New York-Style Cheesecake – Rich, Dense, and Timeless
New York-style cheesecake is a legendary dessert, known for
its rich, dense, and creamy texture that sets it apart from other types of
cheesecake. This decadent treat is a staple in classic American baking and
often associated with the iconic delis and bakeries of New York City. Unlike
lighter or no-bake versions, New York-style cheesecake uses a generous amount
of cream cheese, eggs, and heavy cream or sour cream, resulting in a luxurious
dessert with a smooth finish. Thanks to platforms like Cookpad and easy access
via DuckDuckGo, food recipes for this cheesecake have been widely shared and
embraced by Home Cooks worldwide.
What makes this cheesecake so beloved is its perfect balance
of tangy and sweet flavors, anchored by a buttery graham cracker crust. It’s
elegant enough for special occasions yet comforting enough to enjoy any time of
year. Home Cooks worldwide appreciate this recipe not only for its taste but
also for its reliability—it’s a showstopper that comes together with just a few
quality ingredients and a little patience. Whether you’re an experienced baker
or just trying your hand at classic desserts, this New York-style cheesecake is
a must-try.
Classic New York-Style Cheesecake Recipe
Ingredients for the crust:
- 1½
cups graham cracker crumbs
- 2
tablespoons sugar
- 6
tablespoons unsalted butter, melted
Ingredients for the filling:
- 4 (8
oz) packages cream cheese, softened
- 1 cup
sugar
- 1 cup
sour cream or heavy cream
- 1
teaspoon vanilla extract
- 4
large eggs
- 2
tablespoons all-purpose flour (optional, for added structure)
Instructions:
- Prepare
the crust: Preheat the oven to 325°F (160°C). Mix graham cracker
crumbs, sugar, and melted butter until combined. Press the mixture into
the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make
the filling: In a large bowl, beat the cream cheese until smooth. Add
sugar and mix until fully incorporated. Blend in sour cream (or heavy
cream) and vanilla. Mix in flour if using.
- Add
eggs one at a time, mixing gently to avoid overbeating.
- Pour
the filling into the cooled crust. Smooth the top with a spatula.
- Place
the springform pan in a larger roasting pan and fill the outer pan with
hot water halfway up the sides (water bath).
- Bake
for 55–70 minutes, until the center is just set and slightly jiggly.
- Turn
off the oven, crack the door open, and let the cheesecake cool inside for
1 hour.
- Remove,
cool completely, and chill for at least 4 hours or overnight before
serving.
FAQs about New York-Style Cheesecake
Q: Why is a water bath used when baking cheesecake?
A water bath helps the cheesecake bake evenly and prevents cracking by
maintaining a moist environment.
Q: Can I freeze cheesecake?
Yes, wrap it tightly in plastic wrap and foil. It can be frozen for up to 2
months and thawed in the refrigerator.
Q: Can I skip the flour in the recipe?
Yes, the flour is optional and mainly used for added structure. Leaving it out
will result in a silkier texture.
Q: Where can I find more variations of cheesecake?
Explore Cookpad for user-submitted versions and search DuckDuckGo for countless
food recipes shared by Home Cooks worldwide.
Q: How do I know when the cheesecake is done?
The edges should be set while the center still jiggles slightly. It will
continue to set as it cools.
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