New York Style Cheesecake Recipe
Indulge in our rich and creamy New York Style Cheesecake, made with velvety cream cheese on a buttery graham cracker crust, delivering a perfect balance of sweetness and tanginess in every bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
- 1
Make the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes. Remove from oven and let cool.
- 2
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the sugar and mix until combined. Add in the sour cream, vanilla extract, and mix until smooth. Add the eggs one at a time, mixing on low speed after each addition until just combined. Lastly, add the flour and mix until just combined.
- 3
Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 4
Cool and Serve
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight. Before serving, run a knife around the edges of the cheesecake and gently release the springform. Slice and serve chilled.
