Introduction

Philadelphia New York Cheesecake is a classic dessert known for its rich, creamy texture and perfectly balanced sweetness. Featuring a buttery graham cracker crust and a smooth cream cheese filling, it’s an indulgence that delights everyone at the table.

A round cheesecake with one thick layer of smooth, pale yellow cream cheese filling sits on white parchment paper on a white marbled surface, surrounded by a golden-brown crust that lines the edges. Four slices have been cut, one of which is slightly lifted, showing a dense and creamy texture inside. To the upper right, a silver spoon rests on the surface, covered in bright red raspberry sauce with seeds, next to a white bowl filled with more sauce. To the left above the cheesecake, there are stacked white plates, and at the bottom right, four vintage silver forks lie on the surface. Crumbs are scattered around, adding a rustic touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

220 g (1 3/4 cups) Graham crackers
100 g (5 tbsp) Butter – melted
600 g (21 oz) Cream cheese – softened
4 Eggs – room temperature
1 Egg yolk – room temperature
200 g (3/4 cups) Sour cream – room temperature
220 g (1 cup) Sugar – granulated
2 tbsp Cornstarch
2 tsp Vanilla extract
1/2 Lemon – juice

Instructions

Step 1: Prepare and line an 8 inch (20 cm) springform pan with parchment paper.
Step 2: Blend the graham crackers into a fine meal, then mix with the melted butter in a medium bowl.
Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. Refrigerate while preparing the filling.
Step 4: Preheat your oven to 302°F (150°C) and bring a large pot of water to a boil for the water bath.
Step 5: In a stand mixer bowl, beat the cream cheese, sugar, and cornstarch at medium speed until smooth.
Step 6: Gradually add the eggs and egg yolk one at a time, mixing slowly until the batter is smooth and homogeneous.
Step 7: Add the sour cream, vanilla extract, and lemon juice, mixing gently at slow speed to avoid incorporating air.
Step 8: Pour the batter over the crust in the springform pan. Tap the pan lightly to release any air bubbles.
Step 9: Place the pan in a larger baking tray. Pour the boiling water into the tray to create a water bath.
Step 10: Bake the cheesecake for about 1 hour and 30 minutes on a rack positioned just above the water bath.
Step 11: After baking, leave the oven door ajar and let the cheesecake cool inside for 30 to 45 minutes.
Step 12: Allow the cheesecake to reach room temperature, then cover with cling film and refrigerate overnight without removing it from the pan.
Step 13: The next day, release the cheesecake from the pan and serve with fresh fruit or a coulis of your choice.

Tips & Variations

Use softened cream cheese at room temperature for a smoother batter without lumps.
A water bath prevents cracking by gently baking the cheesecake and maintaining even moisture.
Try topping the cheesecake with fresh berries or a drizzle of chocolate sauce for added flavor.
For a gluten-free crust, substitute graham crackers with finely crushed gluten-free cookies.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keeping it in the springform pan helps maintain its shape and moisture. When ready to serve, allow it to rest at room temperature for about 15 minutes. Avoid freezing, as it may affect the creamy texture.

How to Serve

A slice of cheesecake with two thick layers sits on a white plate with a delicate raised edge pattern. The bottom layer is a dense, crumbly brown crust, while the top layer is smooth, creamy, and pale yellow. Bright red raspberry sauce with seeds is drizzled over the top and slightly dripping down the sides. A fork rests on the slice with a piece cut and partially lifted, showing the texture of both layers. In the background, part of the whole cheesecake with the same layers is visible, along with a white bowl filled with more red raspberry sauce and a spoon inside. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge, which helps the flavors meld and the texture set perfectly.

Why is a water bath necessary for baking the cheesecake?

The water bath creates a humid environment that prevents the cheesecake from drying out and cracking by providing gentle, even heat during baking.