Get ready to savor a slice of cheesecake heaven with this ultimate classic New York cheesecake. Foolproof, authentic, and perfect in every way, this creamy and rich cheesecake is served with a luscious homemade strawberry sauce.
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If you're in search of the ultimate New York-style cheesecake with its impeccably dense and ultra-creamy texture, look no further! This is undoubtedly the finest New York cheesecake, free from any cracks and boasting an incredibly rich and creamy consistency.
Loved not just in the U.S. but all around the world. People adore it because it's incredibly creamy and rich, and it has a slightly tangy flavor that makes it unique. It's a favorite dessert enjoyed by people everywhere
This Philadelphia cheesecake has the perfect combination of crunchy, buttery graham cracker crumbs and an ultra-creamy cream cheese filling made with Philadelphia cheese and sour cream which goes perfectly with a little whipped cream and its homemade strawberry coulis.
Ingredients You Need
You need these ingredients to make this Classic New York-style cheesecake:
- Graham crackers: The most used for this recipe, but you can also try with biscoff cookies the taste is incredible!
- Unsalted butter: use unsalted and melted butter.
- Cream cheese: Use room temperature and softened cream cheese and be careful to take the full-fat cream cheese and not the light one.
- Sugar: Use white granulated sugar preferably and not flavored sugar.
- Cornstarch: Adding cornstarch is mainly to prevent the cheesecake from cracking.
- Eggs: Medium-sized whole eggs with an extra yolk at room temperature to give them that thick texture.
- Sour cream: or full-fat heavy cream will give the same effect of loosening the cream cheese and adding a softer texture.
- Lemon juice: This is optional but it adds a little tartness that is found in this traditional recipe. You can also add the lemon zest in addition to the fresh lemon juice.
- Vanilla extract: Pure liquid vanilla extract for flavoring.
How to Make The Best Philadelphia Cheesecake Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1: Start by blending the graham crackers in a food processor to obtain a very fine meal and then place them in a medium-sized bowl with the melted unsalted butter.
Step 2: Mix with a wooden spoon until the crumbs soak up the melted butter.
Step 3: Pour the mixture into the bottom of the pan lined with baking paper and press down with your hands, or the bottom of a glass, until the mixture reaches the edges of the pan.
Step 4: Place in the spring form pan in the refrigerator while preparing the cheesecake.
Step 5: Place the cream cheese with the granulated sugar and cornstarch in the large bowl of your stand mixer fitted with the paddle attachment and mix at medium speed for about 1-2 minutes until you have a smooth and creamy mixture.
Step 6: Add the eggs and egg yolk previously beaten in several times to your preparation and mix until they are well incorporated.
Step 7: Stir in the sour cream, lemon juice, and vanilla extract and mix on low speed just until incorporated.
Step 8: Pour the cheesecake filling into the prepared springform pan over the graham cracker crust.
How to Bake Cheesecake
Step 1: Pour the boiling water onto a roasting pan positioned at the bottom of the oven and place the cheesecake pan inside.
Step 2: Bake for about 1 hour 30 at 302°F / 150°C. (The cheesecake will puff up slightly and then fall back down. You will know it is ready when it has a golden yellow color with slightly browned edges)
Step 3: Leave the cheesecake in the oven with the oven door open for about 1 more hour. It will continue to firm up and cool a bit.
Step 4: Let it cool at room temperature in a wire rack for a while before covering it with plastic wrap or aluminum foil and placing it in the fridge for at least 6 hours or overnight.
Enjoy! Remove the cheesecake from the fridge and carefully run a knife around the sides of the pan, then carefully unmold and place on a large plate before serving.
Serving suggestions
- Fresh Berries: Top the cheesecake with a mix of fresh berries like strawberries, blueberries, raspberry compote, or blackberries for a refreshing and colorful addition.
- Fruit Sauces: Drizzle raspberry, strawberry, or blueberry sauce over the cheesecake for a tangy and sweet flavor contrast.
- Chocolate Ganache or Sauce: A rich and decadent option, pouring warm chocolate ganache or sauce over the cheesecake will please chocolate lovers.
- Caramel Sauce: For a deep, sweet flavor, try drizzling caramel butter sauce over your cheesecake. A sprinkle of sea salt can add an interesting twist.
- Whipped Cream: A classic addition, a dollop of whipped cream on the side or on top of each slice makes it extra indulgent.
Tips for this recipe
Secret tip
Water bath: The best baking method for a perfect cheese cake, the water bath provides the humidity needed for the cheesecake to bake better.
Storage and freeze instructions
In the fridge: It should be kept in the refrigerator preferably, it is eaten cold and then it has that firm and smooth texture. Place it in a storage box with a lid or put it on a plate and cover it with cling film. You can keep it for about 1 week.
How to Freeze: Yes, it is possible to freeze a cheesecake and you can keep it for a long time. You have to cut it in small parts, it will be easier to defrost it and put it in a conservation box with a lid.
Place cooled cheesecake wrapped in plastic wrap in the freezer and you can keep it for up to 3 months.
To defrost: place it in the refrigerator and let it slowly come back to room temperature.
Recipe Variations
Recipe Questions
Difference between New York cheesecake and Regular cheesecake?
The main difference between New York cheesecake and regular cheesecake is that New York cheesecake is denser and richer, typically made with heavy cream or sour cream, giving it a smooth, creamy texture and a slight tanginess.
How long should I bake my cheesecake and when it is done?
The cooking time is between 1h20 to 1h45 depending on the diameter, the height of the pan, and the power of your oven.
The cheesecake is ready when its texture has firmed up and it is already firm to the touch.
Do I have to make a water bath?
Yes, the hot water bath keeps the cheesecake moisturized. Most importantly, it ensures that you have a texture without any cracks.
More Cheesecake Recipes
I hope you love this New York Cheesecake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Philadelphia New york Cheesecake
- Total Time: 0 hours
- Yield: 12 portions
Description
The best classic New York cheesecake recipe rich and cream with a graham cracker crust (for an 8-inch pan 10-12 slices)
Ingredients
Crust
- 220 g (1 ¾ cups) Graham crackers
- 100 g (5 tbsp) butter - melted
Cheesecake batter
- 600 g (21 oz) Cream cheese - softened
- 4 Eggs - room temperature
- 1 Egg yolk - room temperature
- 200 g (¾ cups) Sour cream - room temperature
- 220 g (1 cup) Sugar - granulated
- 2 tbsp Cornstarch
- 2 tsp Vanilla extract
- ½ lemon juice
Instructions
Graham crackers crust
- Prepare and line a springform pan of 8 inch / 20 cm diameter with parchment paper.
- Blend the crackers into a fine meal.
- Mix the graham cracker crumbs with the melted butter in a medium bowl.
- Spread this crumbs mixture in the bottom of your springform pan and pack the mixture to make it rise on the sides.
- Place in the refrigerator while preparing the cheesecake.
Cheesecake batter :
- Boil a large pot of water while preparing the cheesecake maker.
- In the bowl of your stand mixer, mix together the cream cheese, sugar, and cornstarch on medium speed.
- Then gradually add the eggs and egg yolk, beaten in several times, while keeping the mixer running at slow speed. Until you obtain a smooth and homogeneous mixture.
- Add the sour cream, vanilla extract and lemon juice while still mixing at slow speed. Do not add air to the cream to obtain a smooth cheesecake that does not crack when cooked.
- Pour the cheesecake mixture into the springform pan onto the crust and tap the pan a little on your work surface to release any air bubbles trapped in the cheesecake mixture.
- Pour the water from the pan into a baking tray and bake the cheesecake in the oven at 302°F / 150°C on the rack positioned just above it for about 1 hour 30 minutes.
- After baking, leave the cheesecake in the oven with the door open for another 30 - 45 minutes.
- Allow the cheesecake to cool completely in the pan at room temperature, then cover with cling film and place in the fridge overnight without removing it from the pan.
- The next day, remove the cheesecake from the pan and serve it with fresh fruit or a coulis.
Notes
Storage: In the fridge for 1 week.
Freezing: Leave it in its pan and cover it with plastic wrap and place it in the freezer for up to 3 months. To defrost, leave it in the refrigerator. Or cut it in parts and place them in a conservation box, you will be able to defrost them by the part.
- Prep Time: 20 minutes
- Cook Time: 90 mintes
- Category: cheesecake cake, Dessert
- Cuisine: Americain
Nutrition
- Serving Size: slice
- Calories: 444
- Sugar: 24.8 g
- Sodium: 309.7 mg
- Fat: 29.4 g
- Carbohydrates: 38.7 g
- Protein: 7.7 g
- Cholesterol: 151.6 mg
Hello, thank you for this recipe, it's a real treat. I've made it several times and have received nothing but compliments, but I find that it doesn't hold together very well when cut (especially in the center). I've tried baking it longer but the taste isn't the same, especially on the edges.
Hello, thank you it was a success very creamy we loved!
Came out great!
This was the best cheesecake I’ve ever made
Just made this swirled with a carrot cake and it came out great!
This was absolutely AMAZING. I loved there was no need for a water bath which can get annoying sometimes. I made a berry jam I usually do to top up the cake and just wow. Just amazing I got so many compliments!!
How much lemon juice?? 1/2 of what TBSP TSP CUP???
Hi, It’s the juice of half a lemon, which is about 1 tablespoon (15 ml) or 1/16 cup.
I keep coming back to this recipe because it is that good. I love a rich cake for the customer so I go with 3 whole bars (in lieu of 21 ounces) and it comes out spectacular. I have used it in small cakes as well as full-size cakes, varying the bake a bit here and there and this one just delivers the flavor that people love. Well done!
The hour the cheesecake is in the oven but the oven door is open, do I keep the oven on or turn it off?
Thanks!
Turn the oven off during that hour with the door slightly open. It helps the cheesecake cool down slowly.
Made this recipe 4 times. This is my go to from now on.
Thank you so much! I'm so happy you love the recipe!
I’m a little confused about the water bath. One part of the recipe says to put the springform pan into the water and another part of the recipe says to put water on the rack below? If you put the pan directly in the water bath, do you wrap it with foil so water doesn’t get into pan?
Hi , You can do either:
• Place the springform pan directly in the water bath if it’s tightly covered with foil to prevent leaks.
• Or, put the springform pan on the oven rack and fill a large tray (like the roasting pan or the oven’s drip pan) below it with boiling water. Both methods work!
Hi I’m excited to try this. I think I saw in the video it says to bake the crust first? But the directions so to put in the refrigerator.
Hi! Yes, it's totally fine to skip baking the crust. Just press it firmly and refrigerate it. Enjoy making the cheesecake!
Are the nutrition facts for one slice or for the whole cake?
The nutrition facts are for one slice, based on the total servings listed in the recipe.
This recipe came out awesome I made homemade salted caramel and chocolate ganache
I just made the recipe cause I saw it had great reviews! I havent tried a bite yet, waiting until tomorrow per directions, but mine came out very yellow... I was wondering if this is normal or if I did something wrong
Thanks for trying the recipe! It's totally normal for the cheesecake to have a yellowish hue, especially if you used large eggs or a richer cream cheese. It doesn't mean anything went wrong with the recipe! The color can also depend on the brand of ingredients you used, but as long as the texture is smooth and creamy, you're good to go.