New York Style Cheesecake is such an amazingly decadent dessert, and it’s easy to make. The classic creamy cheesecake features a graham cracker crust and a rich and delectable taste.
The Perfect Cheesecake
This New York-style cheesecake turns out just as good as cheesecake from an expensive restaurant. The texture is firm, dense, and absolutely perfect.
Using the water bath method with a cream cheese center and a buttery graham cracker crust, the delicious New York Cheesecake recipe will become one of your favorites.
This recipe and post were created for #SummerDessertWeek! Sponsor companies sent me samples, but as always opinions are 100% mine.
The Perfect Cheesecake Ingredients
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
- Crushed graham crackers
- Melted butter
- Softened cream cheese
- Vanilla extract
- Sour cream
- Heavy cream
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. So, if this is your first time baking cheesecake, have no fear, follow the steps and it will turn out wonderfully.
To make the cheesecake crust, add the graham crackers to a food processor and pour into a medium bowl.
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, combine graham crackers crumbs with the sugar and melted butter and stir.
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. Make sure you get the sides of the pan, as well as the bottom.
For this recipe, I used the Anolon Springform 9-inch 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 cheesecake 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 the crust out.
For the cheesecake filling, 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.
You can use either a hand mixer or a Kitchen Aid to mix. I used the paddle attachment on my Kitchen Aid and that worked well in mixing and creaming everything.
Next, combine cream cheese and sugar in 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 creaminess 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 batter into the Anolon springform pan.
Pour about two inches of boiling hot 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.
You can place the springform pan, with the cheesecake, in the larger pan in the oven before adding the water, so you’re not juggling water, as well.
Bake the cheesecake for 1-1/2 hours at 325-degrees. The top will get golden brown.
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 to five hours or overnight before cutting.
What is the difference between the classic New York style cheesecake recipe and regular cheesecake?
New York style typically uses a larger amount of cream cheese and extra eggs. It is a more dense cheesecake, as well.
It’s also a much more creamy and rich cheesecake than the traditional.
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 and oven door cracked open, which should help keep the cheesecake from cracking.
- Refrigerate the cheesecake for several hours before slicing.
Sponsored Items Used In This Recipe:
- 2 cups graham crackers, crushed (about 18 crackers)
- 2 Tbsp. sugar
- 4 Tbsp. butter, melted
- 4 - 8 oz. boxes cream cheese, softened
- 1-1/3 cups sugar
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- 4 eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Preheat oven to 350-degrees. Grease the springform pan.
- Add the graham crackers to a food processor and crush them until they are fine.
- Combine graham cracker crumbs with the sugar and the melted butter and process again.
- Press the cracker crumbs into the springform pan and bake for about 10 minutes.
- Allow the crust to cool while making the cheesecake.
- Lower temperature on the oven to 325-degrees.
- Add the cream cheese to a large mixing bowl and cream for a few minutes, or until all the lumps are gone.
- Add the sugar and cream again for about three minutes.
- Next, add the salt and vanilla extract and mix together.
- Now, add the eggs, one at a time, and mix for about 30 seconds after the addition of each egg.
- Add the sour cream and mix until combined.
- Finally, add the heavy cream and mix until combined.
- Place three sheets of heavy duty aluminum foil underneath the graham cracker crust and gently press up against the sides and then press down around the top.
- Pour the cheesecake mixture into the springform pan and place into a large roasting or large baking pan.
- Boil some water.
- Place the roasting pan with the springform pan, into the oven. Pour the boiling water to the side of the springform pan, so that water comes up about two inches around the springform pan.
- Bake cheesecake for 1-1/2 hours.
- Once the time is up, turn the oven off and leave the oven door open a few inches and let it cool off for about an hour.
- Once the cheesecake cools, put it in the refrigerator for several hours or overnight.
When removing the cheesecake, slide a thin knife around the edges to make sure it releases from the springform pan easily.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 128mgSodium: 290mgCarbohydrates: 30gFiber: 0gSugar: 24gProtein: 6g
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.