New York Cheesecake – Don’t Lose This Recipe

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Avoid over-mixing to prevent incorporating too much air.
3. Gradually add the sugar and beat until fully incorporated.
4. Mix in the sour cream, vanilla extract, and salt until smooth.
5. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix, as this can cause the cheesecake to crack.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the prepared crust, spreading it evenly.
2. Place the springform pan inside a larger baking dish. Fill the larger dish with hot water to create a water bath. This prevents cracks by providing gentle, even heat.
3. Bake the cheesecake in the preheated oven for 75–90 minutes, or until the edges are set and the center is slightly jiggly.

Step 4: Cool the Cheesecake

1. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps it cool gradually and prevents cracks.
2. Remove the cheesecake from the water bath and run a knife around the edges to release it from the pan. Let it cool completely at room temperature.
3. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 5: Prepare the Sour Cream Topping (Optional)

1. In a bowl, whisk together the sour cream, powdered sugar, and vanilla extract until smooth.
2. Spread the topping over the chilled cheesecake for an extra creamy layer.

Tips for Success

• Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smooth and creamy filling.
• Preventing Cracks: Use a water bath and avoid overmixing the batter to prevent cracks on the surface.
• Chilling Time: For the best flavor and texture, refrigerate the cheesecake for at least 6 hours or overnight.

Serving Suggestions

• Serve slices with a drizzle of caramel sauce, chocolate ganache, or a dollop of whipped cream.
• Top with fresh berries or a berry compote for a refreshing contrast.

Storage

• Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.

Why This Recipe is a Keeper

This New York Cheesecake recipe captures the essence of a classic dessert—luxuriously creamy, delightfully rich, and impressively indulgent. Perfect for celebrations or simply indulging your sweet tooth, it’s a recipe you’ll come back to again and again. Don’t lose this recipe—it’s destined to become a family favorite!