Add this recipe to your dessert menu for a lifetime experience of New York right on your dining table. This easy to make New York Style Cheesecake has an authentic creamy texture, is beautifully flavored, with citrus-infused goodness that will surely satisfy your cravings. It’s a heavenly dessert that’s perfect for everyday baking.
INGREDIENTS
FOR THE CRUST
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted (1 stick)
FOR THE FILLING
4- (8) oz blocks cream cheese, room temperature
1 cup of sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 lemon, zest finely grated
1 cup sour cream
FOR THE TOPPING
1-pint strawberries
1-pint raspberries
2 tablespoons butter
3/4 cup granulated sugar
1 teaspoon corn starch
1 lemon, juiced
How to make New York Style Cheesecake
For the crust, combine the graham crackers, ground cinnamon, and unsalted melted butter in a mixing bowl. Whisk with a fork until evenly moistened.
Lightly grease with a non-stick cooking spray the bottom and sides of a 9-inch springform pan.
Pour the mixture in the pan and firmly press the mixture with your finger or the bottom of glass over the bottom with an inch up the sides.
Place the crust inside the fridge.
For the filling, place the cream cheese in a large bowl and beat on low speed for a minute or until smooth.
Slowly add the sugar and beat for 1 to minutes until creamy while scraping down the sides of the bowl and beaters regularly.
Add in the egg one at a time and continue beating slowly until well combined.
Mix in the vanilla and the lemon zest. Then blend in the sour cream until incorporated but do not overbeat.
Pour everything into the crust-lined pan. Use a spatula to smooth the top of the crust.
For the water bath, with a double piece of aluminum foil, set the pan and fold up the sides to prevent the water from seeping into the springform pan seams.
Delicately set the cake in a large roasting pan and pour some boiling water into the roasting pan about halfway through the side.
Meanwhile, preheat the oven to 325 degrees. Then, reduce the heat to 300 degrees and place the pan inside the oven to bake for an hour and 20 minutes. The cheesecakes should jiggle, and you don’t have to check the doneness with a toothpick as it will make a crack on the crack.
Run a thin metal spatula around the insides of the rim to loosen the cheesecake but don’t remove it yet from the pan. Let the cake cool first for 30 minutes. Once cooled the cake will firm up, then chill for at least 4 hours in the fridge, loosely covered.
Transfer the cake to a cake plate and slice with a thin non-stick knife. use a knife that has been dipped in hot water and make sure to wipe dry after each cut.
For the topping, combine the strawberries, raspberries, butter, sugar, corn starch, and lemon juice in a 2-quart saucepan over medium-high heat. Stir the mixture gently and bring up to a slow boil until the berries break down to release their natural juices. Make sure to still have a chunky consistency, then, cool the topping to room temperature. Drizzle over the top of the cheesecake. Serve and enjoy!
Ingredients
- FOR THE CRUST
- 2 cups finely ground graham crackers (about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted (1 stick)
- FOR THE FILLING
- 4- (8) oz blocks cream cheese, room temperature
- 1 cup of sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1 lemon, zest finely grated
- 1 cup sour cream
- FOR THE TOPPING
- 1-pint strawberries
- 1-pint raspberries
- 2 tablespoons butter
- 3/4 cup granulated sugar
- 1 teaspoon corn starch
- 1 lemon, juiced
Instructions
For the crust, combine the graham crackers, ground cinnamon, and unsalted melted butter in a mixing bowl. Whisk with a fork until evenly moistened.
Lightly grease with a non-stick cooking spray the bottom and sides of a 9-inch springform pan.
Pour the mixture in the pan and firmly press the mixture with your finger or the bottom of glass over the bottom with an inch up the sides.
Place the crust inside the fridge.
For the filling, place the cream cheese in a large bowl and beat on low speed for a minute or until smooth.
Slowly add the sugar and beat for 1 to minutes until creamy while scraping down the sides of the bowl and beaters regularly.
Add in the egg one at a time and continue beating slowly until well combined.
Mix in the vanilla and the lemon zest. Then blend in the sour cream until incorporated but do not overbeat.
Pour everything into the crust-lined pan. Use a spatula to smooth the top of the crust.
For the water bath, with a double piece of aluminum foil, set the pan and fold up the sides to prevent the water from seeping into the springform pan seams.
Delicately set the cake in a large roasting pan and pour some boiling water into the roasting pan about halfway through the side.
Meanwhile, preheat the oven to 325 degrees. Then, reduce the heat to 300 degrees and place the pan inside the oven to bake for an hour and 20 minutes. The cheesecakes should jiggle, and you don't have to check the doneness with a toothpick as it will make a crack on the crack.
Run a thin metal spatula around the insides of the rim to loosen the cheesecake but don't remove it yet from the pan. Let the cake cool first for 30 minutes. Once cooled the cake will firm up, then chill for at least 4 hours in the fridge, loosely covered.
Transfer the cake to a cake plate and slice with a thin non-stick knife. use a knife that has been dipped in hot water and make sure to wipe dry after each cut.
For the topping, combine the strawberries, raspberries, butter, sugar, corn starch, and lemon juice in a 2-quart saucepan over medium-high heat. Stir the mixture gently and bring up to a slow boil until the berries break down to release their natural juices. Make sure to still have a chunky consistency, then, cool the topping to room temperature. Drizzle over the top of the cheesecake. Serve and enjoy!
