A Classic New York Style Cheesecake is more than just a dessert—it’s a symbol of indulgence and comfort. With its rich, creamy filling and buttery graham cracker crust, this timeless treat has won hearts across generations. Whether you’re a seasoned baker or new to the kitchen, this recipe will guide you step-by-step to create a cheesecake that’s perfect for any occasion.

Why You’ll Love This Recipe

This cheesecake combines a silky-smooth texture with a subtly tangy flavor that’s simply irresistible. The graham cracker crust adds a delightful crunch, complementing the luscious filling. It’s a dessert that looks impressive but is surprisingly simple to make. Plus, it’s versatile—top it with fresh fruit, a coulis, or a drizzle of chocolate for an added touch of elegance.

Ingredients Breakdown

Graham Cracker Crust

Ingredient	Amount	Purpose
Graham Crackers	220 g (1 3/4 cups)	Forms the crunchy base
Butter (melted)	100 g (5 tbsp)	Binds the crust together

Cheesecake Batter

Ingredient	Amount	Purpose
Cream Cheese (softened)	600 g (21 oz)	Creates the creamy filling
Eggs	4	Binds the ingredients together
Egg Yolk	1	Adds richness to the batter
Sour Cream	200 g (3/4 cup)	Adds tanginess and creaminess
Granulated Sugar	220 g (1 cup)	Sweetens the cheesecake
Cornstarch	2 tbsp	Stabilizes the filling
Vanilla Extract	2 tsp	Enhances flavor
Lemon Juice	1/2 lemon	Adds a hint of tang

Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

1. Preheat your oven to 302°F (150°C).
2. Line an 8-inch (20 cm) springform pan with parchment paper.
3. Blend the graham crackers into fine crumbs using a food processor or by placing them in a freezer bag and crushing them with a rolling pin.
4. In a medium bowl, mix the graham cracker crumbs with melted butter until evenly coated.
5. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
6. Chill the crust in the refrigerator while you prepare the filling.

2. Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and cornstarch on medium speed until smooth and creamy.
2. Gradually add the eggs and egg yolk, one at a time, beating on low speed until fully incorporated. Avoid overmixing to prevent adding too much air, which can cause cracks.
3. Mix in the sour cream, vanilla extract, and lemon juice until combined.

3. Assemble and Bake the Cheesecake

1. Pour the cheesecake batter into the prepared crust. Tap the pan gently on your work surface to release any trapped air bubbles.
2. Boil a large pot of water and pour it into a baking tray. Place the tray on the rack below where the cheesecake will bake. This creates steam, preventing cracks and ensuring a creamy texture.
3. Bake the cheesecake on the rack above the water tray for about 1 hour and 30 minutes. The edges should be set, and the center should still have a slight jiggle.

4. Cool the Cheesecake

1. Turn off the oven and leave the cheesecake inside with the door slightly open for 30-45 minutes. This gradual cooling process helps prevent cracks.
2. Remove the cheesecake from the oven and let it cool completely at room temperature in the pan.
3. Cover the cheesecake with cling film and refrigerate it overnight to set completely.

5. Serve and Enjoy

1. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Garnish with fresh fruit, a fruit coulis, or a drizzle of caramel or chocolate.
3. Slice and serve chilled.

Tips for Success

• Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream for a smoother batter.
• Avoid Overmixing: Mix on low speed to minimize air incorporation, which can cause cracks.
• Use a Water Bath: Placing a tray of water in the oven adds moisture, preventing the cheesecake from drying out.
• Chill Overnight: Allowing the cheesecake to chill overnight enhances its flavor and texture.

Nutritional Information

Nutrient	Per Serving
Calories	~350
Fat	25g
Carbohydrates	25g
Protein	6g
Sugar	18g

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Serving Suggestions

• With Fruit: Top with fresh berries or a berry coulis for a refreshing contrast.
• As a Party Dessert: Decorate with whipped cream and sprinkles for a festive touch.
• For Gifting: Wrap slices in decorative boxes for a thoughtful homemade gift.

FAQ: Your Cheesecake Questions Answered

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day in advance to allow it to set fully in the refrigerator.

2. How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing, and allow the cheesecake to cool gradually in the oven.

3. Can I use a different crust?

Absolutely! Try a chocolate cookie crust or a digestive biscuit crust for a unique twist.

4. How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

5. Can I freeze cheesecake?

Yes, wrap the cheesecake tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

6. What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cheesecake might be more challenging.

Conclusion: Your Go-To Cheesecake Recipe

A Classic New York Style Cheesecake is a timeless dessert that never fails to impress. With its creamy texture and perfectly balanced flavors, it’s a treat everyone will love. Ready to create your own masterpiece? Gather your ingredients, follow these steps, and enjoy a slice of perfection!

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