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New York Cheesecake

New York Cheesecake

Creamy, rich, dense, and highly indulgent NEW YORK CHEESECAKE. Top it with a fresh strawberry compote, or leave it bare and simple. Either way, you won’t be stopping at just one slice! 
Course Dessert
Cuisine American
Keyword cakes, new york cheesecake
Cook Time 3 hours 10 minutes
Cooling Time 2 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 10 -12 slices
Calories 715kcal
Author Imma


  • large mixing bowl 
  • wooden spoon 
  • Springform pan 
  • Electric mixer 
  • Paddle attachments 
  • Rubber spatula 
  • Wire rack 


Graham Crust

  • 2 cups graham cracker crumbs (about 16 whole crackers) 
  • 8 tablespoons (112g) melted butter 
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon (12.5g) sugar 
  • pinch of salt 


  • 2 pounds cream cheese (4, 8 oz cream cheese blocks) , softened 
  • 1 ¾ cup (350g) granulated sugar 
  • ¼ teaspoon (1.25g) salt 
  • 3 tablespoons (22.5g) corn starch
  • ½ cup (115g) sour cream 
  • teaspoons (8.4g) vanilla extract 
  • 2 teaspoons (10ml) lemon juice 
  • 2 large egg yolks
  • 4 large eggs , at room temperature 
  • ½ cup (120ml) milk 

Strawberry Topping

  • 1 lb (453.59g) strawberries , halved 
  • 1 cup (237ml) water 
  • 1 cup (200g) sugar 


  • Preheat oven to 375 F.
  • Brush a 10 inch springform pan with butter. Set aside.
  • In a large mixing bowl, mix together graham cracker crumbs, butter, sugar and salt using a wooden spoon until evenly combined. If you like a thick crust, double the crust recipe and cook for about 5 minutes longer. 
  • Press graham cracker mixture into bottom and up the sides of the springform pan and bake until set. About 10 minutes.  Remove from the oven. Reduce heat to 200 F.
  • In a large bowl, using an electric mixer using a paddle attachment, cream together cream cheese, sugar, salt, and cornstarch until evenly combined - about 1 minute. Scrape sides with a rubber spatula.
  • Add sour cream and vanilla extract and lemon juice. Mix well. 
  • Followed by egg yolks, mix, then add whole eggs.
  • Finally add milk and continue mixing until all the ingredients have been mixed in.
  • Pour batter into the springform pan. Set aside for 10 minutes until bubbles form on the surface. Using a fork to pop the bubbles.  
  • Make sure the oven is at 200 F. Then transfer springform pan to the oven and bake until set. About 3 – 3 ½ hours. The batter should jiggle a bit when nudged. To be more specific, if the center of your cake registers at 165 degrees F, then you are good to go. 
  • Carefully take out the cheesecake from the oven and then bump up the temperature to 450 degrees F.
  • When the oven is at 450 degrees F, return cheesecake back to the oven and place on the upper rack, bake until top is evenly browned, about 4-8 minutes. Start checking after 2-3 minutes.  It browns quickly. Remove as soon as it brown. 
  • Remove from the oven and let cool it cool for 5 minutes; run a paring knife between cheesecake and side of the springform pan to make it easier for the cheesecake to come off when ready to slice the cake. 
  • Let it cool down, this might take approximately 2 ½ to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours or preferably overnight. You can’t rush perfection. 
  • To get the pretty and clean slices, dip your knife in hot water. Then dry it off and slice. The warm knife will cut cleanly for pretty slices. 

Strawberry Compote

  • In a medium saucepan, combine strawberries, water and sugar, and heat until strawberries are cooked down and a syrup has formed. Serve homemade whipped cream.


  1. Substitute your favorite berry for the strawberries or add them for some extra color and flavor. 
  2. Traditional NY style cheesecake is not cooked in a water bath like regular cheesecake is.  
  3. If you don’t have a spring form pan, use any round cake pan. Just be sure to line the inside of the pan with foil or parchment paper to make it easier to remove when finished cooking.  
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 715kcal | Carbohydrates: 41g | Protein: 36g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 1098mg | Sodium: 990mg | Potassium: 731mg | Sugar: 32g | Vitamin A: 2044IU | Vitamin C: 1mg | Calcium: 466mg | Iron: 4mg