New York Style Cheesecake is such an amazingly creamy and decadent dessert, and it’s easy to make. The classic cheesecake features a graham cracker crust and a rich and delectable taste.
This cheesecake turns out just as good as cheesecake from an expensive restaurant. The texture is firm, dense, and absolutely perfect.
This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.
You can also enter #SummerDessertWeek into any social platform and you’ll find the desserts that were made that week.
I’ve always been a little scared to make cheesecake and I’m not sure why. I polled a few of my friends and they were nervous about it, too.
Maybe because it’s cooked in a water bath, and it takes a few extra steps to get that perfect creamy texture?
Either way, this dessert is worth every minute of the process.
Recipe and printable instructions listed below
Start by adding the graham crackers to a food processor.
If you don’t have a food processor, you can use a large baggie to crush the graham crackers. When I use a baggie, I take my rolling pin and mash them until they are good and crushed.
Next, add the sugar and stir it in, then follow with the melted butter. Once you add the butter, mix it in until it looks like all of the crumbs are buttered. It will be a little darker in color.
Butter the springform pan. For this recipe, I used the Anolon Springform pan that was sent to me.
I’ve used springform pans before and I really like this one because it’s definitely a more stout pan. It’s not flimsy at all.
Press the graham cracker mixture down into the pan and bake for 10 minutes. I used my fingers and then I used a cup after that to make it a little more smooth than what’s pictured. You can take the bottom of a glass to flatten it out.
For the cheesecake, you’re going to start out with softened cream cheese and add it to a large bowl. Cream the cream cheese, with your mixer, until all of the lumps are gone, for about three or four minutes.
Next, add the sugar to the bowl and cream together.
I used Dixie Crystals for the cheesecake recipe and I really like it. It has a wonderful texture to it and tastes great (’cause who’s not going to sample the sugar? Wink, wink).
Add the vanilla extract to the bowl and mix together.
I used Adams Best Vanilla Extract for this recipe, which has a rich flavor that I love. I’ve used it for all of the desserts this week and I’ve been very happy with the flavor.
Next, add the eggs to the bowl one at a time.
When you add an egg, keep the mixer running and let it mix for about thirty seconds before adding the next egg and continue doing this until all of the eggs are incorporated.
Add the sour cream to the bowl. This New York Style Cheesecake calls for sour cream which really adds a lot of depth and flavor.
Finally, add the heavy cream to the bowl. The cream is going to add a rich creamy flavor to the classic cheesecake.
Before adding your cheesecake mixture to the Anolon pan, you’re going to want to add three layers of heavy duty aluminum foil. Wrap it well and gently, and you’ll be able to see in the picture below how I crimped the edges.
And don’t be tempted to skimp on the foil. I started to use regular foil and was glad I didn’t because when the cheesecake is baking in the water bath, that water is going to do it’s best to seep inside.
The heavy duty foil is just that – heavy and it should help keep water out.
Pour the cheesecake into the Anolon springform pan.
Pour about two inches of boiling water down into the roasting pan.
Set the springform pan down into a larger pan that will hold about two inches of water. I used my turkey pan and it worked perfectly.
I placed the springform pan with the cheesecake in the larger pan in the oven before adding the water, so I wasn’t juggling water, as well.
Bake the cheesecake for 1-1/2 hours at 325-degrees. Once the cheesecake is finished cooking, leave it in the oven and open the door about six inches and allow it to cool for about one more hour. This should help keep it from cracking.
After you remove it from the oven, refrigerate the cheesecake another four hours or overnight before cutting.
What is different about New York style cheesecake?
New York style cheesecake is a more creamy and dense and has sour cream.
Tips for the perfect New York cheesecake recipe:
- After adding the graham crackers to the springform pan and baking, add another layer of butter around the edges to keep the cheesecake from sticking to the sides when baking.
- Don’t overbeat the eggs.
- Use at least three layers of heavy-duty tinfoil underneath the springform pan to keep water out.
- When preparing to bake the cheesecake, set the springform pan down into a larger pan and place it in the oven, then pour the boiling water into the side of the larger pan.
- Allow the cheesecake to cool in the oven for at least an hour after it’s done baking, and the oven is turned off, which should help keep the cheesecake from cracking.
Connect with Back To My Southern Roots
Sponsored Items Used In This Recipe:
Crust Cheesecake When removing the cheesecake, slide a thin knife around the edges to make sure it releases from the springform pan easily.
Preheat oven to 350-degrees. Grease the springform pan.
Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 290mgCarbohydrates: 30gFiber: 0gSugar: 24gProtein: 6g
When removing the cheesecake, slide a thin knife around the edges to make sure it releases from the springform pan easily.