New York Cheesecake

5 from 2 votes

This New York Cheesecake is rich, creamy, and velvety smooth. A classic dessert made easy with step-by-step instructions for perfect results every time.

Course cake, Dessert

Cuisine American

Keyword New York Cheesecake, New York Cheesecake recipe, New York Style Cheesecake

Prep Time 20

Cook Time 1

Chill Time 8

Total Time 9 20

Servings

Calories 612

Author Erren Hart

Ingredients

Crust:

2 cups graham cracker crumbs
¼ cup sugar
½ cup melted butter

Filling:

2 pounds cream cheese softened
1¼ cups sugar
1½ tablespoons cornstarch
2½ teaspoons vanilla extract
¼ teaspoon salt
4 large eggs
1 egg yolk
1 cup sour cream

Topping:

1 cup sour cream
¼ cup sugar
1 tablespoon lemon juice

US Customary - Metric

Instructions

Prepare the Crust:

Preheat the oven to 350°F (175°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until well-blended and the crumbs are moist.
Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan, ensuring it covers the sides evenly.
Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Make the Filling:

Increase the oven temperature to 400°F (200°C).
In a large mixing bowl, beat the softened cream cheese on high speed using an electric mixer or stand mixer with a paddle attachment until light and fluffy.
Gradually add 1¼ cups of sugar, a little at a time, beating well after each addition and scraping down the bowl as needed to ensure smoothness.
Add the cornstarch, vanilla extract and blending until fully incorporated.
Lower the speed of mixer to low and beat in the eggs one at a time on low speed, making sure each egg is fully mixed before adding the next. Then, add the egg yolk and mix thoroughly.
On low speed, fold in half of the sour cream, blending until smooth.
Pour the filling over the cooled crust, spreading it evenly.
Place the cheesecake in the preheated oven and bake for 10 minutes.
After 10 minutes, reduce the oven temperature to 225°F (105°C) and bake for an additional 35 minutes.
Turn off the oven and let the cheesecake sit inside for 1 hour with the oven door cracked open slightly. This helps prevent cracks in the cheesecake as it cools gradually.

Prepare the Topping:

While the cheesecake is cooling, mix together 1 cup of sour cream, 1/4 cup of sugar, and 1 tablespoon of lemon juice until smooth.
After the cheesecake has been removed from the oven, spread the sour cream mixture evenly on top of the cheesecake.

Cool and Chill:

Allow the cheesecake to cool completely to room temperature.
Carefully run a spatula around the edges to loosen it from the pan,

Video

Notes

See FAQs below the recipe card.

This recipe can also be made in a 12-inch tart pan (removable sides are recommended). This will create a large cheesecake with a thinner filling, which is a good option for those who find the filling overly rich.

Adjustments for a 12-Inch Tart Pan

Crust:

The crust ingredients should remain the same but may need to be spread thinner to accommodate the larger surface area of the tart pan. Bake the crust as instructed (at 350°F/175°C for 10 minutes).

Filling:

Because the filling will be shallower in a tart pan, it will bake faster than in a 9-inch springform pan. Follow the same two-step baking method but reduce the times as follows:

Initial Bake (400°F/200°C): Bake for 8 minutes instead of 10.

Lower Temperature Bake (225°F/105°C): Bake for about 20–25 minutes instead of 35 minutes.

Cooling in the Oven:

After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for 45 minutes to 1 hour. This gradual cooling process helps prevent cracks.

Check for Doneness:

The cheesecake is done when the edges are set, but the center still jiggles slightly when gently shaken. A shallower tart pan will result in faster setting, so keep an eye on it during baking.

Topping and Chilling:

Add the sour cream topping (if using) after the cheesecake cools, and chill for at least 6 hours or overnight to allow it to fully set.

Nutrition