The Best New York Cheesecake Ever

New York Cheesecake is a smooth, creamy dessert that is decant and always a favorite! This is an easy cheesecake that anyone can make. Rich in flavor cheesecake is always gorgeous looking and tastes impeccable! Try these cheesecake favorites for your next party like this No-Bake, Mini or Dessert Cups.

Truly the BEST Cheesecake Ever

When you walk out with this rich decadent creamy dessert in your hands, you are going to become the most popular person in the room. Everyone loves a good cheesecake, but this is an incredible cheesecake, that surprisingly simple to make. Anyone can do this and become the hero of dessert. Cheesecake is a dessert that will be devoured, so be prepared. You may not have very many leftovers. A wonderful thing about this New York Cheesecake, is it is a blank canvas of richness ready to be topped with your favorites. But it can also stand alone.You do not need to know all the ends and outs of making a cheesecake, I will give them to you here. If you haven’t attempted a cheesecake before, this is the recipe to try it with. Everyone loves a good cheesecake, and this one will not disappoint.

Perfect Cheesecake Ingredients

Super simple ingredients! Most of these ingredients you already have in your pantry.

Graham cracker crumbs about 12 crackers: Crush them easily in a food processor if you have one. Or pound in a ziplock bag with a rolling pin. Sugar: White sugar adds just enough sweetness to the crust. Butter melted: This will combine the crust ingredients together and make them stick into the perfect crust. Pinch salt: This will balance the sweetness so do not leave it out.

2 lbs cream cheese softened (4 8oz packages): I take out my cream cheese while I prepare and bake the crust, at least a good 30 minutes will do. Sour cream: Adds a beautiful tang to the cream cheese and lightens it so it is not too heavy. Sugar: Adds the sweet we all love. Eggs: Use room temperature eggs for the best results. Remove them from the fridge when you take out your cream cheese. Vanilla: Use a good quality vanilla for a rich flavor. Lemon zest: You are going to love the zing it creates,

How to Make the Crust

Simple and delicious, this buttery sweet crumb crust is the perfect bottom layer for New York Cheesecake!

How to Make a New York Cheesecake with no Cracks

Whether there is a crack or not in your New York Cheesecake will not affect the taste at all, this is all about being pleasing to the eye. When I am eating cheesecake, it really does not matter to me how it looks. These are just some great tips to help try and avoid the cracks.

Prep the Pan for Baking

Baking the Cheesecake

Use Full Fat: For the best consistency and richness in your cheesecake use full fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is. Room Temperature Ingredients: To create that smooth luscious filling you will want all your ingredients (cream cheese, sour cream, eggs, etc) at room temperature. If your ingredients are too cold they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed. Grease Your Spring Form Pan: Even if your springform pan is non-stick you will want to grease it. Lightly oil with a cooking spray or with some cold butter rubbed over all the surfaces very lightly. The extra work is worth the peace of mind that it will come out. Keeping it Moist: You may shudder at the fact you must cook your cheesecake in a water bath. But it is the only way to guarantee the creamiest most decadent New York-style cheesecake. If you do not want to place the cheesecake in the water bath you can achieve the same results by putting the pan of water on the rack directly beneath the cheesecake. No Peeking: After you have gone to all that trouble of the water bath, you need to let it do its job. Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam and could cause your cheesecake to crack. Exposing the cake to extreme temperatures is not ideal. Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.

PIe Filling: Use your favorite, think cherry, strawberry, blueberry, apple and peach. Sauces: A good drizzle of chocolate or caramel are good starters. But you can use this amazing Lemon Curd, Strawberry Sauce or this tangy Cranberry Sauce that is so good. Fresh Fruit: The options here are limitless, top with whipped cream too. Crushed Cookies or candy: Oreos, Nutter Butters, chocolate chips, snicker bars and heath bars are all good!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.