New York cheesecake is a rich, creamy cheesecake made with cream cheese, sour cream and heavy cream over a baked graham cracker crust. It bakes in a water bath, cools slowly in the oven, then chills for at least 4 hours or overnight before slicing. Serve it plain or with fruit, caramel or chocolate sauce.

Table of Contents

Ingredients You Will Need:

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
1/2 cup sour cream
2 tsp vanilla extract
5 large eggs
2 tbsp all-purpose flour
1/4 cup heavy cream

Step-by-Step Instructions:

1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminium foil to prevent leaks during baking.

2. Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

3. Prepare the Filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the flour and heavy cream until smooth.

4. Assemble and Bake: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.

5. Bake the Cheesecake: Bake for 1 hour and 15 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

6. Chill and Serve: Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Serve plain or with your favourite toppings like fresh fruit, caramel, or chocolate sauce.

Nutritional Information (Per Slice):

Serving size: 1 slice (1/12 of the cheesecake)

Calories: 420
Protein: 7g
Carbohydrates: 30g
Sugars: 25g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 130mg
Sodium: 250mg
Fiber: 0g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Tips for the Perfect New York Cheesecake:

Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth batter.
Avoid Overmixing: Overmixing can incorporate too much air, causing cracks.
Use a Water Bath: This helps maintain even baking and prevents cracking.

Happy Baking!

Frequently Asked Questions

Why bake the cheesecake in a water bath?

The water bath helps prevent cracks and keeps the baking even. Wrap the outside of the springform pan in foil so no water leaks in, then pour hot water into the roasting pan until it reaches halfway up the sides.

How do I know when it is done?

Bake for 1 hour and 15 minutes. The edges should be set while the centre is still slightly jiggly. Then switch off the oven and leave the cheesecake inside, door slightly ajar, for 1 hour.

How long does it need to chill before serving?

Give it at least 4 hours in the fridge, or leave it overnight. Let it cool to room temperature first.

Browse more in our Cakes Recipes collection.

Classic New York Cheesecake and Its Nutritional Information