New York cheesecake is a dense, creamy, and tangy dessert made with cream cheese, eggs, sugar, and a buttery graham cracker crust. It’s a classic American dessert that travels well and makes a truly impressive homemade gift. This guide gives you a foolproof recipe plus all the tips you need to wrap, transport, and present it beautifully.
Ingredients
- For the crust: 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling: 4 (8 oz / 226 g each) packages full-fat cream cheese, at room temperature
- 1 ⅓ cups (265 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 large egg yolk
- ⅓ cup (80 ml) sour cream
- ⅓ cup (80 ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan.
- In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling. Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the bowl and beaters.
- Gradually add the 1 ⅓ cups sugar, beating until combined. Beat in the flour and vanilla.
- Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated. Scrape the bowl after each addition. Do not overbeat.
- Gently stir in the sour cream and heavy cream by hand with a spatula until just combined.
- Pour the filling over the cooled crust. Place the springform pan on a large piece of heavy-duty aluminum foil and wrap the foil up around the outside of the pan to make it watertight.
- Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
- Bake at 325°F (165°C) for about 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. The internal temperature should read 160°F (71°C) on a food thermometer (USDA FSIS safe minimum for egg dishes).
- Turn off the oven, crack the door open, and let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling helps prevent the top from cracking.
- Remove the cheesecake from the water bath and discard the foil. Run a thin knife around the edge of the pan to loosen the cake, then let it cool completely on a wire rack.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving or gifting.
Tips
- Room temperature ingredients: For a smooth, lump-free filling, make sure the cream cheese, eggs, and sour cream are at room temperature before you start.
- Don’t overmix: Overbeating incorporates too much air, which can cause cracks. Mix on low speed just until each ingredient is incorporated.
- Water bath is essential: It provides gentle, even heat and keeps the cheesecake moist. If you’re short on time, you can place a pan of hot water on the lower oven rack instead, but the water bath is more reliable.
- Chill completely: A fully chilled cheesecake slices cleanly. If you cut it too early, it will stick to the knife and look messy.
Serving Suggestions
Serve the cheesecake chilled or at room temperature. For a gift, present it on a nice cake plate or a disposable serving board. Top with fresh berries, a berry compote, or a drizzle of chocolate or caramel sauce just before serving. It pairs beautifully with coffee or a dessert wine.
Variations
- Chocolate Swirl: Melt 4 oz (115 g) semisweet chocolate and swirl it into the batter before baking.
- Lemon: Add 2 tablespoons of lemon zest and 1 tablespoon of lemon juice to the filling for a bright, citrusy twist.
- Berry Topping: Make a quick sauce by simmering 2 cups of fresh or frozen berries with ¼ cup sugar and a squeeze of lemon until thickened. Cool and spread over the top before serving.
- Gluten-Free Crust: Use gluten-free graham crackers or a mixture of ground almonds and sugar for the crust.
Storage and Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. It can be frozen for up to 2 months. To freeze, wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before serving. Cheesecake is best served cold; there is no need to reheat it. If you prefer it at room temperature, let it sit out for about 30 minutes before serving.
Frequently Asked Questions
Can I use low-fat cream cheese? Low-fat or non-fat cream cheese will change the texture and flavor, making the cheesecake less creamy and more rubbery. For best results, use full-fat cream cheese.
Why did my cheesecake crack? Cracks are usually caused by overbaking, overmixing, or a sudden temperature change. Using a water bath and cooling the cheesecake gradually in the oven will help prevent cracks.
How do I know when it’s done? The edges should be set and the center should jiggle slightly when you shake the pan. The internal temperature should read 160°F (71°C) on a food thermometer.
Can I make this without a water bath? Yes, but the texture may be less creamy and the top is more likely to crack. If you skip it, place a pan of hot water on the lower oven rack to add moisture to the oven.
How should I transport the cheesecake as a gift? Keep it chilled until you leave. Place the cheesecake (still in the springform pan, if possible) on a flat, non-slip surface in your car. If you’re traveling more than 30 minutes, consider using a cooler with ice packs. Once you arrive, refrigerate it immediately.
Can I freeze the cheesecake to give later? Yes, freeze it for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before gifting. It will taste as fresh as the day you made it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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