The Best Classic New York Cheesecake Secret Recipe

The Best Classic New York Cheesecake Secret Recipe
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Our very best classic easy New York cheesecake made with our secret recipe. We mean it when we say that this is the best classic New York cheesecake, period. This cheesecake secret recipe is easy to prepare with our step by step instructions and doesn’t require baking it in a water bath. Try it out today and leave us a comment.

WHAT EQUIPMENT IS NEEDED TO MAKE NEW YORK STYLE CHEESECAKE?

The equipment needed to make this delicious New York Style cheesecake is a 9-inch springform baking pan, bowls, mixer or hand blender, and spatula.

INGREDIENTS FOR THE CHEESECAKE CRUST: 

  • 1-2/3 cups graham cracker crumbs (store-bought) (175 grams)
  • 3 tablespoons of sugar (65 grams)
  • 6 tablespoons unsalted butter melted (90 grams)
  • pinch of salt (1 gram)

Ingredients FOR CHEESECAKE FILLING:

  • 4 packages cream cheese (32 oz or 900 grams total)  room temperature
  •  1 1/2 cups sugar ( 300 grams)
  • 3 large eggs (150 grams)
  • 1 egg yolk (20 grams)
  • 2 teaspoon natural vanilla extract (15 grams)
  • 2 tablespoons all-purpose flour or cornstarch (60 grams)
  • 1 teaspoon lemon zest from one small lemon
  • 2 teaspoons fresh lemon juice from 1 lemon
  • pinch of salt (1/4 teaspoon)
  • 1/2 cup heavy cream or sour cream (120 grams)

INSTRUCTIONS:

  1. Preheat the oven to 180°C (350°F) place the oven rack in the middle.
  2. Wrap the bottom and sides of the 9-inch springform baking with the aluminum foil to the rim of the pan.
  3. Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
  4. Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
  5. Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
  6. Increase the oven temperature to 220°C (425°F)
  7. In the medium-size bowl beat the cream cheese until smooth.
  8. Add the sugar and beat until the mixture is homogenized.
  9. Add the flour or cornstarch and mix scraping the sides as needed until well combined and there are no lumps and batter is smooth.
  10. Add the vanilla, salt, and lemon zest and mix until combined.
  11. Add the egg one at a time and mix on slow speed until well combined.
  12. Add the sour cream or cream and mix on low until cream cheese batter is well combined and smooth.
  13. Pour the batter in spring fold baking pan and smoothen out the surface with a spatula.
  14. Place into oven and bake for 15 minutes then reduce heat to 50/120°F and continue to bake for about 80 minutes or until golden around the edges.
  15. Turn oven off and leave cheese inside with the door opened for 45 minutes, this will cool down the cheesecake slowly preventing any cracking on the surface.
  16. Remove from oven and set on a wire rack to completely cool, about 60 minutes.
  17. Carefully remove the springform and transfer the cheesecake to a large plate, cover and refrigerate for at least 8 hours before serving.
  18. If you notice the cheese is sticking to the side as your releasing the springform, pass a thin know blade around the sides.
  19. Once the cheesecake has been completely settled in the refrigerator, cut slices wiping the knife after every cut.
  20. Service and enjoy as is or top with your choice of jam.
classic Ney York cheesecake

Classic New York-Style Cheesecake

Gimme Recipes
Our very best New York Classic cheesecake recipe made easy following our step by step instructions.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • The equipment needed to make this delicious New York Style cheesecake is a 9-inch springform baking pan,, bowls, mixer or hand blender, and spatula.

Ingredients
  

INGREDIENTS FOR THE CHEESECAKE CRUST:

  • 1-2/3 cups graham cracker crumbs store-bought (175 grams)
  • 3 tablespoons of sugar 65 grams
  • 6 tablespoons unsalted butter melted 90 grams
  • pinch of salt 1 gram

INGREDIENTS FOR CHEESECAKE FILLING:

  • 4 packages cream cheese 32 oz or 900 grams total room temperature
  • 1 1/2 cups sugar 300 grams
  • 3 large eggs 150 grams
  • 1 egg yolk 20 grams
  • 2 teaspoon natural vanilla extract 15 grams
  • 2 tablespoons all-purpose flour or cornstarch 60 grams
  • 1 teaspoon lemon zest from one small lemon
  • 2 teaspoons fresh lemon juice from 1 lemon
  • pinch of salt 1/4 teaspoon
  • 1/2 cup heavy cream or sour cream 120 grams

Instructions
 

  • Preheat the oven to 180°C (350°F) place the oven rack in the middle.
  • Grease the inside of the baking pan with pan release or brush with a thin layer of butter.
  • Add the graham cracker mixture to the pan and press them together evenly throughout the bottom.
  • Place into oven and bake for about 8-10 minutes or until golden brown, remove and set aside to cool.
  • Increase the oven temperature to 220°C (425°F)
  • In the medium-size bowl beat the cream cheese until smooth.
  • Add the sugar and beat until the mixture is homogenized.
  • Add the flour or cornstarch and mix scraping the sides as needed until well combined and there are no lumps and batter is smooth.
  • Add the vanilla, salt, and lemon zest and mix until combined.
  • Add the egg one at a time and mix on slow speed until well combined.
  • Add the sour cream or cream and mix on low until cream cheese batter is well combined and smooth.
  • Pour the batter in spring fold baking pan and smoothen out the surface with a spatula.
  • Place into oven and bake for 15 minutes then reduce heat to 50/120°F and continue to bake for about 80 minutes or until golden around the edges.
  • Turn oven off and leave cheese inside with the door opened for 45 minutes, this will cool down the cheesecake slowly preventing any cracking on the surface.
  • Remove from oven and set on a wire rack to completely cool, about 60 minutes.
  • Carefully remove the springform and transfer the cheesecake to a large plate, cover and refrigerate for at least 8 hours before serving.
  • If you notice the cheese is sticking to the side as your releasing the springform, pass a thin know blade around the sides.
  • Once the cheesecake has been completely settled in the refrigerator, cut slices wiping the knife after every cut.
  • Service and enjoy as is or top with your choice of jam
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