Why Make This Recipe
New York Style Cheesecake is one of those desserts that feels special yet is surprisingly easy to make. It’s creamy, rich, and has a perfect balance of sweetness and tartness. This cheesecake is perfect for celebrations, family gatherings, or just a treat for yourself. Plus, who can resist a slice of cheesecake topped with fresh fruit or chocolate?
How to Make Irresistible New York Style Cheesecake
Ingredients:
- 1 cup Graham Cracker Crumbs (or biscoff cookies for a spiced twist)
- ¼ cup Granulated Sugar (adjust to taste)
- ½ cup Unsalted Butter (melted)
- 24 oz Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt for a healthier option)
- 1 tbsp Vanilla Extract (preferably homemade)
- 4 Large Eggs (added one at a time)
- 1 tbsp All-Purpose Flour (optional for firmness)
- 1 cup Heavy Cream (for frosting, optional)
- 2 tbsp Powdered Sugar (adjust to taste)
Directions:
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Graham Cracker Crumbs and granulated sugar. Pour in the melted butter and stir until everything is combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the sour cream, vanilla extract, and one egg at a time, mixing well after each addition.
- If you choose to use flour for firmness, add it now and mix until combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Once baked, turn off the oven and leave the cheesecake inside for an hour. This helps prevent cracks.
- After an hour, remove the cheesecake from the oven and let it cool completely. Then, refrigerate for at least 4 hours, preferably overnight.
How to Serve Irresistible New York Style Cheesecake
Slice the cheesecake into wedges and serve plain, or top it with fresh fruit, chocolate sauce, or whipped cream for added flair. Pair it with a cup of coffee or a glass of dessert wine for a delightful experience.
How to Store Irresistible New York Style Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 5-7 days. You can also freeze it for up to a month. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil.
Tips to Make Irresistible New York Style Cheesecake
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
- If the cheesecake cracks while baking, you can top it with a fruit glaze or whipped cream to hide the imperfections.
- Letting the cheesecake cool gradually in the oven helps prevent cracks.
Variation
For a chocolate twist, you can add melted chocolate to the batter or use chocolate cookie crumbs for the crust. For a fruit-flavored cheesecake, consider adding pureed fruits like strawberries or raspberries into the batter before baking.
FAQs
-
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it might change the texture slightly. -
How can I prevent cracks in my cheesecake?
Bake at a lower temperature, avoid overmixing, and let the cheesecake cool in the oven with the door slightly ajar. -
Can I serve this cheesecake without baking?
This recipe is for a baked cheesecake, but there are no-bake cheesecake recipes available if you prefer that option.
Enjoy making your very own Irresistible New York Style Cheesecake! You’re bound to impress your friends and family with this delightful dessert.
Irresistible New York Style Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, rich cheesecake with a perfect balance of sweetness and tartness, ideal for special occasions or everyday treats.
Ingredients
- 1 cup Graham Cracker Crumbs (or biscoff cookies for a spiced twist)
- ¼ cup Granulated Sugar (adjust to taste)
- ½ cup Unsalted Butter (melted)
- 24 oz Cream Cheese (softened)
- 1 cup Sour Cream (or Greek yogurt for a healthier option)
- 1 tbsp Vanilla Extract (preferably homemade)
- 4 Large Eggs (added one at a time)
- 1 tbsp All-Purpose Flour (optional for firmness)
- 1 cup Heavy Cream (for frosting, optional)
- 2 tbsp Powdered Sugar (adjust to taste)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Graham Cracker Crumbs and granulated sugar. Pour in the melted butter and stir until everything is combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add in the sour cream, vanilla extract, and one egg at a time, mixing well after each addition.
- If you choose to use flour for firmness, add it now and mix until combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside for an hour to prevent cracks.
- Remove from the oven after an hour and let it cool completely. Refrigerate for at least 4 hours, preferably overnight.
Notes
Serve plain or top with fresh fruit, chocolate sauce, or whipped cream. Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American