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Creamy New York Cheesecake

Category: Sweet Treats Everyone Will Love

This Creamy New York Cheesecake is the ultimate dessert. A smooth mix of cream cheese and sugar with a hint of lemon sits on a crisp, buttery crust. Using a water bath keeps it from cracking, and the long chill time lets the flavors and texture shine. Prepare it in advance—it stays fresh in the fridge for 2 days or frozen for 3 months. Serve it up plain or with fresh berries for an extra touch.
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Emily Watson
By Emily Watson Emily Watson
Last updated on Sat, 19 Apr 2025 00:30:50 GMT
Creamy New York Cheesecake Dessert Pin
Creamy New York Cheesecake Dessert | thefamilycooks.com

Whenever I whip up a classic New York-style cheesecake, it takes me back to when I first started trying out dessert ideas. This timeless treat turns basic ingredients into something truly decadent, with a smoothness that just melts away as you eat it.

After trying so many versions in my own kitchen, this has become what I always make for family get-togethers. Seeing everyone's face light up after their first taste makes all the careful work totally worth it.

Key Ingredients Breakdown

  • Philadelphia cream cheese (full-fat): The main star of our dessert. Always grab room temperature blocks, not the whipped stuff or diet versions
  • Fresh eggs: These give your cake structure and richness. Eggs straight from a local farm really bump up the taste
  • Real vanilla extract: Don't bother with fake stuff - go for the real deal. You'll notice the difference
  • Sour cream: Brings that nice zip and helps you get that super smooth finish
  • Fresh lemon: Using both the zest and juice cuts through the richness without making it taste lemony

Step-by-Step Guide

Making Your Base:
Turn oven to 375°F while you get everything ready. Mix graham crumbs with melted butter until it looks like wet sand. Push mixture down hard into your pan, using a flat-bottomed cup to pack it evenly. Cook until you can smell it and it darkens slightly, around 10-12 minutes.
Mixing Your Filling:
Start by beating just the cream cheese until totally smooth - this stops lumps forming. Slowly add sugar while mixing at medium speed. Add eggs one by one, scraping down the sides between each. Gently fold in sour cream and flavorings without mixing too much.
Setting Up The Water Bath:
Wrap your springform pan twice with heavy-duty foil, making sure there are no gaps. Put it in a roasting pan and pour your batter over the pre-baked crust. Add boiling water so it comes halfway up the springform sides. Carefully move to oven preheated to 325°F.
The Cooking Part:
Bake for 1 hour and 15 minutes, until the edges are firm but the middle still wobbles a bit. Switch off the oven, open the door slightly, and let it sit there for 1 hour. Take it out of the water and let it cool completely on a rack. Keep in the fridge overnight for the best texture.
Getting Ready To Serve:
Slide a knife around the edge before opening the springform. Wipe your knife clean between each cut for neat slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Pin
Classic New York Cheesecake Recipe | thefamilycooks.com

Understanding The Creamy Magic

Using room temp ingredients makes everything mix smoothly and stops lumps. The water bath gives gentle, even heat all around. Cooling slowly keeps the top from cracking.

My grandma always added a bit of lemon zest - it lifts the whole flavor without making it taste like lemon. Each time I make this, I can't help but think about Sunday meals at her place.

Taste Development

When I lived in New York, I tried tons of cheesecakes, but nothing beats making your own. Letting it sit overnight allows all the flavors to blend together, creating that perfect mix of sweet and tangy.

Keeping It Fresh

How you store your cheesecake really matters for keeping that amazing texture. I've learned that wrapping each piece in parchment paper stops them from sticking to each other.

Classic New York Cheesecake Recipe Pin
Classic New York Cheesecake Recipe | thefamilycooks.com

After baking cheesecakes for years, this one makes me proudest. It's reliable but gives you results just as good as any fancy bakery. The secret is being patient and watching the details - rushing any part ruins the final dessert. Done right, this cheesecake creates really special moments around your table.

Frequently Asked Questions About the Recipe

→ Why should you use a water bath for baking cheesecake?
The water bath provides gentle heat and keeps cracks away. It also helps the cheesecake stay creamy.
→ What’s the sign a cheesecake is ready?
If it jiggles in the center but isn’t wet, it’s ready. It’ll firm up more as it cools.
→ Can this cheesecake go into the freezer?
Definitely! Freeze it up to 3 months. Just wrap tightly and thaw in the fridge overnight.
→ Why is the cooling time so long?
That extra chill lets the texture set perfectly, making it extra creamy.
→ How do you get clean cheesecake slices?
Use a sharp knife, clean it after each cut, and dip it in warm water for easier slicing.

New York Cheesecake

This Creamy New York Cheesecake is rich, buttery, and dreamy. It's the perfect dessert for holidays, parties, or whenever you want something indulgent.

Prep Time
30 mins
Cook Time
115 mins
Total Time
145 mins
By Emily Watson: Emily Watson

Recipe Category: Desserts

Skill Level: Intermediate

Cuisine Type: American

Makes: 10 Serves

Dietary Preferences: Vegetarian

What You’ll Need

→ Crust

01 2 tablespoons sugar
02 1½ cups crushed graham crackers (about 12 whole crackers)
03 ⅛ teaspoon salt
04 5 tablespoons butter, melted

→ Filling

05 1 teaspoon finely grated lemon zest, about one lemon
06 4 teaspoons vanilla
07 6 large eggs
08 32 oz (four 8-ounce blocks) softened cream cheese
09 2 cups granulated sugar
10 3 tablespoons regular flour
11 2 teaspoons freshly squeezed lemon juice, about one lemon
12 ½ cup sour cream
13 ¼ teaspoon salt

Step-by-Step Guide

Step 01

Turn oven to 375°F and position the rack a bit lower than the center. Wrap the outside of a 9- or 10-inch springform pan with foil, using two layers for safety. Spray the inside with nonstick spray.

Step 02

Combine the crushed crackers, melted butter, sugar, and salt in a bowl. Press mixture firmly into the pan bottom until even. Bake it for 10 minutes. Let it cool while you move on to the next step.

Step 03

Bring oven heat down to 325°F. Start heating water using a kettle.

Step 04

Use an electric mixer to blend the cream cheese, sugar, and flour until smooth, about a minute. At a low speed, mix in vanilla, lemon zest, juice, and salt until it all comes together. Add eggs one at a time, mixing slowly after each. Finally, stir in sour cream gently until it’s all mixed.

Step 05

Set your springform pan into a big roasting pan. Pour the filling on top of the crust. Pour boiled water into the roasting pan, letting it come about an inch up the sides. Bake for 1 hour and 30-45 minutes, just until the middle has a light jiggle. Let cool for 45 minutes in the water, remove foil, and chill in the fridge for at least 8 hours.

Additional Notes

  1. Store in the fridge for up to two days in advance.
  2. Keep in the freezer for three months max, then thaw in the fridge.
  3. To slice cleanly, wipe your knife after each cut.

Essential Tools

  • Springform pan (9 or 10 inches)
  • Foil, heavy-duty (18 inches)
  • Electric mixer with paddle blade
  • Large pan for roasting
  • Cooling rack for cakes

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Includes dairy products like cream cheese, sour cream, and butter
  • Contains eggs
  • Gluten present in crackers and flour

Nutritional Information (Per Serving)

These details are for guidance only and don't replace medical advice.
  • Calories: 659
  • Fats: 43 g
  • Carbohydrates: 59 g
  • Proteins: 11 g