New York Cheesecake
New York Cheesecake is a medium American recipe that serves 8. 350 calories per serving. Recipe by Emojoie on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 50 min
Cost: $9.32 total, $1.17 per serving
Ingredients
- 120 g Graham Crackers (crushed fine)
- 60 g Unsalted Butter (melted)
- 400 g Cream Cheese (room temperature, softened)
- 120 g Granulated Sugar (white, regular)
- 200 g Sour Cream (full‑fat)
- 150 ml Heavy Cream (35% fat)
- 2 Eggs (large, room temperature)
- 2 tbsp Cornstarch (about 16 g)
- 1.5 tbsp Vanilla Extract (liquid)
- 1 tsp Lemon Juice (juice of ¼ lemon)
- 10 g Unsalted Butter (for greasing) (softened, for sides of pan)
- 1 sheet Parchment Paper (cut lengthwise rectangle to line sides)
- 1 sheet Aluminum Foil (to wrap outer sides of pan)
- 200 g Fresh Red Strawberries (hulled and sliced)
- 40 g Granulated Sugar (for topping) (white, regular)
- 1 tbsp Water (for strawberry puree)
Instructions
Prepare the Crust
Crush the graham crackers into fine crumbs, melt the butter, then combine and press the mixture firmly into the bottom of the springform pan. Grease the sides of the pan with a little butter, line the greased sides with a rectangle of parchment paper, and wrap the outer edge of the pan with aluminum foil to keep water out during the bake.
Time: PT15M
Make the Filling
In a large bowl, beat the softened cream cheese with the 120 g sugar until the mixture is smooth and the sugar has fully dissolved. Add the sour cream, heavy cream, eggs, cornstarch, vanilla extract, and lemon juice; beat just until combined and the batter is glossy.
Time: PT10M
Assemble the Cheesecake
Pour the filling over the prepared crust, then gently tap the pan on the counter and swirl it in a circular motion to level the batter. Smooth the top with a spatula.
Time: PT2M
Prepare the Water Bath
Pre‑heat the oven to 180 °C. Place the springform pan on a large baking tray and carefully pour boiling water into the tray until it reaches about halfway up the sides of the pan.
Time: PT5M
Temperature: 180°C
First Bake
Bake the cheesecake at 180 °C for 30 minutes.
Time: PT30M
Temperature: 180°C
Second Bake
Reduce the oven temperature to 150 °C and continue baking for another 30 minutes.
Time: PT30M
Temperature: 150°C
Gradual Cooling in Oven
Turn off the oven, leave the door slightly ajar, and let the cheesecake sit inside for 1 hour to cool slowly.
Time: PT1H
Room‑Temperature Cool and Refrigerate
Remove the cheesecake from the oven, place it on a cooling rack, and let it reach room temperature (about 1 hour). Then cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
Time: PT1H
Prepare Strawberry Topping
Combine the sliced strawberries, 40 g sugar, and 1 tbsp water in a zip‑lock bag. Seal and microwave for 4 minutes until the fruit softens. Transfer the mixture to a fine mesh sieve, press through with a spoon to remove seeds, and mash the puree to a smooth consistency.
Time: PT10M
Finish and Serve
Spread the strawberry puree evenly over the chilled cheesecake, carefully run a thin knife around the edge, and release the springform pan. Slice with a warm knife for clean cuts.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Digestive biscuits, Vanilla wafers
- Instead of Unsalted Butter: Margarine
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Granulated Sugar: Caster sugar
- Instead of Sour Cream: Greek yogurt (strained)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Eggs: Egg replacer
- Instead of Cornstarch: All‑purpose flour (use double amount)
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Lemon Juice: Lemon zest (½ tsp)
- Instead of Unsalted Butter (for greasing): Cooking spray
- Instead of Fresh Red Strawberries: Frozen strawberries (thawed)
- Instead of Granulated Sugar (for topping): Caster sugar
Equipment Needed
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Food Processor or Zip‑Lock Bag with Rolling Pin
- Springform Pan (20‑23 cm)
- Parchment Paper
- Aluminum Foil
- Baking Tray
- Kettle or Saucepan (for boiling water)
- Oven
- Microwave (optional)
- Fine Mesh Sieve
- Spatula or Spoon
- Cooling Rack (optional)
- Knife
Critical Steps — Do Not Skip
- Press the crust firmly so it holds its shape.
- Use a water bath to keep the cheesecake moist and prevent cracks.
- Do not over‑mix the batter after adding eggs.
- Cool the cheesecake gradually in the turned‑off oven.
- Strain the strawberry puree to remove seeds for a smooth topping.
Chef Tips from the Video
- All dairy ingredients should be at room temperature to achieve a silky batter.
- Use a silicone spatula to scrape the sides of the bowl for an even mixture.
- Wrap the pan tightly with foil to keep the water bath from seeping in.
- Chill the cheesecake for at least 6 hours; overnight yields the best texture.
Troubleshooting
Crack on the surface of the cheesecake
Ensure the water bath is sealed tightly, avoid opening the oven early, and let the cake cool gradually in the turned‑off oven.
Crumbly or soggy crust
Press the crust firmly and chill it for 10 minutes before adding the filling; use enough melted butter to bind the crumbs.
Filling is too runny after baking
Do not over‑mix the batter; bake the full time and allow the residual heat to set the center during the hour‑in‑oven rest.
Strawberry topping is watery
Microwave the fruit just until soft, then strain and press through a sieve to remove excess liquid.
Storage
Refrigerator: Cover tightly and store for up to 5 days.
Freezer: Wrap each slice in plastic wrap and foil; freeze up to 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the cheesecake a day ahead and keep it refrigerated; add the strawberry topping just before serving.
- The strawberry puree can be prepared up to 2 days in advance and stored in an airtight container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of New York Cheesecake in American cuisine?
New York cheesecake became iconic in the early 20th century, popularized by Jewish immigrants and famous bakeries like Junior's. Its dense, creamy texture set it apart from lighter European cheesecakes and it remains a staple dessert for celebrations across the United States.
What are the traditional regional variations of New York Cheesecake within American cuisine?
While the classic New York version uses a simple graham‑cracker crust and a rich cream‑cheese filling, regional twists include adding sour cream for tang, using a chocolate crust, or topping with fresh berries, cherries, or caramel. Some New York bakeries also serve it plain with a dollop of whipped cream.
How is New York Cheesecake traditionally served in the United States?
It is typically sliced into 8 or 12 wedges and served plain or with a fruit topping such as strawberries, blueberries, or a drizzle of chocolate sauce. It is often accompanied by a cup of coffee or a glass of dessert wine.
On what occasions is New York Cheesecake traditionally enjoyed in American culture?
New York cheesecake is a popular choice for birthdays, holidays, dinner parties, and restaurant dessert menus. Its rich flavor also makes it a favorite for special celebrations like anniversaries and graduations.
How does New York Cheesecake fit into the broader American dessert tradition?
It represents the American love for indulgent, buttery desserts that combine European techniques with local ingredients. Its use of cream cheese, a staple in U.S. dairies, and the practice of baking in a water bath reflect the adaptation of classic cheesecake to American tastes.
What are the authentic traditional ingredients for New York Cheesecake versus acceptable substitutes?
Authentic ingredients include cream cheese, granulated sugar, sour cream, heavy cream, eggs, vanilla extract, and a graham‑cracker crust. Acceptable substitutes are Neufchatel cheese for cream cheese, Greek yogurt for sour cream, and half‑and‑half for heavy cream, though texture may vary slightly.
What other American dishes pair well with New York Cheesecake?
A light, citrusy sorbet or a fresh fruit salad balances the richness of the cheesecake. For a full meal, serve it after a hearty main such as roasted chicken, grilled steak, or a classic Thanksgiving turkey.
What makes New York Cheesecake special or unique in American cuisine?
Its dense, velvety texture achieved by a high proportion of cream cheese and a water‑bath bake sets it apart. The subtle tang from sour cream and lemon juice adds depth, while the simple graham‑cracker crust provides a buttery contrast.
What are the most common mistakes to avoid when making New York Cheesecake?
Common errors include over‑mixing the batter (which traps air and causes cracks), skipping the water bath, baking at too high a temperature, and cooling the cake too quickly. Following the water‑bath method and allowing gradual cooling prevents most issues.
Why does this New York Cheesecake recipe use a water bath instead of baking the cake dry?
The water bath provides gentle, even heat and adds moisture, which keeps the cheesecake from drying out and reduces the risk of surface cracks. It also helps the filling set with a smooth, creamy texture.
Can I make New York Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day or two in advance. Once fully cooled, cover it loosely with plastic wrap and refrigerate for up to 5 days. The strawberry topping can be prepared separately and added just before serving.
What does the YouTube channel Emojoie specialize in?
The YouTube channel Emojoie specializes in clear, step‑by‑step home cooking tutorials that focus on classic desserts and comfort foods, often adding creative twists while keeping techniques accessible for home cooks.
How does the YouTube channel Emojoie's approach to American dessert cooking differ from other cooking channels?
Emojoie emphasizes visual clarity, precise timing, and practical tips such as using a water bath and gentle shaking of the pan. The channel often includes cultural background and cost‑effective ingredient suggestions, making classic American desserts like New York Cheesecake approachable for beginners.
Last updated: August 21, 2026
