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 - Easy Dessert Recipes

Enjoy the decadent, rich taste of this delicious New York Cheesecake. It’s a soft, smooth, and undeniably good dessert. You will love this classic dessert recipe!

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Equipment

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

Ingredients

For the Crust

1½ cups crushed graham crackers 213 grams, about 14 cracker sheets
¼ cup granulated sugar 50 grams
3 tablespoons unsalted butter 42 grams, melted

For the Filling

32 ounces cream cheese 908 grams, room temperature (4 packages)
1½ cups granulated sugar 300 grams
¾ cup milk 170 grams, room temperature
4 large eggs 200 grams, room temperature
1 cup sour cream 227 grams, room temperature
1 tablespoon pure vanilla extract 12 grams
1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
3 tablespoons all-purpose flour 23 grams
10 ounces cherry pie filling 284 grams, 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

Use room temperature ingredients for the best results.
Easily prepare graham cracker crumbs by adding graham crackers to a food processor.
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.
Line the outside of the springform pan well to prevent leaking.
Take care not to overbake the cheesecake. The center should still be slightly wobbly!
Be sure to chill the cheesecake in the refrigerator until you’re ready to serve it.
You can top it with the cherry filling after letting it chill.
To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
The cherry filling is optional. If you don’t like cherries, you can use a different filling, such as strawberry or blueberry.

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