How To Make A Classic New York Cheesecake

Classic New York Cheesecake is a delicious, indulgent dessert that is surprisingly easy to make from scratch. With a crunchy graham cracker crust, a rich and creamy vanilla cheesecake filling, and a sweet strawberry sauce on top, this cheesecake is as delicious as it is stunning. A total crowd favorite!

Ingredients

To make this delicious Classic New York Cheesecake, you will need the following ingredients (full measurements in recipe card below):

• Graham cracker crumbs - feel free to switch up the flavor by using crushed Gingersnaps or Oreo cookies instead. You can also make this recipe gluten-free by using gluten-free Graham crackers for the crust.
• White sugar - you can substitute this with coconut sugar or your favorite granulated sugar alternative like Swerve or stevia.
• Butter - use unsalted butter for the best results! You can control the flavor of the cheesecake more easily and it has a lower water content than its salted counterpart.
• Cream cheese - out of cream cheese? You can blend cottage cheese to a smooth consistency and use it instead, or go for Marscapone cheese or blended silken tofu instead.
• Sour cream - greek yogurt will also work.
• Heavy cream - heavy cream works best, but if you’re short, you can use an equal amount of half-n-half or whole milk.
• Vanilla extract - you can substitute vanilla bean paste at a 1:1 ratio for a richer vanilla flavor.
• Eggs

Strawberry Sauce Topping (optional)

• Strawberries - slice them thickly for the traditional chunks in the cheesecake’s strawberry sauce. Use fresh strawberries if possible, or thaw some frozen strawberries and slice them.
• Granulated sugar
• Orange juice - fresh squeezed is best, but you can use a natural orange juice concentrate if you need. You can also leave it out and just use water.

* You will also need measuring cups and spoons, mixing bowls, electric mixer (hand mixer or stand mixer), and a 9-inch springform pan.

Instructions

First, make the crust.

1. Combine ingredients. In a medium mixing bowl, stir Graham cracker crumbs and sugar together. Gradually pour in melted butter, continuing to stir until well mixed.
2. Bake. Press the crumbs firmly into a 9-inch round springform pan. Bake in a 350F preheated oven for 10 minutes. Allow the crust to cool completely to room temperature, about 1 hour.

Next, make the cheesecake filling.

1. In a large mixing bowl, use an electric mixer to mix cream cheese, yogurt, sugar, and vanilla extract together until well blended. Add eggs, one at a time, and beat on low speed until just blended. Repeat until all eggs are added and blended (Do not overmix to avoid cracking during baking).

Finally, assemble and bake.

1. Assemble. Pour the filling into the cooled crust and smooth out the surface.
2. Prepare boiling water bath. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep of boiling water.
3. Bake. Move the baking dish to the oven and bake for 1.5 hours in the boiling water bath (This helps prevent sudden temperature drop and cracking).
4. Turn off heat. Turn off the heat and leave the cheesecake in the oven for an hour, allowing it to continue baking slowly and cool down slowly.
5. Loosen edges. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
6. Chill. Cover the pan with plastic cling wrap and transfer to the refrigerator overnight (or for at least 8 hours) to cool down and solidify.

Serve the cheesecake.

1. Remove the sides of the springform pan and transfer the cheesecake to a serving dish. Cut into slices and pour homemade strawberry sauce on top, if desired.

How To Make Strawberry Sauce For Cheesecake

1. Cook. In a small saucepan, add ¾ of the sliced strawberries, sugar, and orange juice and stir to combine. Heat over medium-high heat and bring to a gentle boil. Continue to cook, stirring occasionally, until the strawberries are syrupy and the juices begin to release, approximately 5 minutes.
2. Simmer. Turn the heat down to medium and continue to cook until the sauce thickens, about 15 minutes. Stir occasionally.
3. Blend. Transfer the strawberry sauce to a blender and puree until smooth.

Recipe Tips And Tricks

• Use room temperature ingredients. Make sure that all the ingredients (including cream cheese, eggs, and sour cream) are at room temperature before mixing. This will ensure that the cheesecake batter mixes together smoothly and without any lumps.
• Mix on low speed. When mixing the ingredients together, be sure to mix on low speed. Over-mixing can lead to air pockets in the cheesecake, which can cause it to crack.
• Don’t skip the springform pan. Springform pans were made just for this purpose. Releasing the cheesecake from a regular round pan is incredibly tricky and may result in the cheesecake falling apart. Stick with a springform for the best results.
• Use an oven thermometer. Check your oven temperature using an oven thermometer. Precision matters when making a cheesecake, and the temperature on the display may not be the actual temperature in your oven, which could result in some baking mishaps if you’re not aware.
• Use a boiling water bath. Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracking. To do this, wrap the bottom of the cheesecake pan with aluminum foil and place it in a larger pan. Add hot water to the larger pan, making sure the water level comes halfway up the cheesecake pan.
• Don't overbake. Overbaking can cause the cheesecake to dry out and crack. To avoid this, check the cheesecake at the minimum baking time suggested in the recipe and look for signs that it's done, such as a slightly jiggly center.
• Serve chilled. New York Cheesecake is best serve chilled. It’s important to refrigerate it overnight to help the cheesecake set and develop its signature creamy texture.
• Cut into small slices. Because New York Cheesecake is so rich, it's usually served in small slices. This 9-inch cheesecake can typically yield around 12-16 slices.