This New York style cheesecake is rich, creamy, and oh-so-delicious! With a buttery graham cracker crust and a velvety filling, it’s a classic dessert that everyone loves.
Making this cheesecake always feels like a special treat. I like to top it with fresh berries for a fun twist! Plus, it’s super easy to slice and serve at gatherings—everyone wants a piece!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the classic crust. If you don’t have graham crackers, you can use crushed Digestive biscuits, vanilla wafers, or even Oreo cookies for a chocolate twist.
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel cheese works well, although it may be slightly less rich.
Sour Cream: This adds creaminess and a slight tang. If you prefer, you can substitute with plain Greek yogurt or even heavy cream for a different flavor profile.
Butter: Unsalted butter is typically used for better control over saltiness. You could replace it with coconut oil or a dairy-free butter spread if you need to avoid dairy.
Lemon Juice: While optional, it brightens the flavor. If you don’t have lemon on hand, a splash of lime juice or a little apple cider vinegar can work too.
How do I avoid cracks in my cheesecake?
Cracking in cheesecake can be a common issue, but with a few techniques, you can achieve a smooth top. One key step is not to overmix your filling, as this incorporates air that can expand during baking.
- Always bake the cheesecake in a water bath. This helps regulate the temperature and keeps the cheesecake moist.
- After baking, turn off the oven and let the cheesecake cool in the oven with the door ajar. This gradual cooling process prevents sudden temperature changes that cause cracks.
- Refrigerate the cheesecake for at least 4 hours before serving. This allows it to fully set and also helps minimize cracking.
How to Make New York Style Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice (optional)
For the Garnish:
- Whipped cream, for serving
- Fresh strawberries or your choice of fruit (optional)
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes to prepare, plus around 1 hour and 10 minutes for baking. After that, it needs at least 4 hours in the fridge to set properly, or you can leave it overnight for the best results. Just a little patience, and it will be worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and sugar. Pour the melted butter into the mixture, stirring until the crumbs are well-coated. Next, press this mixture firmly into the bottom of a 9-inch springform pan—make a nice even layer! Bake in the oven for about 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the sugar and the vanilla extract, mixing until everything is well combined. It’s important to keep your mixer on a low speed when adding the eggs—add them one at a time, mixing just until they’re incorporated. This helps to keep the cheesecake fluffy without overmixing.
3. Mix in the Sour Cream and Flour:
Gently fold the sour cream, flour, and lemon juice (if you’re using it) into the cream cheese mixture. Keep folding until the mixture is smooth and creamy—no lumps please!
4. Bake the Cheesecake:
Carefully pour the cheesecake filling over your cooled crust in the springform pan. Use a spatula to smooth the top. Bake in the preheated oven for about 60-70 minutes. The edges should be set, but the center will still jiggle a little when you shake the pan. Once done, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This gradual cooling helps to prevent any cracks from forming on the surface.
5. Chill and Serve:
After an hour, take the cheesecake out of the oven and let it cool down to room temperature. Then, refrigerate it for at least 4 hours (or overnight for the best texture). When you’re ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and top with whipped cream and fresh fruit if you like. Enjoy every creamy bite!
Can I Substitute Other Types of Crust?
Absolutely! If you prefer a different crust, you can use Oreo cookie crumbs for a chocolate twist or a nut-based crust for a gluten-free option. Just ensure the substitutes are finely ground and well-mixed with the butter and sugar.
How Can I Fix a Cracked Cheesecake?
If your cheesecake cracks, don’t worry! It’s still delicious. You can cover the cracks with some whipped cream or a fruit topping before serving to make it look beautiful. Also, baking the cheesecake in a water bath can help prevent cracking in the first place!
Is It Possible to Freeze Cheesecake?
Yes! You can freeze cheesecake for up to 3 months. To freeze, wrap the cheesecake tightly with plastic wrap, then place it in an airtight container. To thaw, move it to the refrigerator overnight before serving. It might not be as creamy as fresh, but it will still taste great!
Can I Use Low-Fat or Non-Dairy Cream Cheese?
You can use low-fat cream cheese, but keep in mind that it might affect the texture slightly, making it less rich. Non-dairy cream cheese is a good alternative as well; make sure to choose one that has a similar consistency for the best results!
