New York style Cheesecake!

New York style cheesecake is the creamiest dessert that exists. No wonder it is such a classic and enjoyed by many across the globe! The trick to achieving a thick creamy consistency, is to bake the cheesecake in a water bath on a low temperature for a long time. This dessert definitely requires patience because you can’t slice and eat it until the next day, but very worth the effort! My recipe has less sour cream than the traditional New York style cheesecake, but is loaded with that delicious Philadelphia cream cheese! The toppings are the real flavour enhancers, fresh fruits are the way to go for me!


Recipe for New York style Cheesecake:


For crust:
– 1 cup graham cracker crumbs
– ¼ cup unsalted butter
For filling:
– 4 blocks cream cheese, Philadelphia (250 g each)
– 1 cup white granulated sugar
– 1 tsp vanilla
– 4 eggs
– ½ cup sour cream, full-fat
Topping ideas:
– fresh fruits; strawberries, raspberries, mango, kiwi, passion fruit, etc.
– blueberry sauce
– dark or milk chocolate shavings
– melted white chocolate
– nuts; pistachios, pecans, hazelnuts, etc.


1. Preheat oven to 300˚F. Spray an 8-inch springform pan with cooking oil and line the bottom with a circle of parchment paper. Wrap the outer sides + bottom of your pan with 2 layers of aluminum foil.
2. Melt the butter in a medium sized bowl in the microwave.
3. Add graham cracker crumbs to the butter and mix very well.
4. Press the graham crumb base on the bottom of your pan evenly. Set aside.
5. Place the cream cheese blocks in a large heatproof bowl, and microwave for 2 minutes.
6. With hand mixer, beat the cream cheese until creamy.
7. Add sugar and vanilla, and keep mixing.
8. Beat in eggs one at a time until well incorporated.
9. Scrape the sides of your bowl with spatula, add sour cream and beat the mixture again.
10. Pour cream cheese mixture over the crumb base.
11. Tap the pan lightly on the counter to remove any air bubbles.
12. Place the cheesecake pan into a larger pan (12-inch circle minimum) with high sides.
13. Carefully pour hot water into the larger pan, until the water comes up to around halfway of the cheesecake pan.
14. Carefully place pan in the middle rack of the oven and bake for 1 hour and 15 minutes.
15. Take out from oven, the sides of the cheesecake should be set and the middle still slightly jiggly.
16. Remove cheesecake from the water bath, place on a towel to absorb excess. Then remove the aluminum foil, some water might have seeped through but it’s alright.
17. Let cheesecake cool on counter for 4-5 hours.
18. Then place in the fridge to cool completely overnight, around 8-10 hours.
19. Carefully unmold the cheesecake from the springform pan.
20. To slice the cheesecake, you will need a knife, a cup filled with warm water and paper towels.
21. Dip the knife in the warm water, cut a slice, then clean knife with paper towel and dip again into warm water to make another slice. Repeat process to get clean cheesecake slices.
22. I sliced mine into 8 triangles, but it could easily make 10 slices too.
23. Top the cheesecake slices with whatever toppings you desire and enjoy!
I suggest these following combinations:
1) Fresh strawberries (and kiwis if desired!)
2) Blueberry sauce and mango slices
3) Passion fruit pulp and dark chocolate shavings
4) Raspberries, white chocolate drizzle and ground pistachios
5) Caramel sauce and toasted pecans
6) Toasted hazelnuts and milk chocolate shavings



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