This is my version of the classic New York cheesecake recipe!! This cheesecake is Christopher’s favorite dessert! Will it be yours? I think so.
Creamy, dreamy and so very delicious! This is the second cheesecake recipe that I’ve published on this blog.
I still prefer my mom’s cheesecake recipe, but this is a close second.
What’s the difference between the two cheesecakes? My mom’s base ingredient is ricotta cheese. This cheesecake’s base ingredient is cream cheese. This one is firmer and less soft and creamy than Mom’s, but this recipe is what I think of when I think of a classic New York cheesecake!
It’s still creamy, just not as creamy. Got it?
I don’t particularly like super sweet ingredient-packed cheesecake. If I go for a cheesecake in a restaurant, I go for plain with some delicious sauce dribbled on it. What about you?
Let me know in the comment section as I love to learn about other people’s preferences!
How to make the Classic New York Cheesecake
We have cream cheese, graham crackers, butter in the photo above. There are more ingredients but these are the stars of the show! I leave the cream cheese and eggs out on the counter for at least an hour before I start making this classic New York cheesecake.
I preheat the oven to 350 degrees Fahrenheit and grease my 9 inch spring form pan.
Time to process the graham crackers. I used 13 of the crackers to yield 1 1/2 cups of graham cracker crumbs. I place them a mixing bowl.
Next, I heat up a small saucepan on medium low and place half of a stick of butter in it. After it melts, I pour it in with the graham crackers and take my spatula to mix them all together.
I scoop the moistened crumbs into the spring form pan and press them down. I also take the time to wrap the bottom of the pan with foil.
Blend it Up
I drag out my stand mixer and plop the 4 bars of cream cheese into it along with 1 cup of sugar! I turn on the mixer and mix them until they’re creamy. It takes about 1 minute, since the cream cheese is nice and soft.
I crack in 2 eggs and turn the mixer on, only mixing until everything is just incorporated. I repeat with 2 more eggs.
Time to stir in the rest of the ingredients: I add 3/4 cup sour cream, 2 teaspoons vanilla and 1/4 cup flour! Mix the cheesecake batter until it is just incorporated. You don’t want to over mix it.
Time to pop the classic New York cheesecake in the oven and bake it for 1 hour.
DING means DONE
Once the timer dings, I turn off the oven and leave the door closed. I let the classic New York cheesecake rest in the oven for at least 3 hours, 5 is better.
Warning: the cheesecake will either crack or it won’t. In fact, I never know, it’s always a surprise.
So, I open the spring form pan to reveal the beautiful cheesecake. Also, I gather my delicious cherry sauce and a plate.
Let’s cut a piece.
Oh my word. I need some of that cherry sauce on that classic New York cheesecake RIGHT NOW!
And now for a bite.
Let’s have a nice closeup.
I hope you enjoyed this classic New York cheesecake recipe!
It is so good.
Please feel free to leave me a comment as I love to read them! And answer them.
And as always, may all your dishes be delish!
If you’ve tried this classic New York cheesecake or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 1 1/2 cups graham cracker crumbs (about 13, processed)
- 1/2 stick butter melted
- 4 packages cream cheese softened
- 1 cup sugar
- 4 eggs room temperature
- 1/2 cup almond milk or milk of choice
- 2 teaspoons vanilla extract
- 1/4 cup flour I used spelt
- Preheat oven to 350 F
- Grease 8 - 9 inch springform pan, line the outside of pan with foil
- Place graham cracker crumbs in mixing bowl and pour butter into bowl and mix with a spatula until incorporated
- Press graham cracker crumbs into springform pan
- Place cream cheese and sugar in a stand mixer and mix until creamy (1 - 2 minutes)
- Crack 2 eggs in mixer and mix until just incorporated. Repeat with the other 2 eggs.
- Stir in the sour cream, milk, vanilla and flour until just incorporated
- Pour into springform pan and bake for 1 hour
- Turn off oven and leave the door of the oven closed and let the New York cheese cake rest inside for 3 - 5 hours
- Cut a piece
- Get your favorite sauce or you can eat it plain
- Take a bite
I let the cream cheese and eggs sit on the counter for 1 hour before I start making the cheese cake. I'm not going to add that time to the recipe, but I will add 3 hours for the resting time.