Classic New York Style Cheesecake: A Slice of Big Apple Heaven
This Classic New York Style Cheesecake is rich, creamy, and decadently smooth with a buttery graham cracker crust. A true Big Apple dessert delight!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Water bath setup (optional but recommended)
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs the foundation of our buttery crust
- 2 tablespoons sugar to sweeten the crust just enough
- 0.5 teaspoon ground cinnamon a warm, aromatic touch to the crust
- 4 tablespoons butter melted, binds the crust and adds richness
For the Filling:
- 24 ounces cream cheese at room temperature, the star of the creamy filling
- 1.5 cups sugar sweetens the filling perfectly
- 6 eggs separated; eggs give structure; separating whites adds lightness
- 1 pint sour cream adds tanginess and silky texture
- 0.5 cup flour stabilizes the filling for that classic New York firmness
- 2 teaspoons vanilla extract amplifies flavor depth
- 1 tablespoon lemon juice brightens the filling with subtle citrus notes
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Make the Filling Base
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 3 to 5 minutes. Gradually add the sugar, mixing until fully incorporated and silky.
Incorporate the Egg Yolks and Flavorings
- Add the egg yolks one at a time, beating well after each addition. Then mix in the sour cream, flour, vanilla extract, and lemon juice. Keep the speed low to avoid incorporating too much air, which can cause cracks during baking.
Whip the Egg Whites
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture in three additions. This step lightens the batter, giving the cheesecake its signature creamy yet airy texture.
Bake the Cheesecake
- Pour the filling over the cooled crust in the springform pan. Place the pan in a larger baking dish and pour hot water around it to create a water bath. This helps the cheesecake bake evenly and prevents cracking. Bake at 325°F (163°C) for about 1 hour and 15 minutes, or until the edges are set but the center still slightly jiggles.
Cool and Chill
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling prevents cracks. Then remove from the oven, let it cool completely at room temperature, and refrigerate for at least 6 hours or overnight for the best texture and flavor.
Notes
- Use room temperature cream cheese to achieve a smooth filling without lumps.
- Employ a water bath while baking to prevent cracks and ensure even cooking.
- Cool the cheesecake gradually in the oven before chilling to avoid sudden temperature changes that cause cracking.
- For a lighter version, use reduced-fat cream cheese and sour cream or natural sweeteners.
- Store cheesecake tightly covered in the refrigerator for up to 5 days or freeze for up to 2 months.