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New York-Style Cheesecake

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Rich and Creamy New York-Style Cheesecake

Today, I’m sharing a recipe that’s close to my heart — a classic New York-style cheesecake that’s so rich and velvety, it’ll transport you to a cozy cafe. So, grab your apron and let’s dive into the world of indulgence together!

Let’s kick things off with the foundation of this masterpiece — the crust. I’ve always believed that a good cheesecake starts with a stellar base, and this one is no exception. In a medium bowl, I mixed together the crumbly goodness of Digestive Biscuits, melted unsalted butter, and just a touch of granulated sugar. The result? A crust that’s as crispy as a fall morning and as melt-in-your-mouth delightful as a childhood memory.

After pressing this magical mixture into the bottom of a 7-inch springform pan, I popped it into the oven for just 10 minutes. The aroma that wafted through my kitchen was nothing short of a warm, buttery hug, setting the stage for what was to come.

Now, let’s talk about the heart and soul of any cheesecake — the filling. In a large bowl, I whipped up a fluffy cloud of cream cheese until it reached the peak of perfection. To this, I added granulated sugar, sour cream, and a splash of vanilla extract, creating a symphony of flavors that danced on my taste buds.

As the eggs joined the party one at a time, the mixture transformed into a velvety dream. The final touch? A sprinkle of all-purpose flour and a pinch of salt for that perfect balance. Pouring this luscious concoction over the cooled crust was like creating a canvas for a masterpiece.

The anticipation built up as I watched the cheesecake bake to golden perfection in a preheated oven at 350°F (175°C). In just 30-35 minutes, the kitchen was filled with the scent of nostalgia and the promise of a dessert that would leave a lasting impression.

Once out of the oven, I ran a knife around the edges, giving the cheesecake the freedom to cool completely. Patience is a virtue, my friends, especially when it comes to letting this beauty chill in the refrigerator for at least 4 hours or, better yet, overnight. Trust me, the wait is worth every second.

And now, the moment we’ve all been waiting for — the grand reveal! With each slice, I marveled at the layers, the texture, and the love that went into creating this classic New York-style cheesecake. The first bite was like a journey through time, bringing back memories of cozy cafes and heartfelt conversations.

So, whether you’re planning a special dinner party or just want to treat yourself on a quiet weeknight, this cheesecake is the answer. Serve it up, share the love, and savor the moments. After all, good food is not just about taste; it’s about the stories it tells and the memories it creates. Until next time, happy baking, my friends!

classic New York-style cheesecake

This recipe is for a classic New York-style cheesecake that is rich, creamy, and decadent. The crust is perfectly crispy, and the cheesecake filling is smooth and velvety. This cheesecake is perfect for any occasion, from a special dinner party to a simple weeknight dessert.
Prep Time20 minutes
Cook Time35 minutes
chill time4 hours
Total Time4 hours 55 minutes
Servings: 8 persons
Calories: 417kcal


  • 1 cup Digestive Biscuits crumbs
  • 1/4 cup unsalted butter (melted)
  • 450 g cream cheese (softened)
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 6 tablespoons all-purpose flour
  • 1 pinch salt


  • Preheat oven to 350°F (175°C).
  • In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/8 cup of granulated sugar until well combined. Press mixture into the bottom of a 7-inch springform pan. Bake for 10 minutes and let cool.
  • In a large bowl, beat cream cheese until fluffy. Gradually add in 3/4 cup of granulated sugar, sour cream, and vanilla extract. Mix well.
  • Beat in eggs one at a time until well combined.
  • Mix in flour and salt.
  • Pour mixture over the cooled crust in the springform pan.
  • Bake for 30-35 minutes or until the center of the cheesecake is almost set.
  • Remove cheesecake from oven and run a knife around the edges to loosen it from the pan. Let cool completely.
  • Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  • Serve and enjoy!



For an extra touch, top your cheesecake with fresh berries or a drizzle of chocolate.
Ensure all ingredients are at room temperature for a smooth and creamy filling.
Experiment with different biscuit crumbs for the crust to tailor the flavor to your liking.


Calories: 417kcal | Carbohydrates: 35g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 255mg | Potassium: 125mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1037IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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