New York Cheesecake

This New York Cheesecake Recipe is made with graham crackers, butter, sugar, cream cheese, sugar, vanilla, eggs and is baked into sweet perfection.

New York Cheesecake is a rich, dense and creamy dessert made from a mixture of cream cheese, eggs, sugar and vanilla extract. It is typically served with a graham cracker crust and is baked in a water bath to prevent cracking. New York Cheesecake is known for its tall and thick slices, which are often topped with fresh fruit or a sweet fruit sauce. This type of cheesecake is often considered the quintessential American-style cheesecake, and it has become a beloved dessert all around the world.

There is nothing better than a cheesecake in my opinion. This recipe will get you a creamy, gorgeous cheesecake. When it comes to making cheesecakes, it is very common for cracks to appear after baking them. Heck, it still happens to me. If it does happen, I like to cover the cracks with cherry pie filling on the top! The reason why cracks occur is over-mixing.

Other great recipes to make is my Pasta dough int he Kitchenaid or my Pork Birria Tacos.

Jump to:

• What is New York Cheesecake?
• New York Cheesecake Recipe Ingredients
• How to make New York Cheesecake
• What to serve with New York Cheesecake
• Substitutions
• New York Cheesecake Recipe Variations
• Equipment
• How to store New York Cheesecake
• New York Cheesecake Recipe Top tips
• New York Cheesecake
• Food safety

What is New York Cheesecake?

New York Cheesecake is a classic dessert that originated in New York City in the early 1900s. It is known for its rich, dense, and creamy texture and its slightly tangy flavor. The recipe for New York Cheesecake typically calls for a graham cracker crust and a filling made with cream cheese, sugar, eggs, and vanilla extract. To prevent cracking, the cheesecake is usually baked in a water bath, which helps to keep the temperature consistent and prevents the cheesecake from drying out.

New York Cheesecake has become a beloved dessert all around the world and is often served at special occasions and holidays. It's also a popular dessert in many restaurants and bakeries. Cheesecake variations have become popular over the years, with different toppings, crusts, and flavors being added to the classic recipe. Despite the many variations, New York Cheesecake remains a quintessential American-style cheesecake and a favorite dessert for many people.

New York Cheesecake Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Graham crackers
• Sugar
• Butter
• Cream cheese
• Eggs
• Heavy cream
• Corn starch
• Cherry pie filling

See recipe card for New York Cheesecake quantities.

How to make New York Cheesecake

Hint: Do not overbeat the eggs.

What to serve with New York Cheesecake

• Fresh berries: Fresh berries, such as strawberries, raspberries, or blueberries, are a classic topping for cheesecake. They provide a bright, tangy contrast to the rich and creamy cheesecake.
• Fruit sauce: A fruit sauce, such as raspberry or blueberry sauce, is another great topping for cheesecake. The tartness of the fruit sauce pairs well with the richness of the cheesecake.
• Whipped cream: A dollop of whipped cream on top of the cheesecake can help cut through the richness of the dessert.
• Caramel or chocolate sauce: If you're looking for something a little more indulgent, a drizzle of caramel or chocolate sauce can add a decadent touch to the cheesecake.
• Coffee or tea: A cup of coffee or tea can help balance out the sweetness of the cheesecake and provide a nice contrast of flavors.

Substitutions

• Cream Cheese Substitute: While cream cheese is the traditional base for New York Cheesecake, you can also use other soft cheeses like mascarpone, ricotta, or cottage cheese. Keep in mind that using these substitutes can affect the flavor and texture of the cheesecake.
• Graham Cracker Crust Substitutes: If you don't have graham crackers or prefer a different crust, you can use digestive biscuits, Oreo cookies, or vanilla wafer cookies. You can also make a gluten-free crust using almond flour or gluten-free graham crackers.
• Sugar Substitutes: You can use a sugar substitute like erythritol, stevia, or monk fruit sweetener instead of sugar in the cheesecake batter. Keep in mind that the texture and flavor of the cheesecake may be slightly different when using a sugar substitute.
• Vanilla Extract Substitute: You can use other flavor extracts like almond or maple instead of vanilla extract to add a different flavor profile to the cheesecake.

New York Cheesecake Recipe Variations

• Chocolate New York Cheesecake: Add melted chocolate to the cheesecake batter before baking for a rich and decadent chocolate flavor.
• Pumpkin New York Cheesecake: Mix pumpkin puree, cinnamon, nutmeg, and ginger into the cheesecake batter for a fall-inspired twist on the classic.
• Berry New York Cheesecake: Top the cheesecake with fresh berries like strawberries, raspberries, or blueberries for a colorful and fruity addition.
• Salted Caramel New York Cheesecake: Swirl salted caramel sauce into the cheesecake batter or drizzle it over the top for a sweet and salty treat.
• Lemon New York Cheesecake: Add lemon juice and zest to the cheesecake batter for a tangy and refreshing twist.
• Oreo New York Cheesecake: Crush up Oreo cookies and mix them into the cheesecake batter or use them to make an Oreo crust for a cookies and cream-inspired treat.

Check out this Air Fried Bok Choy for a healthy recipe.

Equipment

• Springform pan: A 9-inch springform pan is the ideal size for a classic New York Cheesecake. This pan has a removable bottom that makes it easy to release the cheesecake from the pan.
• Mixing bowls: You will need several mixing bowls of different sizes to mix the ingredients for the cheesecake crust and filling.
• Electric mixer: A stand mixer or handheld electric mixer is useful for beating the cream cheese and sugar until they are smooth and creamy. This can be a stand mixer or a hand mixer.
• Rubber spatula: Use a rubber spatula to scrape the sides of the mixing bowl and incorporate all the ingredients into the batter.
• Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients for the cheesecake crust and filling.
• Food processor (optional): A food processor is helpful for crushing graham crackers or other cookies for the crust.
• Water bath: A water bath is used to bake the cheesecake and prevent it from cracking. You will need a large roasting pan and some aluminum foil to create the water bath.

How to store New York Cheesecake

New York Cheesecake can be stored in the refrigerator for up to 5 days. Here's how to store it properly:

1. Allow the cheesecake to cool to room temperature before covering it with plastic wrap or aluminum foil.
2. Make sure the cheesecake is completely covered to prevent it from drying out or absorbing any odors from the refrigerator.
3. Place the cheesecake in the refrigerator and chill for at least 2 hours before serving.
4. To serve, remove the cheesecake from the refrigerator and let it sit at room temperature for 20-30 minutes to soften slightly before slicing and serving.

New York Cheesecake Recipe Top tips

• Use room temperature ingredients: It's important to use room temperature cream cheese and eggs for a smooth and creamy cheesecake batter. This will also prevent the cheesecake from cracking.
• Don't overmix the batter: Overmixing the batter can cause it to become dense and lead to cracks in the cheesecake. Mix just until the ingredients are combined.
• Use a water bath: A water bath helps to create a gentle and even heat, which can prevent the cheesecake from cracking. Wrap the springform pan in foil to prevent water from seeping in.
• Chill the crust before baking: Chill the crust for at least 30 minutes before baking to ensure it sets properly.
• Don't overbake the cheesecake: Overbaking can cause the cheesecake to crack and become dry. The edges should be set, but the center should still jiggle slightly.
• Let the cheesecake cool slowly: Allow the cheesecake to cool in the oven for 30 minutes with the oven turned off and the door slightly ajar. Then, remove it from the oven and let it cool to room temperature before chilling in the refrigerator.
• Use a sharp knife to slice: Use a sharp knife dipped in hot water to slice the cheesecake cleanly without sticking.
• Grease the pan, even is pan says nonstick.
• Do not overbeat the eggs.
• Create a water bath: use a high sided pan and add hot water into the pan. Place the cake pan inside the water bath and bake as normal.
• Place the cake in the middle rack, and away from the top of the oven.
• Run a knife around the edge of the rim.
• If you do happen to crack the pie anyway, you can always disguise it with the cherry toppings! Everything has a remedy.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.