New York Style Cheesecake is a classic dessert known for its rich, creamy texture and delicious flavor. This cheesecake stands out with its thick, dense filling and a graham cracker crust that perfectly balances the sweetness. Whether served plain or topped with fresh fruit, it’s a beloved treat for any occasion.
Why Make This Recipe
Making New York Style Cheesecake is a rewarding experience. It impresses guests and family alike with its smooth taste and beautiful presentation. Plus, it’s easier to make than you might think! This recipe gives you a chance to show off your baking skills, and the result is a stunning dessert that everyone will love.
How to Make New York Style Cheesecake
Ingredients:
- 1 pound fresh strawberries
- 1/4 cup (50g) granulated sugar
- 1 tsp cornstarch
- Juice of 1/2 lemon
- 1 tbsp honey
- 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) *see notes for GF
- 1/3 cup (70g) granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp kosher salt
- 1/2 cup (110g) unsalted butter, melted
- (4) 8oz blocks full fat Philadelphia cream cheese, room temp
- 1 1/2 cups (300g) granulated sugar
- 3 tbsp cornstarch
- 4 large eggs + 1 egg yolk, room temp
- 2 tsp lemon juice, freshly squeezed
- 2 tsp vanilla extract
- 1 cup (250g) sour cream, room temp
Directions:
- Strawberry Topping: In a saucepan, combine the strawberries, 1/4 cup sugar, cornstarch, lemon juice, and honey. Cook over medium heat until the mixture thickens. Allow it to cool before topping your cheesecake.
- Graham Cracker Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, cinnamon, and salt. Add the melted butter and stir until all crumbs are coated. Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes or until lightly golden. Let it cool.
- New York Cheesecake: In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the 1 1/2 cups sugar, mixing well after each addition. Add cornstarch, mixing until combined. Then, add eggs one at a time, followed by lemon juice and vanilla extract, mixing well after each step. Finally, stir in the sour cream until smooth.
- Pour the cheesecake mixture into the cooled crust. Bake for about 1 hour. The edges should be set while the center remains slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
How to Serve New York Style Cheesecake
Slice the cheesecake into wedges and serve each piece with a spoonful of the strawberry topping. You can also add whipped cream or a dusting of powdered sugar for extra flavor.
How to Store New York Style Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Just thaw it in the fridge before serving.
Tips to Make New York Style Cheesecake
- Make sure all your ingredients are at room temperature for smoother mixing.
- Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
- While baking, keep a pan of water in the oven to create steam. This helps prevent cracks in the cheesecake.
- If you prefer a gluten-free crust, use gluten-free graham crackers or almond flour.
Variation
You can experiment by adding flavors like chocolate or pumpkin by mixing them directly into the batter.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes, you can make it a day ahead. It tastes even better when it has had time to chill.
Q: What if my cheesecake cracks?
A: A small crack doesn’t affect the taste. You can cover it with fruit or whipped cream.
Q: Can I use low-fat cream cheese?
A: While you can, it may not yield the same rich and creamy texture. Full fat is recommended for the best results.
Enjoy making and sharing your delicious New York Style Cheesecake!
New York Style Cheesecake
Ingredients
Strawberry Topping
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- Juice of 1/2 lemon juice of 1/2 lemon
- 1 tbsp honey
Graham Cracker Crust
- 2 cups ground honey graham cracker crumbs (2 sleeves) *see notes for GF
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp kosher salt
- 1/2 cup unsalted butter, melted
New York Cheesecake Filling
- 4 8oz blocks full fat Philadelphia cream cheese, room temp
- 1 1/2 cups granulated sugar
- 3 tbsp cornstarch
- 4 large eggs, room temp
- 1 large egg yolk, room temp
- 2 tsp lemon juice, freshly squeezed
- 2 tsp vanilla extract
- 1 cup sour cream, room temp
Instructions
Strawberry Topping Preparation
- In a saucepan, combine the strawberries, 1/4 cup sugar, cornstarch, lemon juice, and honey. Cook over medium heat until the mixture thickens. Allow it to cool before topping your cheesecake.
Graham Cracker Crust Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, cinnamon, and salt. Add the melted butter and stir until all crumbs are coated.
- Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes or until lightly golden. Let it cool.
Cheesecake Filling Preparation
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add in the 1 1/2 cups sugar, mixing well after each addition.
- Add cornstarch, mixing until combined.
- Then, add eggs one at a time, followed by lemon juice and vanilla extract, mixing well after each step.
- Finally, stir in the sour cream until smooth.
- Pour the cheesecake mixture into the cooled crust. Bake for about 1 hour. The edges should be set while the center remains slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
