Craving a creamy, luscious dessert that’s the epitome of indulgence? This New York-style cheesecake is a foolproof way to impress your taste buds and your guests.
Passed down through generations, this recipe is a family treasure that guarantees a crack-free finish with a silky smooth texture. The buttery graham cracker crust pairs beautifully with the velvety filling, and a tangy berry topping adds the perfect balance. Follow these detailed steps, and you’ll have a professional-looking cheesecake every time.
Ingredients for Creamy New York Cheesecake
Crust:
- 2 cups finely ground graham crackers (about 30 squares) [240 g]
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted (1 stick) [120 g]
Filling:
- 4 packages cream cheese, room temperature, 8 oz each [907 g total]
- 1 cup sugar [200 g]
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 lemon, zest finely grated
- 1 cup sour cream [240 ml]
Topping:
- 1 pint strawberries [about 500 g]
- 1 pint raspberries [about 500 g]
- 2 tbsp butter [30 g]
- 3/4 cup granulated sugar [150 g]
- 1 tsp cornstarch
- 1 lemon, juiced
How to Make Creamy New York Cheesecake
Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, cinnamon, and melted butter using a fork until evenly moistened.
Lightly coat the bottom and sides of a 9-inch (23 cm) springform pan with non-stick cooking spray. Press the crust mixture firmly over the bottom and about 1 inch (2.5 cm) up the sides of the pan. Use your fingers or the smooth bottom of a glass. Refrigerate while preparing the filling.
Make the Filling:
In a large bowl, beat the cream cheese on low speed for 1 minute until smooth and lump-free.
Gradually add the sugar and beat until creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating slowly after each addition until just combined.
Stir in the vanilla extract and lemon zest.
Blend in the sour cream, ensuring the mixture is smooth but not overbeaten to avoid incorporating too much air.
Assemble the Cheesecake:
Pour the filling into the prepared crust, smoothing the top with a spatula.
Prepare the Water Bath:
Wrap the springform pan in a double layer of aluminum foil to prevent water from seeping into the seams. Place the wrapped pan into a large roasting pan.
Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake:
Preheat the oven to 325°F (165°C). Place the roasting pan with the cheesecake into the oven.
Lower the oven temperature to 300°F (150°C) and bake for 1 hour and 20 minutes. The cheesecake should jiggle slightly in the center when done.
Cool:
Remove the cheesecake from the oven and loosen it from the sides of the pan using a thin metal spatula. Let it cool in the pan for 30 minutes before refrigerating. Cover loosely and chill for at least 4 hours or overnight.
Prepare the Topping:
In a 2-quart (2-liter) saucepan, combine the strawberries, raspberries, butter, sugar, cornstarch, and lemon juice over medium-high heat.
Bring the mixture to a slow boil, stirring gently until the berries break down and release their juices. The consistency should be slightly chunky. Let cool to room temperature.
Serve:
Carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice with a non-stick knife dipped in hot water and wiped clean after each cut. Drizzle the berry topping over the cheesecake slices.
This creamy, crack-free New York-style cheesecake is the perfect dessert for any occasion. The buttery crust, velvety filling, and tangy berry topping create a harmonious balance of flavors and textures. Whether for a special celebration or just to satisfy your sweet tooth, this cheesecake will never disappoint. Enjoy every decadent bite and don’t forget to top it off with whipped cream for an extra touch of indulgence!
