Real New York Style Cheese Cake
Indulge in the rich, creamy decadence of this Real New York Style Cheesecake, a classic dessert that’s as authentic as it is irresistible. Featuring a buttery graham cracker crust and a velvety filling made with luscious cream cheese, a hint of tangy sour cream, and the brightness of fresh lemon zest, this cheesecake achieves the perfect balance of flavor and texture. Baked in a water bath for ultimate creaminess and chilled to perfection, this dessert is the epitome of indulgence with its smooth, dense interior and golden edges. Whether served plain or topped with fresh berries, caramel, or chocolate, it’s a show-stopping treat for any occasion. Perfect for cheesecake purists, this dessert is sure to transport your taste buds straight to the streets of New York!
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Recipe Information
Ingredients
- 2 cups (finely crushed) Graham crackers
- 2 tablespoons (for crust) Granulated sugar
- 6 tablespoons (melted) Unsalted butter
- 32 ounces (softened, 4 packages of 8 oz each) Cream cheese
- 1.5 cups (for filling) Granulated sugar
- 3 tablespoons All-purpose flour
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 4 large Eggs
- 0.5 cup Sour cream
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom and sides in aluminum foil to prevent leaks during baking.
In a medium bowl, mix the finely crushed graham crackers, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the greased springform pan to form the crust, and bake for 10 minutes. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add 1.5 cups of granulated sugar and the flour to the cream cheese. Mix until incorporated, scraping down the sides of the bowl as needed.
Add the vanilla extract and lemon zest, and beat until combined.
One at a time, add the eggs, beating on low speed after each addition just until combined (do not overmix to avoid incorporating too much air).
Mix in the sour cream and heavy cream until smooth and fully combined.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath to ensure even baking.
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack for about 2-3 hours.
Cover the springform pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours (preferably overnight) to set fully before serving.
Run a knife around the edge of the cheesecake before releasing the springform pan ring. Slice and enjoy!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 1208 mg | 403% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 459.5 g | 167% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 393.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 427 mg | 33% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
