This Home Delivery New York Cheesecake is the classic dense, creamy, and tall cheesecake that made New York famous, now adapted for the home baker. It features a buttery graham cracker crust and a rich, tangy filling that bakes up smooth and crack-free—just like the ones delivered to your door. With a few key techniques, you can achieve that signature professional texture right in your own oven.
Ingredients
- 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
- 4 (8 oz / 227 g each) packages full-fat cream cheese, at room temperature
- 1 ⅛ cups (225 g) granulated sugar
- 3 tablespoons (24 g) all-purpose flour
- 1 tablespoon (15 ml) vanilla extract
- 2 teaspoons (10 ml) fresh lemon juice
- 1 cup (240 ml) sour cream, at room temperature
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
Instructions
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23 cm) springform pan with two layers of heavy-duty aluminum foil, making sure it comes up the sides. Lightly grease the inside of the pan.
- In a medium bowl, combine graham cracker crumbs and ¼ cup (50 g) sugar. Pour in the melted butter and stir until all crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan, building up about 1 inch (2.5 cm) up the sides. Bake for 10 minutes, then set aside to cool completely. Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and no lumps remain, about 2 minutes. Scrape down the sides and beaters often.
- Gradually add the 1 ⅛ cups (225 g) sugar and the flour, beating until just combined. Add the vanilla and lemon juice, then beat in the sour cream until smooth.
- Add the eggs and egg yolk one at a time, beating on low speed just until each is incorporated. Do not overmix—stop as soon as the yolk disappears. Scrape the bowl and give it a final gentle stir with a spatula.
- Pour the filling into the cooled crust. Place the springform pan into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake at 325°F (165°C) for 1 hour 20 to 1 hour 30 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken. The internal temperature at the center should read 150°F (66°C) on an instant-read thermometer (not a USDA safe minimum—this is for texture).
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Remove the pan from the water bath, discard the foil, and set the cheesecake on a wire rack to cool completely to room temperature, about 2 hours.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.
Tips
- Bring all cold ingredients (cream cheese, eggs, sour cream) to room temperature before starting. Cold ingredients cause lumps that won’t bake out smoothly.
- Do not overbeat the eggs. Overbeating incorporates too much air, which can cause the cheesecake to puff up and crack as it cools.
- If you don’t have a roasting pan, place the springform pan on a rimmed baking sheet and pour water into the sheet—just make sure the water doesn’t overflow. Alternatively, skip the water bath and place a shallow pan of hot water on the lower oven rack.
- Run a thin knife around the edge of the cheesecake after it has cooled completely, before releasing the springform pan. This prevents the top from sticking to the sides and cracking.
Serving Suggestions
Serve chilled, straight from the refrigerator. Top with fresh berries, a berry compote, or a drizzle of chocolate or caramel sauce. A dollop of whipped cream and a dusting of powdered sugar are also classic. For the best texture, let the cheesecake sit at room temperature for 15–20 minutes before slicing.
Variations
- Chocolate Swirl: Melt 4 oz (115 g) semisweet chocolate and swirl it into the batter before baking.
- Lemon: Increase lemon juice to 2 tablespoons (30 ml) and add 1 tablespoon of lemon zest.
- Berry Topping: Simmer 2 cups (300 g) mixed berries with ¼ cup (50 g) sugar and 1 tablespoon lemon juice until thickened; cool and spoon over the cheesecake just before serving.
- Gluten-Free: Use gluten-free graham crackers or crushed gluten-free cookies for the crust.
Storage and Reheating
Store leftover cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat—cheesecake is best enjoyed cold. If you prefer a slightly warmer texture, let it sit at room temperature for up to 30 minutes, but never microwave it.
Frequently Asked Questions
Why did my cheesecake crack? Cracks usually happen due to overbaking, overmixing, or a sudden temperature change. Using a water bath, baking until the center is just slightly jiggly, and cooling gradually in the oven all help prevent cracks. Even if it cracks, you can cover it with fruit or whipped cream.
Can I use low-fat cream cheese? Yes, but the texture will be less creamy and may be slightly softer. Full-fat cream cheese gives the classic dense, rich New York style. Avoid non-fat, which can be grainy.
How do I know when it’s done? The edges should be set and the center should wobble like Jell-O when you gently shake the pan. The internal temperature should read 150°F (66°C) at the center. It will continue to set as it cools.
Can I make this without a water bath? Yes, but the risk of cracking increases. Place a pan of hot water on the lower oven rack while baking, and still cool the cheesecake gradually in the oven with the door ajar.
Why is my cheesecake lumpy? Lumps usually come from cold cream cheese or overbeating. Make sure all ingredients are at room temperature and beat the cream cheese alone until completely smooth before adding other ingredients.
Can I use a different crust? Absolutely. Crushed shortbread cookies, vanilla wafers, or chocolate cookies work well. Adjust the butter amount to achieve a sandy texture that holds together when pressed.
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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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