Classic New York Cheesecake

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Perfectly baked creamy cheesecake is nestled inside of a buttery graham cracker crust making this Classic New York Cheesecake truly irresistible!

Cheesecake is one of those desserts that never goes out of style. Whether it's a holiday feast, a birthday celebration, or just a regular Tuesday, a perfectly baked cheesecake can make any occasion special. Today, I'm sharing my recipe for a Classic New York Cheesecake that is not only delicious but also straightforward to make. This is, hands down, the best cheesecake I’ve ever had, and I’m so excited to guide you through the process of making it! Let's dive right in.

Classic New York Cheesecake Recipe

For the Crust:

• 1 ¾ cups Graham Cracker Crumbs (about 200g)
• 2 tablespoons Granulated Sugar (30g)
• ½ cup Salted Butter, melted (115g)

For the Cheesecake Filling:

• 32 ounces Cream Cheese, softened (900g)
• 2 cups Granulated Sugar (400g)
• 1 cup Sour Cream (240g)
• 2 tablespoons Pure Vanilla Bean Paste or Pure Vanilla Extract (15ml)
• 3 Large Eggs + 1 Large Egg Yolk, room temperature

Instructions:

1. Preparation: Ensure all ingredients are at room temperature. For best results, take them out the night before you plan to bake.
2. Preheat Oven: Preheat your oven to 325°F (163°C).
3. Prepare the Crust:
   • Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until well combined.
   • Press the mixture into the bottom of an 8” (20cm) springform pan lined with parchment paper.
4. Make the Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Gradually add the granulated sugar, mixing well after each addition.
   • Blend in the sour cream and vanilla bean paste or extract until smooth.
   • Add the eggs and egg yolk, one at a time, mixing on low speed until just combined. Be careful not to overmix.
5. Bake the Cheesecake:
   • Pour the cheesecake filling over the prepared crust.
   • Place the springform pan on the middle rack of the oven. Fill a separate pan with hot water and place it on the bottom rack to create a water bath.
   • Bake the cheesecake for 1 hour. Do not open the oven door.
   • After 1 hour, turn off the oven and let the cheesecake sit in the oven for another hour with the door closed.
6. Cool the Cheesecake:
   • Remove the cheesecake from the oven and let it cool on the counter for 30 minutes.
   • Refrigerate the cheesecake for 4-6 hours or overnight to set.
7. Top and Serve:
   • Top with fresh berries and sweetened whipped cream, if desired.
   • Store leftovers covered in the refrigerator for up to four days.

Best Practices for Baking the Perfect Cheesecake

Baking a cheesecake can seem daunting, but with these best practices, you’ll achieve a creamy, smooth, and perfectly-baked cheesecake every time:

1. Room Temperature Ingredients: This is the number one crucial element for a smooth batter. Cold ingredients can cause lumps in the batter and can lead to an uneven texture. Take your ingredients out of the fridge the night before you plan to bake.
2. Avoid Overmixing: Overmixing incorporates too much air into the batter, which can cause the cheesecake to rise and fall, leading to cracks. Mix the batter just until the ingredients are combined.
3. Water Bath: A water bath helps to cook the cheesecake gently and evenly, preventing cracks on the surface. This water bath is outside of the cheesecake pan, ensuring that your cheesecake remains completely dry.
4. Baking Time and Temperature: Baking at a low temperature and letting the cheesecake cool gradually in the oven helps to prevent cracks. Avoid opening the oven door during the baking and cooling process to maintain a stable temperature.
5. Chilling: Letting the cheesecake chill in the fridge for at least 4-6 hours, preferably overnight, allows it to set properly and develop its flavors.

Frequently Asked Questions

1. Can I use a different type of crust? Absolutely! While the graham cracker crust is classic, you can experiment with different types of cookies or even a chocolate crust for a unique twist.

2. How do I know when my cheesecake is done? The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will continue to set as it cools.

3. What should I do if my cheesecake cracks? Don’t worry! Cracks can be covered with toppings like fresh berries, whipped cream, or a fruit compote. They don’t affect the taste of the cheesecake at all (here's a secret: my cheesecakes have cracked from time to time and it's been totally fine. No one cared and it was still delicious!).

Products used 

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more.

8-Inch cheesecakes

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Pamela’s Honey Graham Crackers are gluten free would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

Silk Dairy Free Heavy Cream is a great option if adding a whipped topping to this dessert.

Conclusion

This Classic New York Cheesecake is a perfect year-round dessert that’s sure to impress. With its creamy filling and buttery crust, it’s the ultimate comfort food. By following the recipe and best practices outlined above, you’ll be well on your way to baking the best cheesecake you’ve ever had. Enjoy this delightful treat with your loved ones, and don’t forget to store any leftovers in the refrigerator for up to four days – if they last that long!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS: try my Browned Butter Blueberry Crisp Cheesecake as well!