New York-Style Cheesecake
Rich, Dense & Creamy
New York-style cheesecake should have a rich cream cheese flavor and a smooth, dense texture while still feeling creamy when you eat it.
For this recipe, I use a thin graham cracker crust. I don't like using too many crumbs—the crust should support the cheesecake without becoming a thick layer that competes with the filling.
The cheesecake is baked slowly at 315°F (157°C) and is ready when the filling feels firm to a gentle touch.
Graham Cracker Crust
200g graham cracker crumbs
100g unsalted butter, melted
Mix the graham cracker crumbs with the melted butter until evenly moistened.
Press a thin, even layer into the bottom of a springform pan. There is no need to make the crumb layer overly thick.
Bake at 350°F (175°C) for 5 minutes.
Remove from the oven and allow to cool slightly.
Wrap the outside and bottom of the springform pan securely with foil before adding the cheesecake filling.
Cheesecake Filling
750g cream cheese
225g granulated sugar
35g cornstarch
3 large eggs
1 egg yolk
95g sour cream
1 tsp vanilla
Method
Reduce the oven temperature to 315°F (157°C).
Place the cream cheese, sugar, and cornstarch in the mixing bowl.
Cream together until smooth and evenly combined.
Add the eggs and egg yolk gradually, mixing until incorporated.
Scrape the sides and especially the bottom of the bowl. This is important because thicker cream cheese can remain underneath the mixture and leave lumps in the finished batter.
Add the sour cream and vanilla and mix just until the cheesecake batter is smooth.
Pour the filling over the prepared graham cracker crust.
Smooth the surface and place the cheesecake in the oven.
Baking the New York-Style Cheesecake
After pre-baking the graham cracker crust at 350°F (175°C) for 5 minutes, remove the pan from the oven.
Wrap the bottom and outside of the springform pan securely with foil. This helps prevent water from entering through the bottom of the pan during baking.
Pour the prepared cheesecake filling over the crust and smooth the surface.
Place the wrapped springform pan inside a larger baking tray. Add water to the tray to create a water bath (bain-marie).
Bake at 315°F (157°C) for approximately 45 minutes, or until the cheesecake feels firm to a gentle touch.
Why I Use a Water Bath
The water surrounding the cheesecake creates a gentler, more humid baking environment. This helps the cheesecake bake more evenly and protects its creamy texture.
Combined with the relatively low 315°F oven temperature, it gives the filling time to set without aggressively cooking the outside before the center is ready.
What to Look For
Don't depend entirely on the 45-minute timer. Gently touch the surface toward the center.
The cheesecake should feel set and firm to a light touch, while still retaining the creamy texture expected from New York-style cheesecake. After baking, let it cool and then chill thoroughly before removing it from the springform pan and slicing.
Your Doneness Test
You use touch rather than relying entirely on baking time.
Gently touch the surface near the center. The cheesecake should feel firm and set, rather than wet or liquid underneath.
The 45-minute baking time is a guide; the final test is the texture of the cheesecake itself.
Why Cornstarch?
Your 35g cornstarch helps give this larger cheesecake stability and contributes to the firm, clean structure you want from a New York-style cheesecake. That's particularly useful when the cake needs to chill, unmold, and slice neatly.
Baking with Confidence
Don't beat the filling unnecessarily once the eggs are incorporated. You're making cheesecake, not trying to give the eggs an exciting social life. Excess air can expand during baking and then collapse as the cheesecake cools.
