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New York Style Cheesecake
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5 from 8 votes

New York Cheesecake with Philadelphia Cream Cheese

Rich, creamy, and lighter than air, this easy New York Cheesecake with Philadelphia Cream Cheese is luscious and sweet with a slightly tangy flavor. From preparing the graham cracker crust to perfectly blending the cream cheese filling, we'll show you all the tips and tricks you need to know to make this iconic cheesecake!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Chilling Time3 hours 15 minutes
Total Time4 hours
Course: Dessert
Cuisine: American, French
Keyword: Cheesecake Recipe, Cheesecake with Strawberry Topping, Eileen's Cheesecake, New York Style Cheesecake
Servings: 10 people
Calories: 294kcal
Author: Lima

Equipment

  • parchment paper
  • large piece of heavy duty aluminum foil
  • 8 inch springform pan
  • electric stand mixer fitted with a paddle attachment, electric mixer fitted with beaters or whisk

Ingredients

For the crust

  • 1 cup finely ground graham cracker crumbs
  • 3 Tablespoons unsalted butter melted
  • ½ teaspoon ground cinnamon optional

For the filling

  • 1 pound full fat cream cheese at room temperature
  • ½ cup sugar
  • ¾ cup sour cream
  • ⅔ cup heavy cream
  • 2 eggs yolks and whites divided
  • 2 Tablespoons corn starch
  • 1 ½ Tablespoons vanilla extract
  • 1 teaspoon lemon zest from 1 lemon
  • 2 teaspoons lemon juice

Topping

  • 1 cup fresh strawberries sliced
  • Strawberry Topping see link to recipe under Notes

Instructions

For the Crust

  • Make the crust: Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.
  • Prepare the pan: Use a little butter to grease the sides of the springform pan. Press parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.
  • Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.
  • Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. Do not to overmix.
    In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.
  • Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for1 hour.
  • Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 3 hours or overnight.
  • Serving:  Remove the foil, then release and remove the sides of the springform from the cheese cake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish.
    Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheese cake just before serving. Cheesecake is best served chilled.

Video

Notes

  • Invert the cake pan in  spring form. This ensures that there is no overhang of lip when sliding out the cheesecake - much of this problem is eliminated by using parchment paper on the bottom.
  • Butter the springform pan so that the parchment sticks easily to the pan.
  • Wrap the springform pan with aluminum foil. Springform pans are not waterproof - the foil makes sure that no water leaks into the cheesecake causing it to become soggy.
  • Egg temperature matters. The yolks and whites are best separated when cold and mixed/whipped at room temperature.
  • Do not overbeat the batter. Overbeating introduces air into the batter causing the cheesecake to puff up like a souffle in the oven then collapse once the cheesecake cools.
  • Do not skip the water bath. Why? Because it helps the cheesecake stay moist but also ensures that the cheesecake does not crack. The water bath or bain-marie slows down the heating process - the low temperature ensures that you get a perfect cheesecake every time.
  • Use a roasting pan for the water bath. A roasting pan or a larger cake pan is ideal for the water bath because you want about 1 inch of water in the pan.
  • Add boiling water to the water bath. The cooking times are based on boiling hot water - not hot water from the tap.
  • Cool the cheesecake in the oven in the final stage with the door slightly open. This helps prevent cracking.
  • Put a pan of hot water in the oven if you don't want to use a water bath. A water bath prevents a lot of mishaps during the cheesecake cooking process but if you don't want to use one, put a pan of hot water in the hot oven. This creates moisture which will help keep the cheesecake moist.
  • Don't peek while the cheesecake is baking! Opening the door reduces the temperature to drop suddenly, causing cracks.
  • Cool the cheesecake inside the oven. Put a wooden spoon between the oven door and oven to make sure the oven cools slowly - a sudden temperature change can cause cracks.

Storage

Leftover cheesecake should be covered with aluminum foil when storing and should be refrigerated as soon as possible. It should not be kept outside at room temperature for more than 2 hours, or less if it is very hot (e.g., over 90°F).
This New York Style Cheesecake Recipe lasts about 4 days in the fridge after which the texture begins to change as the cake dehydrates.
To store in a freezer, wrap the cooled cheesecake first in plastic wrap, then in aluminum foil to ensure that it does not absorb any other flavors. Freeze for up to 1 month for optimal taste and texture. To thaw cheesecake, leave it in the fridge overnight. For immediate use, you can thaw cheesecake on your kitchen counter at room temperature for about 30 minutes.

Nutrition

Each serving of this easy cheesecake recipe has about 294 calories, 20.7g of fat, 4.2g of protein, and 20.5g of carbohydrates (20.3g of net carbs).
This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.