The Best Recipe for Homemade New York Style Cheesecake – The Ultimate Delicious Dessert Idea

by Sugar on February 26, 2013 · 86 comments

Ultimate Homemade Cheesecake Print

It is possible to make the ultimate most delicious homemade “New York Style” cheesecake right in your own kitchen. This is one of the best and simplest cheesecake recipes that you will find and you will WOW your family and friends in only a few easy steps. My cheesecake recipe is perfect for every holiday or just a weekend dinner. I even have a tip below on how to make this for Passover -See Cooks notes.

This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant or deli. They’ll think you bought it but you’ll beam with pride when you tell them you made it at home!  Watch my video, make your own and send me a comment to let me know how it went!

Start to Finish: 5 hours (includes cooling time)

Prep Time: 30 minutes

Servings: 16

Ingredients:

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup of sugar
  • 8 tablespoons butter, (1 stick) melted

Filling

  • 4 (8 oz) packages of cream cheese, softened
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla
  • 2 tablespoon lemon juice
  • 5 eggs
  • 2 tablespoons of flour

Sour Cream Layer

  • 1 pint of sour cream
  • 1/3 cup of sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice

Garnish (optional)

Directions:

HEAT oven to 325°F.

In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes.

While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.

Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center.

Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.

Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night.

Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream.

Cooking Tips:

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.

It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.

Slice cake using a hot, wet knife, wiping knife blade clean in between slices.

Store leftover cheesecake in the refrigerator.

Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.

Other options for the crust: You can replace the Graham Crackers with Chocolate cookies or vanilla wafer,

If making this recipe for Passover you can use crushed macaroons or crushed matzo for the crust in place of the Graham Crackers. If you need to replace the flour in the recipe you can use potato starch.

I shared my recipe above and it appeared first on BettyCrocker.com

Print
Lindsay says:

I think I may have just found a new baking idol! I do a lot of cooking and baking as a hobby. My niece asked me to teach her how to make a cheesecake for Mother’s Day. I realized I’d never even attempted to make one before. Thank you so much for sharing this recipe!! I’m so excited to make it!! You’re beautiful by the way! Why don’t you have your own show yet!!!!

Sugar says:

Oh you are too sweet. Thanks for the great feedback and no I don’t have my own show yet. :( LOL maybe some day! XO

Maria says:

Will it be better if I just leave the oven on or off the oven

Sugar says:

It doesn’t matter just make sure the oven is at temp wen you put the cake in.

Maria says:

Okey thanks for all your help

Maria says:

What if I use a wire whisk will it still be okay to leave the oven on

Sugar says:

You can shut it if you like but then you will be waiting for it to heat back up again. If you think it will take you too long to mix it using the whisk just turn the oven off and turn it back on after you start mixing. Good luck and happy baking. :)

Maria says:

So after you bake the crust for ten minutes you just left the oven on and then you make the batter

Sugar says:

Yes if you have all your ingredients out to make the filling it only takes a few minutes to mix it so there is no reason to shut the oven off. Enjoy!

Maria says:

How many gram is ur cracker

Sugar says:

If you google it, you should be able to convert it.

Maria says:

Ok thanks

Maria says:

Plsss answer

Maria says:

Is it okay if I use a wire whisk for the whipping cream but I know it will take a long time

Sugar says:

Yes it will take longer but you can do it. :)

Maria says:

Plsss reply fast

Maria says:

Thanks for replying me and my sister love the way you bake cakes . I love baking so much it’s one of my first favorite hobby. Thanks for sharing ur video I love it . It looks nice and very yummy.

Sugar says:

Oh you are so welcome. :)

Maria says:

Can we just use a whisk because my mixer is broken and I am also gonna make this cheesecake for mothers day

Sugar says:

Yes you can just use a wire whisk. Be sure to mix vigorously to smooth out the lumps. Enjoy!

Maria says:

Thanks

Tanvi says:

Hey… Can I replace the sour cream with any other ingredient? Reply asap… Thanks…

Sugar says:

You don’t need to ad that layer so just leave it out if you don’t want to use it. Enjoy

Tanvi says:

Thank you… :D

Leah says:

YUM YUM YUM! Can’t wait to try this! :D Thanks Sugar!

Sugar says:

Great! Enjoy it ad let me know how you like it. :)

Lynn says:

Sugar,
I’ve wanted to try making cheesecake for years, but I always shy away from the idea of putting it in a water bath. Do you find that it works fine without? Yours certainly looks beautiful! Also, I love Amaretto Cheesecake. Do you have any suggestions for making that kind of cheesecake? Thanks for all the great recipes and videos. I really admire you for all that you do.

Sugar says:

Lynn, you can easily make this Amaretto. This recipe is so flexible it can be any flavor. Simply add the Amaretto in place of the lemon. I would use about 1/3 of a cup of Amaretto in the filling and add a little extra flour, so add an extra tablespoon. Then in the topping replace the lemon with the Amaretto but use an extra tablespoon of it so you get the flavor. No water bath needed for this recipe. It turns out perfect every time. Enjoy and let me know what you think.

Nancy says:

Sugar,

This look’s fabulous and delicious! I am going to make this for Easter. But tell me, with all of these wonderful fattening recipes how do you stay so slim! I know you work out but aren’t you tempted to eat more than one bite? That’s my problem trying to have only one.

I love all of your recipes and often share them with my family.

Thank you and have a wonderful blessed day!

Nancy

Sugar says:

Nancy,

You are so sweet. I do enjoy my sweets and treats one day a week on the weekends and keep it that way unless there is a holiday or party during the week. On normal days I eat my Breakfast Salad with a little oatmeal. For lunch I have my Skinny Soup recipe or a version of that and for dinner I make a variety of recipes that you see on my site. On top of that I try to work out at least 3 times a week. It is a lifestyle that works for me. I am one of these people who believe that everything in moderation is the key.
I’m actually working on a whole series of videos that I will have available in a few months on tips and stuff like this so be sure to look for it. I want everyone to have a blessed life and food and cooking is a big part of that.
I’m starting to realize that this is my calling and my ministry. It’s not something I set out to intentionally do but I feel God has put it on my heart to keep pushing this message. Do keep sharing my site with others and keep cooking. XXOO

Char says:

Sugar,
What a nice surprise to recieve this today !!!
This looks delicious and I am sure I will be making this very soon….

Thanks,

Char

Sugar says:

Char,

Thanks for the feedback honey. I think it will be perfect for the upcoming holidays. Do try it and share it and let me know what you think. :)

Mona says:

FYI corn starch is not permitted during Passover but potato starch can usually be substituted for the flour in this type of recipe.

Sugar says:

Mona,

you are so right that was a typo. I am so used to using cornstarch that I typed corn but meant potato. I’m not Jewish but a good friend is and she made those suggestions to me. Thanks for pointing that out. :)