New York Cheesecake Recipe – American Special
New York Cheesecake is a timeless American classic known for its dense, creamy filling and buttery graham cracker crust. This New York Cheesecake Recipe delivers that signature richness from full-fat cream cheese, a touch of sour cream, and slow baking in a water bath to avoid cracks. Whether for birthdays, holidays, or special occasions, this dessert offers indulgence with every heavenly bite.
- Prep Time45 min
- Cook Time5 hr 10 min
- Total Time5 hr 55 min
New York Cheesecake Ingredients:
- For the Crust: 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling: 4 (8 oz each) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- For the Topping (optional): Fresh berries or fruit compote
- Whipped cream
How to make New York Cheesecake Recipe:
Prepare the Crust: Preheat Oven: 350°F (175°C).
Mix Crust Ingredients: ombine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter.
Press and Bake: Press into a 9-inch springform pan. Bake for 10 minutes. Cool.
Prepare the Filling: Preheat Oven: Reduce to 325°F (160°C).
Mix Cream Cheese: Beat 4 packages (8 oz each) softened cream cheese until smooth.
Add Sugar and Vanilla: Mix in 1 cup sugar and 1 tsp vanilla extract.
Add Eggs: Add 4 eggs one at a time, beating well after each.
Incorporate Sour Cream and Heavy Cream: Mix in 1 cup sour cream and 1 cup heavy cream.
Bake the Cheesecake: Water Bath: Place springform pan in a roasting pan. Add hot water to the roasting pan (up to halfway of the springform pan).
Bake: 60-70 minutes, until edges are set and center is slightly jiggly.
Cool in Oven: Turn off oven, let cheesecake cool with door slightly ajar for 1 hour.
Refrigerate: Chill for at least 4 hours, preferably overnight.
Serve: Remove from Pan: Carefully release cheesecake from springform pan.
Add Toppings: Garnish with fresh berries, fruit compote, or whipped cream.
Recipe Notes :
Use full-fat cream cheese, softened, for the creamiest, richest texture.
For best results, let ingredients like cream cheese, eggs, sour cream, etc., come to room temperature before mixing.
Use a water bath (bain-marie) during baking to ensure even heat and prevent the top from cracking.
Bake initially at a higher temperature to set edges, then reduce heat and bake low and slow.
Cool gradually: once baked, let the cheesecake sit in the oven with the door ajar, then chill in the fridge for several hours or overnight.
Use a sharp knife dipped in hot water for smooth slices.
Serve with fresh fruit, berry compote, or a drizzle of chocolate or caramel for extra flair.
