The Best New York-Style Cheesecake

Ashley Manila
Rich and creamy, this classic New York Style Cheesecake is always a crowd-pleaser!
Made with a graham cracker crust and an ultra creamy filling, this is sure to
become one of your favorite cheesecake recipes.

4.99 from 67 votes

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PREP TIME
30 mins
COOK TIME
2 hrs
INACTIVE TIME
6 hrs
TOTAL TIME
8 hrs 30 mins
COURSE
Dessert
CUISINE
Cake
SERVINGS
1 cheesecake (9")
Ingredients

For the Crust:

2 cups graham crackers, pulsed into crumbs
1/3 cup sugar
1/4 teaspoon salt
7 tablespoons butter, melted

For the New York-Style Cheesecake:

3 (8 ounce) packages cream cheese, very soft
1 cup Full-Fat Sour Cream
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
3 large eggs + 2 egg yolks, at room temperature
3 tablespoons all-purpose flour
1/2 cup heavy cream

For the Fresh Strawberry Sauce:

1 1/2 cups fresh strawberries, hulled and sliced, divided
1/4 cup sugar
1 small lemon, zested

Instructions
1. Preheat oven to 325 degrees (F).

For the Crust:

1. Lightly spray a 9" springform pan with non-stick spray; set aside.
2. In the body of a blender or food processor combine graham crackers, sugar, and
salt; blend until the crackers have been completely pulsed to crumbs. Add melted
butter; stir well to combine. Press down firmly into the prepared 9-inch springform
pan; set aside.

For the New York-Style Cheesecake Filling:

1. In the body of a high power blender, food processor, stand mixer fitted with the
whisk attachment, or in a large bowl using a hand held mixer, beat the softened
cream cheese and sour cream until completely smooth.
2. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of
bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour,
mixing just until combined.
3. Quickly stir in the cream, mixing just until it's incorporated in the batter.
4. Pour filling into prepared crust, and spread evenly.
5. Wrap the bottom of the pan in tin foil (I recommend doing a few diligent layers
here; no one wants a wet crust).
6. Place the cheesecake pan into a large, deep pan. Fill the pan up with hot water
half way. This is your water bath and will help ensure your cheesecake comes out
crack free.
7. Place pan in the oven and cook cheesecake for 1 hour and 15 minutes. Turn oven
off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven with
the door shut. The cheesecake should be still slightly wiggly.
8. Remove cake from oven, run a knife very gently around the edge of the cake, and
let it sit in the pan for 15 more minutes before covering loosely with plastic wrap
and refrigerating for at least 6 hours. When ready to serve, top with a dollop of
whipped cream or fresh strawberry sauce and enjoy!

For the Fresh Strawberry Sauce:

1. Process 1 and 1/4 cups of strawberries, sugar and lemon zest in a food processor
or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining
sliced strawberries, and chill for at least 1 hour before serving.