt
12 6 large eggs
13 ½ cup sour cream

Instructions

Step 01

Preheat oven to 375°F with rack in lower middle position. Double-wrap outside of 9- or 10-inch springform pan with heavy-duty foil. Spray inside with nonstick cooking spray.

Step 02

Mix graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press mixture into pan bottom. Bake 10 minutes until set. Remove and set aside.

Step 03

Reduce oven temperature to 325°F. Set a kettle of water to boil.

Step 04

Beat cream cheese, sugar, and flour with electric mixer until smooth (about 1 minute). Add vanilla, lemon zest, lemon juice, and salt; beat on low until combined. Add eggs one at a time, mixing on low. Mix in sour cream until just uniform.

Step 05

Place springform pan in large roasting pan. Pour batter over crust. Add boiling water to roasting pan (1 inch deep). Bake 1 hour 30-45 minutes until just set but still slightly wobbly. Cool in water bath 45 minutes, then remove foil and refrigerate at least 8 hours.

Notes

  1. Can be made up to 2 days ahead and stored in the fridge
  2. Freezable for up to 3 months - thaw overnight in refrigerator
  3. For clean slices, wipe knife between cuts

Tools You'll Need

  • 9- or 10-inch springform pan
  • 18-inch heavy-duty aluminum foil
  • Electric mixer with paddle attachment
  • Large roasting pan
  • Wire cooling rack

Allergy Information

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