There’s something undeniably luxurious about a classic New York cheesecake, with its velvety smooth filling and buttery graham cracker crust.
This recipe delivers that perfect balance of rich creaminess and subtle tang, making every bite a decadent treat. In just 20 minutes of prep, you’ll have a dessert that feels like it came straight from a bakery.
Baking for 1 hour and 10 minutes transforms simple ingredients into a masterpiece with a golden top and a firm yet melt-in-your-mouth texture. Whether you’re celebrating or simply indulging, this cheesecake promises to impress with its timeless flavor and elegant simplicity.
What You’ll Need
- 2 ⅔ cups (8 oz/225 g) Graham cracker crumbs (or substitute with any cookie crumbs for a twist)
- 8 tablespoons (4 oz/115 g) butter, melted (unsalted is preferred to control the saltiness)
- 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened (ensure it’s at room temperature for smoother mixing)
- 1 cup (8 oz/225 g) granulated sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract (pure vanilla extract recommended for the best flavor)
- Grated zest and juice of 1 lemon (freshly grated and squeezed for optimal zest and flavor)
- ¼ cup (1 ¼ oz/35 g) all-purpose flour
How to Make It
- Preheat your oven to 350°F (180°C) to ensure it’s ready when you are.
- Mix the crust ingredients: In a small bowl, combine the Graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator to set.
- Prepare the filling: Using a stand mixer or an electric hand mixer, beat the cream cheese and sugar on high speed until smooth and lump-free, about 3 minutes. Reduce to medium speed and add eggs one at a time, fully incorporating each one before adding the next. Mix in the vanilla, lemon zest, and juice.
- Add the flour: Sprinkle the flour over the mixture and blend until just combined. Avoid overmixing to keep the filling airy.
- Assemble and bake: Pour the filling into the chilled crust in the springform pan. Smooth the top with a spatula. Bake for 70-80 minutes. The cheesecake should set but still jiggle slightly in the center when done.
- Cool and chill: Let the cheesecake cool completely at room temperature, then refrigerate for at least 5 hours, preferably overnight, to set completely.
- Serve: Enjoy with your choice of stewed fruit, whipped cream, or ice cream. Store any leftovers in the fridge for up to 4 days, or freeze for up to 4 weeks.
Perfect Pairings: Sauce and Topping Ideas
Elevate your New York Cheesecake with delicious sauces and toppings! Try a homemade berry compote made with fresh strawberries, raspberries, or blueberries simmered with a touch of sugar and lemon juice.
For a decadent twist, drizzle warm chocolate ganache or caramel sauce over each slice. Whipped cream, a dusting of powdered sugar, or a sprinkle of toasted nuts also add delightful texture and flavor.
Serve It Right: Presentation Tips
For a stunning presentation, slice your cheesecake with a warm, clean knife to ensure smooth edges. Pair it with a scoop of vanilla ice cream or a dollop of tangy Greek yogurt for contrast.
Garnish with fresh mint leaves or edible flowers for a touch of elegance. Serve on a chilled plate to keep it firm and refreshing.
Keep It Fresh: Storage and Freezing Tips
Store your cheesecake in the fridge, tightly covered with plastic wrap or in an airtight container, for up to 4 days. To freeze, wrap individual slices or the whole cake in plastic wrap, then aluminum foil, and store for up to 4 weeks. Thaw in the fridge overnight before serving for the best texture.
Cheesecake Hacks: Time-Saving Tips
Save time by using store-bought graham cracker crumbs instead of crushing them yourself. Soften cream cheese quickly by cutting it into cubes and letting it sit at room temperature for 15 minutes. For a smoother filling, ensure all ingredients are at room temperature before mixing. These small tweaks can make the process even easier!
Common Questions Answered
Wondering why your cheesecake cracked? Overmixing the batter or baking at too high a temperature can cause this. To prevent cracks, avoid opening the oven door during baking and let the cake cool gradually in the oven with the door slightly ajar. If cracks do appear, simply cover them with toppings—no one will notice!
New York Cheesecake Recipe
Ingredients
- 2 ⅔ cups 8 oz/225 g Graham cracker crumbs
- 8 tablespoons 4 oz/115 g butter melted
- 4 ½ cups 2 lbs 4 oz/1015 g cream cheese softened
- 1 cup 8 oz/225 g granulated sugar
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
- grated zest and juice of 1 lemon
- ¼ cup 1 ¼ oz/35 g all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
- Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes. On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
- Add in the flour and mix until combined.
- Pour the filling into the prepared springform pan and smooth out with a spatula on top. Bake for about 70 – 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle. Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
- Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.