Creamy New York Cheesecake

May 26, 2021
Tall and Creamy New York Cheesecake recipe

This perfectly smooth, tall and creamy New York Cheesecake is one of my favorite desserts ever. It’s rich and light at the same time with a simple graham cracker crust and topped with a 10-minute strawberry sauce. Simply delicious!

New York Cheescake original recipe
This cheesecake tastes delicious with fresh fruit too!

Why I love this cheesecake?

  • It’s delicious: The texture is just how I like it: Smooth, creamy, luscious and rich. It tastes slightly tangy and sweet. To me, this is the perfect cheesecake.
  • It’s simple: The cheesecake only requires classic ingredients. Nothing fancy. The crust only needs graham crackers and butter. No sugar or pre-baking required. The strawberry topping is low in sugar and ready in 10 minutes.
Creamy New York Cheesecake Recipe

Step-by-step recipe for the perfect cheesecake

Graham crackers in food processor
Blitz graham crackers in a food processor. Then combine crumbs and melted butter.

Start by making the crust: Blitz graham crackers in a food processor until they turn into fine crumbs.

Line the bottom and sides of the a 7-inch (8-inch is ok too) springform pan with parchment paper and additionally spray the sides with nonstick cooking spray or brush with oil. If you are not lining the pan with parchment paper, make sure to grease the pan thoroughly or the filling might stick to it, causing cracks when cooling.

Easy Cheesecake crust recipe
Press the crust-mixture into the pan.

Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the greased springform pan, using a measuring cup or glass. You do not need to bake the crust. I tried making one cheesecake with a pre-baked crust and one without and didn’t notice any difference.

Filling for cheesecake recipe
Beat cream cheese until smooth. Add sour cream and sugar and mix until combined.

Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and lump-free, scraping down the bowl as needed. Add sour cream and sugar and beat until combined. Tip: Do not beat the filling for too long as it tends to get too liquid.

Easy cheesecake filling
Add vanilla extract and eggs to the the filling.

Add vanilla, eggs and egg yolk, and beat until just combined. Add flour and mix for a few seconds, just until combined. Finally, add unwhipped heavy cream and mix until combined.

Waterbath for cheescake
Wrap springform pan in aluminum foil to make it waterproof.

Prepare the pan for the water bath. Place a large square of aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat once more so there are two sheets of foil to make the springform pan waterproof.

Waterbath for New York Cheesecake
Pour batter into springform pan.

Place the springform pan in a larger roasting pan. Put a piece of parchment paper in between the pans to avoid discoloration or scratching.

Pour the batter into the prepared springform pan, then smooth with a spatula. Tap the pan against the counter a few times to release any air bubbles in the batter. Place on oven rack, then carefully pour boiling water into the roasting pan (1 to 2 inch / 3 cm).

Tall cheesecake recipe
Pain cheesecake – the filling is set yet creamy.

Bake cheesecake at 325 °F (160 °C) top and bottom heat for about 1 hour or until the edges are set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Usually, the top doesn’t brown while baking. If it does and you don’t like it, you can cover the pan with a sheet of aluminum foil or parchment paper.

Turn off the heat and leave the cheesecake inside the oven for 30 minutes, door closed. Then, prop the oven door open with a wooden spoon for 15 minutes to keep it just slightly open. The slow cooling will prevent cracks from forming.

Remove the cheesecake from the oven and from the water bath, unwrap the foil. If you didn’t use parchment paper for the sides, run a thin-bladed flexible knife around the edge of the cake to make sure it’s not sticking. Let the cheesecake cool completely to room temperature.

Strawberry sauce for cheesecake recipe
Cook strawberries, sugar, and lemon juice.

Make the strawberry sauce: Rinse and hull strawberries. Cut into quarters or eights, depending on their size. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice until most of the liquid is evaporated, about 10 minutes.

Remove from heat. Use warm or cold. The sauce will thicken further while cooling.

Creamy New York Cheesecake Best Recipe
Top cheesecake with strawberry sauce.

Serve at room temperature or refrigerate in the springform pan, tightly covered with plastic wrap, until completely chilled, about 4 hours or up to 2 days.

Best New York Cheesecake recipe

Enjoy plain, with fresh fruits, or strawberry sauce.

Creamy New York Cheesecake

Yield: 7-inch springform pan (8-inch is ok too) / 19 or 20 cm

Creamy New York Cheesecake

This perfectly smooth, tall and creamy New York Cheesecake is one of my favorite desserts ever. It’s rich and light at the same time with a simple graham cracker crust and topped with a 10-minute strawberry sauce. Fresh fruit in place of the strawberry sauce tastes delicious too!

Tip 1: Be sure the cream cheese, sour cream, and eggs are at room temperature. If the cream cheese is too cold, you could easily end up with a lumpy cheesecake batter.

Tip 2: Don’t skip the water bath – it’s the secret to a crack-free cheesecake. If you skip it nevertheless, at least put a large roasting pan full of very hot water on the rack underneath the cheesecake to prevent cracks.

Recipe: Ursula | lilvienna.com

Ingredients

    For the crust:
  • 1 1/2 cups (180 grams) graham cracker crumbs
  • 3 1/2 tablespoons (50 g) unsalted butter, melted
  • For the filling:
  • 525 g (18.5 oz) cream cheese, softened to room temperature
  • 3/4 cups (180 grams) sour cream, at room temperature
  • 1 cup (200 g) granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs and 1 egg yolk, at room temperature
  • 3 tablespoons (22 g) all-purpose flour
  • 2/3 cups (160 g) heavy cream, liquid (unwhipped)
  • For the strawberry sauce:
  • 500 g (roughly 1 lb) strawberries
  • 2 tablespoons (30 g) granulated sugar
  • 2 teaspoons lemon juice
  • In addition:
  • Springform pan
  • Boiling water, aluminum foil and large pan, for the water bath

Instructions

  1. First, line the bottom and sides of the a 7-inch (8-inch is ok too) springform pan with parchment paper and additionally spray the sides with nonstick cooking spray or brush with oil. If you are not lining the pan with parchment paper, make sure to grease the pan thoroughly or the filling might stick to it, causing cracks when cooling.
  2. Prepare the pan for the water bath. Place a large square of aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat once more so there are two sheets of foil to make the springform pan waterproof.
  3. Make the crust:
  4. Blitz graham crackers in a food processor until they turn into fine crumbs.
  5. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the greased springform pan, using a measuring cup or glass. You do not need to bake the crust. I tried making one cheesecake with a pre-baked crust and one without and didn’t notice any difference.
  6. Preheat the oven to 325 °F (160 °C) top and bottom heat.
  7. Make the filling:
  8. In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and lump-free, scraping down the bowl as needed. Add sour cream and sugar and beat until combined. Tip: Do not beat the filling for too long as it tends to get too liquid.
  9. Add vanilla, eggs and egg yolk, and beat until just combined. Add flour and mix for a few seconds, just until combined. Finally, add unwhipped heavy cream and mix until combined.
  10. Pour the batter into the prepared springform pan, then smooth with a spatula. Tap the pan against the counter a few times to release any air bubbles in the batter.
  11. Place the springform pan in a larger roasting pan. Put a piece of parchment paper in between the pans to avoid discoloration or scratching. Place on oven rack, then carefully pour boiling water into the roasting pan (1 to 2 inch / 3 cm). Bake at 325 °F (160 °C) top and bottom heat for about 1 hour or until the edges are set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Usually, the top doesn’t brown while baking. If it does and you don’t like it, you can cover the pan with a sheet of aluminum foil or parchment paper.
  12. Turn off the heat and leave the cheesecake inside the oven for 30 minutes, door closed. Then, prop the oven door open with a wooden spoon for 15 minutes to keep it just slightly open. The slow cooling will prevent cracks from forming.
  13. Remove the cheesecake from the oven and from the water bath, unwrap the foil. If you didn’t use parchment paper for the sides, run a thin-bladed flexible knife around the edge of the cake to make sure it's not sticking. Let the cheesecake cool completely to room temperature.
  14. Serve at room temperature or refrigerate in the springform pan, tightly covered with plastic wrap, until completely chilled, about 4 hours or up to 2 days.
  15. Enjoy plain, with fresh fruits, or strawberry sauce.
  16. Make the strawberry sauce:
  17. Rinse and hull strawberries. Cut into quarters or eights, depending on their size. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice until most of the liquid is evaporated, about 10 minutes. Remove from heat. Use warm or cold. The sauce will thicken further while cooling.
https://www.lilvienna.com/creamy-new-york-cheesecake/

Creamy New York Cheesecake was last modified: May 26th, 2021 by Ursula

2 thoughts on “Creamy New York Cheesecake

  1. Bea

    I made this cheescake and brought it to my mom’s birthday gathering. Everybody asked for the recipe. It’s so delicious.

    Reply
    1. Ursula Post author

      Hi Bea,
      Thanks so much. So happy to hear that everybody like the cheesecake. It’s such a wonderful summer dessert! Ursula

      Reply

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