New York Cheesecake

There is nothing that compares to a classic New York Cheesecake. This cheesecake has a smooth, silky, thick, and creamy texture with a sweet cookie crumble crust. Enjoy this cheesecake plain or top it off with a homemade simple strawberry topping. 

I’m not even sure how to recommend one of my cheesecake recipes over another, so I will let you choose and browse all my cheesecake recipes.

The Classic Cheesecake

I am partial to New York Cheesecake because the texture is so much better than a classic cheesecake. My love for this style cheesecake shows clearly since pretty much every cheesecake recipe that I make is based on New York Style. 

What is New York Cheesecake? 

New York Cheesecake was made popular by the iconic Junior’s Restaurant and Bakery in New York City. It differs from the classic cheesecake in its ingredients and therefore, texture. 

Classic cheesecake is very simple and basic, it’s made with cream cheese, eggs, and sugar. New York Cheesecake includes an addition of heavy whipping cream and sour cream. This created a dense, rich, and smooth texture of the cheesecake. 

One slice of this thick, silky smooth cheesecake will be enough to fill you for a week, as any perfect New York Cheesecake should. 

Even though I keep the cheesecake filling true, I do make cheesecake crust out of graham crackers. Junior’s cheesecake has crust made out of sponge cake. This is where I cheat and make cookie crumb crust out of graham crackers. Partially because I really like the taste and partially because it’s so much extra work to create a sponge cake crust. 

How To Make New York Style Cheesecake

To make this cheesecake, you will need a springform baking pan, large roasting pan, and a mixer. 

Before making the cheesecake, prepare the pan by wrapping outside of the pan in aluminum foil.  Many springform pans, especially ones that have been used quite a bit, have a chance of leaking water inside. Wrapping the springform in foil will help keep water out.

Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.  

To prepare the crust:

Combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar in a mixing bowl and mix very well. 

Spray inside of the springform pan with some cooking spray, making sure you get the sides too.

Spread crumb mixture in the bottom on the prepared springform, evenly pressing it over the bottom and a little up the sides.

To prepare cheesecake filling:

In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get is soft and smooth. Scrape sides and bottom on the bowl and beat for another minute.

Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl. 

Add sour cream, vanilla extract, and heavy cream and beat, still on medium-high speed, until all mixed very well.

Lower the speed and beat in corn starch. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.

Transfer batter into the springform and spread in evenly. 

To bake the cheesecake:

Preheat oven to 325°.

Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add hot water to the roasting pan, about half way up the side of the spring form.

Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven. Take off the foil wrap off the pan.

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight. 

Cheesecake will last up to 5 days in the refrigerator. Store it in the original baking pan and make sure to re-wrap the pan with plastic wrap air-tight after each time you take out a slice. 

Why Bake Cheesecake In Water Bath?

Baking in a water bath technique is called “bain-marie.” This technique is done to prepare delicate desserts like crème brûlée, custards, and cheesecakes. The main reason for using a water bath for these desserts is to keep direct heat away from baking dish. 

Because these desserts are heavy on the cream and eggs, if not baked evenly and slowly but exposed to direct heat, it would not be baked uniformly. The outside will be overdone and inside will still be gooey. Water bath ensures even baking throughout the whole dish by keeping layer of protection between the baking dish and oven heat. 

Baking cheesecake in a water bath ensures even baking throughout the whole pan. Without the water bath, cheesecake will be sagging in the middle, is likely to crack, and most importantly, it will be overcooked on the outside and under-cooked on the inside. 

Make Ahead Tips:

There is really no other way to make a cheesecake, unless you plan to work on it all day. You can bake the cheesecake one day and then store it in the refrigerator for 1-2 days. When you’re ready to frost and serve it, prepare the frosting and frost.

You can also prepare the cheesecake completely a day or two ahead of time and store it in the refrigerator. Just do NOT add frosting or decorations or they will be flat, soften, and/or be soggy. Make sure to cover it air-tight!

Another reason I don’t usually frost and decorate until I’m ready to serve is that it’s harder to store frosted cheesecake and keep it night and pretty.

No matter which cheesecake you are trying to freeze, make sure to freeze it WITHOUT topping or frosting. Toppings and frostings can be added after the cheesecake has been thawed.