Name: New York Style Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup melted butter; Pinch of salt; 4 (8 oz) packages cream cheese, softened; 1 1/4 cups granulated sugar; 1 cup sour cream; 1 tablespoon vanilla extract; 4 large eggs; 2 tablespoons all-purpose flour; 1/4 cup whole milk; Fresh berries or fruit compote (optional topping)

This New York Style Cheesecake is everything a classic dessert should be—rich, dense, creamy, and incredibly satisfying. With its velvety-smooth filling and crisp graham cracker crust, I always find this cheesecake to be a showstopper at any gathering. Whether it’s a special occasion or just a craving for something sweet and indulgent, this recipe delivers on both flavor and texture every single time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup melted butter

Pinch of salt

For the filling:

4 (8 oz) packages cream cheese, softened

1 1/4 cups granulated sugar

1 cup sour cream

1 tablespoon vanilla extract

4 large eggs

2 tablespoons all-purpose flour

1/4 cup whole milk

Optional topping:

Fresh berries or fruit compote

Directions

I start by preheating the oven to 325°F (160°C) and greasing a 9-inch springform pan. I wrap the outside of the pan with foil to keep it watertight during the water bath.

Then, I mix graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl until it holds together. I press it firmly into the bottom of the pan and bake it for 10 minutes before letting it cool.

In a large mixing bowl, I beat the softened cream cheese until smooth. Gradually, I add sugar and continue beating until everything is fully combined.

I mix in the sour cream and vanilla extract, then add the eggs one at a time, mixing gently until just incorporated.

Next, I add the flour and milk, blending on low speed until smooth. I’m careful not to overmix at this stage.

I pour the filling over the crust, gently tapping the pan to release any air bubbles.

I place the springform pan inside a large roasting pan and pour hot water into the outer pan until it reaches halfway up the cheesecake pan’s sides.

I bake it for about 1 hour and 15 minutes, until the center is just set and the edges have a light golden color.

After baking, I turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 1 hour to cool slowly and avoid cracks.

Once cooled, I refrigerate the cheesecake for at least 4 hours or overnight before serving. I love topping it with fresh berries or a homemade compote.

Servings and timing

Servings: 12 servings

Prep time: 20 minutes

Cook time: 1 hour 15 minutes

Chill time: 4 hours (minimum)

Total time: 6 hours

Calories per serving: 425 kcal

Variations

I sometimes swap the graham cracker crust for an Oreo cookie crust when I want a chocolate twist. For a citrusy kick, I like adding a tablespoon of lemon zest to the filling. I’ve also tried swirling in raspberry puree before baking for a beautiful marbled effect. If I’m short on time, I skip the water bath and simply bake it low and slow, though I find the water bath gives the smoothest texture.

Storage/Reheating

I store leftover cheesecake in the fridge, tightly wrapped or in an airtight container, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic wrap and foil, then place them in a freezer bag. When I’m ready to enjoy a frozen slice, I thaw it in the fridge overnight. I don’t recommend reheating cheesecake—it’s best served chilled or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

I always use a water bath and avoid overmixing the batter to minimize cracks. Letting it cool slowly in the oven with the door slightly open also helps prevent sudden temperature changes that can cause splitting.

Can I make this cheesecake ahead of time?

Yes, I usually make it the day before I plan to serve it. It actually tastes better the next day once it’s fully chilled and set.

What can I use instead of a graham cracker crust?

I sometimes use crushed digestive biscuits, vanilla wafers, or chocolate cookies for a different base. Just mix them with butter and sugar as usual.

How do I know when the cheesecake is done baking?

I gently shake the pan—if the center jiggles slightly but the edges are set, it’s done. It will continue to firm up as it cools.

Can I skip the water bath?

Yes, but I prefer using it because it ensures an even bake and a smoother texture. Without it, the cheesecake may bake unevenly or crack.

Conclusion

This New York Style Cheesecake is a timeless dessert that never fails to impress. I love how creamy and rich it turns out every time, and the fact that it’s make-ahead friendly makes it even better. Whether I serve it plain, with fruit, or dressed up for the holidays, it’s always a hit—and often the first dessert to disappear.

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