Best New York Style Cheesecake

This time last year, I made this very same New York Style Cheesecake for my daughters’ 6th birthday. Everyone LoVeD it and the whole thing was pretty much gobbled up, except for two pieces that I had as my lunch the next day. But after I pulled this beautifully rustic looking cheesecake out from the oven, I instantly felt guilt and regret for not taking the step-by-steps to post on SS. So I promised myself that the next time I made this dessert I’d be sure to photograph the process.

Well,*sniff* my baby turned seven last Thursday, and over the weekend we threw her a family party. And again, like last year, she requested the same cheesecake (that’s my girl!). She didn’t have to ask me twice.

New York Style Cheesecake l SimplyScratch.com

Making cheesecake really doesn’t have to be hard work, you know. The reason why I love this cheesecake recipe in particular is because you don’t have to bother wrapping the bottom of the pan in foil and placing it in a water-bath, and freak out the entire time it’s baking, praying water didn’t leak into the cake. Instead you just pop it in a 350 degree oven and it comes out looking rustic, cracked and glorious… as a cheesecake should, in my opinion.

As for the party… it went off without a hitch. Minus the part where my coffee pot over flowed onto the ground and then there was the part when my dog was sprayed by a skunk in the middle of my daughter’s party, but even so, I think my family had a pretty darn good, albeit slightly smelly time. :/

New York Style Cheesecake l SimplyScratch.com
I know, I know… you’re totally spying those 4 bricks of cream cheese. Don’t worry… it’s totally worth it!

New York Style Cheesecake l SimplyScratch.com
Heavily butter a 9 inch spring form pan.

New York Style Cheesecake l SimplyScratch.com
Open a package of graham crackers, all you need is 7 or 8.

New York Style Cheesecake l SimplyScratch.com
Place them in a food processor and blitz away. This is why I love having a mini-processor. No sense dragging out the “monster” when I have this tiny thing. You could of course place the crackers in a zip-lock baggie and bash them with a rolling pin. Whichever method floats your boat will be fine.

New York Style Cheesecake l SimplyScratch.com
Afterwards they should look like… graham.cracker.crumbs? Sorry, I can’t think of a better analogy.

New York Style Cheesecake l SimplyScratch.com
Add in the melted butter.

New York Style Cheesecake l SimplyScratch.com
Stir until the crumbs are moist but not soaked. If they seem on the dry side, just add more butter.

New York Style Cheesecake l SimplyScratch.com
Pour them into your prepared pan.

New York Style Cheesecake l SimplyScratch.com
And stamp them out with the bottom of a glass or measuring cup.

New York Style Cheesecake l SimplyScratch.com
Build up the sides and press those against the pan as well. Set aside and move on to the cheesecake filling.

New York Style Cheesecake l SimplyScratch.com
Dump in the four, yes FOUR packages of cream cheese. You hate me, I feel it. It’s okay.

New York Style Cheesecake l SimplyScratch.com
Add in the sugar.

New York Style Cheesecake l SimplyScratch.com
While the mixer is running on low add in the whole milk. Blend on low for a few.

And don’t EVEN bother trying to make this cheesecake “light”… I’m not sure it’s even possible.

New York Style Cheesecake l SimplyScratch.com
Add each egg one at a time.

New York Style Cheesecake l SimplyScratch.com
Mix well after each egg.

New York Style Cheesecake l SimplyScratch.com
Add in the cup of sour cream…

New York Style Cheesecake l SimplyScratch.com
Vanilla…

New York Style Cheesecake l SimplyScratch.com
Add sift in the quarter cup of flour, blend until completely combined.

New York Style Cheesecake l SimplyScratch.com
Scrape down the sides one last time.

New York Style Cheesecake l SimplyScratch.com
And pour the filling into the graham cracker crust.

New York Style Cheesecake l SimplyScratch.com
Smoooooooooth it out and lick the spatula. Seriously, it’s part of the recipe. Do it.

Now just place the cheesecake in a preheated 350 degree oven and bake for one hour. When the time is up, turn off the oven and let it sit in there, with the door closed, for 5-6 hours {or what feels like eternity!}. It needs time to deflate and slowly cool. After the five hours are up, remove and just place it in the fridge until completely cooled and ready to eat!

New York Style Cheesecake l SimplyScratch.com
I’m serious when I tell you this is the BEST cheesecake evah!

New York Style Cheesecake l SimplyScratch.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s not just another pretty cheesecake…

New York Style Cheesecake l SimplyScratch.com
It’s a phenomenal tasting, thigh clinging, solve-all-your-problems-with-just-one-bite kind of cheesecake! {Just imagine what will happen if you have two pieces like I did! Oh MAN!}

New York Style Cheesecake l SimplyScratch.com
So whether it’s for a birthday, anniversary or just because you need some extra calories in your life… make this A.S.A.P! You’ll get high-fives and compliments that will make you feel like a total rock star!

New York Style Cheesecake l SimplyScratch.com
So, do I even need to say that my daughter loved her New York Style Cheesecake or can you tell by the picture? Actually, you know what this picture is saying? It’s saying: “You could totally wait for a fork but why bother? That’s what hands are for.”

Enjoy! And if you give this New York Style Cheesecake recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

New York Style Cheesecake l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8 servings

New York Style Cheesecake

New York Style Cheesecake
This is the ultimate New York Style Cheesecake, creamy, smooth and delicious! This recipe doesn't require a water bath so it super easy.
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 6 hours 10 minutes
Total Time 7 hours 30 minutes

Ingredients

  • FOR THE CRUST
  • 7-8 whole graham crackers
  • 3 tablespoons butter, melted
  • FOR THE FILLING
  • 4 (8 ounces each) packages of cream cheese
  • 1 1/2 cups of white sugar
  • 3/4 cup whole milk
  • 4 whole eggs
  • 1 cup sour cream
  • 1 tablespoon real vanilla extract
  • 1/4 cup all-purpose flour, sifted

Instructions

  1. Preheat oven to 350 and generously butter a 9-inch spring-form pan.
  2. In a medium bowl, mix graham cracker crumbs {I used my food processor to make the crumbs} with melted butter, press onto the bottom of the pan using the bottom of a glass or measuring cup.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough until incorporated.
  4. Lastly, add in the sour cream, vanilla, sifted flour and mix until smooth. Pour filling into prepared crust.
  5. Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours.
  6. Remove and place the cheesecake into your fridge until completely cooled before serving.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 386 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 127mg Sodium: 169mg Carbohydrates: 55g Fiber: 1g Sugar: 44g Protein: 6g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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59 Responses to “Best New York Style Cheesecake”

  1. #
    1
    Heather (Heather's Dish) — October 10, 2011 at 11:53 am

    i absolutely love the edge on that cheesecake…so much character! and it would make for a very happy day indeed if i was eating that 🙂

  2. #
    2
    Kath — October 10, 2011 at 12:07 pm

    Just found your blog…stunning!!!!!

  3. #
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    Laurie @simplyscratch — October 10, 2011 at 12:16 pm

    You're absolutely right Heather! This would make the worst day turn wonderful, in a single bite!

  4. #
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    Laurie @simplyscratch — October 10, 2011 at 12:17 pm

    Thank you Kath!

  5. #
    5
    Heather — October 10, 2011 at 12:50 pm

    I love the look of it, and it will be on the menu for our next birthday party. Thanks for sharing (again).

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    Chris @ TheKeenanCookbook — October 10, 2011 at 1:04 pm

    Cant believe I haven't been to your blog before – but what a great post to first visit with. Your daughter has great taste asking for a birthday cheesecake! I hope my little boy does that too one day (still working on getting teeth).
    This cheesecake looks fantastic!

  7. #
    7
    Laurie @simplyscratch — October 10, 2011 at 1:19 pm

    Glad you stopped by Chris! 🙂

  8. #
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    Bev Weidner — October 10, 2011 at 1:52 pm

    I might die now.

    Like, I really might die.

  9. #
    9
    Michelle — October 10, 2011 at 2:34 pm

    Oh my, just look at how beautiful it is! A complete success!

  10. #
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    Tina — October 10, 2011 at 2:41 pm

    Happy birthday to your kiddo! Lucky her to have been given this lovely cheesecake to celebrate.
    It does look amazing and I know I would have enjoyed a slice-yum!
    Great post.

  11. #
    11
    Kaleena — October 10, 2011 at 3:28 pm

    That looks absolutely delicious! Could we possibly add some lemon zest to the filling mixture? What have you done to me, Laurie? Haha, now I think I can *slightly* modify recipes. Love, love, love it. That picture of your daughter is perfect…I mean honestly, who needs forks? Not I, that is for sure. Have a great week! Thanks for posting this!

  12. #
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    RavieNomNoms — October 10, 2011 at 3:32 pm

    What a cutie first off…

    This cheesecake looks to die for!! WOW

  13. #
    13
    Aarthi — October 10, 2011 at 4:04 pm

    wow…i am drooling over here..

  14. #
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    Margaret Murphy Tripp — October 10, 2011 at 4:50 pm

    I love NY cheesecake! I always use the "leave it in the oven for hours" methed too. Right before my daughter's 5th birthday party was to begin, our dog got sprayed by a skunk and ran through the house. It does make the day EXTRA-memorable (and smelly)!

  15. #
    15
    Steph — October 10, 2011 at 5:53 pm

    So creamy! And I love that this cake can be eaten with your hands 🙂

  16. #
    16
    FamilySpice — October 10, 2011 at 6:44 pm

    What a gorgeous cheesecake! Simple & elegant. Lovely job!

  17. #
    17
    Kelly | Eat Yourself Skinny — October 10, 2011 at 7:12 pm

    This looks delicious, fabulous job! Haha your graham cracker crust looks SOO much better than mine, I can never get mine looking right 🙂

  18. #
    18
    Stephanie @ Eat. Drink. Love. — October 10, 2011 at 11:54 pm

    I would have loved to have this amazing cheesecake on my birthday!

  19. #
    19
    kita — October 11, 2011 at 2:24 am

    Nothing tops a classic New York style cheesecake. Noting. Winning ;D

  20. #
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    Lauren's Latest — October 11, 2011 at 3:44 am

    Every cheesecake I fall in love with has sour cream in it. I'm thinking that has to be the secret ingredient! And, 4 packages of cream cheese is totally worth it! I mean, hello? You're making cheesecake!

  21. #
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    Kim @ Eat, Live, and Blog — October 11, 2011 at 3:50 am

    This cheesecake looks amazing and seem so easy to make! I have to make this soon! 🙂

  22. #
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    S.V. — October 11, 2011 at 4:02 am

    That cheesecake looks perfect!!!! Forks are totally overrated and sometimes things are best eaten with your hands. 🙂

  23. #
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    Kris | iheartwellness.com — October 11, 2011 at 6:06 am

    WOW!!! This is some cheesecake girl!! I have never been a cheesecake fan, but this looks to die for!! Great pics!

    xxoo

  24. #
    24
    Kay Heritage — October 11, 2011 at 3:22 pm

    Looks amazing, Laurie! I would love to try this on my church family, I would need to multiply the recipe x12! 🙂

  25. #
    25
    Laurie @simplyscratch — October 11, 2011 at 4:18 pm

    Oh gosh you guys! Thanks for all the love! After working my shift at the hospital, it's so nice coming home and reading your comments! Thanks a bunch! Xo

  26. #
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    Natalie — October 12, 2011 at 12:31 am

    Looks perfect!!! So delicious!

  27. #
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    Trista — October 12, 2011 at 2:00 am

    Oooo perfect timing! I'm embarrassed to admit that I tried the Jello Temptations "cheesecake" last night. I say "cheesecake", because a bite or two in I looked at my husband and said "This is not like cheesecake." So ever since, I've been thinking about real cheese cake. Thanks for posting!

  28. #
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    Erin — October 12, 2011 at 2:39 am

    Happy Birthday to your little girl! What an amazing looking cheesecake! Sounds like you have a life long birthday tradition starting.

  29. #
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    Terri @ that's some good cookin' — October 12, 2011 at 3:42 am

    Beautiful cheesecake. When you said something about it being on your thighs, it reminded me of a day when my daughter and I were talking about making all kinds of cheesecakes. We were thinking up catchy names for them like "Heaven on My Thighs Chocolate Cheesecake" and "You Wear it Well Dulche De Leche Cheesecake".

  30. #
    30
    Jennifer — October 14, 2011 at 5:42 pm

    What an adorable little girl. I can tell she agrees that it is very good. 🙂 New York Cheesecake is super!

  31. #
    31
    Katiekaz — October 30, 2011 at 6:18 pm

    Mine is in the oven right now. Wish me luck! And thanks for the recipe. I love your site.

  32. #
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    Laurie {Simply Scratch} — October 30, 2011 at 6:53 pm

    Good Luck!! 😉

  33. #
    33
    Andrea — November 14, 2011 at 5:07 am

    Simply the best New York Cheesecake I have ever made! Love the rustic look! Thanks for sharing.

  34. #
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    Laurie {Simply Scratch} — November 14, 2011 at 5:09 am

    Yay Andrea! I love it too! The only time you can say… that "crack" is cool! ha! 🙂

  35. #
    35
    Anonymous — April 6, 2012 at 7:03 pm

    I'm going to make this for easter and I was wondering if you could use cherry or raspberry pie filling to top the cheesecake. Thanks!

  36. #
    36
    Laurie {Simply Scratch} — April 6, 2012 at 7:32 pm

    Of course! Enjoy!

  37. #
    37
    Anonymous — April 9, 2012 at 5:48 pm

    I'm the one who just posted above- AND OH MY GOSH THE CHEESECAKE WAS 2 DIE FOR!!! I'm 13 and I find so much inspiration from you. It was my first time making cheesecake and I got so much compliments from the people at our Easter party. Thank you so so so much! And I hope you had a good Easter! 🙂

  38. #
    38
    Laurie {Simply Scratch} — April 9, 2012 at 6:41 pm

    I did thank you! So happy to hear that this was a hit for you! 🙂

  39. #
    39
    Diana — January 7, 2014 at 10:01 am

    Heya, I’m curious. What is the finished texture of the cake? Is this the kind of cheesecake that has an actual crumb to it on your fork, that goes all creamy in your mouth, or is it creamy and kinda homogenous to begin with? Thanks!

  40. #
    40
    Angie — April 1, 2014 at 5:48 pm

    I made this yesterday for my sons 14th birthday as he requested and it was so delish! thanks so much for posting and it wasn’t difficult either!

    • Laurie McNamara replied: — April 9th, 2014 @ 9:57 pm

      So glad Angie! That’s why I love this cheesecake… crack and all 😀

  41. #
    41
    Ken Smith — November 27, 2014 at 2:44 am

    My yields were a little off. I had too little crust and too much batter, so I made adjustments. Think I’ll be fine otherwise, and thanks for sharing. No doubt this is going to be a hit this Thanksgiving. Again, thank you.

  42. #
    42
    Jeremy — January 31, 2015 at 12:57 pm

    Hi, this cheesecake looks amazing! Do you have any advice on adjusting it to use a 10″ springform? Thanks!

  43. #
    43
    astrid de la croix — May 15, 2015 at 2:15 pm

    Fantastic

  44. #
    44
    Tasia — August 20, 2015 at 12:53 am

    parchment paper never leaks. Just wrap the pan, tie it off with yarn and lower the temp 25 degrees with the water bath.

  45. #
    45
    Stephanie — October 31, 2015 at 3:16 pm

    I tried this today using 3 packages of chocolate cream cheese, one package of regular cream cheese and a bit less sugar, and a lot more vanilla (obsession) and I used 1/2 cup of 2% milk and 1/4 cup of 10% Half and half cream. It looks amazing so far, and I’ve made a ton of cheesecakes. Only bummed that it did not caramelize on the top like yours! fingers crossed it tastes good! Tick tock in the oven!

  46. #
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    Geri — December 2, 2016 at 1:07 pm

    Hi I use this recipe all the time love love love! This year I would like to make several 4 in cheesecakes as gifts. Can you tell me if this recipe would work and what the baking time would be, any help would be greatly appreciated thanks very much

    • Laurie McNamara replied: — December 12th, 2016 @ 9:13 am

      Hi Geri! It’s hard to say, I have not made this recipe into individual portions. My assumption, would be 350 about 15-18 minutes. But again, without testing this out myself, I cannot promise the results. If you give it a whirl, please let me know what worked for you!

  47. #
    47
    Bette — July 12, 2017 at 8:57 pm

    Hi !! Iam from Mississippi, and I’ve got my cheese cakes in the oven as I type this (cooking down for 5 hours) they look amazing already (I made 2 out of the recipe) one 9 inch, one 8 inch…i made more crust, I doubled your recipe…… fingers crossed, they smell amazing !! I’ll let y’all know how they turned out!!! Thank you, oh I added a little lemon set zest to the batter, right at a teaspoon….

  48. #
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    Alana — September 25, 2017 at 1:34 pm

    Hi, I wanted to make this into a strawberry cheesecake with fresh strawberries and a glaze? What do you suggest? Do I just add the strawberries on top and when?

    • Laurie McNamara replied: — October 1st, 2017 @ 11:33 pm

      I Alana! I actually made a strawberry glaze-like topping for this in my cookbook. But in a pinch fresh strawberries tossed with sugar would make a delicious topping too! I would top right before serving. Enjoy!

  49. #
    49
    Bryan Kaylor — December 15, 2017 at 7:11 pm

    Anyone ever tried adjusting this recipe for flavors (ie chocolate, eggnog, etc). I think im going to try adding eggnog instead of milk to see how that turns out.

    Ill update this with results.

    • Laurie McNamara replied: — December 17th, 2017 @ 9:20 am

      I can’t wait to hear how this goes!

    • Bryan Kaylor replied: — December 17th, 2017 @ 10:37 pm

      3/4 of eggnog to reolace the milk was not enough for the eggnog taste to come through. Cheesecake still turned out amazing; just no real hint of eggnog.

      • Laurie McNamara replied: — December 21st, 2017 @ 12:15 pm

        Oh darn! I was excited to hear how this turned out. Thanks for coming back and letting us know, Bryan!

  50. #
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    Nelly — March 31, 2018 at 12:04 pm

    I’ve made this recipe several times now and it never eats that edge? Do you room temp cream cheese? I haven’t by tried that this time. Well see how it turns out.

    • Laurie McNamara replied: — April 11th, 2018 @ 7:57 am

      Hi Nelly, I do use room temperature cream cheese, otherwise it won’t blend as smoothly. 🙂

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