This New York Style Cheesecake recipe stands out for its rich, creamy texture achieved through slow baking at a low temperature, ensuring a dense yet silky finish without cracks.
Beyond its indulgence, the cheesecake offers nutritional benefits from full-fat cream cheese and sour cream, which provide good fats essential for brain and hormone health.
Creamy New York Style Cheesecake
Equipment
- 1 × 9-inch Springform Pan
- 1 × Stand Mixer (with paddle attachment)
- 1 × Medium Saucepan
- 1 × Immersion Blender
- Measuring Cups and Spoons
Ingredients
Strawberry Topping
- 1 lb fresh strawberries rinsed and hulled
- 1/4 cup granulated sugar 50g
- 1 tsp cornstarch
- Juice of 1/2 lemon
- 1 tbsp honey
Graham Cracker Crust
- 2 cups finely ground honey graham cracker crumbs about 280g
- 1/3 cup granulated sugar 70g
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/2 cup unsalted butter melted (110g)
Cheesecake Filling
- 4 blocks 8 oz each full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar 300g
- 3 tbsp cornstarch
- 4 large eggs plus 1 egg yolk room temperature
- 2 tsp freshly squeezed lemon juice
- 2 tsp pure vanilla extract
- 1 cup sour cream room temperature (250g)
Instructions
- Prepare the Strawberry Sauce: Start by quartering the strawberries, reserving half a cup of the berries whole. In a medium saucepan, combine the sugar and cornstarch, then add the majority of the strawberries. Stir to coat the fruit evenly. Add the lemon juice, then set the pan over medium heat. Bring to a gentle boil, stirring occasionally, and cook until the strawberries soften, about 5 to 8 minutes. Remove half of the mixture and blend it until smooth, then return it to the pan along with the reserved fresh strawberries. Cook for an additional minute until the sauce thickens and turns glossy. Remove from heat, stir in the honey, and let cool uncovered at room temperature before refrigerating.
- Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Cut parchment strips to line the sides of the pan, allowing them to rise just above the edge. In a bowl, mix together the graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and stir until the crumbs resemble damp sand. Press the mixture firmly along the bottom and up the sides of the pan. Use a measuring cup or your hands to compact the crust tightly. Bake for 10 minutes, then remove and let cool while preparing the filling.
- Prepare the Cheesecake Batter: Lower your oven temperature to 305°F (150°C). Place a large roasting pan on the bottom rack to prepare for a water bath. Bring a medium pot of water to a boil on the stove. In a mixing bowl, beat the cream cheese on medium-low speed with a paddle attachment until smooth and creamy, about 30 seconds to 1 minute. Gradually add sugar and cornstarch, mixing gently on low until combined. Scrape down the bowl sides and mix again to ensure even texture. In a separate measuring cup, whisk together the eggs, egg yolk, lemon juice, and vanilla. With the mixer running on its lowest speed, slowly incorporate the egg mixture in 3-4 additions—patience is key to avoid overmixing. Finally, fold in the sour cream gently with a spatula.
- Bake the Cheesecake: Pour the batter into the prepared crust and gently tap the pan on the counter to release any trapped air bubbles. Carefully pour the boiling water into the roasting pan on the bottom rack, creating a steamy environment for even baking. Place the cheesecake on the middle oven rack and bake for 1 hour and 40 minutes, or until the edges are golden and the center still jiggles slightly when nudged. Once done, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Chill and Serve: After cooling, transfer the cheesecake to the refrigerator uncovered to chill overnight. This step firms up the texture and enhances the flavor. When ready to serve, remove the springform sides, slice, and garnish with powdered sugar or the chilled strawberry topping.
Notes
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smooth, lump-free batter and prevents cracking.
- Water Bath: The boiling water bath during baking maintains moisture and prevents the cheesecake from drying or cracking, resulting in a silky texture.
- Gluten-Free Option: Substitute regular graham crackers with gluten-free ones and reduce butter to 6 tablespoons to adjust for moisture.
- Storage: Keep the cheesecake refrigerated in an airtight container or wrapped with plastic wrap for up to 10 days.
- Freezing: Wrap the fully chilled cheesecake tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving.
The use of fresh strawberries in the homemade topping adds a natural source of vitamin C and antioxidants, balancing the richness with a refreshing fruitiness.
Although not low-carb, this dessert offers protein from the cream cheese, making it more satisfying and a perfect occasional treat.
The recipe is approachable even for beginners, with detailed tips to master temperature and mixing techniques.
Its make-ahead nature—requiring chilling overnight—makes it ideal for meal prep and entertaining, allowing you to enjoy a luscious dessert without last-minute stress.
Must-Have Tools for Perfect Results
Springform Pan
Essential for baking and easily releasing the delicate cheesecake without damage, this pan is indispensable for any layered or delicate desserts in your kitchen.
Stand Mixer
Perfect for achieving a smooth, lump-free batter by gently combining cream cheese and eggs, it also saves time and effort for countless mixing tasks.
Medium Saucepan
Ideal for cooking and thickening the strawberry topping evenly, this versatile pan is a kitchen staple for sauces, soups, and reductions.
Immersion Blender
Enables quick, controlled pureeing of the strawberry sauce directly in the pan, enhancing texture without extra dishes.
Measuring Cups and Spoons
Precision in baking is critical, and these tools guarantee accurate ingredient amounts, improving consistency and results every time.
Chef’s Secrets for Cheesecake Success
Creating a flawless New York Style Cheesecake is all about technique and attention to detail.
First, always use full-fat cream cheese and ensure it’s softened to room temperature before mixing—this helps achieve a smooth, creamy batter without lumps.
Mixing on low speed is crucial; high speed incorporates excess air, which can cause cracks during baking.
Pouring boiling water into a roasting pan underneath the cheesecake creates a moist, steamy environment that helps the cheesecake bake evenly and prevents drying out.
Patience is key: do not rush the mixing or baking process. Lastly, letting the cheesecake cool gradually inside the oven with the door cracked prevents sudden temperature changes, reducing cracks.
For the strawberry topping, pureeing half the berries while leaving some whole gives a delightful texture contrast and natural sweetness that complements the rich cheesecake perfectly.
Serving Suggestions That Impress Guests
This cheesecake is versatile and pairs wonderfully with a variety of toppings and accompaniments.
The homemade strawberry sauce adds a fresh, fruity brightness, but you can also try classic options like blueberry compote, caramel drizzle, or even a dollop of whipped cream.
For a sophisticated touch, garnish slices with toasted almonds or fresh mint leaves. This dessert shines on its own but also pairs beautifully with a strong espresso or a glass of sweet dessert wine.
Serve chilled for the best texture and slice cleanly with a hot knife dipped in warm water between cuts for neat presentations.
Whether for a festive dinner or a casual treat, this cheesecake makes a stunning centerpiece.
Storage Tips for Lasting Freshness
Proper storage ensures your cheesecake remains moist and flavorful for days. After chilling overnight, keep the cheesecake in an airtight cake container or wrapped tightly in plastic wrap to prevent it from absorbing fridge odors and drying out.
The springform pan can be reused to store the cake, but cover it securely. If you plan to keep it longer than a few days, freezing is your best option. Wrap the cheesecake, or individual slices, tightly in plastic and foil to avoid freezer burn.
Always thaw cheesecake slowly in the refrigerator overnight before serving to maintain its creamy texture.
Avoid room temperature storage beyond two hours to keep it safe and fresh.
Frequently Asked Questions About Cheesecake
1. Can I substitute low-fat cream cheese?
You can, but it’s not ideal. Low-fat cream cheese will yield a lighter texture and may compromise the signature richness of New York cheesecake. For best results, stick with full-fat cream cheese to achieve that classic dense and velvety consistency.
2. Why does my cheesecake crack on top?
Cracking usually results from one or more common issues: overmixing the batter, baking at too high a temperature, or cooling the cheesecake too quickly. To minimize cracks, always mix on low speed, bake at a low and steady temperature, and allow the cheesecake to cool gradually in the oven with the door ajar before chilling.
3. How can I tell when it’s done baking?
Your cheesecake is ready when the edges are set and slightly golden, while the center still has a subtle wobble when gently nudged. Don’t wait for the center to firm up in the oven—it will continue to set as it cools and chills.
4. Can I make it in advance?
Yes, and it’s actually recommended. This cheesecake needs to chill overnight to fully set, so it’s an excellent dessert to prepare a day ahead. It stores beautifully and slices even better the next day.
5. Is this recipe gluten-free?
The standard crust contains gluten, but it’s easy to adapt. Simply swap in gluten-free graham crackers and slightly reduce the butter to accommodate the texture. The filling itself is naturally gluten-free.
