New York Cheesecake

Authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake made with sour cream. The technique for mixing and baking this cheesecake makes it truly the best!

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Slices of New York Cheesecake

New York Style Cheesecake Overview

Difficulty: Intermediate 

New York Cheesecake is an incredibly creamy and dense style of cheesecake that is somewhat different than other cheesecakes due to the way it is baked and because the recipe includes sour cream in the mixture.

New York Cheesecake is not baked in a water bath like many other cheesecakes, rather it is started in a very hot oven for a short period of time and then baked at a low temperature for the remaining time. This method forms a skin on the top of the cheesecake, setting the top in place which keeps the filling dense and prevents cracking on top.

Slice of New York Cheesecake

Tips, Tricks, and Techniques

  • It is especially important that your ingredients be at room temperature before making the filling for this cheesecake. This will ensure that the filling is extremely creamy, making the best cheesecake.
  • Be sure to use the paddle attachment, not the whisk attachment, when mixing the cheesecake filling. Cream cheese can start to separate if it is not beaten properly.
  • This filling will fill up a 9″ (23 cm) spring form pan right up to the top, making a very tall and rich cheesecake. The process of starting it in a hot oven will ensure it will not overflow.
  • Cheesecake is best made the day before serving due to the long baking and chilling time. Allow it to chill in the refrigerator for 4 hours at the very least before slicing so the filling will be truly set.
  • This classic plain cheesecake with a simple graham cracker crust is truly amazing eaten on its own, or use it as a canvas for fresh berries or top with a chocolate sauce or caramel sauce!
  • If you prefer a sturdier crust, you can use the shortbread crust recipe in place of the graham cracker crust.

Ingredient Functions

  • Cream Cheese is the key ingredient in the filling and is also the main structure and flavor of the cheesecake. Full fat cream cheese is the best option for the creamiest cheesecake with the best flavor.
  • Sugar sweetens the cheesecake filling.
  • Flour is used in a small quantity to help stabilize the filling and keep it dense.
  • Eggs are the binding ingredient and help create a silky smooth texture.
  • Sour Cream adds a slightly tangy flavor and contributes to the creaminess of the filling.
  • Vanilla and Lemon Zest only serve to flavor the cheesecake. These two ingredients create the iconic classic cheesecake flavor.

New York Cheesecake

Authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake made with sour cream. The technique for mixing and baking this cheesecake makes it truly the best!

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Ingredients:

For the Graham Cracker Crust

  • 12 sheets (6.64 oz, 186 gr) original graham crackers (or another type of crunchy cookie such as a digestive biscuit or biscoff cookie)
  • 1/4 cup (1.75 oz, 49 gr) granulated sugar
  • 1/2 cup (4 oz, 112 gr) unsalted butter, melted

For the Filling

  • 4- 8 oz packages (2 lbs, 0.9 kg) full fat cream cheese, room temperature
  • 1 1/2 cups (10.5, 294 gr) granulated sugar
  • 3 TBSP (0.8 oz, 22 gr) all-purpose flour
  • 4 large eggs, room temperature
  • 1 cup (8.5 oz, 238 gr) sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest

Directions:

Note: It is extremely important that your oven is truly heated to 475 F before baking the cheesecake. An oven thermometer can help determine if your oven is heating hot enough. It usually takes at least 20 (sometimes longer) full minutes for ovens to reach a temperature this high. It is also essential that you do not open the oven door during the baking process. Letting out the heat can cause the cheesecake to not set.

  1. Prep: At least 1 hour and up to 12 hours before preparing the cheesecake, set out the cream cheese, eggs, and sour cream to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. You will need a 9″ (23 cm) spring form pan for this recipe. Right before starting the crust, preheat your oven to 375 F (190 C).
  2. Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1″ (2.5 cm) up the side of a 9″ (23 cm) spring form pan.
  3. Bake & Cool Crust: Bake the crust at 375 F (190 C) for 8 minutes. Set the crust aside to cool while you prepare the filling.
  4. Cream the Sugar & Cream Cheese: Increase the oven temperature to 475 F (246 C)- it needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough.  In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar, and flour and beat on medium speed for 6 minutes, until light and fluffy. Turn the mixer down to low speed.
  5. Beat in the eggs one at a time while the mixer is running on low speed. Add the sour cream, vanilla, and lemon zest. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
  6. Bake: Pour the mixture into the prepared crust. It will completely fill the spring form pan. Place in a 475 F (246 C) oven for 8 minutes. Leave the door closed and reduce the oven temperature to 200 F (93 C) for 1 hour. Turn the oven off (again, do not open the oven door!) and leave the cheesecake in the off oven for 1 more hour.
  7. Cool: Let the cheesecake cool and then refrigerate for at least 6-8 hours, before removing the sides of the pan and slicing.
  8. Store: Cover the cheesecake with plastic wrap and store in the refrigerator for up to 1 week. To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and/or foil and store in the freezer for up to 3 months.

Recipe Adapted from New York Cheesecake Recipe in The Baker’s Manual

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19 comments on “New York Cheesecake”

  1. Ok this looks great. I am low dairy-no dairy due to necessity. Is like to make this with substitutes for the dairy. Daiya cream cheese and a non-dairy yogurt. Any suggestions or tips? Thanks.
    • Hi Marita! I have not tried this cheesecake with dairy free substitutions but I would pick one that has a flavor you like since the cream cheese is the main flavor of the cheesecake. Let me know how it goes!
  2. I love all your recipes , specially the tricks and tips. I never find the post publication date and sometimes that confuses me, would not it be good to put it?  Thank you.
    • Hi Sandra! I'm so glad you are enjoying my recipes and posts! Regarding dates: The publish dates was always at the top of the article until about 2 weeks ago. I decided to remove them because my hope is that this website becomes a baking resource and that the recipes are timeless that can be used time and time again. I truly didn't see a benefit in posting the date, especially since there is some evidence to show that when articles are older many people will not look at them when they come up in google search. The dates are however shown in the article feed, as well as the recipe archive. I'm open to considering adding them back. I'm curious to know what value you find in them? Thanks Sandra!
  3. Before making cheesecake.  Do I grease pan first?
  4. This cheesecake look absolutely amazing! Love the texture!

    Rating: 5
  5. I open the door on the 425 baking cause the oven smoke i had to see what was happening. My cheesecake does not have a darker top its white light brown and giggles a little is this going to be any good after it sets in the fridge.
    • Hi Christy, Very strange that there was smoke in your oven. Was there perhaps something that had previously dripped in your oven that was causing smoke? The cheesecake should not be doing that. You also mention 425 baking time, when it is actually 475. Did you perhaps not bake it hot enough in the first step? After baked, the cheesecake will jiggle very slightly but will set in the fridge, however since you did open the oven and possibly baked it at a lower temperature, it is hard to know if enough heat stayed inside to cook it through. Let me know how it turned out!
  6. The outside of my cheesecake was perfect..creamy and delicious! However, the middle was runny. Something about the temperature or time is incorrect in the recipe. I’m going to get my two out of three cheesecakes to room temperature and try to get the middle to set. My bad for trusting someone else’s oven. Wish me luck!! p.s. thankfully I have an understanding Chef!! LOL

    Rating: 3
    • Hi Amy, So sorry to hear that you had issues with the cheesecakes setting. This is a tested recipe made time and time again with success so it sounds like your oven temperature may be off. Do you have an oven thermometer to check that it is getting hot enough? Ovens can tend to be off. I will make a note in the recipe that it is important. Also, make sure that you truly don't open the door ever during the baking process. The loss of heat during this can truly make or break this recipe. Hope that helps!
    • Also, I see you are saying that you are going to get them to room temperature and then get them to set? These will not set until they are fully chilled. Did you cut into them before they were chilled?
  7. Can i use oreo cookies for crust? Do you have recipe for it or is it same as grahm crackers crust
  8. I have a question. How do you stop the cheesecake to crack in the middle. My email is susanann@mail.com    Thank you    
    • Hi Susan, This cheesecake should not crack in the middle. It is possible that your oven isn't cooking hot enough during the first part of the baking. You really need it to be hot enough to set the crust on the cheesecake. Do you by chance have an oven thermometer to check that your oven is getting hot enough?
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