The BEST Cheesecake Recipe (New York style)

Are you looking for the superb New York cheesecake recipe? New York Cheesecake is one of the most famous cheesecakes in the world. The classic New York cheesecake is dense, slightly tangy, and oh so creamy. New York style cheesecake is  incredibly rich and delicious. I will create the best New York cheesecake recipe which is simple enough for a beginner. You will never need another recipe.

Backstory Of The Best Cheesecake Recipe:

Cheesecake has always been my dad’s favourite dessert. I remember when I was little, my Grandma used to say, 

“If you want to make your dad smile, make him a cheesecake!” 

At this time, I didn’t know much about baking, but I was determined to try. With Grandma’s old recipe book in hand, I set out on my cheesecake adventure.

At first, the idea of ​​making cheesecake was a little scary. Grandma told me that it needs to be cooked carefully. 

But she also said, 

                “Don’t worry, with  practice, you’ll make a cheesecake that everyone will love.”

After many attempts, after about the 7th try, I finally made the perfect cheesecake. When Dad took his first bite, his eyes lit up, and he said it tasted just like Grandma’s! I couldn’t believe it – I baked a cheesecake that delighted my dad. Now, every time I cook it, I feel like I’m carrying on a family tradition.

What You’ll Need To Make New York Style Cheesecake

Graham Cracker Pieces:

Makes the perfect base for a crust, providing a nice sweet and crunchy texture.

Butter:

 It helps bind the graham cracker pieces together and makes the crust rich.

Eggs: 

 They help to give the cheesecake the right shape and maintain its soft and smooth texture.

Sugar:

Sweetens the crust and filling, preserves the cream cheese and lemon flavor. 

Salt:

 Enhances the flavors of the filling and crust.

Cream cheese: 

A perfect filling ingredient, it gives a rich, creamy texture and tangy flavor. I suggest you use Philadelphia, it’s a good brand.

All Purpose Flour:

This may be an unusual use in cheesecake, but it’s the secret to success. A little starch helps prevent cracking and makes the filling light, fluffy and delicious.

Vanilla extract:

 Adds heat, richness, and brings a sweet flavor to the filling.

Lemon juice and juice:

Adds a slight brightness and sourness that complements the rich flavor of the cream cheese.

Sour cream: It gives a more mellow and slightly sour taste, balancing the sweetness well

Follow Our Simple Steps To Make BEST Cheesecake

Step 1: Preheat the oven and prepare the baking pan

1. Preheat the oven to 375°F to prepare for baking.

2. Take a springform pan and wrap it well in large aluminum foil. Wrap the foil around the pan’s bottom and sides.

3. Then take another piece of foil and wrap it in the same way so that the pan is tightly closed and there are no leaks.

4. Spray the inside of the pan with a little non-stick cooking spray to prevent the cake from sticking to the pan.

Step 2: Make the Graham Cracker Crust

1. Take a medium bowl and add the graham cracker crumbs, melted butter, sugar and a pinch of salt.

2. Mix them all well so that everything gets combined.

3. Now place this mixture on the bottom of the prepared pan and press it evenly with your hands.

4. Then bake it in the oven for 10 minutes to set the crust.

5. Once baked, remove the pan from the oven and set aside. Also, preheat the oven to 325°F.

Step 3: Make the Cheesecake Batter

1. In a large bowl, add the cream cheese, sugar and flour.

2. Use an electric mixer and mix on medium speed for about 1 minute, until the mixture is smooth.

3. Scrape the sides and bottom of the bowl with a spoon so that everything is well mixed.

4. Then add the vanilla, lemon peel, lemon juice and a pinch of salt.

5. Keep the mixer on low and mix slowly, just until it’s all combined.

6. Now add the eggs one by one and mix slowly each time. Scrape the bowl again if needed.

7. Finally, add the sour cream and mix lightly.

8. Do not over mix the batter, just enough to mix everything well.

9. Pour the prepared batter over the crust.

Step 4: Cook

1. Place the cheesecake pan inside a large water bath.

2. Add boiling water to the water bath, until the water comes about an inch below the sides of the cheesecake pan.

• This water bath  helps the cheesecake cook slowly and evenly.
• The steam also keeps the cheesecake from drying out and cracking.

3. Now bake it in the oven for 1 hour 30 minutes to 1 hour 45 minutes, until the cheesecake is set.

4. Watch the cheesecake: This liquid should not be visible, but the cheesecake will wobble slightly when you shake the pan.

5. Remember, it will continue to cook for a while after taking out.

Step 5: Cooling

1. Carefully remove the water bath from the oven and place on a wire rack (mesh area).

2. Leave the cheesecake in the water bath and cool for about 45 minutes, until the water is just lukewarm.
   
3. Next, remove the cheesecake pan from the water and remove the aluminium foil.
   
4. Refrigerate the cheesecake for at least 8 hours or overnight to cool and set.

  Step 5: Topping Cheesecake

1. The cheesecake has plain whipped cream on top (no sugar added).
2. This is optional; you don’t have to add it.
3. You can also try other toppings, like:

• Sour cream
• Fruit jams

 Enjoy the best cheesecake

Don’t worry about counting calories or holding back. Life is too short—enjoy every bite!

Frequently Asked Questions: New York Style Cheesecake

1. What can I use instead of graham crackers for cheesecake crust?

• If you don’t have graham crackers, you can use wheat digestive biscuits.
• If those aren’t available either, use any plain biscuits that you like the taste of.

2. How do I tell when my cheesecake is done baking?

• Do not open the oven until 70 minutes. Just look through the window to check the cheesecake. The edges should be puffy, but the center should look underdone.
• Around 70-75 minutes in, quickly open the oven door and gently jiggle the cheesecake.
  • The edges should be firm, and the center should be jiggly.
  • If you touch the center lightly, it should feel bouncy.
• For a creamier cheesecake, take it out at 75 minutes. For a firmer cheesecake, wait until 80 minutes.
  

3. Why is my cheesecake crust soggy?

• Water may have leaked into the pan during the water bath. To avoid this:
  • Use a high-quality springform pan that doesn’t leak.
  • Wrap the outside of the pan tightly with aluminum foil. Use three large sheets, overlapping in different directions.
  • If you’re unsure about foil, place the pan inside a larger pan or silicone mold, and then into the water bath.
    

4. Why did my cheesecake crack?

• The batter may have been over-mixed, causing tiny air bubbles.
• Don’t skip the water bath. Pour in hot water, place the cheesecake, and close the door quickly to keep the steam inside.
• The springform pan sides may not have been fully covered. Use parchment paper around the sides to prevent the cake from sticking and cracking as it cools.
• The cheesecake cooled too quickly. Don’t remove it straight from the oven. Let it cool for an hour in the oven, then at room temperature before putting it in the refrigerator.
  

5. How do I cover up a cracked New York cheesecake?

• If cracks appear, don’t worry! It will still taste great.
• To cover the cracks:
  • Add fresh fruit or homemade fruit sauce.
  • Or, make a sour cream topping: Mix 2 cups sour cream with 1/2 cup powdered sugar and spread over the cooled cheesecake.
    

6. Can I make this recipe gluten-free?

• Yes, the only gluten ingredient is the graham crackers. Replace them with gluten-free graham crackers or any gluten-free crispy cookie.
  

7. What can I substitute for the sour cream?

• For the best results, use sour cream.
• But you can also use 2% plain Greek yogurt.