New York Cheesecake Recipe - Easy Dessert Recipes (2024)

For the Crust

• ▢ 1½ cups crushed graham crackers 213 grams, about 14 cracker sheets
• ▢ ¼ cup granulated sugar 50 grams
• ▢ 3 tablespoons unsalted butter 42 grams, melted

For the Filling

• ▢ 32 ounces cream cheese 908 grams, room temperature (4 packages)
• ▢ 1½ cups granulated sugar 300 grams
• ▢ ¾ cup milk 170 grams, room temperature
• ▢ 4 large eggs 200 grams, room temperature
• ▢ 1 cup sour cream 227 grams, room temperature
• ▢ 1 tablespoon pure vanilla extract 12 grams
• ▢ 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
• ▢ 3 tablespoons all-purpose flour 23 grams
• ▢ 10 ounces cherry pie filling 284 grams, optional (½ can)

• Preheat oven to 350°F. Place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside.

  

• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of the prepared springform pan.

  1½ cups crushed graham crackers, ¼ cup granulated sugar, 3 tablespoons unsalted butter

  

• In a large bowl, using a hand mixer, beat the cream cheese with the sugar until just smooth. Add the milk, then mix in the eggs one at a time, mixing until just incorporated. Stir in the sour cream, vanilla, lemon juice and zest, and flour until smooth. Pour filling into the prepared crust.

  32 ounces cream cheese, 1½ cups granulated sugar, ¾ cup milk, 4 large eggs, 1 cup sour cream, 1 tablespoon pure vanilla extract, 1 lemon, 3 tablespoons all-purpose flour

  

• Bake for 1 hour on a rack in the middle of the oven. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. Chill in the refrigerator until ready to serve, topping with cherry filling if desired.

  10 ounces cherry pie filling

  

• Use room temperature ingredients for the best results.
• Easily prepare graham cracker crumbs by adding graham crackers to a food processor.
• The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
• Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
• Line the outside of the springform pan well to prevent leaking.
• Take care not to overbake the cheesecake. The center should still be slightly wobbly!
• Be sure to chill the cheesecake in the refrigerator until you’re ready to serve it.
• You can top it with the cherry filling after letting it chill.
• To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
• The cherry filling is optional. If you don’t like cherries, you can use a different filling, such as strawberry or blueberry.

Storage:Store cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition Facts

New York Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 836Calories from Fat 486

% Daily Value*

Fat 54g83%

Saturated Fat 30g188%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

Cholesterol 227mg76%

Sodium 524mg23%

Potassium 344mg10%

Carbohydrates 79g26%

Fiber 1g4%

Sugar 55g61%

Protein 13g26%

Vitamin A 2065IU41%

Vitamin C 9mg11%

Calcium 203mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.