The best New York-style cheesecake recipe with a buttery graham cracker crust and a deliciously rich and creamy cheesecake.
This cheesecake is dense, luscious, and creamy. Especially when paired with the perfect buttery, crunchy crust.
All that aside, it’s amazing how many things can quickly go wrong when making a cheesecake from scratch at home. I’ve included some troubleshooting tips to help you avoid some mistakes that can happen when baking a cheesecake.
Ingredients for New York Cheesecake
- Graham Cracker Crumbs
- Granulated Sugar
- Salt
- Butter
- Cream Cheese
- Sour Cream
- Vanilla Extract
- Lemon Zest
- Large Eggs
Supplies
- Aluminum Foil
- Springform Pan
- Large Roasting Pan
How to Make New York Cheesecake
- Preheat the oven to 350°F. Prepare a 10″ springform pan by greasing it with butter. Line the sides of the pan with parchment paper. Be sure that the parchment paper is tall enough that it reaches the top of the sides of the pan. See photos above.
- In a food processor, add pieces of graham crackers and pulse until they are fine crumbs. Add sugar and salt. Pulsate until blended. Add butter and blend well. Press crumbs onto the bottom of the springform pan.
- Bake in the oven for 8 minutes. Once baked, place on a cooling rack for 10 minutes or until cooled. Decrease the oven temperature to 325°F.
- In an electric mixer, cream butter and sugar until fluffy. Blend in cream cheese, sour cream, vanilla, and lemon zest. Add egg yolks and mix, but do not overblend.
- In a separate bowl, whip egg whites until stiff peaks form. Fold egg whites into the cheesecake filling with a spatula or spoon. Pour the batter over the crust in the springform pan.
- Wrap foil around the bottom and sides of the springform pan. This is to prevent water from seeping in as the cheesecake bakes.
- Place the foil-wrapped springform pan inside a deep roasting pan or a pan with tall sides that is larger than your springform.
- Pour water into the larger pan around the springform. Fill it high enough that the water is halfway up the side of the springform, but does not go inside the foil.
- Bake at 325°F for 90 minutes. Once done baking, crack the oven door open and allow the cheesecake to cool inside the oven for 30 minutes. This prevents cracking as it sets.
- Refrigerate for at least 8 hours after baking before serving. Top with your favorites - cherries, caramel, raspberry, or chocolate syrup.
Troubleshooting New York Cheesecake
How to prevent bubbles on the surface of your cheesecake
One of the ways cheesecakes can have bubbles is by whipping the cheesecake filling too much. This incorporates air into the filling.
As it bakes, the air bubbles rise to the surface and form some craters.
If you are afraid of air bubbles trapped in your cheesecake, you can tap the springform pan against the counter so that trapped air can be forced to the surface prior to baking.
How to prevent cracks in your cheesecake
Overmixing the cheesecake filling can also cause your cheesecake to rise as it bakes, and once it begins cooling, it will contract. This can cause some cracks to form in the center of the cake.
Another way a cheesecake can form cracks while baking is if it dries out. A water basin helps keep moisture in the oven as the cheesecake bakes.
Once your cheesecake has baked, it’s best to leave the cheesecake in the oven, turned off, with the door cracked open while it slowly cools down. The water in the oven helps maintain moisture.
If it is taken directly out of the oven, it can be too cool and dry, causing it to quickly crack.
Why is my cheesecake filling lumpy?
Cheesecake filling can be lumpy if the ingredients are not brought to room temperature before mixing.
In order to properly blend, all ingredients, including the eggs, need to be brought to room temperature.
New York Cheesecake Toppings
- 5-Minute Baileys Hot Fudge Sauce
- 10-Minute Salted Caramel Sauce
- Blackberry Syrup
- Blueberry Sauce
- Buttery Maple Peach Sauce
- Cherry Coulis
- Chocolate Ganache
- Strawberry Coulis
- Raspberry Coulis
Storing Leftovers
Refrigerating
For best results, let it cool completely first before refrigerating. Cover tightly with plastic wrap or foil, or store in an airtight container for 5-7 days in the fridge.
Freezing
Storing leftover cheesecake in the freezer is great for extending its shelf life. Many bakeries and restaurants freeze their cheesecakes. You can even buy cheesecake from the frozen aisle at the grocery store.
Cheesecake can be stored in the freezer for about 2-3 months if properly sealed. It can be stored in the refrigerator for about 7 days.
Recommended Recipes
- Cherry Cheesecake Bites
- Christmas Cheesecake
- Christmas Cheesecake Bites
- Gingerbread Cheesecake Bars
- Mini Cheesecake Sandwiches
- Mini Oreo Cheesecakes
- Oreo Cheesecake
- Pumpkin Cheesecake Bars
- Salted Caramel Cheesecake with Oreo Crust
The Best New York-Style Cheesecake
Ingredients
Crust
- 1 cup Graham Cracker Crumbs
- ⅓ cup Granulated Sugar
- ¼ teaspoon Salt
- 4 tablespoons Butter room temperature
Cheesecake Filling
- 1 cup Butter room temperature
- 1 ½ cups Granulated Sugar
- 32 ounces Cream Cheese room temperature
- ¼ cup Sour Cream room temperature
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Zest
- 5 Large Eggs with yolks and egg whites separated, room temperature
Additional Items Needed
- Aluminum Foil
- Springform Pan
- Large Roasting Pan
- Toppings for Cheesecake
Instructions
Crust
- Preheat the oven to 350°F. Prepare a 10″ springform pan by greasing it with butter. Line the sides of the pan with parchment paper. Be sure that the parchment paper is tall enough that it reaches the top of the sides of the pan. See photos above.
- In a food processor, add pieces of graham crackers and pulse until they are fine crumbs. Add sugar and salt. Pulsate until blended. Add butter and blend well. Press crumbs onto the bottom of the springform pan.
- Bake in the oven for 8 minutes. Once baked, place on a cooling rack for 10 minutes or until cooled. Decrease the oven temperature to 325°F.
Cheesecake Filling
- In an electric mixer, cream butter and sugar until fluffy. Blend in cream cheese, sour cream, vanilla, and lemon zest. Add egg yolks and mix, but do not overblend.
- In a separate bowl, whip egg whites until stiff peaks form. Fold egg whites into the cheesecake filling with a spatula or spoon. Pour the batter over the crust in the springform pan.
- Wrap foil around the bottom and sides of the springform pan. This is to prevent water from seeping in as the cheesecake bakes.
- Place the foil-wrapped springform pan inside a deep roasting pan or a pan with tall sides that is larger than your springform.
- Pour water into the larger pan around the springform. Fill it high enough that the water is halfway up the side of the springform, but does not go inside the foil.
- Bake at 325°F for 90 minutes. Once done baking, crack the oven door open and allow the cheesecake to cool inside the oven for 30 minutes. This prevents cracking as it sets.
- Refrigerate for at least 8 hours after baking before serving. Top with your favorites - cherries, caramel, raspberry, or chocolate syrup.
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