Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes New York-Style Cheesecake 4.8 (293) 233 Reviews 111 Photos This New York cheesecake is dense and rich. It includes a great technique for letting the cheesecake finish in the oven so that no cracks form as the cake cools. It's a favorite dessert of mine served with my fresh strawberry sauce. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2023 Save Rate Print Share Add Photo 111 111 111 111 Prep Time: 15 mins Cook Time: 1 hr Additional Time: 3 hrs Total Time: 4 hrs 15 mins Servings: 12 Yield: 1 (9-inch) cheesecake Jump to Nutrition Facts Jump to recipe Who can resist a slice of creamy, decadent New York-style cheesecake? This top-rated recipe will quickly become a go-to dessert in your household. What Is New York-Style Cheesecake? New York-style cheesecake is larger and richer than traditional cheesecake, thanks to the additions of cream cheese and more egg yolks. Some recipes, like this one, feature sour cream to make the dessert even more decadent. New York-Style Cheesecake Ingredients These are the ingredients you’ll need to make this New York-style cheesecake recipe: For the crust: graham cracker crumbs and melted butterFor the filling: sour cream, all-purpose flour, vanilla extract, cream cheese, white sugar, milk, eggs, lemon zest, and orange zest How to Make New York-Style Cheesecake You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade New York-style cheesecake: Make the crust and press it into a prepared springform pan. Make the filling and pour it over the crust. Bake until the edges are puffed and the center is slightly jiggly. Let the cheesecake cool in the oven. Cook’s Note Serve this cheesecake with my Fresh Strawberry Sauce. How to Store New York-Style Cheesecake Store the cheesecake in the refrigerator for up to four days. Don’t let it sit at room temperature for more than two hours. Can You Freeze New York-Style Cheesecake? Yes, you can freeze cheesecake. Wrap it tightly in storage wrap, then follow it up with a layer of foil for extra protection from freezer burn. Freeze for up to two months. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise “I have made this recipe several times, always with different toppings,” says Cowazy22. “It's so versatile, and I love the citrus accents. Definitely my go-to recipe!” “This is my favorite cheesecake recipe,” raves one Allrecipes community member. “Never fail with this recipe. I added one tablespoon of brown sugar to the crust and it was delicious.” “The cheesecake turns out really good,” according to snowballzoe. “Where I am (China) it is impossible to find sour cream, so I just use Greek yogurt instead and it works perfectly!” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 18 graham crackers, crushed 3 tablespoons melted butter 1 cup sour cream ¼ cup all-purpose flour 1 tablespoon vanilla extract 4 (8 ounce) packages cream cheese 1 ½ cups white sugar ⅔ cup milk 4 large eggs 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest Directions Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan. Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan. Whisk sour cream, flour, and vanilla extract together in a bowl; set aside. Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake. Renee I Made It Print 669 home cooks made it! Nutrition Facts (per serving) 556 Calories 37g Fat 47g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 556 % Daily Value * Total Fat 37g 47% Saturated Fat 22g 109% Cholesterol 161mg 54% Sodium 408mg 18% Total Carbohydrate 47g 17% Dietary Fiber 1g 3% Total Sugars 33g Protein 11g 21% Vitamin C 1mg 1% Calcium 114mg 9% Iron 2mg 12% Potassium 194mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.