Perfect New York Cheesecake

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There’s nothing quite like a real New York cheesecake that’s lovingly prepared, baked and patiently cooled. so dense. too delicious. very perfect.

What is New York Cheesecake?

New York Cheesecake is a type of cheesecake, probably the most famous one. Its main ingredients are cream cheese and eggs, and it has a smooth and rich taste. Typically, New York cheesecake will be cooked in a springform pan.

What is a springform pan and where can I buy it?

To make New York cheesecake, you need a special type of pan called a springform pan. This is a cake pan with a removable bottom. The sides of the pan have springs and there is a clip to adjust the sides. Springform pans come in a variety of sizes, typically 4 inches, 6 to 7 inches, and 9 inches. A good standard size is a 9-inch pan. You can usually buy them anywhere that sells kitchen supplies, or from Amazon. They will be located near the other cake pans.

Should I use vanilla extract or vanilla bean?

Vanilla beans taste best when making cheesecake. Vanilla bean is easy to make. Simply cut in half lengthwise and use the blade of a knife to scrape all the insides directly into the cake batter. Vanilla beans, while delicious, can also be very expensive. Vanilla extract is always a good choice.

What toppings can I use on my cheesecake?

The flavoring toppings for cheesecake are almost endless! Nutella or caramel sauce like those used on ice cream will do. You can also use pie filling to make simple fruit toppings like raspberries, strawberries, apples, blueberries, and more. Or, you can make your own toppings.

Why is my cheesecake cracking?

Worried about your cheesecake cracking or cracking? The first thing you should know is that the crack should not affect the taste of the cheesecake. It’s perfectly fine to eat a cracked cheesecake. Here are two important tips for the perfect New York cheesecake: 1. Do not open the oven door while cooking! If the temperature changes suddenly, your cheesecake will crack. The cheesecake needs to cool slowly, so it’s best to put it in the oven with the door closed and let it cool with the oven. 2. Another big reason for a cheesecake to crack is that it is overcooked, so make sure to follow the recipe so your cheesecake will be perfect.

Remove one slice of cheesecake from a full cheesecake.

Storage Instructions:

Store cheesecake in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

If you liked this recipe, you might be interested in these other classic cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Close-up of a slice of New York cheesecake with a cherry filling and a bite on a white plate.

There’s nothing quite like a real New York cheesecake that’s lovingly prepared, baked and patiently cooled. so dense. too delicious. very perfect.

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

  • 16 Graham Crackers
  • 4 tablespoon butter melted
  • 4 (8 oz.) package cream cheese
  • 2 cup sugar
  • 4 big egg
  • 1 cup sour cream
  • 1 6 inches vanilla bean or 1 tablespoon vanilla extract
  • 1/2 cup all purpose flour


  • Preheat oven to 350 degrees. Grease sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush graham crackers in a food processor or blender. Transfer to a mixing bowl. Stir in the melted butter until the crumbs are all moistened, then press into the bottom of the prepared springform pan.

  • In a large mixing bowl, using a hand mixer (or stand mixer), beat cream cheese and sugar until creamy.

  • Add eggs and sour cream and beat on low speed until combined.

  • Split vanilla bean in half and scrape seeds into mixture, or add vanilla extract. Add flour and mix until well combined. Pour mixture into springform pan.

  • Roll 3 sheets of aluminum foil into a flat disc and place on a baking sheet. Place springform pans on these discs to elevate the cake so it doesn’t touch the baking sheet. Fill the baking dish with a layer of ice, surrounding the springform pan.

  • Bake on the center rack of the oven for 1 hour. don’t open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake cool slowly in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove springform pan rings before serving. Keep it cold.