Make your home feel like a five-star restaurant with this decadent delicacy.
As an avid baker, I grew up learning how to make all kinds of sweet treats, even the ones my mom didn’t make. She wasn’t much of a cheesecake fan, but I was, and so early on I learned how to craft one of the most classic desserts in our home state—New York cheesecake. Each bite of this bodacious cake is thick, rich, and creamy, and bursting with sweetness. For me, one small slice is enough to satisfy my sweet tooth and fill me up, especially if it’s topped with homemade whipped cream.
And the beauty of this recipe is that it’s fairly simple, so you can dress it up with extravagant fruit toppings or keep it plain. Either way, it has such a deliciously rich flavor and texture, adults and kids alike can take a bite and enjoy. (I’ve even snuck a piece of New York cheesecake for breakfast once or twice, so keep that in mind if you have any leftovers.) With such an enticing invitation to indulge a little, who could resist?
What makes it New York style?
Typically, cheesecake is light and fluffy. But New York cheesecake is richer and creamier. This is because it includes extra eggs, a higher ratio of cream cheese, plus some sour cream to thicken the filling while keeping it velvety. With such a dense cream cheese filling, New York cheesecake is known to be quite decadent, which is why it’s served in small slices.
How do I store leftovers?
Cover your New York cheesecake with aluminum foil or a cake cover and keep it in the fridge for 3-5 days. Alternatively, pre-slice, wrap, and freeze it for up to 6 months, defrosting when ready to eat. When you’re ready to dig in, serve it cold or at room temperature.
Serving suggestions
New York cheesecake is especially satisfying with homemade whipped cream, but feel free to make it even more memorable with Chocolate Whipped Cream or Strawberry Whipped Cream. Either topping complements the vanilla cheesecake filling beautifully. Then there’s also a scoop of Healthy Ice Cream With Chocolate And Pomegranate or Frozen Yogurt. These pairings are especially delish in the summertime. If you’re craving something unique, top off your cheesecake with Chocolate-Covered Raspberries or Cinnamon Apples.
New York Cheesecake Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs, for crust
- 1/3 cup unsalted butter, melted (for crust)
- 3 tablespoons granulated sugar, for crust
- 1 pinch salt, for crust
- 32 ounces cream cheese, softened to room temperature
- 2 cups granulated sugar
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- Juice and zest of 1 lemon
- 1/4 teaspoon salt
- 6 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- Whipped cream, for serving (optional)
- Fresh fruit, for serving (optional)
Instructions
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Preheat the oven to 375°F. Wrap a 9-inch springform pan with heavy-duty aluminum foil to cover the bottom and sides, and lightly spray the interior with nonstick cooking spray.
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In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and salt until well combined. Press the mixture evenly into the bottom of the prepared pan and a little bit up the sides.
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Bake the crust for 10 minutes until set, then remove the pan from the oven and set aside.
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Lower the oven temperature to 325°F. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth. Then add the vanilla extract, lemon zest, lemon juice, and salt. Mix in the eggs one at a time until just combined, and finally stir in the sour cream. Avoid over-mixing to keep the batter smooth.
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Pour the batter over the pre-baked crust. Place the filled pan in a larger roasting pan and pour boiling water into the roasting pan until it comes up about 1 inch along the side of the cheesecake pan. Bake for 1.5 hours or until the edges set and the center has a slight jiggle. If the cheesecake begins to brown too soon, cover it with foil until it is fully baked.
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Turn off the oven and let the cheesecake cool in the water bath for about 45 minutes, then remove the pan from the bath. Cover the cheesecake and refrigerate for at least 8 hours or overnight before serving.
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Serve with whipped cream and fresh fruit if desired.
Nutrition
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