The Best Classic New York Style Cheesecake

The best classic New York Style cheesecake is an amazingly decadent dessert and it’s easy to make.

The creamy cheesecake features a buttery graham cracker crust and a rich and delectable taste.

The Perfect Cheesecake

This classic New York-style cheesecake recipe 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.

Thank you our amazing sponsors: Dixie Crystals, Adam’s Extract, and Anolon.

The Perfect Cheesecake Ingredients

Crust

• Crushed graham crackers
• Sugar
• Melted butter

Cheesecake

• Softened cream cheese
• Sugar
• Salt
• Vanilla extract
• Eggs
• Sour cream
• Heavy cream

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

An Easy And Great Recipe

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.

Step-By-Step Instructions

To make the cheesecake crust mixture, add the graham crackers to a food processor and pour them 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 springform 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.

I usually set the cream cheese on the counter for a couple of hours until it reaches room temperature and is soft.

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 stand mixer 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.

You can take a rubber spatula and wipe the sides of the bowl on occasion to make sure it all gets mixed well.

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 its 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.

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. 

Pour about two inches of boiling hot water down into the side of a large roasting pan. (Make sure you don’t get any water in the cheesecake).

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, turn off the oven, 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 for another four to five hours or overnight before cutting. 

Optional Toppings

• Strawberry sauce
• Fresh berries
• Chocolate
• Whipped cream
• Caramel sauce

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:

1. 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. 
2. Don’t overbeat the eggs. 
3. Use at least three layers of heavy-duty tinfoil underneath the springform pan to keep water out. 
4. 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.
5. 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. 
6. Refrigerate the cheesecake for several hours before slicing.

Sponsored Items Used In This Recipe:

• Dixie Crystals Pure Cane Sugar
• Adams Best Vanilla Extract
• Anolon 9″ Springform Pan

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine. 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.