Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh raspberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to New York cheesecake recipe!
New York Cheesecake recipe made simple
Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.
Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good!
Tips for baking a perfect New York cheesecake
Patience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful!
- Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture.
- Any ingredient that needs to be refrigerated should be brought up to room temperature before you start.
- When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter (air is what causes cracks).
- Water bath, water bath, water bath. This will prevent any cracks in your cheesecake.
- Let the cheesecake slowly cool down by turning off the oven after it’s baked and crack open the door.
Following these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath.
What is the difference between New York cheesecake and regular?
Not all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my Basque Burnt Cheesecake to see what I mean!
But for a New York style cheesecake, it has a couple characteristics that make it a classic cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice!
The reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.
Extra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture.
New York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang.
What you need to bake a New York cheesecake recipe
You might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable.
- A spring form pan. This is an absolute essential so that the cheesecake is easy to remove.
- A deep baking dish or roast pan. This is for your water bath which prevents any cracks on your cheesecake.
- An electric stand mixer. If you don’t have one, you should make this by hand. Electric hand mixers run the risk of adding too much air to your batter.
That’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a spring form pan. You can’t make cheesecake without it!
For more Cheesecake recipes, check out my:
- Salted Caramel Cheesecake
- Malted Cookie Dough Cheesecake
- Pumpkin Cheesecake Cookies
- Basque Burnt Cheesecake
If you make my New York cheesecake recipe, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking!Print
This New York Cheesecake is dense, creamy, and absolutely delicious. The recipe is full of tips to help you bake cheesecake like a pro!
- 2 cups honey graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 tsp cinnamon
- 1/8 tsp salt
New York Style Cheesecake
- 4x 8 oz blocks full fat Philadelphia cream cheese (room temp)
- 1 1/2 cups granulated sugar
- 4 large eggs + 1 egg yolk (room temp)
- 3 tbsp corn starch
- 2 tsp lemon juice (freshly squeezed)
- 2 tsp vanilla extract
- 1 cup sour cream (room temp)
Preheat your oven to 350F and prepare your 9 inch springform pan. Lightly coat the entire inside with cooking spray and place two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.
- In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
- Bake for 10 minutes then set it out to cool while you prepare the cheesecake.
- Drop the oven temperature to 305F and place a large baking pan on the very bottom rack of your oven. I just used a 9×13 baking pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.
- Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.
- If you don’t have an electric standing mixer, you will need to do this by hand. Do not use an electric hand mixer since the whisk attachments will add too much air.
- In a small bowl, mix together the eggs, lemon juice, and vanilla with a fork. Set aside.
- With the paddle attachment, mix the room temp cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and corn starch and mix on low for about 30 seconds. Stop and let it sit for a couple minutes, scrape down the sides and bottom of the bowl, then mix again for another 30 seconds or until it comes together.
- With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3-4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!
- Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.
- Pour the batter into the pan once the crust is cooled and tap the pan against your counter a couple times to bring up any air bubbles that might have been caught in there. Place the cheesecake on the middle rack and carefully pour the boiling water into the pan below.
- Bake for an hour and 40 minutes. It will puff up a little in the oven but will come back down when it’s cooling. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.
- After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove the springform pan and cut yourself a well deserved slice!
Keywords: new york style cheesecake, cheesecake, cheesecake recipe