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How to Make Classic New York-Style Cheesecake - A Step-by-Step Guide

There's something undeniably special about a classic New York-style cheesecake. Its rich, creamy texture and tangy flavor are a true delight for the taste buds, making it a timeless favorite among dessert lovers. This iconic dessert hails from the Big Apple, where it has been a staple in bakeries and restaurants for decades. With a buttery graham cracker crust and a smooth, dense filling, this cheesecake is the epitome of indulgence.

While there are countless variations of cheesecake,...

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Ingredients

  • 19 honey graham crackers, crushed
  • ¼ cup white sugar
  • 4 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, cut into cubes, at room temperature
  • 1 ½ cups white sugar
  • 4 jumbo eggs, at room temperature
  • 1 cup sour cream
  • ¼ cup heavy whipping cream
  • 1 tablespoon pure vanilla extract
  • ⅛ cup all-purpose flour, sifted

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 40 mins
  • Additional Time: 11 hrs
  • Total Time: 13 hrs 5 mins
  • Servings: 8
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
  • Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
  • Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
  • Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
  • Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
  • Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.

    • Nutrition

    827 cal.

    • Total Fat: 59g
    • Saturated Fat: 35g
    • Cholesterol: 282mg
    • Sodium: 497mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Total Sugars: 50g
    • Protein: 15g
    • Vitamin C: 0mg
    • Calcium: 152mg
    • Iron: 3mg
    • Potassium: 253mg

    Categories

    Baking recipes
    Dessert recipes
    American recipes
    Cheesecake recipes
    Cake recipes