Easy New York Cheesecake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Cool: 3

Total Time: 4 20

Servings: slices

Calories: 836kcal

Author: Becky Hardin

This New York style cheesecake recipe is dense, creamy, and ultra-rich. Made with cream cheese and sour cream, it's perfectly sweet and tangy! Made easy with no water bath required.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Hand Mixer

Ingredients

For the Crust:

1½ cups crushed graham crackers (about 14 cracker sheets)
¼ cup granulated sugar
3 tablespoons unsalted butter melted

For the Filling:

32 ounces cream cheese room temperature (4 bricks)*
1½ cups granulated sugar
¾ cup milk room temperature
4 large eggs room temperature
1 cup sour cream room temperature
1 tablespoon pure vanilla extract
1 lemon (about 2 tablespoons juice and 1 tablespoon zest)
3 tablespoons all-purpose flour
10 ounces cherry pie filling optional (½ can)

Instructions

Preheat oven to 350°F. Place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of the prepared springform pan.
1½ cups crushed graham crackers, ¼ cup granulated sugar, 3 tablespoons unsalted butter
In a large bowl, using a hand mixer, beat the cream cheese with the sugar until just smooth. Add the milk, then mix in the eggs one at a time, mixing until just incorporated. Stir in the sour cream, vanilla, lemon juice and zest, and flour until smooth. Pour filling into the prepared crust.
32 ounces cream cheese, 1½ cups granulated sugar, ¾ cup milk, 4 large eggs, 1 cup sour cream, 1 tablespoon pure vanilla extract, 1 lemon, 3 tablespoons all-purpose flour
Bake for 1 hour on a rack in the middle of the oven. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. Chill in the refrigerator until ready to serve, topping with cherry filling if desired.
10 ounces cherry pie filling

Notes

*I do not recommend using fat-free ingredients to make this cheesecake, as it just won't taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.

Tips:

Line the outside of the springform pan well to prevent leaking.
Easily prepare graham cracker crumbs by adding graham crackers to a food processor or placing them in a sealed Ziplock bag and whacking with a rolling pin.
The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
Don’t overmix once the eggs go in. Overmixing adds air, which expands in the oven and contributes to cracking and a puffed, uneven surface.
Gently tap the pan on the counter a few times before baking to release hidden air bubbles for a smoother final texture.
Avoid opening the oven door while the cheesecake bakes. Even one quick peek can cause the temperature to drop and lead to sinking or cracking.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If, after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
Run a warm knife around the edge after baking. Loosening the cheesecake from the sides of the pan prevents cracking as it contracts while cooling.
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 2 hours and a maximum of 3 hours.
I chose to top my cheesecake slices with cherry pie filling, but you can top yours with apple pie filling, homemade lemon curd, fresh berries, hot fudge sauce, caramel sauce, whipped cream, or pumpkin mousse.
To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.

Make-Ahead: New York cheesecake is noticeably firmer, creamier, and smoother after a full overnight chill, so I always recommend making it at least 1 day in advance.

Storage: Store cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition