Classic New York–Style Cheesecake

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🍰 Classic New York–Style Cheesecake

A Classic New York–Style Cheesecake is rich, dense, ultra-creamy, and perfectly smooth with a buttery graham cracker crust. Unlike lighter or whipped cheesecakes, this version relies on cream cheese, eggs, and sour cream for its signature luxurious texture and subtly tangy flavor. Baked low and slow, it delivers the iconic bakery-style cheesecake you’d expect from New York.

🧾 Ingredients

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs

  • 2 tablespoons granulated sugar

  • ½ teaspoon cinnamon (optional)

  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 32 oz (4 blocks) full-fat cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 cup sour cream (full-fat preferred)

  • 2 teaspoons vanilla extract

  • 1 tablespoon lemon juice (optional but recommended)

  • 2 tablespoons all-purpose flour or cornstarch

  • ¼ teaspoon salt

Optional Toppings

  • Fresh berries

  • Cherry or strawberry compote

  • Chocolate ganache

  • Whipped cream

👩‍🍳 Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (163°C).

  2. Mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened.

  3. Press firmly into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes, then cool while preparing the filling.

2. Make the Cheesecake Filling

  1. Beat cream cheese on low speed until smooth and lump-free (2–3 minutes).

  2. Gradually add sugar, mixing just until combined.

  3. Add eggs one at a time, mixing gently after each addition.

  4. Mix in sour cream, vanilla, lemon juice, flour, and salt until smooth.

    • Avoid overmixing to prevent air bubbles.

3. Bake

  1. Pour filling over the cooled crust.

  2. Place pan on the center rack. (Optional: wrap pan in foil and place in a water bath.)

  3. Bake for 55–65 minutes, until edges are set and the center slightly jiggles.

  4. Turn oven off, crack the door open, and let cheesecake rest inside for 1 hour.

4. Cool & Chill

  1. Remove from oven and cool completely at room temperature.

  2. Refrigerate for at least 6 hours, preferably overnight.

  3. Slice with a warm knife for clean cuts.

📝 Notes

  • Full-fat ingredients are essential for authentic New York texture.

  • Cheesecake firms up significantly as it chills.

  • The slight jiggle in the center means it’s perfectly done.

💡 Tips for Perfect Cheesecake

  • Room-temperature ingredients prevent lumps.

  • Mix on low speed to avoid cracking.

  • Water bath helps achieve a smooth top but is optional.

  • If cracks appear, cover with toppings—still delicious!

🍽 Servings

  • Serves: 10–12 slices

📊 Nutritional Information (Per Slice – Approximate)

  • Calories: 420 kcal

  • Fat: 30 g

  • Saturated Fat: 17 g

  • Carbohydrates: 34 g

  • Sugar: 27 g

  • Protein: 7 g

  • Calcium: 12% DV

🌿 Benefits

  • Rich source of calcium and protein

  • High satiety dessert—small slices are satisfying

  • Homemade version avoids preservatives found in store-bought cakes

  • Versatile base for many flavors and toppings

❓ Q & A

Q: Can I make this cheesecake ahead of time?
A: Yes! It’s best made 1 day in advance for optimal texture.

Q: Why did my cheesecake crack?
A: Overmixing, high oven temperature, or rapid cooling can cause cracks.

Q: Can I freeze cheesecake?
A: Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q: Can I substitute sour cream?
A: Yes, plain full-fat Greek yogurt works well.

Q: How do I know it’s done baking?
A: The edges should be set, but the center should wobble slightly when gently shaken.

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