New York Cheesecake Recipe: Easy, Creamy, and Authentic for Everyone
Learn to make a classic New York cheesecake with our easy recipe, step-by-step instructions, and tips for perfecting this rich and creamy dessert!
Equipment
- 9-inch springform pan
- Mixing bowls
- Stand mixer or hand mixer
- Rubber spatula
- Roasting pan
- Aluminum foil
- Measuring cups and spoons
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the filling:
- 4 8 oz packages cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs room temperature
- ⅓ cup heavy cream
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- Mix and press: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the springform pan.
- Bake for 10 minutes, then let cool.
- Beat: In a large bowl or stand mixer, beat cream cheese until smooth.
- Add sugar: Gradually add sugar, beating until incorporated.
- Add eggs one at a time, mixing on low speed.
- Add heavy cream, vanilla extract, and salt, mixing until combined.
- Gently fold in flour with a rubber spatula.
- Pour and smooth: Pour filling into the crust and smooth the top.
- Bake: Place the pan in a roasting pan, fill with 1 inch of hot water, and bake for 1 hour 30 minutes.
- Cool: Turn off the oven, crack the door, and let the cheesecake cool for 60 minutes.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure cream cheese, eggs, and heavy cream are at room temperature for a smooth batter.
- Avoid overmixing to prevent cracks in the cheesecake.
Twists and Variations
- Chocolate Cheesecake: Add melted chocolate to the batter.
- Lemon Cheesecake: Incorporate lemon zest and juice.
- Pumpkin Cheesecake: Mix in pumpkin puree and spices for fall.
- Oreo Cheesecake: Use crushed Oreos for the crust and batter.
Tips for Perfecting
- Use full-fat cream cheese and fresh eggs for best results.
- Tap the pan on the counter before baking to release air bubbles.
- Rotate the pan halfway through baking for even cooking.
- Check for doneness: edges should be firm, center slightly jiggly.
- Cool the cheesecake gradually to prevent cracks.
