🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 87 (from laksa075)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa087.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://butternutbakeryblog.com/new-york-style-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://butternutbakeryblog.com/new-york-style-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/","crawl_time":1776484023,"first_indexed_time":1559178032,"http_code":200,"src_unparsed":"com,butternutbakeryblog!\/new-york-style-cheesecake\/ s443","src_root_hash":"3169353761947644287","history_drop_reason":null,"meta_title":"Rich & Creamy New York Cheesecake WITH VIDEO | Butternut Bakery","meta_descriptions":["This is the BEST homemade New York cheesecake! It's rich, dense, creamy, tangy, and filled with tips to help you bake it to perfection."],"attrs_boilerpipe_text":"Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery.\nNew York Cheesecake recipe made simple\nYes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.\nFollow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good!\nNew York cheesecake baking tips\nPatience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful!\nCream Cheese\n– Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake.\nRoom Temperature\n– Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing.\nSlow & Steady\n– When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack.\nWater Bath\n– When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam.\nCooling Process\n– Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface.\nFollowing these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath.\nWhat is the difference between New York cheesecake and regular?\nNot all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my\nBasque Burnt Cheesecake\nto see what I mean!\nBut for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice.\nThe reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.\nExtra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture.\nNew York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang.\nEquipment to bake a New York cheesecake at home\nYou might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable.\nA\nspringform pan\n. This is an absolute essential so that the cheesecake is easy to remove.\nA deep baking dish or\nroast pan\n. This is for your water bath which prevents any cracks on your cheesecake.\nAn\nelectric stand mixer\n. If you don’t have one, you can also use an\nelectric hand mixer\nbut be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow.\nThat’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a\nspringform pan\n. You can’t make cheesecake without it!\nNew York Style Cheesecake: Frequently Asked Questions\nWhy did my cheesecake crack?\n1. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing.\n2. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven.\n3. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center.\n4. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator.\nHow do I cover up a cracked New York cheesecake?\nIf your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1\/2 cup powdered sugar and spread it on top of the cooled cheesecake.\nCan I make this recipe gluten free?\nYes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons.\nWhat can I substitute for the sour cream?\nI highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these.\nFor more cheesecake recipes, check out my:\nSalted Caramel Cheesecake\nThe BEST Classic Cheesecake\nChocolate Cheesecake\nBasque Burnt Cheesecake\nRoasted Strawberry Cheesecake\nBanana Pudding Cheesecake\nIf you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking!\nWATCH HOW TO MAKE NEW YORK CHEESECAKE:\nPrint\nDescription\nThis New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way.\nStrawberry Topping\n1\npound fresh strawberries\n1\/4 cup\n(\n50g\n) granulated sugar\n1 tsp\ncornstarch\nJuice of\n1\/2\nlemon\n1 tbsp\nhoney\nGraham Cracker Crust\n2 cups\n(\n280g\n) ground honey graham cracker crumbs (2 sleeves) *see notes for GF\n1\/3 cup\n(\n70g\n) granulated sugar\n1\/2 tsp\ncinnamon\n1\/8 tsp\nkosher salt\n1\/2 cup\n(\n110g\n) unsalted butter, melted\nNew York Cheesecake\n(4) 8oz blocks full fat Philadelphia cream cheese, room temp\n1 1\/2 cups\n(\n300g\n) granulated sugar\n3 tbsp\ncornstarch\n4\nlarge eggs +\n1\negg yolk, room temp\n2 tsp\nlemon juice, freshly squeezed\n2 tsp\nvanilla extract\n1 cup\n(\n250g\n) sour cream, room temp\nCook Mode\nPrevent your screen from going dark\nStrawberry Topping\nRinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat.\nBring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender\/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1\/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened.\nRemove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken.\nGraham Cracker Crust\nPreheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.\nIn a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand.\nPour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.\nBake for 10 minutes then set it out to cool while you prepare the cheesecake.\nNew York Cheesecake\nDrop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.\nBefore you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.\nFor best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed. \nIn a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.\nWith the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine.\nScrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out.\nWith the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!\nTake the bowl off the mixer and use a rubber spatula to fold in the sour cream.\nPour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there.\nCarefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam. \nBake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.\nAfter the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy!\nNotes\nGLUTEN FREE\n– Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons. \nHOW TO STORE\n– Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days.\nFOR FREEZING\n– This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating. \nPrep Time:\n30 minutes\nCook Time:\n2 hours 40 minutes\nCategory:\nDessert\nMethod:\nBaking\nCuisine:\nAmerican\nRecipe Card powered by\nMeet\nJenna\nI’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!","attrs_markdown":"[Skip to content](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#main)\n\nNever Miss a Recipe\\!\n\nSIGN UP\n\n[![Butternut Bakery](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%203%201'%3E%3C\/svg%3E)![Butternut Bakery](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2024\/09\/ButternutBakery_Logo.svg)](https:\/\/butternutbakeryblog.com\/)\n\n- [Recipes]()\n  - ## Categories\n    [All Recipes](https:\/\/butternutbakeryblog.com\/recipes\/)  \n    [Bars and Brownies](https:\/\/butternutbakeryblog.com\/category\/recipes\/bars-and-brownies\/)  \n    [Breads and Rolls](https:\/\/butternutbakeryblog.com\/category\/recipes\/bread-recipes\/)  \n    [Cakes](https:\/\/butternutbakeryblog.com\/category\/recipes\/cakes\/)  \n    [Cheesecakes](https:\/\/butternutbakeryblog.com\/category\/recipes\/cheesecakes\/)  \n    [Cookies](https:\/\/butternutbakeryblog.com\/category\/recipes\/cookie-recipes\/)  \n    [Cocktails](https:\/\/butternutbakeryblog.com\/category\/recipes\/cocktail-recipes\/)  \n    [Ice Cream](https:\/\/butternutbakeryblog.com\/category\/recipes\/ice-cream\/)\n    \n    [Muffins and Scones](https:\/\/butternutbakeryblog.com\/category\/recipes\/muffins-and-scones\/)  \n    [No Bake](https:\/\/butternutbakeryblog.com\/category\/recipes\/no-bake-recipes\/)  \n    [Pies, Tarts, and Crisps](https:\/\/butternutbakeryblog.com\/category\/recipes\/pie-recipes\/)  \n    [Quick and Easy](https:\/\/butternutbakeryblog.com\/category\/recipes\/quick-and-easy-recipes\/)  \n    [Cupcakes](https:\/\/butternutbakeryblog.com\/category\/recipes\/cupcake-recipes\/)  \n    [Recipe Index](https:\/\/butternutbakeryblog.com\/recipes\/)\n    \n    ## 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[BEST Homemade Cinnamon Rolls](https:\/\/butternutbakeryblog.com\/easy-homemade-cinnamon-rolls\/)\n- [About](https:\/\/butternutbakeryblog.com\/about\/)\n- [Ebook](https:\/\/butternutbakeryblog.com\/ebook\/)\n- [Shop](https:\/\/butternutbakeryblog.com\/shop\/)\n\n[Jump to latest](https:\/\/butternutbakeryblog.com\/recipes\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/logo-mark-sm-1-1.svg)](https:\/\/butternutbakeryblog.com\/)\n\n- [Recipes](https:\/\/butternutbakeryblog.com\/recipes\/)\n- [About](https:\/\/butternutbakeryblog.com\/about\/)\n- [Ebook](https:\/\/butternutbakeryblog.com\/ebook\/)\n- [Shop](https:\/\/butternutbakeryblog.com\/shop\/)\n\nNever Miss a Recipe\\!\n\nSIGN UP\n\nNever Miss a Recipe\\!\n\nSIGN UP\n\n[![Butternut Bakery](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%203%201'%3E%3C\/svg%3E)![Butternut Bakery](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2024\/09\/ButternutBakery_Logo.svg)](https:\/\/butternutbakeryblog.com\/)\n\n[Jump to Recipes](https:\/\/butternutbakeryblog.com\/recipes\/)\n\nNEWSLETTER\n\n- [Instagram](https:\/\/www.instagram.com\/butternutbakery\/)\n- [Pinterest](https:\/\/pinterest.com\/butternutbakery)\n- [TikTok](https:\/\/www.tiktok.com\/@butternutbakery)\n- [YouTube](https:\/\/www.youtube.com\/@butternutbakery)\n\n[Home](https:\/\/butternutbakeryblog.com\/) \\> [Recipes](https:\/\/butternutbakeryblog.com\/category\/recipes\/) \\> [Cheesecakes](https:\/\/butternutbakeryblog.com\/category\/recipes\/cheesecakes\/) \\> New York Style Cheesecake\n\n# New York Style Cheesecake\nBy\n\n[Jenna Barnard](https:\/\/butternutbakeryblog.com\/about\/)\n\n[GFGluten Free Option](https:\/\/butternutbakeryblog.com\/category\/gluten-free-option\/)\n\n[Pin Recipe](http:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fbutternutbakeryblog.com%2Fnew-york-style-cheesecake%2F&media=https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/sliced-new-york-style-cheesecake.jpg&description=New%20York%20Style%20Cheesecake) [Comments](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#respond)\n\n[Jump to Recipe](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#tasty-recipes-508-jump-target)\n\nDoes it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery.\n\n![inside a sliced cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![inside a sliced cheesecake](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/sliced-new-york-style-cheesecake-683x1024.jpg)\n## New York Cheesecake recipe made simple\nYes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.\n\nFollow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good\\!\n\n![a graham cracker crust pressed into a pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20683'%3E%3C\/svg%3E)\n\n![a graham cracker crust pressed into a pan](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/thick-graham-cracker-crust-1024x683.jpg)\n\n![cheesecake batter in a baking pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20683'%3E%3C\/svg%3E)\n\n![cheesecake batter in a baking pan](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/cheesecake-batter-in-pan-1024x683.jpg)\n## New York cheesecake baking tips\nPatience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful\\!\n\n1. **Cream Cheese** – Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake.\n2. **Room Temperature** – Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing.\n3. **Slow & Steady** – When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack.\n4. **Water Bath** – When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam.\n5. **Cooling Process** – Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface.\n\nFollowing these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath.\n\n![a freshly baked new york style cheesecake that has chilled overnight](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20683'%3E%3C\/svg%3E)\n\n![a freshly baked new york style cheesecake that has chilled overnight](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/baked-new-york-cheesecake-1024x683.jpg)\n## What is the difference between New York cheesecake and regular?\nNot all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my [Basque Burnt Cheesecake](https:\/\/butternutbakeryblog.com\/basque-burnt-cheesecake\/) to see what I mean\\!\n\nBut for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice.\n\nThe reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.\n\nExtra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture.\n\nNew York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang.\n\n## Equipment to bake a New York cheesecake at home\nYou might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable.\n\n1. A [springform pan](https:\/\/amzn.to\/3RH0kUP). This is an absolute essential so that the cheesecake is easy to remove.\n2. A deep baking dish or [roast pan](https:\/\/amzn.to\/42Tqk4j). This is for your water bath which prevents any cracks on your cheesecake.\n3. An [electric stand mixer](https:\/\/amzn.to\/4iNEUQR). If you don’t have one, you can also use an [electric hand mixer](https:\/\/amzn.to\/4jY6CLx) but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow.\n\nThat’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a [springform pan](https:\/\/amzn.to\/4tvrUVH). You can’t make cheesecake without it\\!\n\n![the creamy texture of a new york style cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![the creamy texture of a new york style cheesecake](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/new-york-style-cheesecake-texture-683x1024.jpg)\n## New York Style Cheesecake: Frequently Asked Questions\n**Why did my cheesecake crack?**\n\n1\\. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing.   \n2\\. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven.  \n3\\. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center.  \n4\\. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator.\n\n**How do I cover up a cracked New York cheesecake?**\n\nIf your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1\/2 cup powdered sugar and spread it on top of the cooled cheesecake.\n\n**Can I make this recipe gluten free?**\n\nYes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons.\n\n**What can I substitute for the sour cream?**\n\nI highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these.\n\n![a slice of cheesecake with strawberry sauce on top](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n![a slice of cheesecake with strawberry sauce on top](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/new-york-style-cheesecake-slice-683x1024.jpg)\n## For more cheesecake recipes, check out my:\n- [Salted Caramel Cheesecake](https:\/\/butternutbakeryblog.com\/salted-caramel-cheesecake\/)\n- [The BEST Classic Cheesecake](https:\/\/butternutbakeryblog.com\/classic-cheesecake\/)\n- [Chocolate Cheesecake](https:\/\/butternutbakeryblog.com\/chocolate-cheesecake\/)\n- [Basque Burnt Cheesecake](https:\/\/butternutbakeryblog.com\/basque-burnt-cheesecake\/)\n- [Roasted Strawberry Cheesecake](https:\/\/butternutbakeryblog.com\/roasted-strawberry-cheesecake\/)\n- [Banana Pudding Cheesecake](https:\/\/butternutbakeryblog.com\/banana-pudding-cheesecake\/)\n\nIf you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking\\!\n\n## WATCH HOW TO MAKE NEW YORK CHEESECAKE:\n[Print](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/print\/508\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![inside a sliced new york style cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![inside a sliced new york style cheesecake](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/new-york-style-cheesecake-square-150x150.jpg)\n## New York Style Cheesecake\n***\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n5 from 155 reviews\n\n- Author: [Jenna Barnard](https:\/\/butternutbakeryblog.com\/about\/)\n- Total Time:\n  2 hours 40 minutes + 8 hours chilling\n- Yield:\n  10-12 slices\n\n[Print Recipe](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/print\/508\/)\n\n[Pin Recipe]()\n\n### Description\nThis New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way.\n***\n### Ingredients\n#### Strawberry Topping\n- 1 pound fresh strawberries\n- 1\/4 cup (50g) granulated sugar\n- 1 tsp cornstarch\n- Juice of 1\/2 lemon\n- 1 tbsp honey\n#### Graham Cracker Crust\n- 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) \\*see notes for GF\n- 1\/3 cup (70g) granulated sugar\n- 1\/2 tsp cinnamon\n- 1\/8 tsp kosher salt\n- 1\/2 cup (110g) unsalted butter, melted\n#### New York Cheesecake\n- (4) 8oz blocks full fat Philadelphia cream cheese, room temp\n- 1 1\/2 cups (300g) granulated sugar\n- 3 tbsp cornstarch\n- 4 large eggs + 1 egg yolk, room temp\n- 2 tsp lemon juice, freshly squeezed\n- 2 tsp vanilla extract\n- 1 cup (250g) sour cream, room temp\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n#### Strawberry Topping\n1. Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat.\n2. Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender\/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1\/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened.\n3. Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken.\n#### Graham Cracker Crust\n1. Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.\n2. In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand.\n3. Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.\n4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.\n#### New York Cheesecake\n1. Drop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.\n2. Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.\n3. For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed.\n4. In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.\n5. With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine.\n6. Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out.\n7. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it\\!\n8. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.\n9. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there.\n10. Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam.\n11. Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.\n12. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy\\!\n\n### Equipment\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20281%20300'%3E%3C\/svg%3E)![](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2020\/02\/Screenshot-2025-05-01-at-11.28.03-AM.png)](https:\/\/amzn.to\/4tvrUVH)\n\n[Springform Pan](https:\/\/amzn.to\/4tvrUVH)\n\n[Buy Now →](https:\/\/amzn.to\/4tvrUVH)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)![](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2020\/02\/stand-mixer-300x300.jpg)](https:\/\/amzn.to\/2ZUG1Mg)\n\n[Stand Mixer](https:\/\/amzn.to\/2ZUG1Mg)\n\n[Buy Now →](https:\/\/amzn.to\/2ZUG1Mg)\n\n### Notes\n**GLUTEN FREE** – Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons.\n\n**HOW TO STORE** – Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days.\n\n**FOR FREEZING** – This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating.\n\n- Prep Time:\n  30 minutes\n- Cook Time:\n  2 hours 40 minutes\n- Category:\n  Dessert\n- Method:\n  Baking\n- Cuisine:\n  American\n\n### Did you make this recipe?\nTag [@butternutbakery](https:\/\/www.instagram.com\/butternutbakery) on Instagram and hashtag it [\\#butternutbakery](https:\/\/www.instagram.com\/explore\/tags\/butternutbakery)\n\nRecipe Card powered by\n\n[![Tasty Recipes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2083%2020'%3E%3C\/svg%3E)![Tasty Recipes](https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes-lite\/assets\/images\/tasty-recipes-neutral.svg)](https:\/\/shareasale.com\/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr)\n\n## Join *Our*  Community\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/Vector-1.svg)](https:\/\/www.instagram.com\/butternutbakery\/)\n\n[Join me on Instagram](https:\/\/www.instagram.com\/butternutbakery\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/Vector-6.svg)](https:\/\/www.tiktok.com\/@butternutbakery)\n\n[follow me on tiktok](https:\/\/www.tiktok.com\/@butternutbakery)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/Vector-3.svg)](https:\/\/pinterest.com\/butternutbakery)\n\n[Follow me on Pinterest](https:\/\/pinterest.com\/butternutbakery)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/Vector-5.svg)](https:\/\/www.youtube.com\/@butternutbakery)\n\n[follow me on youtube](https:\/\/www.youtube.com\/@butternutbakery)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)\n\n![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png)\n\n## Meet *Jenna*\nI’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge\\!\n\n[Learn more about Jenna](https:\/\/butternutbakeryblog.com\/about\/)\n\n### Leave a Rating and a Comment [Cancel reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#respond)\n## 430 Comments\n## Comments navigation\n[Older comments](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-24\/#comments)\n\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/4ea452156a6553a9795edec8ffe124e31f8214db51a05d0263c7e052672cbada?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **andrew** says:\n   \n   [April 5, 2026 at 6:36 pm](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143824)\n   \n   This is the first recipe that I used my oven for, all other attempts have been non-baked desserts. Once I pulled it out of the oven everything was a nice golden brown and I finished off the top with a creamcheese whipping cream with a fruit topping of strawberries, kiwi and blueberries. It was a big hit with the family.\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143824)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/ad792ea132fa0d29cfd4b7b5e197f37c56f9ba49951e0319c42e06e1318cd337?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **Kelli D** says:\n   \n   [April 5, 2026 at 12:05 am](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143757)\n   \n   I love to bake but this was my first time making a New york cheese cake. I followed the recipe carefully and read though everything first before starting. My cheese cake came out perfect, so I am really pleased with the recipe. The only thing I changed is that I left out the cinnamon in the pie crust recipe.\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143757)\n3. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/a1ab5d1ddde36a5d90fe8d4cec1a8b0aa5a23874b0341d5144ccb91156c08857?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **Cathy** says:\n   \n   [April 4, 2026 at 2:28 pm](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143737)\n   \n   This is the first cheesecake I have ever made, so I’m learning by doing. I must have done something wrong with the crust because it was not wet enough to easily stick to the sides of the pan and it collapsed into the base in some areas upon baking. I mixed the graham cracker mixture together, and I let it sit, perhaps too long (?), and perhaps the moisture absorbed too much into the crust? Do you think this could be the problem? I also used Costco butter, so maybe I should have used a fuller fat butter? I’d like to make this again, so any guidance would be appreciated. I haven’t tasted it yet but it looks otherwise good.\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143737)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/47b60b8e4cd3cc67ad2318a86dd5381fb5dece39c7ec1dfcfd053bfa0d86b94a?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n      \n      **[Jenna Barnard](https:\/\/butternutbakeryblog.com\/about\/)** says:\n      \n      [April 5, 2026 at 8:22 am](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143771)\n      \n      How long did you let the mixture sit? It could be that the butter cooled and solidified again so the crust would have turned crumbly.\n      \n      [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143771)\n4. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/824dc3271e255c265b779c2f481d4c4bb54478f16556ccfd6d078d546b407689?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **William Latimer** says:\n   \n   [April 4, 2026 at 7:56 am](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143725)\n   \n   My grandchildren cannot wait until tomorrow for our Easter lunch. I just pulled this out of the oven, and it looks absolutely amazing! 😋\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143725)\n5. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/54fe54ee03f05786870d369249ad09305c87afba53d1b28194b9ad589141613b?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **MF** says:\n   \n   [April 3, 2026 at 3:23 pm](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143711)\n   \n   I pulled it out 20 minutes early because I smelled burning. Maybe it’ll be salvagable. Most of the top is very dark brown, and the top center is burned. I checked my oven temp with an oven thermometer before putting the cheesecake in.\n   \n   Very disappointed. Hopefully its cooked all the way through. If so, maybe I can scrape the top off and cover it with my homemade strawberry compote.\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143711)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n      \n      ![](https:\/\/secure.gravatar.com\/avatar\/47b60b8e4cd3cc67ad2318a86dd5381fb5dece39c7ec1dfcfd053bfa0d86b94a?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n      \n      **[Jenna Barnard](https:\/\/butternutbakeryblog.com\/about\/)** says:\n      \n      [April 5, 2026 at 8:27 am](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143778)\n      \n      Was the cheesecake in the center of the oven or closer to the top? If you ever notice it’s browning too much, you can rest a sheet of foil on top and that will stop it\\!\n      \n      [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143778)\n6. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/f85ac2319c3e3068d8200d476c21f96a8eb79edd3f08fbf394b5e92d304cd59e?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **Nancy G** says:\n   \n   [March 29, 2026 at 11:08 pm](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143592)\n   \n   Wow, fantastic recipe. I’ve never made a cheesecake before and my husband asked for one for his 60th birthday. Pressure was on but this recipe delivered. He absolutely loved it (and he’s from New Jersey). My daughter who says she’s not a cheesecake person (she loves chocolate) said it was better than the excellent bakery chocolate cake I had for my birthday. She said this has turned her into a cheesecake person.\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143592)\n7. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/675e614e99a69ff2ea41895f91a24f54d875115a4ec61b7068a2d9b11c659ddb?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g)\n   \n   **NK** says:\n   \n   [March 22, 2026 at 7:57 pm](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-25\/#comment-143416)\n   \n   Great recipe, my brother said it was the best cheesecake he tasted in his life\\!\n   \n   [Reply](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/#comment-143416)\n\n## Comments navigation\n[Older comments](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/comment-page-24\/#comments)\n\n## Meet *Jenna*\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%200%200'%3E%3C\/svg%3E)\n\n![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png)\n\nI'm the creator, baker, and photographer behind Butternut Bakery. 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[Shop](https:\/\/butternutbakeryblog.com\/shop\/)","attrs_readable_markdown":"Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery.\n\n![inside a sliced cheesecake](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/sliced-new-york-style-cheesecake-683x1024.jpg)\n\n## New York Cheesecake recipe made simple\nYes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe.\n\nFollow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good\\!\n\n![a graham cracker crust pressed into a pan](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/thick-graham-cracker-crust-1024x683.jpg)\n\n![cheesecake batter in a baking pan](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/cheesecake-batter-in-pan-1024x683.jpg)\n\n## New York cheesecake baking tips\nPatience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful\\!\n\n1. **Cream Cheese** – Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake.\n2. **Room Temperature** – Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing.\n3. **Slow & Steady** – When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack.\n4. **Water Bath** – When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam.\n5. **Cooling Process** – Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface.\n\nFollowing these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath.\n\n![a freshly baked new york style cheesecake that has chilled overnight](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/baked-new-york-cheesecake-1024x683.jpg)\n\n## What is the difference between New York cheesecake and regular?\nNot all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my [Basque Burnt Cheesecake](https:\/\/butternutbakeryblog.com\/basque-burnt-cheesecake\/) to see what I mean\\!\n\nBut for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice.\n\nThe reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich.\n\nExtra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture.\n\nNew York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang.\n\n## Equipment to bake a New York cheesecake at home\nYou might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable.\n\n1. A [springform pan](https:\/\/amzn.to\/3RH0kUP). This is an absolute essential so that the cheesecake is easy to remove.\n2. A deep baking dish or [roast pan](https:\/\/amzn.to\/42Tqk4j). This is for your water bath which prevents any cracks on your cheesecake.\n3. An [electric stand mixer](https:\/\/amzn.to\/4iNEUQR). If you don’t have one, you can also use an [electric hand mixer](https:\/\/amzn.to\/4jY6CLx) but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow.\n\nThat’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a [springform pan](https:\/\/amzn.to\/4tvrUVH). You can’t make cheesecake without it\\!\n\n![the creamy texture of a new york style cheesecake](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/new-york-style-cheesecake-texture-683x1024.jpg)\n\n## New York Style Cheesecake: Frequently Asked Questions\n**Why did my cheesecake crack?**\n\n1\\. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing.   \n2\\. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven.  \n3\\. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center.  \n4\\. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator.\n\n**How do I cover up a cracked New York cheesecake?**\n\nIf your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1\/2 cup powdered sugar and spread it on top of the cooled cheesecake.\n\n**Can I make this recipe gluten free?**\n\nYes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons.\n\n**What can I substitute for the sour cream?**\n\nI highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these.\n\n![a slice of cheesecake with strawberry sauce on top](https:\/\/butternutbakeryblog.com\/wp-content\/uploads\/2021\/05\/new-york-style-cheesecake-slice-683x1024.jpg)\n\n## For more cheesecake recipes, check out my:\n- [Salted Caramel Cheesecake](https:\/\/butternutbakeryblog.com\/salted-caramel-cheesecake\/)\n- [The BEST Classic Cheesecake](https:\/\/butternutbakeryblog.com\/classic-cheesecake\/)\n- [Chocolate Cheesecake](https:\/\/butternutbakeryblog.com\/chocolate-cheesecake\/)\n- [Basque Burnt Cheesecake](https:\/\/butternutbakeryblog.com\/basque-burnt-cheesecake\/)\n- [Roasted Strawberry Cheesecake](https:\/\/butternutbakeryblog.com\/roasted-strawberry-cheesecake\/)\n- [Banana Pudding Cheesecake](https:\/\/butternutbakeryblog.com\/banana-pudding-cheesecake\/)\n\nIf you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking\\!\n\n## WATCH HOW TO MAKE NEW YORK CHEESECAKE:\n[Print](https:\/\/butternutbakeryblog.com\/new-york-style-cheesecake\/print\/508\/)\n\n### Description\nThis New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way.\n***\n#### Strawberry Topping\n- 1 pound fresh strawberries\n- 1\/4 cup (50g) granulated sugar\n- 1 tsp cornstarch\n- Juice of 1\/2 lemon\n- 1 tbsp honey\n#### Graham Cracker Crust\n- 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) \\*see notes for GF\n- 1\/3 cup (70g) granulated sugar\n- 1\/2 tsp cinnamon\n- 1\/8 tsp kosher salt\n- 1\/2 cup (110g) unsalted butter, melted\n#### New York Cheesecake\n- (4) 8oz blocks full fat Philadelphia cream cheese, room temp\n- 1 1\/2 cups (300g) granulated sugar\n- 3 tbsp cornstarch\n- 4 large eggs + 1 egg yolk, room temp\n- 2 tsp lemon juice, freshly squeezed\n- 2 tsp vanilla extract\n- 1 cup (250g) sour cream, room temp\n\nCook Mode  Prevent your screen from going dark\n***\n#### Strawberry Topping\n1. Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat.\n2. Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender\/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1\/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened.\n3. Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken.\n#### Graham Cracker Crust\n1. Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.\n2. In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand.\n3. Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.\n4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.\n#### New York Cheesecake\n1. Drop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.\n2. Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.\n3. For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed.\n4. In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.\n5. With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine.\n6. Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out.\n7. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it\\!\n8. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.\n9. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there.\n10. Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam.\n11. Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.\n12. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy\\!\n\n### Notes\n**GLUTEN FREE** – Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons.\n\n**HOW TO STORE** – Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days.\n\n**FOR FREEZING** – This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating.\n\n- Prep Time: 30 minutes\n- Cook Time: 2 hours 40 minutes\n- Category: Dessert\n- Method: Baking\n- Cuisine: American\n\nRecipe Card powered by[![Tasty Recipes](https:\/\/butternutbakeryblog.com\/wp-content\/plugins\/tasty-recipes-lite\/assets\/images\/tasty-recipes-neutral.svg)](https:\/\/shareasale.com\/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr)\n\n![](https:\/\/dev3.meyne.co\/wp-content\/uploads\/2024\/08\/jenna-butternut-bakery.png)\n\n## Meet *Jenna*\nI’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge\\!","meta_canonical":null}

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Meta Title	Rich & Creamy New York Cheesecake WITH VIDEO \| Butternut Bakery
Meta Description	This is the BEST homemade New York cheesecake! It's rich, dense, creamy, tangy, and filled with tips to help you bake it to perfection.
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Boilerpipe Text	Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery. New York Cheesecake recipe made simple Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe. Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good! New York cheesecake baking tips Patience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful! Cream Cheese – Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake. Room Temperature – Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing. Slow & Steady – When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack. Water Bath – When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam. Cooling Process – Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface. Following these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath. What is the difference between New York cheesecake and regular? Not all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my Basque Burnt Cheesecake to see what I mean! But for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice. The reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich. Extra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture. New York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang. Equipment to bake a New York cheesecake at home You might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable. A springform pan . This is an absolute essential so that the cheesecake is easy to remove. A deep baking dish or roast pan . This is for your water bath which prevents any cracks on your cheesecake. An electric stand mixer . If you don’t have one, you can also use an electric hand mixer but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow. That’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a springform pan . You can’t make cheesecake without it! New York Style Cheesecake: Frequently Asked Questions Why did my cheesecake crack? 1. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing. 2. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven. 3. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center. 4. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator. How do I cover up a cracked New York cheesecake? If your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1/2 cup powdered sugar and spread it on top of the cooled cheesecake. Can I make this recipe gluten free? Yes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons. What can I substitute for the sour cream? I highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these. For more cheesecake recipes, check out my: Salted Caramel Cheesecake The BEST Classic Cheesecake Chocolate Cheesecake Basque Burnt Cheesecake Roasted Strawberry Cheesecake Banana Pudding Cheesecake If you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking! WATCH HOW TO MAKE NEW YORK CHEESECAKE: Print Description This New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way. Strawberry Topping 1 pound fresh strawberries 1/4 cup ( 50g ) granulated sugar 1 tsp cornstarch Juice of 1/2 lemon 1 tbsp honey Graham Cracker Crust 2 cups ( 280g ) ground honey graham cracker crumbs (2 sleeves) *see notes for GF 1/3 cup ( 70g ) granulated sugar 1/2 tsp cinnamon 1/8 tsp kosher salt 1/2 cup ( 110g ) unsalted butter, melted New York Cheesecake (4) 8oz blocks full fat Philadelphia cream cheese, room temp 1 1/2 cups ( 300g ) granulated sugar 3 tbsp cornstarch 4 large eggs + 1 egg yolk, room temp 2 tsp lemon juice, freshly squeezed 2 tsp vanilla extract 1 cup ( 250g ) sour cream, room temp Cook Mode Prevent your screen from going dark Strawberry Topping Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat. Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened. Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken. Graham Cracker Crust Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little. In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand. Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in. Bake for 10 minutes then set it out to cool while you prepare the cheesecake. New York Cheesecake Drop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake. Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls. For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed. In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside. With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine. Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it! Take the bowl off the mixer and use a rubber spatula to fold in the sour cream. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there. Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam. Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy! Notes GLUTEN FREE – Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons. HOW TO STORE – Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days. FOR FREEZING – This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating. Prep Time: 30 minutes Cook Time: 2 hours 40 minutes Category: Dessert Method: Baking Cuisine: American Recipe Card powered by Meet Jenna I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
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SIGN UP [![Butternut Bakery](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%203%201'%3E%3C/svg%3E)![Butternut Bakery](https://butternutbakeryblog.com/wp-content/uploads/2024/09/ButternutBakery_Logo.svg)](https://butternutbakeryblog.com/) [Jump to Recipes](https://butternutbakeryblog.com/recipes/) NEWSLETTER - [Instagram](https://www.instagram.com/butternutbakery/) - [Pinterest](https://pinterest.com/butternutbakery) - [TikTok](https://www.tiktok.com/@butternutbakery) - [YouTube](https://www.youtube.com/@butternutbakery) [Home](https://butternutbakeryblog.com/) \> [Recipes](https://butternutbakeryblog.com/category/recipes/) \> [Cheesecakes](https://butternutbakeryblog.com/category/recipes/cheesecakes/) \> New York Style Cheesecake # New York Style Cheesecake By [Jenna Barnard](https://butternutbakeryblog.com/about/) [GFGluten Free Option](https://butternutbakeryblog.com/category/gluten-free-option/) [Pin Recipe](http://pinterest.com/pin/create/button/?url=https%3A%2F%2Fbutternutbakeryblog.com%2Fnew-york-style-cheesecake%2F&media=https://butternutbakeryblog.com/wp-content/uploads/2021/05/sliced-new-york-style-cheesecake.jpg&description=New%20York%20Style%20Cheesecake) [Comments](https://butternutbakeryblog.com/new-york-style-cheesecake/#respond) [Jump to Recipe](https://butternutbakeryblog.com/new-york-style-cheesecake/#tasty-recipes-508-jump-target) Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery. ![inside a sliced cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![inside a sliced cheesecake](https://butternutbakeryblog.com/wp-content/uploads/2021/05/sliced-new-york-style-cheesecake-683x1024.jpg) ## New York Cheesecake recipe made simple Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe. Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good\! ![a graham cracker crust pressed into a pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E) ![a graham cracker crust pressed into a pan](https://butternutbakeryblog.com/wp-content/uploads/2021/05/thick-graham-cracker-crust-1024x683.jpg) ![cheesecake batter in a baking pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E) ![cheesecake batter in a baking pan](https://butternutbakeryblog.com/wp-content/uploads/2021/05/cheesecake-batter-in-pan-1024x683.jpg) ## New York cheesecake baking tips Patience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful\! 1. Cream Cheese – Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake. 2. Room Temperature – Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing. 3. Slow & Steady – When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack. 4. Water Bath – When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam. 5. Cooling Process – Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface. Following these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath. ![a freshly baked new york style cheesecake that has chilled overnight](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E) ![a freshly baked new york style cheesecake that has chilled overnight](https://butternutbakeryblog.com/wp-content/uploads/2021/05/baked-new-york-cheesecake-1024x683.jpg) ## What is the difference between New York cheesecake and regular? Not all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my [Basque Burnt Cheesecake](https://butternutbakeryblog.com/basque-burnt-cheesecake/) to see what I mean\! But for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice. The reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich. Extra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture. New York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang. ## Equipment to bake a New York cheesecake at home You might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable. 1. A [springform pan](https://amzn.to/3RH0kUP). This is an absolute essential so that the cheesecake is easy to remove. 2. A deep baking dish or [roast pan](https://amzn.to/42Tqk4j). This is for your water bath which prevents any cracks on your cheesecake. 3. An [electric stand mixer](https://amzn.to/4iNEUQR). If you don’t have one, you can also use an [electric hand mixer](https://amzn.to/4jY6CLx) but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow. That’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a [springform pan](https://amzn.to/4tvrUVH). You can’t make cheesecake without it\! ![the creamy texture of a new york style cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![the creamy texture of a new york style cheesecake](https://butternutbakeryblog.com/wp-content/uploads/2021/05/new-york-style-cheesecake-texture-683x1024.jpg) ## New York Style Cheesecake: Frequently Asked Questions Why did my cheesecake crack? 1\. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing. 2\. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven. 3\. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center. 4\. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator. How do I cover up a cracked New York cheesecake? If your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1/2 cup powdered sugar and spread it on top of the cooled cheesecake. Can I make this recipe gluten free? Yes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons. What can I substitute for the sour cream? I highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these. ![a slice of cheesecake with strawberry sauce on top](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ![a slice of cheesecake with strawberry sauce on top](https://butternutbakeryblog.com/wp-content/uploads/2021/05/new-york-style-cheesecake-slice-683x1024.jpg) ## For more cheesecake recipes, check out my: - [Salted Caramel Cheesecake](https://butternutbakeryblog.com/salted-caramel-cheesecake/) - [The BEST Classic Cheesecake](https://butternutbakeryblog.com/classic-cheesecake/) - [Chocolate Cheesecake](https://butternutbakeryblog.com/chocolate-cheesecake/) - [Basque Burnt Cheesecake](https://butternutbakeryblog.com/basque-burnt-cheesecake/) - [Roasted Strawberry Cheesecake](https://butternutbakeryblog.com/roasted-strawberry-cheesecake/) - [Banana Pudding Cheesecake](https://butternutbakeryblog.com/banana-pudding-cheesecake/) If you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking\! ## WATCH HOW TO MAKE NEW YORK CHEESECAKE: [Print](https://butternutbakeryblog.com/new-york-style-cheesecake/print/508/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![inside a sliced new york style cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![inside a sliced new york style cheesecake](https://butternutbakeryblog.com/wp-content/uploads/2021/05/new-york-style-cheesecake-square-150x150.jpg) ## New York Style Cheesecake *** 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 155 reviews - Author: [Jenna Barnard](https://butternutbakeryblog.com/about/) - Total Time: 2 hours 40 minutes + 8 hours chilling - Yield: 10-12 slices [Print Recipe](https://butternutbakeryblog.com/new-york-style-cheesecake/print/508/) [Pin Recipe]() ### Description This New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way. *** ### Ingredients #### Strawberry Topping - 1 pound fresh strawberries - 1/4 cup (50g) granulated sugar - 1 tsp cornstarch - Juice of 1/2 lemon - 1 tbsp honey #### Graham Cracker Crust - 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) \see notes for GF - 1/3 cup (70g) granulated sugar - 1/2 tsp cinnamon - 1/8 tsp kosher salt - 1/2 cup (110g) unsalted butter, melted #### New York Cheesecake - (4) 8oz blocks full fat Philadelphia cream cheese, room temp - 1 1/2 cups (300g) granulated sugar - 3 tbsp cornstarch - 4 large eggs + 1 egg yolk, room temp - 2 tsp lemon juice, freshly squeezed - 2 tsp vanilla extract - 1 cup (250g) sour cream, room temp Cook Mode Prevent your screen from going dark ### Instructions #### Strawberry Topping 1. Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat. 2. Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened. 3. Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken. #### Graham Cracker Crust 1. Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little. 2. In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand. 3. Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in. 4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake. #### New York Cheesecake 1. Drop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake. 2. Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls. 3. For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed. 4. In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside. 5. With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine. 6. Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out. 7. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it\! 8. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream. 9. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there. 10. Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam. 11. Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour. 12. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy\! ### Equipment [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20281%20300'%3E%3C/svg%3E)![](https://butternutbakeryblog.com/wp-content/uploads/2020/02/Screenshot-2025-05-01-at-11.28.03-AM.png)](https://amzn.to/4tvrUVH) [Springform Pan](https://amzn.to/4tvrUVH) [Buy Now →](https://amzn.to/4tvrUVH) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E)![](https://butternutbakeryblog.com/wp-content/uploads/2020/02/stand-mixer-300x300.jpg)](https://amzn.to/2ZUG1Mg) [Stand Mixer](https://amzn.to/2ZUG1Mg) [Buy Now →](https://amzn.to/2ZUG1Mg) ### Notes GLUTEN FREE – Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons. HOW TO STORE – Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days. FOR FREEZING** – This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating. - Prep Time: 30 minutes - Cook Time: 2 hours 40 minutes - Category: Dessert - Method: Baking - Cuisine: American ### Did you make this recipe? Tag [@butternutbakery](https://www.instagram.com/butternutbakery) on Instagram and hashtag it [\#butternutbakery](https://www.instagram.com/explore/tags/butternutbakery) Recipe Card powered by [![Tasty Recipes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2083%2020'%3E%3C/svg%3E)![Tasty Recipes](https://butternutbakeryblog.com/wp-content/plugins/tasty-recipes-lite/assets/images/tasty-recipes-neutral.svg)](https://shareasale.com/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr) ## Join Our Community [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![](https://dev3.meyne.co/wp-content/uploads/2024/08/Vector-1.svg)](https://www.instagram.com/butternutbakery/) [Join me on Instagram](https://www.instagram.com/butternutbakery/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![](https://dev3.meyne.co/wp-content/uploads/2024/08/Vector-6.svg)](https://www.tiktok.com/@butternutbakery) [follow me on tiktok](https://www.tiktok.com/@butternutbakery) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![](https://dev3.meyne.co/wp-content/uploads/2024/08/Vector-3.svg)](https://pinterest.com/butternutbakery) [Follow me on Pinterest](https://pinterest.com/butternutbakery) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E)![](https://dev3.meyne.co/wp-content/uploads/2024/08/Vector-5.svg)](https://www.youtube.com/@butternutbakery) [follow me on youtube](https://www.youtube.com/@butternutbakery) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E) ![](https://dev3.meyne.co/wp-content/uploads/2024/08/jenna-butternut-bakery.png) ## Meet Jenna I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge\! [Learn more about Jenna](https://butternutbakeryblog.com/about/) ### Leave a Rating and a Comment [Cancel reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#respond) ## 430 Comments ## Comments navigation [Older comments](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-24/#comments) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/4ea452156a6553a9795edec8ffe124e31f8214db51a05d0263c7e052672cbada?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) andrew says: [April 5, 2026 at 6:36 pm](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143824) This is the first recipe that I used my oven for, all other attempts have been non-baked desserts. Once I pulled it out of the oven everything was a nice golden brown and I finished off the top with a creamcheese whipping cream with a fruit topping of strawberries, kiwi and blueberries. It was a big hit with the family. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143824) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/ad792ea132fa0d29cfd4b7b5e197f37c56f9ba49951e0319c42e06e1318cd337?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) Kelli D says: [April 5, 2026 at 12:05 am](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143757) I love to bake but this was my first time making a New york cheese cake. I followed the recipe carefully and read though everything first before starting. My cheese cake came out perfect, so I am really pleased with the recipe. The only thing I changed is that I left out the cinnamon in the pie crust recipe. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143757) 3. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/a1ab5d1ddde36a5d90fe8d4cec1a8b0aa5a23874b0341d5144ccb91156c08857?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) Cathy says: [April 4, 2026 at 2:28 pm](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143737) This is the first cheesecake I have ever made, so I’m learning by doing. I must have done something wrong with the crust because it was not wet enough to easily stick to the sides of the pan and it collapsed into the base in some areas upon baking. I mixed the graham cracker mixture together, and I let it sit, perhaps too long (?), and perhaps the moisture absorbed too much into the crust? Do you think this could be the problem? I also used Costco butter, so maybe I should have used a fuller fat butter? I’d like to make this again, so any guidance would be appreciated. I haven’t tasted it yet but it looks otherwise good. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143737) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/47b60b8e4cd3cc67ad2318a86dd5381fb5dece39c7ec1dfcfd053bfa0d86b94a?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) [Jenna Barnard](https://butternutbakeryblog.com/about/) says: [April 5, 2026 at 8:22 am](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143771) How long did you let the mixture sit? It could be that the butter cooled and solidified again so the crust would have turned crumbly. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143771) 4. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/824dc3271e255c265b779c2f481d4c4bb54478f16556ccfd6d078d546b407689?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) William Latimer says: [April 4, 2026 at 7:56 am](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143725) My grandchildren cannot wait until tomorrow for our Easter lunch. I just pulled this out of the oven, and it looks absolutely amazing! 😋 [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143725) 5. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/54fe54ee03f05786870d369249ad09305c87afba53d1b28194b9ad589141613b?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) MF says: [April 3, 2026 at 3:23 pm](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143711) I pulled it out 20 minutes early because I smelled burning. Maybe it’ll be salvagable. Most of the top is very dark brown, and the top center is burned. I checked my oven temp with an oven thermometer before putting the cheesecake in. Very disappointed. Hopefully its cooked all the way through. If so, maybe I can scrape the top off and cover it with my homemade strawberry compote. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143711) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/47b60b8e4cd3cc67ad2318a86dd5381fb5dece39c7ec1dfcfd053bfa0d86b94a?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) [Jenna Barnard](https://butternutbakeryblog.com/about/) says: [April 5, 2026 at 8:27 am](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143778) Was the cheesecake in the center of the oven or closer to the top? If you ever notice it’s browning too much, you can rest a sheet of foil on top and that will stop it\! [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143778) 6. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/f85ac2319c3e3068d8200d476c21f96a8eb79edd3f08fbf394b5e92d304cd59e?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) Nancy G says: [March 29, 2026 at 11:08 pm](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143592) Wow, fantastic recipe. I’ve never made a cheesecake before and my husband asked for one for his 60th birthday. Pressure was on but this recipe delivered. He absolutely loved it (and he’s from New Jersey). My daughter who says she’s not a cheesecake person (she loves chocolate) said it was better than the excellent bakery chocolate cake I had for my birthday. She said this has turned her into a cheesecake person. [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143592) 7. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/675e614e99a69ff2ea41895f91a24f54d875115a4ec61b7068a2d9b11c659ddb?s=60&d=https%3A%2F%2Fbutternutbakeryblog.com%2Fwp-content%2Fuploads%2F2024%2F09%2Fcomment-icon.png&r=g) NK says: [March 22, 2026 at 7:57 pm](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-25/#comment-143416) Great recipe, my brother said it was the best cheesecake he tasted in his life\! [Reply](https://butternutbakeryblog.com/new-york-style-cheesecake/#comment-143416) ## Comments navigation [Older comments](https://butternutbakeryblog.com/new-york-style-cheesecake/comment-page-24/#comments) ## Meet Jenna ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%200%200'%3E%3C/svg%3E) ![](https://dev3.meyne.co/wp-content/uploads/2024/08/jenna-butternut-bakery.png) I'm the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge\! 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Readable Markdown	Does it get better than a classic cheesecake? This New York cheesecake recipe has it all. It’s rich, dense, slightly tangy, and oh so creamy. Top with a fresh strawberry sauce or leave it plain and simple. Either way, it’s definitely going to be your go-to cheesecake recipe! This post is filled with cheesecake baking tips and tricks to ensure yours turns out perfect – just like a New York bakery. ![inside a sliced cheesecake](https://butternutbakeryblog.com/wp-content/uploads/2021/05/sliced-new-york-style-cheesecake-683x1024.jpg) ## New York Cheesecake recipe made simple Yes, we all know cheesecake is the best but it’s also a STRUGGLE to make. They either turn out under baked, over baked, over mixed, or cracked on top. You can’t win. So I made it my mission to create a simple and delicious New York cheesecake recipe. Follow along with my cheesecake baking tips and you’ll be a pro in no time. If you bake this cheesecake for your friends or family, they won’t believe it when they find out it ISN’T from a bakery. It’s just that good\! ![a graham cracker crust pressed into a pan](https://butternutbakeryblog.com/wp-content/uploads/2021/05/thick-graham-cracker-crust-1024x683.jpg) ![cheesecake batter in a baking pan](https://butternutbakeryblog.com/wp-content/uploads/2021/05/cheesecake-batter-in-pan-1024x683.jpg) ## New York cheesecake baking tips Patience is key when baking a cheesecake. Both the preparation, mixing, and baking are taken slow and steady. If you ever struggle with baking ANY cheesecake, not just this New York cheesecake recipe, you’ll find these tips very useful\! 1. Cream Cheese – Use high quality and full fat cream cheese because you can definitely tell a difference in taste and texture. I prefer Philadelphia full fat cream cheese bricks because they always leave me with a super rich and creamy cheesecake. 2. Room Temperature – Any ingredient that needs to be refrigerated should be brought up to room temperature before you start. If you mix cold ingredients with room temperature ingredients, it can shock the batter and create lumps. It’s also much easier to mix in ingredients when they’re at room temperature, preventing any over mixing. 3. Slow & Steady – When using an electric mixer, always run it on the lowest speed possible so you don’t whip any air into the batter. If you have tiny air bubbles all throughout the batter, heat will force steam out of those bubbles and the only way out is through the surface. This is one reason why you cheesecake may crack. 4. Water Bath – When baking the cheesecake, we want a really moist environment. Besides air bubbles, enemy number 2 for cheesecake is dry heat. Moisture stops the cheesecake from drying out in the oven, thus preventing any cracks. Right before placing the cheesecake in the oven, place a roast pan on the bottom rack of your oven and fill it with boiling hot water. Then place your cheesecake on the middle rack of the oven and quickly close the door to lock in that steam. 5. Cooling Process – Let the cheesecake slowly cool down by turning off the oven (after it’s baked) and crack open the door. This process allows a gentle heat the slowly bake the center of the cheesecake. This is how you achieve a really creamy and dense texture. This is also an extra step in preventing cracks as shocking the cheesecake with a drastic change in temperature can lead to a split surface. Following these 5 steps will not only help you with this New York cheesecake recipe, but any cheesecake recipe. Just remember to keep everything low and slow, bring your ingredients to room temperature, and ALWAYS use a water bath. ![a freshly baked new york style cheesecake that has chilled overnight](https://butternutbakeryblog.com/wp-content/uploads/2021/05/baked-new-york-cheesecake-1024x683.jpg) ## What is the difference between New York cheesecake and regular? Not all cheesecakes are created equal. Some are no bake, some are creamier, some are denser, some are loaded with mix-ins, and some are intentionally burnt. OK that last one is pretty unique…check out my [Basque Burnt Cheesecake](https://butternutbakeryblog.com/basque-burnt-cheesecake/) to see what I mean\! But for a New York style cheesecake, it has a couple characteristics that make it a stand-out cheesecake. One major sign of a good New York cheesecake is the texture. It’s dense, rich and heavy which is why it’s tough to have more than one slice. The reason why it’s so rich is due to the amount of cream cheese used in the cheesecake. Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it’s so dense and rich. Extra cream cheese isn’t the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency. The egg also helps to bind together the cheesecake, giving it that tight texture. New York style cheesecake is also always baked and contains very simple ingredients. It’s a no-frills cheesecake that packs a punch in flavor and texture. The distinct flavor can be attributed to the bit of sour cream and fresh lemon juice, giving it a slight tang. ## Equipment to bake a New York cheesecake at home You might already have these tools in your kitchen. Baking cheesecake doesn’t require a ton of gear so if you’re missing something, it’s easily attainable. 1. A [springform pan](https://amzn.to/3RH0kUP). This is an absolute essential so that the cheesecake is easy to remove. 2. A deep baking dish or [roast pan](https://amzn.to/42Tqk4j). This is for your water bath which prevents any cracks on your cheesecake. 3. An [electric stand mixer](https://amzn.to/4iNEUQR). If you don’t have one, you can also use an [electric hand mixer](https://amzn.to/4jY6CLx) but be very careful when mixing. Electric mixers tend to whip more air into the batter, so take it low and slow. That’s it! If you make a sauce for topping, you will need a small sauce pan which most kitchens have. The most important thing is to have a [springform pan](https://amzn.to/4tvrUVH). You can’t make cheesecake without it\! ![the creamy texture of a new york style cheesecake](https://butternutbakeryblog.com/wp-content/uploads/2021/05/new-york-style-cheesecake-texture-683x1024.jpg) ## New York Style Cheesecake: Frequently Asked Questions Why did my cheesecake crack? 1\. The batter was over mixed thus creating tiny air bubbles all throughout the batter. Remember, low and slow when mixing. 2\. Don’t skip the water bath! Make sure you pour in the hot water, place the cheesecake, and quickly close the door to prevent the steam from escaping the oven. 3\. The sides of the springform pan were not completely covered. Completely cover the sides of the pan with parchment paper to prevent the cake from sticking. As it cools, the cheesecake shrinks. But if the cake is stuck to the sides, that tension will cause cracks in the center. 4\. The cheesecake was exposed to a temperature shock. Don’t pull the cheesecake straight out of the oven when baked. Allow it slowly cool for an hour in the oven, and then cool at room temperature before placing in the refrigerator. How do I cover up a cracked New York cheesecake? If your cheesecake does crack, don’t worry! It will still be delicious. If you want to cover it up, you can either top with fresh fruit, homemade sauce (like the strawberry sauce in this recipe), or a sour cream topping. Mix 2 cups sour cream with 1/2 cup powdered sugar and spread it on top of the cooled cheesecake. Can I make this recipe gluten free? Yes, the only gluten ingredient in this recipe is the graham crackers. Simply replace them with your favorite gluten free alternative such as gluten free graham crackers or any gluten free crispy cookie and reduce the butter content by 2 tablespoons. What can I substitute for the sour cream? I highly recommend sticking to the original recipe for the best outcome, but you can also swap the sour cream with 2% unsweetened plain Greek yogurt. You can also try plain unsweetened yogurt or heavy cream, although I have not tested these. ![a slice of cheesecake with strawberry sauce on top](https://butternutbakeryblog.com/wp-content/uploads/2021/05/new-york-style-cheesecake-slice-683x1024.jpg) ## For more cheesecake recipes, check out my: - [Salted Caramel Cheesecake](https://butternutbakeryblog.com/salted-caramel-cheesecake/) - [The BEST Classic Cheesecake](https://butternutbakeryblog.com/classic-cheesecake/) - [Chocolate Cheesecake](https://butternutbakeryblog.com/chocolate-cheesecake/) - [Basque Burnt Cheesecake](https://butternutbakeryblog.com/basque-burnt-cheesecake/) - [Roasted Strawberry Cheesecake](https://butternutbakeryblog.com/roasted-strawberry-cheesecake/) - [Banana Pudding Cheesecake](https://butternutbakeryblog.com/banana-pudding-cheesecake/) If you make my New York style cheesecake, make sure to tag me @butternutbakery on Instagram. I love seeing these recipes come to life in YOUR kitchen! To save this recipe for later, use the pin button on the recipe card, the buttons above or below this post, or on any of the photos listed in this post. Happy baking\! ## WATCH HOW TO MAKE NEW YORK CHEESECAKE: [Print](https://butternutbakeryblog.com/new-york-style-cheesecake/print/508/) ### Description This New York Cheesecake is dense, creamy, crack-free, and absolutely delicious. It’s also baked low and slow for the most incredible texture! If you’re a beginner, this recipe is full of tips to help you along the way. *** #### Strawberry Topping - 1 pound fresh strawberries - 1/4 cup (50g) granulated sugar - 1 tsp cornstarch - Juice of 1/2 lemon - 1 tbsp honey #### Graham Cracker Crust - 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) \see notes for GF - 1/3 cup (70g) granulated sugar - 1/2 tsp cinnamon - 1/8 tsp kosher salt - 1/2 cup (110g) unsalted butter, melted #### New York Cheesecake - (4) 8oz blocks full fat Philadelphia cream cheese, room temp - 1 1/2 cups (300g) granulated sugar - 3 tbsp cornstarch - 4 large eggs + 1 egg yolk, room temp - 2 tsp lemon juice, freshly squeezed - 2 tsp vanilla extract - 1 cup (250g) sour cream, room temp Cook Mode Prevent your screen from going dark #### Strawberry Topping 1. Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the ½ cup) to evenly coat. Stir in the lemon juice and place over medium heat. 2. Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened. 3. Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken. #### Graham Cracker Crust 1. Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little. 2. In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand. 3. Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in. 4. Bake for 10 minutes then set it out to cool while you prepare the cheesecake. #### New York Cheesecake 1. Drop the oven temperature to 305F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake. 2. Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls. 3. For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed. 4. In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside. 5. With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine. 6. Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out. 7. With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it\! 8. Take the bowl off the mixer and use a rubber spatula to fold in the sour cream. 9. Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there. 10. Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just about it. Move quickly to trap in that steam. 11. Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour. 12. After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy\! ### Notes GLUTEN FREE – Substitute with gluten-free graham crackers (I like Paula’s) and reduce the butter amount to 6 tablespoons. HOW TO STORE – Once the cheesecake has chilled solid overnight, continue to store the cheesecake in the refrigerator in a cake container, or place the cheesecake back in the springform pan and cover in plastic wrap. It will keep in the refrigerator for up to 10 days. FOR FREEZING** – This cheesecake can be frozen and kept for up to 3 months. Once the cheesecake has chilled overnight, wrap the cheesecake in plastic wrap and then two layers of foil. You can also slice the cheesecake and store the slices in a freezer safe bag. Allow the cheesecake or slices to thaw overnight in the refrigerator before eating. - Prep Time: 30 minutes - Cook Time: 2 hours 40 minutes - Category: Dessert - Method: Baking - Cuisine: American Recipe Card powered by[![Tasty Recipes](https://butternutbakeryblog.com/wp-content/plugins/tasty-recipes-lite/assets/images/tasty-recipes-neutral.svg)](https://shareasale.com/r.cfm?b=973044&u=2011853&m=69860&urllink=&afftrack=trattr) ![](https://dev3.meyne.co/wp-content/uploads/2024/08/jenna-butternut-bakery.png) ## Meet Jenna I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge\!
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