New York Style Cheesecake

This amazing classic New York Style Cheesecake recipe is so smooth, creamy and rich with the most delightful flavor from infusion of vanilla bean. I've included a homemade crust that is so simple in case you don't have any graham crackers on hand. This is a simple recipe and you don't even need a water bath if you don't have the time! You'll see why I think this is the best New York Cheesecake recipe!

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this cheesecake is simple to prepare with only a few ingredients. There's also no fancy tricks required to make it smooth.
• No water bath - this cheesecake stays nice and smooth without even without using a water bath! It is not uncommon to have cracks in cheesecake, but this method often makes a smooth cheesecake without any cracks even without a water bath. Read my tips at the bottom of the post to find out more.
• Smooth and creamy cheesecake - the filling is super creamy and silky. It is not too heavy or dense.
• Vanilla bean cheesecake - I use a vanilla bean to infuse the milk for this recipe which gives it another dimension of flavor. Cream is the best vehicle to carry vanilla bean, so I always find it's worth the higher price tag here! You can absolutely substitute with vanilla extract though.

INGREDIENTS

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Granulated sugar - simple fine white granulated sugar keeps the flavour clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even silkier texture.
• Vanilla bean - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla. I really like to use my fancy vanilla beans in this application because I know that you will really taste and appreciate it in a dairy-based recipe. But, if you don't have vanilla bean, you can definitely use vanilla extract. I prefer this Madagascar Bourbon Vanilla extract.
• Eggs - three whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
• Milk or cream - you can use either to make this recipe, but I prefer milk for a lighter texture. Also, the milk acts as a carrier to draw out the vanilla from the bean and infuse this cheesecake. The added moisture from milk also means that the cheesecake will not dry out as quickly so that there is less of a chance for cracks even without using a water bath.
• Sour cream - the most classic way to top a New York Cheesecake is with baked on sour cream! It is not often you see this anymore, but it is so nice and simple! You just blend sour cream with a touch of sugar and place it back in the oven for just a few minutes to set it on top.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. For the crust, combine flour, brown sugar and salt in a medium bowl so there are no lumps of brown sugar. Stir in melted butter and use your fingertips to combine all ingredients so it forms damp crumbs. Turn the crumbly mixture out into prepared pan and press it down in an even layer, pushing it about 1-inch up the sides to form an edge. Run the back of a spoon across the surface to smooth it out. Bake for 15-17 minutes until slightly puffed and lightly golden. Transfer to a wire rack.
• STEP 2). Infuse the cream. For the filling, first infuse the cream or milk. Pour cream or milk into a small saucepan. Split the vanilla bean in half lengthwise then run a paring knife along the inside of it to scrape out all of the little black seeds. Add the seeds to the cream or milk and then place the scraped vanilla pod in there too (it also has lots of flavour!). Cover the saucepan and place it over medium-low heat until it just comes to a simmer. Turn off the heat and let it stand, covered, for 10 minutes to infuse.
• STEP 3). Make the filling. Add cream cheese to a large bowl and beat using a hand mixer on medium speed until smooth. You can also use a stand mixer with the paddle attachment, or you can use a food processor. Add sugar and beat until silky and glossy.
• STEP 4). Mix in eggs. Beat in eggs one at a time, and mix well between each addition so each egg is evenly incorporated before adding the next one. Mix in sour cream until evenly blended.
• STEP 5). Mix in vanilla infusion. Gradually pour in the vanilla-infused cream or milk while mixing until evenly combined. If you're not using the vanilla bean, then this is where you can mix in the vanilla extract.

• STEP 6). Bake. Pour the filling slowly over the pre-baked crust and smooth out the surface. Gently tap the pan on the counter to release any air bubbles, and then pop the bubbles that come to the surface. Bake for 45 minutes until set around the edges and slightly wobbly in the center. Turn off the oven and leave it in (with the door still closed) for another 15 minutes. This gentle cooking produces the silkiest texture.
• STEP 7). Cool. Open the oven door and let it cool in the oven for 10 minutes before transferring to a wire rack to cool completely. The gentle cooling will help to prevent cracking. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides.
• STEP 8). Make the topping. Combine sour cream with sugar until smooth then spread it over the cheesecake in a thin layer. Place the cheesecake back in a 350 degree oven for 8-10 minutes just until the topping looks set - it will lose its sheen and appear matte.
• STEP 9). Chill. Refrigerate for at least 2 hours or overnight. When ready to eat, slice with a hot dry knife and wipe the knife clean between each slice.

EXPERT TIPS FOR NEW YORK STYLE CHEESECAKE

• Use room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Gently tap the pan on the counter and then pop any air bubbles that come to the surface before baking. Air bubbles will cause cheesecake to crack.

• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.
• Water bath is optional. If having no cracks is important to you, then you can use a water bath for extra insurance. To do this, wrap the base of the pan with a double layer of foil so the foil comes up to the top of the pan. Place the pan on a rimmed baking sheet and then pour about ½-inch of boiling water into the base of the baking sheet right before baking. The hot water will create steam in the oven to prevent the cheesecake from drying out.
• Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles just slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still wet then set the timer for another 2 minutes and keep checking.
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
• Chill for at least 2 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 2 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

RECIPE FAQ

How to know when cheesecake is baked?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

What is New York Cheesecake?

New York Cheesecake is a rich, dense cake made from cream cheese. It often gets its denseness from heavy whipping cream and a bit of flour in the batter, but I've made a lighter, creamier version without the flour! The classic way to top a New York Cheesecake is with lightly sweetened sour cream.

What is the difference between New York-Style Cheesecake and regular cheesecake?

New York Style-Cheesecake is often more dense and thick with a thicker crust. It is also often topped with sour cream that is baked again just enough to set it on top. It may have additional ingredients in the recipe such as whipping cream or flour to give it a denser texture. Regular cheesecake often uses sour cream, or no added dairy product (other than cream cheese), or maybe even just water like my Perfect Vanilla Cheesecake recipe!

What does New York Cheesecake taste like?

New York Cheesecake is very rich and creamy. It has a thick texture and creamy vanilla flavour.

What is a substitute for sour cream in cheesecake?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

Do I need to use a water bath to make cheesecake?

A water bath is never a bad idea when making cheesecake. It essentially creates a humid environment in the oven to prevent the surface of the cheesecake from drying out which is what causes it to crack. You can make this recipe without a waterbath thanks to the additional liquid in the batter and the gentle baking temperature, however it's never a bad idea to do it if you are willing!

How do you make a water bath for cheesecake?

To create a water bath, wrap the base of the springform pan with a double layer of foil so the foil comes up to the top of the pan. This ensures that no water will leak into the pan and make the crust soggy. Place the pan on a rimmed baking sheet and then pour about ½-inch of boiling water into the base of the baking sheet right before baking. I like to pour the water in while the tray is already in the oven so that I don't have issues transferring to the oven rack.

How do I store New York Cheesecake?

This cheesecake should be stored in the refrigerator in an airtight container for up to 5 days.

Can you freeze New York Cheesecake?

I do not recommend freezing this cheesecake as the texture will be compromised once it is defrosted. Luckily cheesecake keeps very well in the fridge so that you can save it for a few days.

Why did my cheesecake crack on the top?

Cracks on the top of a cheesecake after it bakes is not uncommon. This can be caused by many things: 1) there is too much air in the batter caused by over-mixing or mixing at a very high speed; 2) the cheesecake is over-baked and dries out during baking; 3) the cheesecake cools too quickly and the sudden change in temperature from hot to cold causes it to contract.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I serve vanilla cheesecake?

This cheesecake is lovely served with fresh berries or stewed berries. I also love serving it with my Small Batch Creamy Lemon Curd.

How do I prevent cracks in my cheesecake?

There are several ways to prevent cracks in cheesecake. Here are my main tips:

• mix gently and gradually - when blending the cream cheese with the sugar, add the sugar gradually in stages to help it dissolve more thoroughly. If the sugar is dissolved evenly, then it will hold on to the moisture in the cheesecake more tightly to prevent drying out. Also, gently mixing will minimize the amount of air that becomes incorporated into the batter which will help prevent cracking.
• mix in eggs one at a time - ensure that each egg is evenly combined before adding the next one. This will ensure a smooth batter and a smooth batter will crack less.
• bake at a lower temperature - baking a cheesecake at a moderate or high temperature will cause the eggs to soufflé or puff up and since there is little structure in the batter (i.e. no flour), when the cake cools, it will collapse and crack. Baking at a high temperature will also dry out the surface which will cause tension and cracking.

• cool the cheesecake slowly - taking the cheesecake from a hot oven to a cold air environment will shock it and it will contract. Follow my instructions for gradual cooling.
• pop air bubbles at the surface - before you place the cheesecake in the oven, pop any air bubbles at the surface with a sharp knife.
• loosen the edges of the cake just after baking - when the cheesecake bakes, it will stick to the sides of the pan which is OK because we want it to climb a bit up the sides. But, once it is finished baking, it will contract inwards a bit. If the cake is stuck to the sides then it will not be able to pull in and instead it will crack right in the middle from the tension. So, take a knife and run it around the edges of the cake to loosen the sides.
• use a water bath - you can still use a water bath for this recipe if you absolutely want to guarantee no cracking. To do this, take two layers of aluminum foil and wrap it around the base of the pan and up the sides about 2 inches. Pour the batter into the pan and then place the wrapped pan on a rimmed baking tray. Place the tray with the pan in the oven and then pour boiling water into the tray to come about 1 inch up the sides of the pan so that the pan is surrounded by water. This will create an even, humid baking environment for uniform cooking.

If you love cheesecake, check out these recipes!

Related

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New York Style Cheesecake

Christina Marsigliese

Rich, smooth and creamy New York-Style Cheesecake with a homemade crust and no water bath required if you don't have time!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings 16 servings

Ingredients

  

Base:

• 1 cup plus 2 tablespoon 160g all-purpose flour
• ⅓ cup plus 1 tablespoon 85g packed light brown sugar
• ¼ teaspoon salt
• 6 tablespoon 84g unsalted butter, melted

Filling:

• ½ cup 120ml heavy whipping cream or milk
• 1 vanilla bean or 1 ½ teaspoon pure vanilla extract
• 3 pkgs 750g cream cheese, softened
• 1 cup 200g granulated sugar
• 3 large eggs at room temperature
• ¼ cup 60ml sour cream

Topping:

• ½ cup 120ml sour cream
• 1 tablespoon 15ml granulated sugar

Instructions

 

• Preheat oven to 300°F. Line the base of an 8-inch round springform pan with parchment paper.
• For the crust, combine flour, brown sugar and salt in a medium bowl so there are no lumps of brown sugar. Stir in melted butter and use your fingertips to combine all ingredients so it forms damp crumbs. Turn the crumbly mixture out into prepared pan and press it down in an even layer, pushing it about 1-inch up the sides to form an edge. Run the back of a spoon across the surface to smooth it out. Bake for 15-17 minutes until slightly puffed and lightly golden. Transfer to a wire rack.
• For the filling, first infuse the cream or milk. Pour cream or milk into a small saucepan. Split the vanilla bean in half lengthwise then run a paring knife along the inside of it to scrape out all of the little black seeds. Add the seeds to the cream or milk and then place the scraped vanilla pod in there too (it also has lots of flavour!). Cover the saucepan and place it over medium-low heat until it just comes to a simmer. Turn off the heat and let it stand, covered, for 10 minutes to infuse.
• Add cream cheese to a large bowl and beat using a hand mixer on medium speed until smooth. You can also use a stand mixer with the paddle attachment, or you can use a food processor. Add sugar and beat until silky and glossy. Beat in eggs one at a time, and mix well between each addition so each egg is evenly incorporated before adding the next one. Mix in sour cream until evenly blended. Gradually pour in the vanilla-infused cream or milk while mixing until evenly combined. If you're not using the vanilla bean, then this is where you can mix in the vanilla extract.
• Pour the filling slowly over the pre-baked crust and smooth out the surface. Gently tap the pan on the counter to release any air bubbles, and then pop the bubbles that come to the surface. Bake for 45 minutes until set around the edges and slightly wobbly in the center. Turn off the oven and leave it in (with the door still closed) for another 15 minutes. This gentle cooking produces the silkiest texture. Open the oven door and let it cool in the oven for 10 minutes before transferring to a wire rack to cool completely. The gentle cooling will help to prevent cracking.
• Once completely cool, make the topping. Combine sour cream with sugar until smooth then spread it over the cheesecake in a thin layer. Place the cheesecake back in a 350 degree oven for 8-10 minutes just until the topping looks set - it will lose its sheen and appear matte.
• Refrigerate for at least 2 hours or overnight. When ready to eat, slice with a hot dry knife and wipe the knife clean between each slice.

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