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Cheesecake (New York-Style)

Name: Cheesecake (New York-Style)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 200 g Graham crackers (or digestives); 90 g Melted butter; 2 tbsp Sugar; 600 g Cream cheese; 150 g Sugar; 3 each Eggs; 120 g Sour cream; 1 tsp Vanilla extract; 1 tbsp Lemon juice; 1 tbsp Cornstarch

A rich, dense American-style cheesecake loaded with cream cheese. A smooth filling is baked over a graham-cracker crust, then chilled and served cold. New York cheesecake is the most famous, and a berry topping adds a bright, tangy contrast.

Ingredients

8servings

Crust
Graham crackers (or digestives) · finely crushed200 g
Melted butter90 g
Sugar2 tbsp
Filling
Cream cheese · room temp, softened600 g
Sugar150 g
Eggs · room temp3 each
Sour cream · or heavy cream120 g
Vanilla extract1 tsp
Lemon juice1 tbsp
Cornstarch · optional, helps prevent cracks1 tbsp

Steps

Crust: mix the crushed crackers with melted butter and sugar, press firmly into the pan base, and chill.
⏲ 10 min
Beat the room-temp cream cheese with the sugar until smooth, on low speed so you don't beat in too much air.
⏲ 5 min
Add the eggs one at a time, then the sour cream, vanilla, lemon juice (and cornstarch) for a smooth batter.
⏲ 4 min
Pour into the pan and smooth the top. To avoid cracks, wrap the pan in foil and bake in a water bath.
⏲ 5 min
Bake at 160C (320F) for 50-60 minutes until the edges are set but the center still jiggles slightly.
⏲ 55 min
Turn off the oven, crack the door, and cool 1 hour; then chill at least 4 hours (ideally overnight) before serving.
⏲ 240 min

Tips & Variations

Variations

New York cheesecake: Extra sour cream and heavy cream for a richer, taller cake.
Basque cheesecake: Crustless and baked hot until the top is burnished dark.
No-bake cheesecake: Set with gelatin instead of baking — lighter and airy.
Berry topping: Spoon over blueberry or strawberry sauce for tang.

Tips

Bring everything to room temperature — cold ingredients give a lumpy batter.
Mix low and gentle to limit air, which reduces cracks and sinking.
A water bath is the key to crack-free baking — it cooks gently and evenly.
It's done when the center still jiggles slightly — overbaking makes it dry.
Chill it thoroughly (overnight is best) for clean slices and set flavor.

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