New York Style Cheesecake Recipe

New York Style Cheesecake is thick, creamy, and so rich. I love making this dessert because it always turns out perfect. You need cream cheese, eggs, and sugar to make it. The texture is dense but smooth. This recipe takes time but it’s worth every minute.

What’s The Difference Between New York Style Cheesecake and Regular Cheesecake?

New York style cheesecake uses more cream cheese than regular cheesecake. It has a denser texture and richer taste. Regular cheesecake can be lighter and fluffier. New York style also uses heavy cream and extra egg yolks. This makes it super creamy and thick.

Recipe Ingredients

For the Crust

• 1 3/4 cups graham cracker crumbs
• 6 tablespoons salted butter, melted
• 2 tablespoons sugar

For the Cheesecake

• 40 oz cream cheese, room temperature (five 8 oz packages)
• 1 3/4 cup sugar
• 3 tablespoons all purpose flour
• 1 teaspoon lemon zest
• 4 teaspoons vanilla extract
• 1/2 cup heavy cream
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature

How to Make New York Cheesecake

Make the Crust

1. Heat your oven to 325°F. Put parchment paper in a 9-inch springform pan and grease the sides.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this into the bottom of your pan.
3. Bake for 8-10 minutes, then let it cool.
4. Wrap the outside of your pan with foil so water can’t get in. Set it aside.

Make the Cheesecake

1. Turn your oven down to 300°F.
2. Beat cream cheese, sugar, and flour on low speed until smooth. Use low speed so you don’t add too much air. Scrape the bowl sides.
3. Add lemon zest and vanilla. Mix on low speed.
4. Add heavy cream and mix on low speed.
5. Add eggs and egg yolks one at a time. Mix slowly after each egg. Scrape the bowl as needed.
6. Pour the batter into your crust. The pan will be very full.
7. Put your pan inside a bigger pan. Fill the bigger pan with warm water halfway up the sides.
8. Bake for about 2 hours. The edges should be set but the center should still jiggle a little.
9. Turn off the oven and keep the door closed for 30 minutes.
10. Open the oven door a crack for 30 minutes. This helps prevent cracks.
11. Take the cheesecake out and put it in the fridge for 5-6 hours or overnight.
12. Remove from the pan and put on a serving plate.

Make Ahead, Storage & Freezing

You can make this cheesecake 2-3 days ahead. Keep it covered in the fridge. It actually tastes better after sitting overnight. Store it covered for up to 5 days in the fridge. The flavors get better with time.

New York Cheesecake Topping Ideas

• Fresh berries like strawberries or blueberries
• Cherry or strawberry sauce
• Chocolate sauce
• Caramel sauce
• Whipped cream
• Lemon curd
• Fresh fruit slices

Can You Freeze New York Style Cheesecake?

Yes, you can freeze this cheesecake. Wrap it well in plastic wrap, then foil. It keeps for up to 3 months. Let it thaw in the fridge overnight before serving. The texture stays creamy after freezing.

Tips for Success

• Use room temperature ingredients. This helps everything mix smoothly.
• Mix on low speed to avoid cracks.
• Don’t open the oven door while baking.
• Use a water bath to keep the cheesecake moist.
• Let it cool slowly to prevent cracks.
• Chill it completely before cutting.

FAQS

Why did my cheesecake crack?
Cracks happen when the temperature changes too fast. Cool it slowly and don’t overbake.

Can I make this without a water bath?
You can, but the water bath helps prevent cracks and keeps it creamy.

How do I know when it’s done?
The edges should be set and the center should jiggle slightly when you shake the pan.

Why is my cheesecake not thick enough?
Make sure you use the right amount of cream cheese and don’t overmix.

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