New York Cheesecake Recipe

The Ultimate Guide to Classic New York Cheesecake

There’s something universally beloved about a classic New York cheesecake. Its dense, rich, and creamy texture, paired with a slightly tangy flavor, makes it a dessert staple that’s hard to resist. Contrary to popular belief, making a New York cheesecake at home doesn’t require professional culinary skills. This foolproof recipe will guide you through each step, ensuring a perfect cheesecake every time. Whether you’re a beginner or an experienced baker, this guide will provide all the tips and tricks you need.

The Ingredients: Quality Matters

The foundation of any great cheesecake lies in its ingredients. For this recipe, you’ll need:

For the Crust:

1½ cups graham cracker crumbs (from 12 whole crackers): Graham crackers provide a sweet, slightly nutty base that complements the creamy filling.
5 tablespoons unsalted butter, melted: Butter binds the crumbs together, giving the crust a rich flavor.
2 tablespoons sugar: Sugar adds sweetness and helps the crust caramelize slightly.
⅛ teaspoon salt: A pinch of salt enhances the overall flavor.

For the Filling:

32 oz (four 8-oz blocks) cream cheese, at room temperature: Cream cheese is the star of the cheesecake, providing the rich and creamy texture.
2 cups sugar: Sugar sweetens the filling and helps achieve the desired consistency.
3 tablespoons all-purpose flour: Flour stabilizes the filling, ensuring it sets properly.
4 teaspoons vanilla extract: Vanilla adds a warm, aromatic flavor.
1 teaspoon packed lemon zest (from 1 lemon): Lemon zest adds a subtle citrus note, balancing the richness.
2 teaspoons fresh lemon juice (from 1 lemon): Lemon juice enhances the tanginess.
¼ teaspoon salt: Salt enhances the flavors.
6 large eggs: Eggs provide structure and richness.
½ cup sour cream: Sour cream adds creaminess and a slight tang.

Special Equipment

9- or 10-inch springform pan: Essential for easy removal of the cheesecake.
18-inch heavy-duty aluminum foil: Prevents water from the water bath from seeping into the cheesecake.

Step-by-Step Instructions

Preparing the Crust

Preheat the Oven: Set your oven to 375°F (190°C) and position the oven rack in the lower middle.
Wrap the Springform Pan: Use one large piece of heavy-duty aluminum foil to wrap the bottom and sides of the springform pan, ensuring there are no seams on the bottom or sides. Repeat with another sheet of foil for extra protection.
Spray the Pan: Coat the inside of the pan with nonstick cooking spray.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.
Press the Crumbs: Press the mixture into an even layer on the bottom of the prepared pan.
Bake the Crust: Bake for 10 minutes, until set. Remove from the oven and set aside. Reduce the oven temperature to 325°F (163°C).

Making the Filling

Beat the Cream Cheese: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour on medium speed until smooth, about 1 minute. Scrape the sides and bottom of the bowl to ensure even mixing.
Add Flavorings: Add the vanilla extract, lemon zest, lemon juice, and salt. Beat on low speed until combined.
Incorporate the Eggs: Add the eggs one at a time, mixing on low speed until each is incorporated. Scrape the bowl as necessary.
Mix in the Sour Cream: Add the sour cream and mix until the batter is uniform. Avoid over-mixing.

Baking the Cheesecake

Prepare the Water Bath: Set a kettle of water to boil. Place the cheesecake pan in a large roasting pan.
Add the Batter: Pour the batter over the crust in the springform pan.
Pour the Water: Carefully pour the boiling water into the roasting pan to come about 1 inch up the sides of the cheesecake pan.
Bake: Bake at 325°F (163°C) until the cheesecake is just set, about 1 hour and 30 to 45 minutes. If the top starts to brown too much, cover loosely with foil. The cheesecake should wobble slightly in the center when nudged.
Cool: Remove the roasting pan from the oven and place on a wire rack. Cool the cheesecake in the water bath until the water is warm, about 45 minutes.
Chill: Remove the springform pan from the water bath and discard the foil. Run a thin knife around the edge to prevent sticking. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Serving and Storing

Serving Tips

Remove the Springform Sides: Carefully remove the sides of the springform pan before serving.
Transfer to a Platter: To transfer the cheesecake to a serving platter, run a long, thin spatula between the crust and the pan bottom, then use two large spatulas to carefully move the cheesecake.
Slice and Serve: Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve with berry sauce if desired.

Make-Ahead and Freezing Instructions

Make Ahead: The cheesecake can be made up to two days in advance and stored in the springform pan in the refrigerator, tightly covered with plastic wrap.
Freezing: Freeze the cheesecake for up to 3 months. First, place it in the freezer unwrapped to firm up, then double-wrap with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator overnight before serving.

Pro Tips for the Perfect Cheesecake

Avoid Over-Mixing: Over-mixing the batter can incorporate too much air, leading to cracks.
Prevent Leaks: Use heavy-duty aluminum foil and ensure there are no seams on the bottom or sides of the pan.
Monitor the Temperature: Ensure your oven is at the correct temperature, and avoid opening the oven door frequently.
Check for Doneness: The cheesecake should wobble slightly in the center but not look liquidy. It will continue to set as it cools.

Troubleshooting Common Issues

Cracks in the Cheesecake: This can be caused by over-mixing, over-baking, or rapid cooling. Make sure to mix the batter gently, bake just until set, and cool slowly in the water bath.
Soggy Crust: If water seeps into the pan, the crust can become soggy. Ensure the foil is wrapped tightly with no seams, and if necessary, let the cheesecake dry out in the refrigerator before serving.
Over-browning: If the top of the cheesecake starts to brown too much, cover it loosely with foil towards the end of baking.

Conclusion

Making a Classic New York Cheesecake at home is not as daunting as it may seem. With the right ingredients, equipment, and a bit of patience, you can create a cheesecake that rivals those from the finest New York delis. Follow this guide, and you’ll be well on your way to enjoying a perfectly dense, rich, and creamy cheesecake that will impress your family and friends. Whether served plain or with a berry sauce, this cheesecake is sure to be a hit at any gathering.