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The best New York Cheesecake

The best New York Cheesecake

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The Best New York Cheesecake: Creamy, Classic, and Absolutely Irresistible

Few desserts can match the timeless elegance and indulgence of a New York-style cheesecake. With its dense, ultra-creamy filling, buttery graham cracker crust, and slightly tangy finish, this iconic dessert has earned its reputation as a bakery and restaurant favorite. Now, with this recipe, you can bring the best New York cheesecake into your own kitchen—and it’s every bit as luscious and luxurious as you’d hope.

What Makes New York Cheesecake So Special?

Unlike other styles of cheesecake, New York cheesecake is known for its rich, smooth texture and substantial feel. What sets it apart is the generous use of cream cheese and eggs—often including sour cream or heavy cream for extra richness—along with a slow, gentle baking process that ensures a silky, crack-free finish.

It’s simple in ingredients but complex in flavor: sweet, creamy, slightly tangy, and with just the right amount of decadence in every bite.

Key Ingredients

  • Cream cheese (full-fat and at room temperature)
  • Granulated sugar
  • Sour cream or heavy cream
  • Eggs
  • Vanilla extract
  • Lemon juice or zest (optional for brightness)
  • Graham crackers or digestive biscuits (for the crust)
  • Butter (melted, to hold the crust together)
  • Salt (a pinch to balance sweetness)

How to Make the Best New York Cheesecake

  1. Make the Crust: Mix graham cracker crumbs with melted butter and a bit of sugar. Press firmly into the bottom of a springform pan and bake briefly until set.
  2. Prepare the Filling: Beat cream cheese until smooth, then add sugar and mix well. Blend in eggs one at a time, followed by sour cream (or heavy cream), vanilla, and lemon zest if using. The result should be luxuriously smooth.
  3. Bake Low and Slow: Pour the filling over the crust and bake in a water bath at a low temperature—usually around 325°F (160°C)—until the edges are set and the center jiggles slightly.
  4. Cool Gradually: Let the cheesecake cool in the oven with the door cracked open, then refrigerate for at least 4 hours (overnight is best). This prevents cracking and helps the texture set perfectly.
  5. Serve and Savor: Serve plain or topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.