Cheesecake Recipe – Classic New York Style

If you’ve ever wondered why New York cheesecake feels like velvet, you’re in the right place. This guide walks you through a fool‑proof cheesecake recipe that works even if you’re new to baking. No fancy gadgets, just pantry staples and a little patience.

Key Ingredients & Prep

The secret to a smooth slice starts with the basics. You’ll need:

• 200 g plain digestive or graham crackers, crushed
• 80 g melted butter
• 600 g full‑fat cream cheese, room temperature
• 150 g caster sugar
• 2 large eggs
• 120 ml sour cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)

First, mix the crushed crackers with melted butter until the crumbs look like wet sand. Press this mixture firmly into the bottom of a 23 cm spring‑form pan. Chill the base while you beat the filling – this keeps the crust from getting soggy.

Step‑by‑Step Baking Guide

1. Beat the cream cheese. Use a hand mixer on medium speed. Scrape the sides often so the mix stays smooth. It should look creamy, not grainy.

2. Add sugar and vanilla. Sprinkle the sugar over the cheese, then pour in vanilla and lemon juice. Mix until fully incorporated.

3. Incorporate the eggs. Crack one egg at a time, beating just until it disappears. Over‑mixing can introduce air bubbles that turn into cracks later.

4. Fold in sour cream. This gives the cheesecake its signature tang and keeps it moist. Stir gently; you don’t need a glossy batter.

5. Pour over the crust. Give the pan a quick tap on the counter to release any stray bubbles.

6. Bake in a water bath. Wrap the pan’s base in foil, place it in a larger roasting tray, and fill the tray with hot water halfway up the sides. Bake at 160 °C (320 °F) for 45‑55 minutes. The center should wobble slightly – it will set as it cools.

7. Cool slowly. Turn the oven off, crack the door, and let the cheesecake sit for an hour. Then chill in the fridge for at least 4 hours, preferably overnight.

8. Serve. Run a thin knife around the edge before releasing the spring‑form. Top with fresh berries, a drizzle of chocolate, or keep it plain – the choice is yours.

These steps keep the texture dense yet creamy, just like you’d get at a Manhattan bakery. If you notice cracks, try lowering the oven temperature a few degrees or adding a splash more sour cream next time.

Want a lighter version? Swap half the cream cheese for ricotta or use a low‑fat version, but expect a slightly different mouthfeel. For a chocolate twist, melt 50 g dark chocolate and fold it into the batter before baking.

Now you have a reliable cheesecake recipe that works for birthdays, dinner parties, or just a sweet treat after work. Grab a fork, dig in, and enjoy the buttery richness that makes New York cheesecake legendary.