New York cheesecake is a rich and creamy dessert that originated in the United States, specifically in New York City. It’s known for its dense, smooth, and velvety texture, as well as its distinct flavor profile.

New York Cheesecake

Recipe by caion


Prep time


Cooking time



Unlike other types of cheesecake, New York cheesecake is typically baked and doesn’t have added flavors like fruit or chocolate. The focus is on the pure, luxurious taste of the cream cheese.


  • For the Crust:
  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup unsalted butter, melted

  • For the Filling:
  • 4 (8 oz) packages cream cheese, softened

  • 1 ¼ cups granulated sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 2/3 cup sour cream

  • 2/3 cup heavy cream


  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated.
  • Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create an even crust layer.
  • Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  • Gradually add the granulated sugar and continue to beat until well combined.
  • Mix in the vanilla extract.
  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
  • Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the cheesecake during the baking process. Place the pan in a larger baking dish.
  • Pour the cheesecake filling over the prepared crust in the springform pan.
  • Create a water bath by placing the larger baking dish with the springform pan inside it into the preheated oven. Carefully pour hot water into the larger baking dish, creating a water bath that surrounds the springform pan. The water should come up about an inch or so on the sides of the springform pan.
  • Bake the cheesecake in the water bath for about 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour.
  • Remove the cheesecake from the oven and from the water bath. Allow it to cool completely at room temperature.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
  • Before serving, carefully remove the cheesecake from the springform pan.
  • You can serve the cheesecake as is or top it with your favorite toppings such as fresh fruit, fruit sauce, or whipped cream.

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