New York Cheesecake

a gorgeous new york style cheesecake topped with berries.

5 from 1 vote

Indulge in the ultimate dessert experience with this New York Cheesecake—creamy, decadent, and irresistibly smooth. It's a dessert that commands attention, using only the finest ingredients for a velvety texture and rich flavor that will make you swoon from the first bite. Trust me, one slice and you'll understand why this classic cheesecake is a game-changer for any gathering.

Prep Time20

Cook Time1 40

Chilling Time4

Total Time6

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 597kcal

Author: Joanna Cismaru

Equipment

9-inch Springform Pan

Ingredients

Crust

2 cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter melted

Filling

32 ounces cream cheese Philadelphia, softened, 4 packages
1¼ cups granulated sugar
4 large eggs
1 cup heavy cream
¼ cup lemon juice
2 teaspoons vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well-combined and crumbly.
Press the crumb mixture into the bottom of the prepared pan, using a flat-bottomed glass or your fingers to press it firmly and evenly.
In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the heavy cream, lemon juice, vanilla extract, flour, and salt, and beat until the mixture is smooth and well-combined.
Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping into the cheesecake during baking.
Pour the filling into the prepared crust and smooth the top with a spatula.
Place the pan into a large roasting pan or baking dish, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Carefully transfer the water bath and cheesecake to the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
Remove the cheesecake from the water bath and aluminum foil, and let it cool completely on a wire rack. Cover and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Once the cheesecake is chilled, remove it from the pan and slice it into wedges. Serve with your favorite toppings, such as fresh berries or whipped cream.

Notes

Make sure all your ingredients are at room temperature for smooth blending—especially the cream cheese.
For the best results, wrap the bottom of your springform pan in foil to prevent any leaks during the water bath.
Don't skip the chilling time; it's crucial for achieving that perfect texture and flavor meld.
You can also switch up the crust by using graham crackers or even chocolate cookies. Feel free to get creative!

Nutrition