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Ultimate New York Cheesecake Recipe

New York Cheesecake Recipe

The Ultimate New York Cheesecake Recipe is a rich, creamy, and indulgent dessert, featuring a buttery graham cracker crust and a smooth, decadent filling. Perfect for any occasion, this cheesecake is a classic favorite that’s irresistibly delicious!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Chilling time 10 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 400 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Aluminum foil
  • Roasting pan for water bath
  • 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 packages cream cheese
  • 1 1/4 cups granulated sugar
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice (optional for brightness)
  • 1 tbsp all-purpose flour

For Garnish (Optional):

  • Fresh berries
  • Whipped cream
  • Fruit compote

Instructions
 

  • 1. Prepare the Crust
    Preheat your oven to 325°F (165°C).Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until the crumbs are evenly coated.Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer.Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the cheesecake filling.
    2. 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 2-3 minutes.Gradually add the sugar and beat until fully combined.Add the sour cream, heavy cream, vanilla extract, and lemon juice (if using), and beat until smooth.Add the eggs one at a time, beating just until combined after each addition to avoid overmixing.Finally, add the flour and mix on low speed until fully incorporated.
    3. Assemble the Cheesecake
    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.Place the springform pan in a larger roasting pan, then carefully pour hot water into the roasting pan to create a water bath. The water should reach about halfway up the sides of the springform pan.
    4. Bake the Cheesecake
    Bake the cheesecake for 1 hour and 30 minutes, or until the center is just set and slightly jiggly.Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.Remove the cheesecake from the water bath and let it cool completely on a wire rack.
    5. Chill the Cheesecake
    Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set properly.
    6. Serve
    Remove the cheesecake from the springform pan. Slice and serve with fresh berries, whipped cream, or fruit compote if desired.

Notes

  • Water Bath Tip: The water bath helps prevent cracks and ensures even baking. Be sure to wrap the pan tightly with foil to keep water out.
  • Room Temperature Ingredients: Make sure all ingredients are at room temperature for a smoother filling and to avoid lumps.
  • Lemon Juice Option: For a slightly brighter, fresher flavor, add lemon juice to the filling. It enhances the cheesecake without overpowering the classic flavor.
  • Chill Time: For the best texture, let the cheesecake chill for at least 4 hours, but overnight is ideal for the creamiest texture.
  • Garnishing Ideas: Top your cheesecake with fresh berries, a drizzle of caramel, or even chocolate sauce for a decadent treat.
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