By eatmundo · July 2, 2026
🇺🇸Same ingredients, elsewhere in the world
23 matchesDishes from other countries' kitchens, made from the same core ingredients as The Ultimate New York Style Cheesecake. The percentage is the share of ingredients the two recipes have in common.
Leniwe Pierogi (Lazy Dumplings)In Poland · same ingredients67%
German Heart Waffles (Herzwaffeln)In Germany · same ingredients62%
MedovikIn Russia · same ingredients62%
Indulge in the unparalleled richness of our New York Style Cheesecake, a dessert that embodies creamy perfection. A velvety smooth, dense, and luxuriously rich cream cheese filling, delicately flavored with a hint of vanilla, rests upon a buttery, crumbly graham cracker crust. Baked to a flawless golden hue and chilled to sublime decadence, each slice offers a sophisticated balance of sweetness and tang, a true testament to American patisserie.
According to eatmundo's ingredient comparison, the closest dish to The Ultimate New York Style Cheesecake from another cuisine is Leniwe Pierogi (Poland): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare the Crust: Preheat the oven to 160°C. Finely crush 120 grams of graham crackers and mix thoroughly with 50 grams of melted butter. Press evenly into the bottom of an 18 cm springform pan. Bake for 10 minutes to set the crust, then let it cool while you make the filling.
- 2
Prepare the Filling: In a large mixing bowl, beat 500 grams of room-temperature cream cheese with 180 grams of granulated sugar using an electric mixer for 5 minutes until smooth and fluffy. Add 2 large eggs one at a time, ensuring each is fully incorporated but do not overmix. Finally, stir in 120 grams of sour cream and 1 teaspoon (5 ml) of vanilla extract just until combined. Avoid over-beating to minimize air bubbles.
- 3
Bake in a Water Bath: Wrap the outside of the springform pan with several layers of aluminum foil to make it watertight. Pour the filling over the prepared cracker crust. Place the pan inside a larger roasting pan filled halfway with hot water. Bake in the oven at 160°C for 60 minutes, or until the edges are set and the center still jiggles slightly. The water bath ensures even baking without cracks.
- 4
Cooling: Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This slow cooling prevents cracks. Then remove from the oven, take it out of the water bath, and let it cool on the counter to room temperature (about 2 hours).
- 5
Chill: Once at room temperature, cover the cheesecake with plastic wrap and chill in the refrigerator for at least 6-8 hours, preferably overnight. This long chilling period allows the flavors to set and the texture to become perfect. Unmold and slice before serving.
Frequently Asked Questions
What is New York style cheesecake?
New York style cheesecake is a dense, smooth American dessert consisting of a graham cracker crust filled with a rich mixture of cream cheese, sugar, eggs, and sour cream. It is typically served chilled as an after-dinner treat or a standalone dessert.
Why is it important for the cream cheese to be at room temperature?
Using room temperature cream cheese ensures a smooth, lump-free batter and prevents overmixing, which can incorporate too much air and cause cracks during baking.
Is a water bath necessary for this New York Style Cheesecake, and why?
Yes, a water bath is crucial as it provides a moist, even heat, preventing the cheesecake from drying out, cracking, or developing a grainy texture.
How can I tell if my New York Style Cheesecake is done, and what's the best way to prevent cracks upon cooling?
The cheesecake is done when the edges are set and slightly puffed, but the center 2-3 inches still jiggle slightly. To prevent cracks, cool it gradually in the turned-off oven with the door ajar, then completely at room temperature before chilling.
What's the ideal consistency for the graham cracker crust, and how do I achieve it?
The ideal graham cracker crust should be moist enough to hold together when pressed, but not greasy. Achieve this by using finely crushed crackers and just enough melted butter to bind them without saturation.
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