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Delicious homemade New York cheesecake topped with fresh berries

New York Cheesecake

A creamy, decadent dessert with a rich cream cheese filling and buttery graham cracker crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Crust
  • 180 g Graham crackers (about 12 rectangle sheets) These will form the crispy, buttery base of your cheesecake.
  • 2 Tbsp Granulated sugar Adds sweetness to the crust.
  • 100 g Unsalted butter (melted) Adds depth and texture to the crust.
  • Some g Additional unsalted butter to coat the pan Ensures the cheesecake releases easily.
For the Filling
  • 905 g Full-fat Cream cheese The main ingredient for the cheesecake texture.
  • 250 g Granulated sugar Sweetens the creamy filling.
  • 250 g Sour cream Adds tanginess and creaminess.
  • 180 g Heavy cream Contributes to a velvety texture.
  • 16 g Cornstarch Stabilizes the filling.
  • 50 g Egg yolk Adds richness and color.
  • 165 g Whole egg Adds moisture and body to the batter.
  • 2 tsp Vanilla extract Enhances the flavor profile.
  • 2 tsp Lemon juice Brightens the dessert.

Method
 

Preparation
  1. Leave the cream cheese at room temperature until it becomes soft.
  2. Preheat your oven and prepare hot water for the water bath.
  3. In a small saucepan or microwave-safe bowl, melt the unsalted butter.
  4. Generously coat a 9-inch springform pan with a thin layer of the melted butter.
  5. Crush the graham crackers and mix with melted butter and sugar. Press into the pan to form a crust.
Baking
  1. Optionally bake the crust at 340ºF (171ºC) for 7-8 minutes until lightly golden.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar.
  3. Mix in sour cream and heavy cream, scraping the bowl frequently.
  4. Add cornstarch, egg yolks, and whole eggs, mixing until just incorporated.
  5. Stir in vanilla extract and lemon juice until combined.
  6. Pour the batter into the crust. Place the springform in a roasting pan with hot water.
  7. Bake at 340ºF (171ºC) for 30 minutes, then lower to 310ºF (154ºC) for 65-75 minutes.
Cooling & Serving
  1. Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes to cool.
  2. Cool completely before refrigerating for at least 6 hours or overnight.
  3. To release, use a spatula to carefully detach the cheesecake from the pan.
  4. Transfer to a serving plate and enjoy!

Notes

Ensure all ingredients are at room temperature for optimal blending. Avoid overmixing eggs to prevent cracks. Use aluminum foil around the pan to protect against water leaks.