Cheesecake is a rich and creamy dessert that’s a favorite for many. It’s incredibly versatile—you can customize it with your favorite toppings or enjoy it plain. Here’s a simple New York-style Cheesecake recipe for you to try!
Classic New York-Style Cheesecake Recipe
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt (optional)
For the cheesecake filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 4 large eggs, at room temperature
- 2/3 cup heavy cream
- 1 tbsp all-purpose flour (optional, for a firmer texture)
Instructions:
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Prepare the crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture is well combined and moist.
- Press the crumb mixture into the bottom of the prepared springform pan to form a firm, even crust. You can use the back of a spoon to press it down tightly.
- Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool while you prepare the filling.
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Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sugar and vanilla extract, then continue to beat until combined.
- Add the sour cream and mix until smooth. Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the heavy cream and beat until the mixture is smooth and well combined. If you want a firmer texture, add 1 tablespoon of flour at this stage.
- Pour the cream cheese filling onto the cooled crust in the springform pan.
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Bake the cheesecake:
- Place the springform pan on a baking sheet and bake the cheesecake at 325°F (160°C) for 50-60 minutes. The edges should look set, but the center will still be slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour. This helps prevent cracks from forming on the top.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
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Serve:
- Before serving, remove the cheesecake from the springform pan. If desired, top with fresh fruit (like berries), fruit compote, or a drizzle of chocolate or caramel sauce.
Classic New York-Style Cheesecake is rich, velvety, and simply delicious. It’s a perfect dessert for special occasions or just a sweet treat to enjoy any time! You can customize it with toppings or even mix-ins like chocolate chips or a swirl of caramel for variety.
Enjoy your cheesecake, and let me know if you need any tips or variations! 😊