The Best New York Style Cheesecake: A Creamy Classic!

Savor the essence of dessert perfection with our New York Style Cheesecake with fresh cherry topping. Creamy, with a buttery graham cracker crust, it's the ultimate classic delight

This New York Style Cheesecake is a classic cheesecake recipe that has stood the test of time. This creamy cheesecake has a buttery graham cracker crust and a topping made with fresh cherries and is about to become your new favorite cheesecake recipe.

If you have never had a slice of NY Cheesecake, you are in for a real treat! This baked cheesecake has the best creamy texture and flavor and is my very favorite cheesecake recipe.

❤️ Why you'll love New York Style Cheesecake

Classic recipe: fans of baked cheesecake recipes love creamy texture and buttery graham cracker crust that only a baked cheesecake can bring to the table!

Special occasions and holidays: it is the ultimate cheesecake recipe to make for your next special occasion or holiday dessert table.

🥘 Ingredients

Graham crackers crushed

Butter 

Granulated sugar

Cream cheese: I use full fat cream cheese, but feel free to use reduced-fat if desired. I do not recommend using non-fat cream cheese. 

Milk:

Large eggs

Sour cream

Vanilla extract

Almond extract

All purpose lour

Cherries 

Cornstarch

🔪 Instructions

1. Pre-heat oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray. Set aside.
2. In a medium bowl, mix graham cracker crumbs with melted butter and tablespoon sugar. Press into bottom and slightly up the sides of the springform pan. 
3. Bake crust for 13 minutes, or until golden brown. Remove from oven and cool.
4. in a large bowl, using an electric mixer on on low speed, blend cream cheese with sugar, increasing to medium speed until cheesecake mixture is smooth.
5. Add milk to cheese mixture and blend until creamy. Add eggs, one egg at a time mixing well after each addition. 
6. Mix in sour cream, vanilla extract, almond extract, and flour until smooth. Be sure to scrape down the sides of the bowl while mixing to incorporate ingredients fully.
7. Pour cheesecake filling into prepared crust. Bake cheesecake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with oven door closed for 5-6 hours. 
8. Cover cooled cheesecake with plastic wrap and refrigerate until ready to serve.
9. While cheesecake bakes, place cherries and sugar in medium sauce pan over low heat. Cook on medium high heat until sugar dissolves and fruit juices begin to release. Reduce heat and simmer fruit 5 minutes.
10. In a small bowl, mix cornstarch and cold water. Bring fruit mixture to a low boil and quickly whisk in cornstarch. 
11. Continue to cook and stir for 1 minute. Remove fruit mixture from heat and cool completely. Top cheesecake with fruit topping prior to serving.

🥄 Equipment

Spring form pan: this is the perfect cheesecake pan as the side can be removed, leaving the perfect shaped cheesecake.

Mixing bowls

Hand mixer or stand mixer with paddle attachment

Medium saucepan

Hand whisk

Plastic wrap

🥫Storage

Refrigerate: store cheesecake in an airtight container in the fridge up to 5 days.

Freeze: cheesecake can be stored in an airtight freezer safe container up to 3 months.

To serve frozen cheesecake: remove from the freezer the night before and thaw in the refridgerator.

📖 Variations

• Experiment with different crusts like chocolate cookie or shortbread.
• Try other fruit toppings like raspberry, blueberry, or lemon curd.
• Add chocolate chips, toffee bits, or caramel swirls to the cheesecake mixture for a flavor twist.
• Brighten the cheesecake filling up with a teaspoon of lemon zest

💭 Tips

• Be sure to use room temperature ingredients for the creamiest cheesecake batter. This includes eggs, butter, and cream cheese.
• Mix the filling on low speed to prevent incorporating too much air, which can lead to cracks.
• Use a water bath (wrap the pan in aluminum foil and place it on a large roasting pan with water) to prevent cracks.
• Let the cheesecake cool in the oven with the door ajar to avoid rapid temperature changes.

📚 More Creamy Cheesecake Recipes

This Rhubarb Cheesecake is a creamy layer of baked cheesecake and sweet and tangy rhubarb.

My whole family loves this Lemon Swirled Cheesecake, another delicious baked cheesecake treat!

These Berried Cheesecake Cups are perfect for baby or bridal showers.

If you are looking for a no bake cheesecake, this is a sugar free version the whole family loves!

Love NY Style desserts? You will love this New York Crumb Cake!

🍽 Serve with.. 

Serve a slice of New York Style Cheesecake topped with cherry topping, whipping cream, or finish off with a dusting of powdered sugar.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

The Best New York Style Cheesecake: A Creamy Classic!

Shelby Law Ruttan

Savor the essence of dessert perfection with our New York Style Cheesecake with fresh cherry topping. Creamy, with a buttery graham cracker crust, it's the ultimate classic delight

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 577 kcal

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Ingredients

  

1x2x3x

for the crust

• 15 sheets graham crackers crushed
• 2 tablespoons butter melted
• 1 tablespoon granulated sugar

for the filling

• 32 ounces cream cheese , softened
• 1¾ cups granulated sugar
• ¾ cup milk
• 4 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ cup flour

for the Fruit Topping

• 2 cups cherries , pitted
• ¼ cup sugar
• 2 tablespoons cornstarch
• ¼ cup water

Instructions

 

• Pre-heat oven to 350 degrees. Spray a 9 inch spring form pan with cooking spray. Set aside.
• In a medium bowl, mix graham cracker crumbs with melted butter and tablespoon sugar. Press into bottom of spring form pan.
• Bake crust for 13 minutes, or until lightly browned. Remove from heat.
• While crust is baking, in a large bowl, mix
  cream cheese with sugar until smooth. Blend in milk, then eggs, adding 1
  egg at a time mixing well after each addition. Mix in sour cream,
  extracts, and flour until smooth.
• Pour filling into prepared crust. Bake in
  preheated oven for 1 hour. Turn the oven off and let cake cool in oven
  with door closed for 5-6 hours. Chill in refrigerator until serving.
• To make fruit topping, place fruit and sugar in
  sauce pan over low heat. Cook until sugar dissolves and fruit juices
  begin to release. Simmer 5 minutes.
• Add cornstarch to cold water. Bring
  fruit mixture to a slow boil and quickly stir in cornstarch. Continue to
  stir and cook for 1 minute. Remove from heat, cool. Top cheesecake with
  fruit topping prior to serving.
  
  

Nutrition

Serving: 1gCalories: 577kcalCarbohydrates: 61gProtein: 10gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 152mgSodium: 414mgPotassium: 273mgFiber: 1gSugar: 45gVitamin A: 1266IUVitamin C: 2mgCalcium: 147mgIron: 1mgNet Carbohydrates: 60g

Keyword New York Style Cheesecake

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