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. Every minute put into making New York Cheesecake will be worth it once you bite into it. Enjoy this cheesecake plain or top it off with a 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. 

NEW YORK 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. 

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HOW TO MAKE NEW YORK 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?

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. 

HOW TO PREPARE STRAWBERRY TOPPING

Strawberry topping is the most classic and beloved topping for a simple New York Cheesecake. It is also incredibly simple to prepare and only takes about 15 minutes.

You will need a pound of strawberries, 3/4 cup of sugar, 1 tablespoon of lemon juice, teaspoon of vanilla, and 1/4 cup of water.

Wash strawberries and chop them into small cubes. 

Preheat a sauce pot over medium heat. Add diced strawberries, water, and lemon juice. Let it cook for a couple of minutes and stir in sugar and vanilla. Cook over medium-low heat for about 10 minutes, stirring often. 

Take off heat and let it cool to room temperature before adding topping to cheesecake slices. 

To store the topping, transfer cooled topping into a storage container with a lid and keep it in the refrigerator for up to 5 days. 

HOW TO FREEZE CHEESECAKE

This is another question that I get very often and freezing cheesecake is actually very easy. 

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. 

You can freeze cheesecake right on the bottom of the springform pan or you can take it off the pan and transfer it onto an aluminum foil covered cardboard. 

Once cheesecake has been cooled to room temperature, run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with cheesecake in the freezer and freeze for about an hour.

Then, carefully take off the side portion of the springform. At this point, you can either keep the bottom of the springform with the cheesecake or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil. 

Wrap cheesecake and the bottom of the pan with plastic wrap, in 2-3 layers. Then, wrap the whole thing with aluminum foil. As an added protection from air, you can place the whole things in a large, zip-lock freezer bag, but that’ not necessary. 

Make sure to date and label before placing cheesecake back in the freezer. 

Cheesecake will keep in the freezer for 2-3 months. 

To thaw frozen cheesecake, make sure to do it slowly. Place cheesecake from freezer into the refrigerator and slow-thaw overnight. 

SOME MORE CHEESECAKE RECIPES TO TRY

S’Mores Cheesecake

Nutella No Bake Cheesecake

Apple Pie Cheesecake

Key Lime Pie Cheesecake

Ultimate Oreo Cheesecake

Pumpkin Pie Cheesecake

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5 from 2 votes

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New York Cheesecake

This cheesecake has a smooth, silky, thick, and creamy texture with a sweet cookie crumble crust.

Course Dessert

Cuisine American

Keyword cheesecake, New York cheesecake

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Rest and chill time 7 hours

Total Time 1 hour 50 minutes

Servings 10

Calories 639 kcal

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup brown sugar
• 5 tbsp unsalted butter melted
• 1 tsp vanilla extract

Cheesecake Filling:

• 32 oz cream cheese softened
• 1 cup white granulated sugar
• 1/2 cup sour cream
• 2 eggs room temperature
• 3/4 cup heavy whipping cream
• 2 tbsp cornstarch
• 2 tsp vanilla extract

US Customary - Metric

Instructions

1. To make this cheesecake, you will need a 9-inch springform baking pan, large roasting pan, and a mixer. 

2. 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 some water inside. Wrapping outside of the springform in foil will help keep water out.

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

Crust:

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

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

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

Cheesecake Filling:

1. 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.

2. 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.

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

4. 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.

5. Transfer batter into the springform and spread in evenly. 

Baking The Cheesecake:

1. Preheat oven to 325°.

2. 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 springform.

3. 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 the foil wrap off the pan.
   

4. 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.)

Storing The Cheesecake:

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

2. 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. 

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts

New York Cheesecake

Amount Per Serving

Calories 639 Calories from Fat 423

% Daily Value*

Total Fat 47g 72%

Saturated Fat 27g 135%

Cholesterol 178mg 59%

Sodium 407mg 17%

Potassium 203mg 6%

Total Carbohydrates 46g 15%

Sugars 36g

Protein 8g 16%

Vitamin A 35.5%

Vitamin C 0.3%

Calcium 13.9%

Iron 6.2%

* Percent Daily Values are based on a 2000 calorie diet.