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Smooth York Style Cheesecake

Featured in: Desserts

This York Style Cheesecake makes a silky, indulgent treat that'll become your favorite dessert. The mixture blends cream cheese, sugar, and subtle lemon notes on a buttery graham base. Using a water bath helps it bake evenly and stops cracking, while cooling it slowly builds that perfect texture. You can make it a day or two ahead - it stays good in the fridge for a couple days or in the freezer up to three months. Enjoy it plain or add some fresh berry topping for extra flair.
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Twistytaste.com
Updated on Sat, 05 Apr 2025 19:26:19 GMT
Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | twistytaste.com

When I think back to my early recipe experiments, making a proper New York-style cheesecake stands out. This timeless treat turns basic ingredients into pure luxury with a texture so silky it just melts away as you eat it.

I've tweaked this in my kitchen countless times, and now it's what I always make for family get-togethers. Seeing everyone's face light up with that first taste makes all the careful prep totally worth it.

Key Ingredients Breakdown

  • Philadelphia cream cheese (full-fat): The foundation of our dessert. Always use blocks at room temp, never the whipped stuff or low-fat versions
  • Fresh eggs: These give both structure and richness. Eggs straight from a local farm really bump up the flavor
  • Real vanilla extract: Don't bother with fake stuff - spend a little more on pure vanilla. You'll taste the difference
  • Sour cream: Brings that lovely tang and helps create that super smooth feel
  • Fresh lemon: We'll use both peel and juice to brighten everything without making it taste lemony

Step-By-Step Method

Getting the Base Ready:
Warm your oven to 375°F as you grab your stuff. Mix graham crumbs with melted butter until it looks like damp sand. Push the mix firmly into your pan, using a flat-bottomed cup for even pressure. Cook until it smells good and turns slightly darker, around 10-12 minutes.
Making the Filling:
Start by whipping just the cream cheese until totally smooth - this stops any lumps later. Slowly add sugar while mixing at medium speed. Add eggs one by one, scraping the bowl well between each. Gently fold in sour cream and flavorings with light movements to avoid beating in too much air.
Setting Up the Water Bath:
Wrap the springform pan twice with strong foil, making sure there aren't any gaps. Put it in a roasting pan and pour your mix over the pre-baked crust. Add hot water halfway up the sides of the springform. Carefully move to a preheated 325°F oven.
Cooking Method:
Bake for about 1 hour and 15 minutes, until the edges set but the middle still wobbles slightly. Switch off the oven, open the door a crack, and let it cool inside for an hour. Take it out of the water bath and cool fully on a rack. Keep in the fridge overnight for the best texture.
Finishing Touches:
Slide a knife around the edge before opening the springform. Wipe your knife between cuts for pretty slices. Let it sit out for 30 minutes before serving.
Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | twistytaste.com

The Technical Magic Behind Smoothness

Using room temp ingredients helps everything mix smoothly and stops lumps. The water bath gives gentle, even heat. Cooling slowly prevents cracks on top.

My grandma always added a bit of lemon zest - it lifts the whole flavor without tasting like lemon. Whenever I make this, I can't help thinking about Sunday family meals at her place.

Taste Evolution

I've tried tons of cheesecakes while living in New York, but nothing beats homemade. Letting it rest overnight lets all the flavors blend perfectly, creating that ideal mix of sweet and tangy.

Keeping It Fresh

How you store it really matters for keeping that amazing texture. I've learned that wrapping each slice in parchment paper stops them from sticking together in storage.

Classic New York Cheesecake Recipe Pin it
Classic New York Cheesecake Recipe | twistytaste.com

After baking cheesecakes for years, this one's my biggest success. It's reliable but gives results as good as any bakery. The secret is being patient and paying attention to details - rush any part and you'll compromise what you end up with. Done properly, this cheesecake creates genuine moments of happiness around your table.

Frequently Asked Questions

→ Why cook cheesecake with water underneath?
The water creates gentle heat and adds moisture, stopping cracks and making the texture super smooth.
→ How can you tell when your cheesecake is ready?
It's ready when the middle jiggles slightly but isn't runny. It'll firm up more as it cools down.
→ Is this cheesecake okay to freeze?
Absolutely! You can keep it frozen up to 3 months. Just wrap it well and let it thaw in the fridge overnight.
→ Why must this cheesecake cool for so long?
The long 8-hour cooling time lets it set properly and gives it that amazing, smooth texture.
→ What's the trick to cutting cheesecake neatly?
Use a sharp knife and wipe it clean after each slice. Dipping it in warm water makes cutting much smoother.

York Style Cheesecake

A velvety, smooth York Style Cheesecake with a golden graham base, ideal for celebrations or holiday treats.

Prep Time
30 Minutes
Cook Time
115 Minutes
Total Time
145 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Crust

01 1½ cups crushed graham crackers (roughly 12 full crackers)
02 5 tablespoons melted unsalted butter
03 2 tablespoons granulated sugar
04 ⅛ teaspoon fine salt

→ Filling

05 32 oz cream cheese (four 8-oz packages), softened to room temp
06 2 cups granulated sugar
07 3 tablespoons plain flour
08 4 teaspoons pure vanilla extract
09 1 teaspoon fresh lemon zest from one lemon
10 2 teaspoons juice squeezed from one lemon
11 ¼ teaspoon fine salt
12 6 large eggs
13 ½ cup sour cream

Instructions

Step 01

Heat your oven to 375°F and put the rack in the lower middle. Wrap the outside of your 9- or 10-inch springform pan twice with heavy-duty foil. Give the inside a good spray with nonstick cooking spray.

Step 02

Combine the graham crumbs, melted butter, sugar, and salt in a bowl. Push the mixture firmly into the bottom of your pan. Pop it in the oven for 10 minutes until it firms up. Take it out and let it sit.

Step 03

Turn down the oven to 325°F. Start boiling some water in a kettle.

Step 04

Use your electric mixer to beat the cream cheese, sugar, and flour until it's smooth and creamy (about a minute). Toss in the vanilla, lemon zest, lemon juice, and salt, mixing on low. Add the eggs one by one on low speed. Fold in the sour cream just until it's all mixed together.

Step 05

Put your springform pan in a big roasting pan. Pour your batter over the crust. Add the boiling water to the roasting pan about an inch deep. Bake for 1 hour 30-45 minutes until it's almost set but still jiggles slightly in the middle. Let it cool in the water bath for 45 minutes, then take off the foil and stick it in the fridge for at least 8 hours.

Notes

  1. You can make this up to 2 days before serving and keep it in the fridge
  2. It'll freeze well for up to 3 months - just thaw overnight in your fridge
  3. For pretty slices, wipe your knife clean between cuts

Tools You'll Need

  • Springform pan (9 or 10 inches)
  • Heavy-duty aluminum foil (18-inch)
  • Electric mixer with paddle
  • Big roasting pan
  • Wire rack for cooling

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (cream cheese, sour cream, butter)
  • Contains egg ingredients
  • Has wheat from graham crackers and flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 659
  • Total Fat: 43 g
  • Total Carbohydrate: 59 g
  • Protein: 11 g