Indulge in the decadent flavors of this New York Cheesecake, a timeless dessert known for its rich, creamy texture and signature tangy sweetness. Made with cream cheese, sour cream, and a touch of lemon zest, this cheesecake is baked to perfection in a water bath to ensure a silky, crack-free surface.
With its buttery, melt-in-your-mouth filling and luxurious texture, this cheesecake is perfect for any occasion. Serve it plain or garnish with fresh berries, a drizzle of fruit sauce, or a dollop of whipped cream for an elegant finishing touch. Chilled to perfection, this dessert is a true showstopper that everyone will love!
Why You’ll Love This Recipe
Rich, creamy, and indulgent, New York Cheesecake is the ultimate dessert for any occasion. This classic recipe delivers a velvety texture with a tangy hint of lemon, balanced perfectly by the sweetness of the cream cheese filling. The addition of sour cream ensures a luxuriously smooth consistency, while the water bath technique prevents cracks and keeps the cake ultra-moist. Whether you’re hosting a dinner party or treating yourself, this cheesecake is a showstopper that’s sure to impress.
Key Ingredients
Cream Cheese: The star of the recipe, cream cheese creates the dense, creamy foundation of the cheesecake. Ensure it’s at room temperature for a smooth, lump-free batter.
Sour Cream: Adds tanginess and helps achieve the rich, silky texture that sets New York cheesecake apart.
Eggs: Provide structure and a custardy consistency. Room temperature eggs incorporate more evenly into the batter.
Unsalted Butter: Adds richness and ensures a creamy texture.
Sugar: Sweetens the cheesecake and balances the tangy notes from the cream cheese and sour cream.
Cornstarch: Stabilizes the batter and helps prevent cracking.
Vanilla Extract: Adds depth and enhances the flavors of the cream cheese and lemon.
Lemon Juice and Zest: Provide a subtle citrus brightness that complements the richness of the cheesecake.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
1. Prepare the Pan
Butter the Pan: Generously butter the inside of a 10-inch springform pan to prevent sticking.
Wrap in Foil: Wrap a double layer of heavy-duty aluminum foil tightly around the bottom and sides of the pan to prevent water from seeping in during baking.
Preheat the Oven: Preheat your oven to 300°F (150°C) and position the rack in the center.
2. Mix the Ingredients
Beat Eggs and Sour Cream: In a large bowl, use an electric mixer to beat:
5 large eggs
2 cups sour cream
Blend until smooth.
Cream Cheese and Butter: In a separate bowl, beat until smooth and creamy:
4 (8-ounce) packages cream cheese
8 tablespoons unsalted butter
Ensure there are no lumps.
Combine Mixtures: Add the cream cheese mixture to the egg and sour cream mixture. Beat until fully combined.
Add Sugar and Flavorings: Gradually mix in:
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Beat for about 2 minutes until smooth.
3. Bake the Cheesecake
Prepare the Batter: Pour the cheesecake batter into the prepared springform pan.
Set Up the Water Bath: Place the springform pan inside a large roasting pan. Carefully pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake: Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until:
The top is lightly colored.
A knife inserted in the center comes out clean, with a slight jiggle in the middle.
Cool the Cheesecake:
Remove the springform pan from the water bath.
Peel away the foil carefully.
Let the cheesecake cool at room temperature for about 4 hours.
4. Chill and Serve
Refrigerate: Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
Serve:
Remove the cheesecake from the springform pan.
Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest, as desired.
Slice and enjoy!
Serving Suggestions
New York Cheesecake is a dessert that shines on its own, but adding garnishes or sides can elevate it even further:
Fresh Fruit: Top with sliced strawberries, raspberries, or blueberries for a pop of freshness.
Fruit Sauces: Drizzle with strawberry or raspberry coulis, or a simple lemon glaze.
Whipped Cream: Add a dollop of lightly sweetened whipped cream for a classic pairing.
Chocolate Sauce: Drizzle with melted chocolate or a rich ganache for a decadent twist.
Caramel Sauce: A drizzle of salted caramel adds a luxurious, sweet-salty contrast.
Storage and Tips
Storing Leftovers:
Cover the cheesecake tightly with plastic wrap or foil and refrigerate for up to 5 days.
Freezing Instructions:
To freeze, cool the cheesecake completely, then wrap it in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips for Success:
Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smooth, lump-free batter.
Water Bath: The water bath technique ensures even cooking and prevents cracks. Wrap the pan tightly with foil to keep water out.
Don’t Overmix: Overbeating the batter incorporates excess air, which can cause the cheesecake to crack as it bakes.
Cool Gradually: Allow the cheesecake to cool slowly at room temperature to prevent the top from sinking or cracking.
Chill Overnight: Refrigerating the cheesecake for several hours enhances its flavor and ensures the perfect texture.
Variations
This classic cheesecake can be customized to suit your preferences:
Graham Cracker Crust: Add a graham cracker or cookie crust by mixing 1½ cups of crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar. Press into the bottom of the pan before pouring in the batter.
Chocolate Cheesecake: Mix 6 ounces of melted semi-sweet chocolate into the batter for a chocolatey twist.
Marble Cheesecake: Swirl ½ cup of melted chocolate or fruit puree into the batter before baking.
Citrus Cheesecake: Intensify the lemon flavor by adding an extra teaspoon of zest, or use orange or lime zest for a citrusy variation.
Nut Topping: Sprinkle toasted almonds, pecans, or walnuts on top for a crunchy finish.
Conclusion
This New York Cheesecake is a timeless dessert that combines simplicity with elegance. The creamy, rich filling and hint of citrus make it a favorite for any celebration. Whether you enjoy it plain or dressed up with your favorite toppings, this cheesecake is sure to be a crowd-pleaser. Take your time, follow the steps, and savor each velvety bite of this classic indulgence—you’ll be baking this recipe again and again!
New York Cheesecake
Ingredients
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 4 packages cream cheese 8 oz each, room temperature
- 8 tablespoons unsalted butter 1 stick, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest grated
Instructions
- Generously butter the inside of a 10-inch springform pan. Wrap the bottom and sides of the pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
- Preheat your oven to 300°F (150°C) and position the rack in the center of the oven.
- In a large bowl, beat 5 large eggs and 2 cups sour cream until smooth using an electric mixer.
- In a separate bowl, beat 4 packages (8 oz each) of cream cheese and 8 tablespoons of unsalted butter until smooth and creamy, ensuring there are no lumps.
- Combine the cream cheese mixture with the egg and sour cream mixture, beating until fully blended.
- Gradually mix in 1 1/2 cups sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons vanilla extract, 1 teaspoon fresh lemon juice, and 1 teaspoon grated lemon zest. Beat for about 2 minutes until smooth.
- Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large roasting pan and pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until the top is lightly colored and a knife inserted in the center comes out clean, with a slight jiggle in the middle.
- Remove the springform pan from the water bath, peel away the foil carefully, and let the cheesecake cool at room temperature for about 4 hours.
- Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
- To serve, remove the cheesecake from the springform pan. Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest as desired. Slice and enjoy!
