New York Cheesecake is a rich and creamy dessert that’s beloved for its velvety texture and classic flavor. This iconic cheesecake is dense yet smooth, with a slight tanginess that balances the sweetness perfectly.

The buttery graham cracker crust adds just the right amount of crunch, creating a delightful contrast to the creamy filling. Whether you enjoy it plain or topped with fresh berries, chocolate, or caramel, New York Cheesecake is a dessert that’s sure to impress. It’s an ideal choice for special occasions or simply when you’re craving something indulgent. If you’re looking for a dessert that’s both elegant and comforting, you’ve come to the right place. The rich, creamy filling paired with the crispy crust makes this cheesecake the perfect treat. Even if you’re new to baking, this recipe is straightforward and yields delicious results every time.

Kitchen Equipment Needed:

Springform pan (9-inch)
Electric mixer or stand mixer
Mixing bowls
Measuring cups and spoons
Spatula
Baking sheet
Aluminum foil
Cooling rack

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream

For the Topping (Optional):

Fresh berries, chocolate sauce, or caramel sauce

Directions:

Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
- Add the sour cream and heavy cream, mixing on low speed until smooth.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet.
- Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Chill:
- Remove the cheesecake from the oven and allow it to cool completely on a cooling rack. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.
Serve:
- Carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings such as fresh berries, chocolate sauce, or caramel sauce.

Prep Time:

20 minutes

Cook Time:

70 minutes

Total Time:

5 hours (including cooling and chilling time)

Nutrition (per serving):

Calories: 450
Carbohydrates: 32g
Protein: 7g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 140mg
Sodium: 340mg
Fiber: 1g
Sugar: 24g
New York Cheesecake

Introduction: New York Cheesecake is a rich and creamy dessert that’s beloved for its velvety texture and classic flavor. This iconic cheesecake is dense yet smooth, with a slight tanginess that balances the sweetness perfectly.

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Equipment
- Springform pan (9-inch)
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Baking sheet
- Aluminum foil
- Cooling rack
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted
For the Cheesecake Filling:
4 8-ounce packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Add the sour cream and heavy cream, mixing on low speed until smooth.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan on a baking sheet.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Cool and Chill:
Remove the cheesecake from the oven and allow it to cool completely on a cooling rack. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.
Serve:
Carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings such as fresh berries, chocolate sauce, or caramel sauce.
Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
5 hours (including cooling and chilling time)
Nutrition (per serving):
Calories: 450
Carbohydrates: 32g
Protein: 7g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 140mg
Sodium: 340mg
Fiber: 1g
Sugar: 24g