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Classic New York Style Cheesecake Recipe

Classic New York Style Cheesecake Recipe
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★★★★★

5 from 25 reviews

This Classic New York Style Cheesecake is rich, creamy, and perfectly dense with a buttery graham cracker crust. It features a smooth cream cheese filling enhanced with vanilla and lemon zest, delivering a luscious dessert that’s perfect for any occasion.

Ingredients

Scale

For the Crust

  • 1½ cups graham cracker crumbs (from 12 whole crackers)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ⅛ teaspoon salt

For the Filling

  • 32 oz (four 8-oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest (from 1 lemon)
  • 2 teaspoons fresh lemon juice (from 1 lemon)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for about 10 minutes, then remove from the oven and let it cool while preparing the filling.
  2. Make the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, free of lumps. Gradually add sugar and continue beating until well combined. Add the all-purpose flour and mix until just incorporated.
  3. Add Flavorings: Stir in the vanilla extract, lemon zest, and fresh lemon juice to the cream cheese mixture. Mix gently to distribute the flavors evenly throughout the filling.
  4. Assemble and Bake: Pour the filling over the cooled crust in the springform pan, spreading it evenly. Place the pan in the preheated oven and bake at 350°F (175°C) for 55 to 65 minutes. The edges should be set, but the center may still have a slight jiggle.
  5. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking. Remove from the oven and let it cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set fully.
  6. Serve: Carefully remove the sides of the springform pan before slicing. Serve plain or topped with fresh fruit, fruit compote, or a drizzle of chocolate or caramel sauce, if desired.

Notes

  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • Do not overmix the filling to prevent incorporating too much air, which can cause cracks.
  • Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.
  • For best results, chill the cheesecake overnight before serving.
  • Use a water bath (bain-marie) for even baking and to reduce cracking, if desired.

Nutrition

Keywords: New York style cheesecake, classic cheesecake recipe, creamy cheesecake, graham cracker crust, dessert, baked cheesecake

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