New York cheesecake

Name: New York cheesecake
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 10
Ingredients: Cookies 12.7 oz; Butter 1 &frac13; cup; Cream cheese 3.3 cups; Fresh liquid cream 0.67 cup; Sugar ½ cup; Eggs 2; Egg yolks 1; Cornstarch 5 tbsp; Lemon juice ½; Vanilla bean ½; Sour cream 0.6 cup; Berries 1.3 cups; Vanilla bean ½; Mint to taste; Strawberries to taste

it es br de fr

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 10
Note + cooling time in the refrigerator (at least 2 ½ h)

PRESENTATION

Rich, smooth layers make New York cheesecake the dessert families remember most—there’s just something about that creamy texture and pretty golden top that makes home-cooked sweets really stand out. With its iconic cheesecake crust (that crisp bite with every forkful) and the good thick filling, this classic cheesecake is easy to love for birthdays, big gatherings, or a simple dessert night when everyone’s craving something special. In the middle, a dense and velvety center always feels extra satisfying, while the fluffy height and nice pale look grab attention on any table. Dessert fans always go back for seconds—especially since this American favorite delivers all those deep, rich cheesecake flavors with a reliable texture that never disappoints. The graham cracker base sticks out with its crunchy edge, balancing the soft, moist creaminess inside…great when you want a treat that works for practically any crowd. For anyone who enjoys nostalgia in a slice (or just a super DELICIOUS finish to a meal), New York cheesecake totally delivers.

Especially for busy families, this creamy cheesecake is just plain RELIABLE—always shows off well at parties, lets you swap in toppings or add that tangy sour cream layer for a twist, and never really feels out of place. Some like fresh berries or a drizzle of simple chocolate sauce (kids definitely vote for chocolate!), while others keep it classic by serving just as is. Serve cold for the ultimate texture, or let it sit out a little for that softer, extra-luxurious bite—either way, everyone gets the best of that sweet, creamy taste paired with a solid, good crust. Homemade cheesecake has a way of bringing people to the table (you’ll notice plates emptied pretty quickly), and its easy versatility works year-round for holidays, everyday dinners, celebrations, or even as a special weekend family treat. Most home cooks agree the soft texture and true cheesecake flavor mean you really can’t go wrong with this one—simple, pretty, and always welcome at the table.

INGREDIENTS

For the base (for a 22 cm diameter mold): Cookies 12.7 oz (360 g); Butter 1 ⅓ cup (300 g)

For the cream: Cream cheese 3.3 cups (750 g); Fresh liquid cream 0.67 cup (150 g); Sugar ½ cup (100 g); Eggs 2; Egg yolks 1; Cornstarch 5 tbsp (40 g); Lemon juice ½; Vanilla bean ½

For the topping and decoration: Sour cream 0.6 cup (150 g); Berries 1.3 cups (200 g); Vanilla bean ½; Mint to taste; Strawberries to taste

Preparation

How to prepare New York cheesecake

To prepare the cheesecake, first melt the butter and let it cool; in the meantime, place the biscuits in a food processor 1 and blend them until powdered 2. Then transfer them to a bowl and pour in the melted butter 3.

Mix with a spoon or spatula 4 until the mixture is uniform 5; then take a 9-inch springform pan and line the base with parchment paper. Place half of the biscuits inside and press them with the back of a spoon to compact them 6.

Line the sides of the pan using the remaining biscuits, helping yourself with the spoon or your hands 7. Once you've covered the entire surface, place the base of your cheesecake to set in the refrigerator for 30 minutes. In the meantime, focus on the cream: in a bowl, pour the eggs, yolk, and sugar 8, then whisk everything with a whisk until you get a creamy consistency 9.

Scrape the seeds from half of the vanilla bean (saving the rest for later) and add them to the eggs 11. Also, gradually add the cream cheese 12.

Continue mixing with a whisk 13. Once you have a homogeneous mixture, also add the lemon juice 14 and cornstarch 15.

Then add the cream 16 and gently mix again with the whisk 17. Retrieve the pan with the biscuit base from the refrigerator and pour the mixture inside 18.

Slightly level the surface 19 and bake in a preheated static oven at 320°F for 60 minutes, then continue baking at 340°F for another 20 minutes. Once baked, let the cheesecake cool in the oven with the door open. Then remove it 20 and proceed with the topping. In a bowl, mix the sour cream with the reserved vanilla bean seeds and combine everything with a spatula.

When the cake is cold, remove the pan 22 and transfer it to a plate. Pour the vanilla-flavored sour cream over the cake and spread it evenly, leaving a free edge of about 0.4 inches 23. Place it in the refrigerator to set for 2 hours. After the resting time, focus on the decoration by adding the fruit to the center. Wash the berries and cut the strawberries into wedges 24.

Decorate with strawberries, raspberries 25, blackberries, blueberries, and currants 26. Finish with mint leaves and serve your beautiful New York cheesecake 27!

Storage

The cheesecake can be stored in the refrigerator for up to 5 days. Alternatively, it can be frozen for a month.

Advice

Depending on the type of dry biscuits you use, a different amount of butter may be necessary. If you use biscuits that contain oil or other fats, the amount may even be halved.

If a little butter drips from the pan during baking, don't worry. Place a tray underneath to avoid messing up the oven.

Instead of berries, you can garnish the dessert with other fresh fruits or chocolate!

Can't find crème fraîche? No problem! You can follow our guide: how to make sour cream!

For the translation of some texts, artificial intelligence tools may have been used.