Why You’ll Love This Recipe

Chantal’s New York Cheesecake is everything you want in a cheesecake—thick, rich, and creamy with a firm but smooth texture that melts in your mouth. The graham cracker crust provides a buttery, slightly crunchy base that complements the creamy filling beautifully. The simplicity of the ingredients allows the cream cheese flavor to shine, and the light vanilla essence enhances the overall taste. It’s a perfect dessert for birthdays, holidays, or any time you want a treat that’s both sophisticated and comforting.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour (optional, for a slightly firmer texture)

For the topping (optional):

Fresh fruit (like strawberries, raspberries, or blueberries)
Whipped cream
Chocolate ganache or caramel drizzle

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture sticks together.
Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread across the bottom. Use the back of a spoon or your fingers to pack it down tightly.
Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

2. Make the filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add the sugar and vanilla extract and continue to beat until the mixture is fluffy and well-combined.
Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix, as this can lead to cracks in the cheesecake.
Add the sour cream and heavy cream and mix until the filling is smooth. If using, sift the flour into the mixture and mix it in, which will help the cheesecake hold its shape.
Pour the cheesecake filling onto the cooled graham cracker crust, spreading it evenly.

3. Bake the cheesecake:

Place the cheesecake in the center of the preheated oven. Bake for 50-60 minutes, or until the edges are set, but the center still slightly jiggles when you gently shake the pan.
Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly ajar to cool slowly. This helps prevent cracking.
After the cheesecake has cooled for an hour, remove it from the oven and let it cool to room temperature on the counter for about 2 hours.
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.

4. Serve and enjoy:

Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Carefully remove the sides of the pan.
Top the cheesecake with fresh fruit, whipped cream, or a drizzle of chocolate ganache or caramel for extra indulgence.
Slice and enjoy your perfect, creamy New York-style cheesecake!

Servings and timing

Servings: 12-16
Total time: 8-10 hours (including cooling and chilling time)
- Prep time: 20 minutes
- Cook time: 50-60 minutes
- Cooling time: 3-4 hours

Variations

Add flavorings: You can add citrus zest (lemon or orange) to the filling for a zesty twist, or swirl in fruit purees like raspberry or blueberry before baking.
Chocolate version: For a chocolate version, mix melted chocolate into the cheesecake filling, or make a chocolate crust by substituting the graham crackers with chocolate cookies.
Toppings: Try different toppings, such as chocolate shavings, toffee bits, or caramelized nuts, for a unique flavor experience.
Mini cheesecakes: Make individual mini cheesecakes by using a muffin tin with cupcake liners or a mini springform pan.

Storage/Reheating

Storage: Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
Freezing: You can freeze the cheesecake for up to 3 months. To freeze, wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag. Thaw in the fridge overnight before serving.
Reheating: Cheesecake is best served cold and doesn’t need to be reheated. If you prefer it slightly warm, allow it to come to room temperature for 15-20 minutes before serving.

FAQs

Can I use a different crust?

Yes, you can use a chocolate cookie crust (like Oreos) or a crushed almond crust for a different flavor. Just make sure to adjust the proportions based on the type of crust you’re using.

Can I make this cheesecake without sour cream?

Sour cream adds a nice tang and creaminess to the filling, but you can substitute it with Greek yogurt for a similar result. You can also skip it, but the flavor may be slightly different.

How do I prevent cracks in my cheesecake?

To minimize cracking, be sure to bake the cheesecake in a water bath (place the springform pan inside a larger pan filled with a little hot water) to provide even heat distribution. Also, avoid overmixing the batter and allow the cheesecake to cool gradually.

Can I make the cheesecake without a springform pan?

While a springform pan is ideal for cheesecakes, you can use a regular round cake pan. Just be sure to line the pan with parchment paper to make removal easier.

Conclusion

Chantal’s New York Cheesecake is a rich, creamy, and indulgent dessert that will impress anyone who tries it. The dense, velvety texture and the tangy-sweet flavor make it a timeless favorite. Whether topped with fresh fruit, whipped cream, or drizzled with chocolate or caramel, this cheesecake is the perfect dessert for any special occasion or a weekend treat. With its simple yet perfect combination of flavors, this cheesecake is sure to become a classic in your dessert repertoire!

Chantal’s New York Cheesecake

Why You’ll Love This Recipe

Ingredients