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Slice of cheesecake next to the full cheesecake on a serving board.
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New York Cheesecake

This classic New York Cheesecake recipe consists of a homemade crust that is filled with a delicious, creamy, and decadent cheesecake filling.
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 9 hours
Total Time 10 hours 30 minutes
Servings12 slices
saltyginger.comMary-Lou

Equipment

  • Stand Mixer
  • Electric hand mixer
  • 9 Inch Round (23cm) Springform Pan (or 8 inch round springform pan)

Ingredients
 
 

Crust

  • 2 cups Graham cracker crumbs (or biscuit crumbs *Note 1)
  • 3 tablespoons white granulated sugar (*Note 2)
  • 8 tablespoons butter (*Note 3)

Cheesecake Batter

  • 24 ounces cream cheese (*Note 4)
  • 1 cup white granulated sugar
  • 1 tablespoon vanilla extract
  • 3 tablespoons lemon juice
  • ½ cup sour cream
  • ¼ cup heavy cream (35% milk fat)
  • 4 eggs (medium/large *Note 5)

Blueberry Compote (optional extra)

  • 2 cups blueberries (fresh or frozen)
  • ¼ cup white granulated sugar
  • 1 tablespoon lemon juice (fresh or bottled, can be any berries)

Instructions

  • Allow all the ingredients to come to room temperature. 
  • Place the oven rack in the lower third of the oven. Preheat the oven to 180°/355°F. You can line the bottom of your springform pan with baking paper at the bottom for easy release. (*Note 6)
  • Melt the butter and allow to cool while processing or crushing the Graham crackers or biscuit until they have a mostly fine sand-like texture. In a large mixing bowl, combine the Graham cracker crumbs or biscuit crumbs with the sugar (only required if using Graham crackers) and the melted butter. Stir together until the crumbs are coated in butter. 
    2 cups Graham cracker crumbs, 8 tablespoons butter, 3 tablespoons white granulated sugar
  • Pour the mixture into the bottom of an 8 or 9-inch springform pan. Using the back of a spoon, press the crumbs up the side of the pan about 1 inch (2.5cm) tall. Take your time to work the crumbs up the sides of the springform pan. Then press the rest of the crumbs into the bottom of the pan, either using your spoon or the bottom of a measuring cup or glass. 
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool while making the filling. Turn down the oven to 150°C/300°F.
  • In a large bowl or the bowl of a stand mixer with a paddle attachment, combine the room-temperature cream cheese, vanilla, and sugar. Beat on medium speed until the cream cheese is smooth (with no lumps) and the sugar is dissolved. Scrape down the sides of the bowl as you go (even if using a hand mixer). This will take about 3-5 minutes. 
    24 ounces cream cheese, 1 cup white granulated sugar, 1 tablespoon vanilla extract
  • Add in the cream, sour cream, and lemon juice. Mix on a low speed until combined. 
    3 tablespoons lemon juice, ½ cup sour cream, ¼ cup heavy cream
  • Add in the eggs one at a time, mixing until just combined. Scrape down the sides as needed. 
    4 eggs
  • Wrap the bottom of the springform pan in two layers of aluminum foil (aluminium or tin foil), ensuring the foil comes up to the top of the pan. 
  • Pour the cheesecake batter into the biscuit base. Using a spatula, knife, or cake tester, pop the bubbles in the filling. Tap on the counter a few times to bring the bubbles to the surface and again pop them. 
  • Place the cake pan into a large roasting dish, and fill the roasting pan with water until it is about 1 inch or 2.5cm deep. (*Note 7)
  • Bake the cheesecake for 60-80 minutes. The cheesecake is fully baked when the edges are set and the middle is still slightly jiggly. Mine was done at 70 minutes. Start checking on the cheesecake at 50/60 minutes and monitor its progress. 
  • Turn off the oven. Crack open the oven door with a wooden spoon and allow the cheesecake to cool slowly for about an hour. Remove the cheesecake from the oven and then let cool at room temperature until completely cool (this is about 3 hours). Remove the foil and place the cheesecake in the fridge for a further 3 to 4 hours (or preferably overnight). 
  • Remove the cheesecake from the springform pan. If lifting off the pan base, use two spatulas to support the bottom of the cheesecake and placing onto a plate or serving platter. 
  • Use a sharp clean knife to slice your cheesecake, cleaning the knife between slices to get those super sharp lines. Serve with fresh fruit, berries, cream, chocolate ganache, or a delicious berry compote.

Blueberry Compote

  • Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 15 minutes, stirring occasionally with a wooden spoon mashing some of the berries in the cooking process.
    2 cups blueberries, ¼ cup white granulated sugar, 1 tablespoon lemon juice
  • The blueberry compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.
  • Allow the berry compote to cool before placing into a glass bowl and storing in the fridge.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

  1. You can use Graham crackers or a plain biscuit like digestive, Marie biscuits, Nice biscuit, or vanilla wine biscuits.
  2. The 3 tablespoons of sugar are only required if using Graham crackers.
  3. This is one stick of butter, slightly less than a metric half cup of butter, and is 115 grams or 8 tablespoons. 
  4. I always used blocks of Philadelphia cream cheese for baking. This recipe was developed with the American-sized blocks which are 226 grams or 8 ounces. If you are using a block of cream cheese from another country please double check the weight on the package for the correct amount of cream cheese. Here in New Zealand, and Australia, the cream cheese packages typically weigh 250 grams. 
  5. I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe medium-sized egg.
  6. I used an 8-inch cake pan with tall sizes and a loose bottom. I did not use baking paper or parchment paper as it is fairly new and non-stick. When I use my springform pan I like to press the paper into the bottom but have it clipped into the pan so that it does not move above when I'm pressing in the crust. 
  7. If you don't have a roasting dish large enough. Simply place a large dish or pan on the rack underneath the cheesecake and top with an inch of water. This pan of water will act as a water bath for the cheesecake. 

Storage and Freezing

Store leftover New York Cheesecake in an airtight container for up to a week. 
This whole cheesecake can be frozen by wrapping the cold cheesecake in cling film or plastic wrap and then foil for up to 30 days. Unwrap the cheesecake and allow it to thaw before slicing and serving. Individual slices can also be frozen for up to 30 days.

Nutrition

Serving: 1slice | Calories: 462kcal | Carbohydrates: 34g | Protein: 7g | Fat: 34g | Sodium: 357mg