This creamy New York-style cheesecake is a classic treat with a rich and velvety texture. The buttery graham cracker crust adds the perfect touch of sweetness!
Whenever I make this cheesecake, it disappears so fast! I love serving it with fresh fruit or a drizzle of chocolate—talk about a crowd-pleaser!
It’s surprisingly easy to whip up. Just mix everything together, pour it into the crust, and let it bake. You’ll impress everyone, even yourself, with this delicious dessert!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its classic flavor. If you’re gluten-free, try using gluten-free cookies or crushed almonds instead!
Cream Cheese: This is the star of the cheesecake! Use full-fat cream cheese for the best flavor and texture. Low-fat options can work, but the cheesecake might not be as rich.
Sour Cream: This adds creaminess and a slight tang. If you’re out, plain yogurt is a decent substitute. It will slightly change the flavor, but still works well!
Heavy Cream: This helps create a smooth filling. If you want a lighter version, you can replace it with half-and-half. However, keep in mind that it may not be as rich.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can be a common problem when baking cheesecake, but there are easy tricks to avoid them. The key is to manage temperature carefully.
- Make sure the cream cheese is at room temperature to blend well.
- Mix the filling slowly; over-mixing adds air which can lead to cracks.
- Use a water bath (a larger pan with water) around the cheesecake to keep it moist while baking.
- Let it cool in the oven with the door ajar for an hour. This gradual cooling helps prevent shocking the cheesecake with a temperature change.
With these tips, your cheesecake will come out smooth and creamy, ready to impress!
Homemade New York Style Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 2 tablespoons all-purpose flour
For Garnish:
- Fresh strawberry (optional)
- Strawberry glaze or jam (optional)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, plus 1 hour to 1 hour 15 minutes of baking time. Don’t forget to allow at least 4 hours, or preferably overnight, for chilling in the refrigerator before serving. It’s a bit of a wait, but trust me, it’s worth it!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan and lightly grease the sides with butter or cooking spray to prevent sticking later on.
2. Making the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is fully mixed together. Now, press this mixture firmly into the bottom of your springform pan to create an even crust. Make it nice and compact!
3. Mixing the Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer for about 2-3 minutes until smooth and creamy. Gradually add in the granulated sugar and mix until it’s all blended together and smooth.
4. Adding the Flavor:
Mix in the vanilla extract. Then, add the eggs one at a time, mixing gently after each addition until just combined. Be careful not to over-mix!
5. Final Touches:
Next, fold in the sour cream, heavy cream, and flour until everything is smooth and creamy. Now it’s time to pour this delicious filling over the crust in the springform pan. Use a spatula to smooth the top out if needed.
6. Baking Your Cheesecake:
Place your filled springform pan on a baking sheet to catch any drips. Bake it in the preheated oven for about 1 hour to 1 hour 15 minutes. The edges should look set, while the center should still jiggle a little when you gently shake the pan.
7. Cooling Down:
Once done, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This helps prevent it from cracking as it cools down. Afterward, let it cool completely at room temperature.
8. Chilling Time:
Refrigerate the cheesecake for at least 4 hours, but overnight is best for letting it set completely. Patience is key!
9. Serving Your Cheesecake:
When you’re ready to serve, release the rim of the springform pan. If you like, garnish the top with a fresh strawberry and a drizzle of strawberry glaze or jam for a touch of sweetness. Slice it up and enjoy this creamy, rich New York-style cheesecake!
Can I Use Light Cream Cheese in This Recipe?
Yes, you can use light cream cheese, but keep in mind that the cheesecake may not be as rich or creamy as when using full-fat cream cheese. For the best flavor and texture, full-fat is recommended.
How Do I Know When the Cheesecake Is Done Baking?
The cheesecake is done when the edges are set, and the center still has a slight jiggle. If it jiggles too much, give it a little longer in the oven and check every 5 minutes until it’s just right!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Just substitute the graham cracker crumbs with gluten-free cookie crumbs or a mix of ground nuts and melted butter. This way, you can still enjoy all the deliciousness without the gluten!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. To keep it fresh, be sure to cover the top if it’s not in a sealed container. You can also freeze slices of cheesecake for up to 2 months—wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container.