Philadelphia New York Style Cheesecake Recipe
This Philadelphia New York style cheesecake recipe delivers a creamy, rich dessert with a buttery graham cracker crust. Using Philadelphia cream cheese, it offers a perfect balance of tangy and sweet flavors. The recipe is straightforward, making it ideal for beginners and seasoned bakers alike. A water bath ensures a smooth, crack-free texture. Serve it plain or with fruit toppings for a stunning finish. It’s a timeless treat for any occasion.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Oven Mitts
- Large roasting pan (for water bath)
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 12 full sheets
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling
- 4 8-ounce packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
- 1 tablespoon lemon juice
For Optional Topping
- 1 cup fresh strawberries or blueberries optional
- ¼ cup fruit preserves optional, for glaze
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
Step 2: Bake the Crust
- Place the crust in the oven and bake for 10 minutes. Let it cool while you prepare the filling. This step sets the crust for a crisp base.
Step 3: Make the Cheesecake Filling
- Beat the softened Philadelphia cream cheese and sugar in a large bowl until smooth. Add vanilla extract and lemon juice, mixing well. Add eggs one at a time, beating after each addition.
Step 4: Add Sour Cream and Heavy Cream
- Gently mix in the sour cream and heavy cream until fully combined. Scrape down the sides of the bowl to ensure everything is blended. The mixture should be creamy and lump-free.
Step 5: Pour the Filling
- Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Tap the pan lightly to remove air bubbles.
Step 6: Set Up a Water Bath
- Wrap the bottom of the springform pan with foil to prevent leaks. Place it in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Step 7: Bake the Cheesecake
- Bake at 325°F (163°C) for 60–70 minutes, until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 8: Chill the Cheesecake
- Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
Step 9: Add Optional Topping
- If using a topping, spread fruit preserves over the chilled cheesecake. Arrange fresh berries on top for a colorful finish. This step is optional but adds a lovely touch.
Step 10: Serve and Enjoy
- Run a knife around the edge of the cheesecake before releasing it from the springform pan. Slice with a clean, sharp knife, wiping it between cuts for neat slices.
Notes
When making this Philadelphia New York style cheesecake, use room-temperature ingredients for a smooth filling. Don’t skip the water bath to prevent cracks and ensure even baking. Chill the cheesecake overnight for the best texture and flavor. Patience is key for a perfect result.