New York Cheesecake

Experience the quintessential New York dessert with this recipe for a truly classic cheesecake. Characterized by its incredibly rich, dense, and creamy filling, and supported by a buttery graham cracker crust, this dessert is a masterclass in luxurious simplicity. It's the perfect showstopper for any special occasion, promising a deeply satisfying and indulgent treat with every bite.

Save to Pinterest

The secret to this cheesecake's flawless texture lies in a few key techniques, such as using room temperature ingredients and baking it in a gentle water bath. These steps ensure a smooth, crack-free surface and an evenly cooked, velvety interior that melts in your mouth.

Ingredients

• For the Crust
• 200 g (2 cups) graham cracker crumbs
• 100 g (7 tbsp) unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt
• For the Filling
• 900 g (2 lbs) full-fat cream cheese, at room temperature
• 200 g (1 cup) granulated sugar
• 240 ml (1 cup) sour cream, at room temperature
• 3 large eggs, at room temperature
• 1 tbsp cornstarch
• 2 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• For the Topping (optional)
• 240 ml (1 cup) sour cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

Step 1

Preheat your oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the base with parchment paper.

Step 2

In a bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Step 4

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.

Step 5

Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.

Step 6

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.

Step 7

Pour the filling over the cooled crust and smooth the top with a spatula.

Step 8

Place the pan in a larger roasting pan and pour hot water into the outer pan to create a water bath, reaching halfway up the sides of the springform pan.

Step 9

Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.

Step 10

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Step 11

Remove from the oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.

Step 12

For the topping (optional): Mix sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake.

Step 13

Slice with a hot, clean knife and serve.

Zusatztipps für die Zubereitung

Für das beste Ergebnis und eine klumpenfreie Füllung ist es entscheidend, dass alle Zutaten, insbesondere Frischkäse, Sauerrahm und Eier, Raumtemperatur haben, bevor Sie beginnen.

Varianten und Anpassungen

Für eine Schokoladenvariante einfach vor dem Backen geschmolzene Schokolade in die Füllung einrühren, um einen schönen Marmoreffekt zu erzielen.

Serviervorschläge

Servieren Sie den Käsekuchen pur oder garniert mit frischen Beeren oder einem Fruchtkompott. Er passt wunderbar zu einem süßen Spätlese-Riesling oder einem kräftigen Kaffee.

Save to Pinterest

Patience is the final ingredient. After its slow cooling and long chill, you'll be rewarded with a perfect slice of New York Cheesecake. The dense, tangy filling and crisp crust come together in a dessert that is truly timeless. Enjoy this slice of heaven.

Recipe Q&A

→ Why must all ingredients be at room temperature?

Room temperature ingredients blend together smoothly without creating lumps. Cold cream cheese or eggs won't incorporate properly, leading to a lumpy texture and potential overmixing, which can introduce air bubbles and cause cracking during baking.

→ What is the purpose of the water bath?

The water bath creates gentle, moist heat that helps the cheesecake bake evenly and slowly. This prevents the edges from overcooking before the center sets, reduces cracking, and ensures that signature silky, dense texture.

→ How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set and slightly puffy, but the center still jiggles like gelatin when you gently shake the pan. The residual heat will finish cooking the center as it cools. Overbaking leads to dry, cracked results.

→ Why cool the cheesecake in the oven with the door cracked?

This gradual cooling method prevents sudden temperature changes that cause cracks. By letting the cheesecake cool slowly in the warm oven, the structure stabilizes gently, resulting in that smooth, pristine surface characteristic of professional-quality cheesecakes.

→ How long should I refrigerate before serving?

Refrigerate for at least 6 hours, but ideally overnight. The extended chilling time allows the flavors to develop fully and the texture to become perfectly dense and creamy. A properly chilled cheesecake slices cleanly and holds its shape beautifully.

→ Can I make this without a springform pan?

While a springform pan makes removal effortless, you can use a regular round cake pan lined with parchment paper that overhangs the sides. Use the overhang as handles to lift the chilled cheesecake out. Alternatively, bake in a square pan and cut into bars for easier serving.