new york cheesecake philadelphia recipe

Written ByJenny Smyth Posted on
new york cheesecake philadelphia recipe
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The Best new york cheesecake philadelphia recipe

I’ve always been fascinated by the rich history of the New York cheesecake, and I’m excited to share with you a recipe that’s been passed down through generations. This classic dessert has its roots in the Big Apple, where it was born in the 1920s. The story goes that a chef at Lindy’s restaurant in New York City created this masterpiece as a response to a rival restaurant’s dish.

The original recipe was made with a graham cracker crust, which was a game-changer at the time. Today, we can enjoy this delicious treat with a variety of crust options. I love how the creamy texture and sweet flavors transport me to the bustling streets of New York City every time I take a bite.

My family and I have enjoyed this cheesecake for years, and it’s always a hit at family gatherings and special occasions. One of my favorite things about this recipe is how versatile it is – you can make it for a weeknight dinner or a holiday feast. Not only is it delicious, but it’s also relatively easy to make, even for beginners.

The key to making a great cheesecake is to ensure that your ingredients are fresh and high-quality. I like to use real cream cheese and fresh berries for an extra boost of flavor. Another important tip is to not overmix the batter, which can result in a dense cheesecake.

By following these simple tips, you’ll be on your way to creating an amazing New York-style cheesecake that will impress even the toughest critics.

New York Cheesecake with Philadelphia Cream Cheese

New York Cheesecake with Philadelphia Cream Cheese

4.6 from 748 votes

This classic New York cheesecake uses Philadelphia cream cheese for a dense, rich, and creamy texture. It features a buttery graham cracker crust and a smooth, tangy filling that is baked to perfection.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time4 hours 30 mins (includes cooling and chilling)
Servings: 12Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Crust

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

For the Filling

4 (8 ounce) packages Philadelphia cream cheese, softened
1 1/2 cups granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
4 large eggs, at room temperature
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking in during the water bath.
3In a small bowl, combine the graham cracker crumbs and 1/4 cup sugar, then stir in the melted butter until the mixture resembles wet sand.
4Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer.
5Bake the crust for 10 minutes, until it is lightly golden and set, then remove from the oven and let it cool completely on a wire rack.
6Reduce the oven temperature to 325°F (163°C).
7In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Gradually add the 1 1/2 cups sugar and continue beating until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
9Beat in the sour cream and vanilla extract until fully incorporated, then add the flour and mix just until combined.
10Add the eggs one at a time, beating on low speed after each addition until just blended, being careful not to overmix the batter.
11Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
12Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
13Bake the cheesecake at 325°F (163°C) for 1 hour and 20 to 30 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
14Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
15Remove the cheesecake from the water bath and discard the foil, then run a knife around the edge of the pan to loosen it.
16Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
Roasting pan (for water bath)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 35g💛Saturated Fat: 20g❤️Cholesterol: 150mg🧂Sodium: 380mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 9g

📝Notes

Tips: Use full-fat Philadelphia cream cheese for the best texture and flavor. Ensure all ingredients are at room temperature to avoid lumps. To prevent cracking, do not overmix the batter and cool the cheesecake gradually in the oven. For a clean slice, dip a knife in hot water and wipe it dry before each cut.

Watch Video Of How New York Cheesecake with Philadelphia Cream Cheese Works

This New York-style cheesecake recipe has become a staple in our household, perfect for any occasion.

We love serving it at family gatherings, holiday feasts, and even just as an everyday treat.

One of my favorite things about this recipe is how well it stores – you can refrigerate or freeze it for later use without compromising its texture or flavor.

❓ Frequently Asked Questions About New York Cheesecake with Philadelphia Cream Cheese

Q: What is the difference between a New York-style cheesecake and other types of cheesecakes?

Unlike other types of cheesecakes that are dense and heavy, New York-style cheesecakes are known for their light and airy texture.

Q: Can I use different types of nuts or seeds in the crust?

Yes, you can experiment with different nuts or seeds in the crust, but keep in mind that they may change the flavor profile of your cheesecake.

Q: How do I prevent my cheesecake from cracking?

Make sure your oven is at room temperature before baking your cheesecake, and avoid overmixing the batter.

Q: Can I make individual servings of this cheesecake?

Yes, you can make individual servings by using mini muffin pans or ramekins.

Q: Is it possible to freeze this cheesecake for later use?

You can freeze this cheesecake for up to 3 months, but keep in mind that it may not retain its original texture after freezing.

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