This New York style cheesecake is a classic recipe. It has a graham cracker crust, a super creamy and rich cheesecake. Topped with a strawberry sauce.
New York style cheesecake is extra rich and dense cheesecake. It is a classic because it is even more of the rich and decadent textures and flavors that make cheesecake so good. If you want a standard cheesecake that still impresses, then New York style is the way to go!
Here is why New York style cheesecake is so good
New York style cheesecake is an ideal "basic" cheesecake while still being something special.
- Classic flavor: The classic cheesecake flavor is best exemplified in the New York style cheesecake. It is a cream cheese flavor with a bit of sour cream and lemon juice for the cheesecake tang.
- Rich taste: The extra cream cheese, eggs, and sugar make New York even more rich in flavor than regular cheesecakes.
- Strawberry sauce: The rich and creamy cheesecake flavors are perfectly paired with the strawberry sauce for a berries and cream flavor.
This is the kind of dessert that is so good you have to be careful how much you serve up, so you don't eat it all!
What is New York style cheesecake vs regular cheesecake?
New York style cheesecake is a a type of cheesecake made with a higher quantity of cream cheese, sugar, and eggs. It has a lower quantity of sour cream and heavy cream. The result is a cheesecake that is more dense and rich.
Regular cheesecake uses the extra sour cream and heavy cream to make it lighter and creamier. New York style trades that, for the extra rich texture and flavor.
Another difference between this cheesecake and classic cheesecake recipes is that it has flour and lemon juice.
The flour helps to bind all of the ingredients together, The lemon juice helps give it an extra tangy flavor. It is not enough to make it a lemon flavor, but it pairs well with the natural cream cheese flavor.
Tips for making this homemade cheesecake
Here are my tips, so yours turns out like this recipe!
Cheesecake layer
- Tip 1: Room temperature ingredients help ensure they mix together smoothly. You want to avoid cream cheese clumps in the batter, especially.
- Tip 2: Beating the cream cheese thoroughly helps make sure it is creamy and does not have clumps. I beat it on high speed for 2 minutes.
- Tip 3: Mix the eggs in on low speed. Make sure you do not mix them longer than needed as adding air bubbles to the eggs can cause the cheesecake to rise quickly and then collapse. This will leave cracks in the cheesecake.
Strawberry sauce
- Tip 1: Make the sauce ahead of time so that it can cool before putting it on top of the cheesecake. It also saves time so you are not rushing to complete each step.
- Tip 2: Heat it only until it starts to thicken. If you overcook the strawberry sauce it will be more like jelly or jam. If the sauce is too runny it probably needs and extra minute or two on the heat to reduce the liquid.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Preventing Cheesecake Cracks
Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
Use a water bath. This is essential! See below for cheesecake tips.
Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
How To Easily Remove The Cheesecake From The Pan
First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.
Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.
Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.
Cheesecake FAQ's
Can I make this into mini cheesecakes?
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
What other pans can I use?
You can halve the recipe to make these into New York cheesecake bars using 8X8 or 9X9 inch baking pan. You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, halve the recipe. Adjust the bake times as it bakes faster in a larger pan since it is thinner.
How to get the perfect slice?
First, make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
How do I store this cheesecake?
Store this New York cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the New York cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
For more cheesecake recipes, check out my
- Small Cheesecake
- Oreo Cheesecake
- Caramel Cheesecake
- White Chocolate Cheesecake
- Peanut Butter Cheesecake
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
New York Style Cheesecake
Ingredients
Graham Cracker Crust
- 2 ½ cups Graham cracker crumbs
- ¼ cup Brown sugar packed light or dark
- 10 tablespoon Unsalted butter melted
New York Style Cheesecake
- 32 oz Cream cheese room temperature
- 1 ½ cups White granulated sugar
- 5 Large eggs room temperature
- 1 Egg yolk room temperature
- 1 cup Sour cream room temperature
- 1 teaspoon Lemon juice
- 1 tablespoon Cornstarch
Strawberry Sauce *optional
- 1 lb Strawberries fresh or frozen
- ⅓ cup White granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
- 1 teaspoon Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- Using a food processor, blend the graham crackers into a fine crumb. Add the crumbs, brown sugar, melted butter to a small bowl. Mix using a fork.2 ½ cups Graham cracker crumbs, 10 tablespoon Unsalted butter, ¼ cup Brown sugar
- Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
- Bake for 11 minutes.
New York Style Cheesecake
- Start the hot water for the water bath.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Add in the vanilla, sour cream, lemon juice, and cornstarch. Mix on medium until combined. Scrape the bowl using a baking rubber spatula.32 oz Cream cheese, 1 ½ cups White granulated sugar, 1 cup Sour cream, 1 teaspoon Lemon juice, 1 tablespoon Cornstarch
- Add in the eggs and egg yolk. Mix on low speed until just combined. Scrape the bowl again.5 Large eggs, 1 Egg yolk
- Pour the cheesecake batter on top of the crust.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes.
- Place the cheesecake still inside the springform pan on a cooling rack. Cool completely.
- Wrap in foil and chill in the fridge for at least 6 hours or overnight.
Strawberry Sauce
- Start the sauce the same day you make the cheesecake, so it can be chilled before using.
- If using fresh strawberries, cut them into quarters. In a medium saucepan over medium heat, add the strawberries, sugar, cornstarch, lemon juice, and vanilla.1 lb Strawberries, ⅓ cup White granulated sugar, 1 tablespoon Cornstarch, 1 teaspoon Lemon juice, 1 teaspoon Pure vanilla extract
- Heat until it starts to bubble. Then, cook for 5 minutes or until it starts to thicken.
- Remove from heat and wait for it to cool completely before transferring to the fridge.
- Once the cheesecake is chilled, remove the pan and the parchment paper. Top with the strawberry sauce.
LISA says
I followed the instructions step by step and this was the BEST cheesecake. I could make it once a week and my family would not complain. They loved it! 5 Stars for sure! Thank you for sharing.