The Perfect New York Style Cheesecake with Sour Cream

21/07/2012 by Living the Gourmet 27 Comments

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This is a classic New York cheesecake recipe, and uses only simple ingredients. But how does it differ from a regular cheesecake? For starters, a New York Cheesecake is always a baked cheesecake. Next up, it isn’t a New York Style Cheesecake unless it’s dense and rich. This means New York Style Cheesecake prominently features cream cheese, which contributes to its dense and creamy texture. A New York Style Cheesecake is a creamy cheesecake or it isn’t New York style. Have I emphasized this point enough yet?

Other cheesecake variations might use ricotta or cottage cheese, but the New York Style heavily relies on cream cheese. However, it may also includes eggs, egg yolks, and heavy cream – usually some combination of all three.

Importantly, and distinctively, classic New York-style Cheesecake includes sour cream in the batter but ‘not’ on the top of the cheesecake. Instead, the top of the cheesecake is allowed to become golden brown, and yes, this often results in a ‘cheesecake crack.

Below is a list of everything you’ll need, along with notes, tips, and substitutions where applicable. This easy recipe uses only simple ingredients, meaning everything is readily available at your local grocery store.

Ingredient Checklist – Everything You’ll Need

For the Graham Cracker Crust:

4 tablespoons unsalted butter
- Tip: Ensure the butter is at room temperature to blend easily with the graham cracker crumbs.
- Substitution: Margarine can be used as a substitute for butter.
4 sheets of graham crackers
- Tip: Use a food processor for finely crushed graham cracker crumbs.
- Note: For this recipe, I recommend a homemade graham cracker crust. To do that, I’m using cookies that are plain and not heavily flavored, so as not to take away from the coffee and cheesecake taste of the cake.
- Substitution: With that said, on the flip side, consider experimenting with different flavor cookies and get creative. Oreo cookies make a delicious crust, or a chocolate chip cookie crust, for example, would also be great.
3 tablespoons white sugar
- Note: Adjust the sugar quantity based on personal preference for sweetness.
- Substitution: Brown sugar or other sweeteners can be used as an alternative.
½ teaspoon ground cinnamon
- Tip: Enhances the flavor of the crust with a warm and aromatic touch.
- Substitution: Nutmeg or allspice can replace cinnamon if preferred.

For the Sour Cream Filling:

8 ounces cream cheese
- Tip: Ensure the cream cheese is softened to room temperature for a smooth texture.
- Note: Do ‘not’ use whipped cream cheese, as this will introduce too much air into the batter.
½ cup sour cream
- Note: Full-fat sour cream provides a richer texture and flavor.
- Tip: You can mix a few tablespoons of heavy cream into the sour cream for a creamier consistency in the final product.
½ cup sugar
- Note: Adjust the quantity based on desired sweetness, or up to about a cup of sugar on the sweet end.
2 large eggs
- Tip: Ensure the eggs are at room temperature to incorporate evenly.
- Substitution: Egg substitutes or egg replacers may be used if needed.
Orange zest
- Tip: Adds a bright and citrusy flavor to the filling.
1 teaspoon vanilla
- Tip: Use pure vanilla extract for the best flavor.
- Substitution: Other flavorings like almond extract can be used for variation.

For Homemade Blueberry Sauce:

1½ cups frozen blueberries
- Tip: Use fresh blueberries when in season for a fresher taste.
½ cup white sugar
- Note: Adjust the sweetness according to taste.
3 tablespoons cornstarch
- Tip: Helps in thickening the sauce. Dissolve it in water before adding to the blueberries.
- Substitution: Arrowroot powder or tapioca starch can replace cornstarch.
2 tablespoons butter
- Note: Enhances the flavor and richness of the sauce.
- Tip: Using melted butter will help ensure the butter is evenly distributed throughout the cake.
Juice of 1 lemon
- Tip: Lemon juice adds tanginess and helps balance the sweetness of the sauce.
- Note: Add in lemon zest for added citrusy goodness.

Cheesecake Tools – Kitchen Gear

For making a New York Style Cheesecake, you'll require specific kitchen equipment, and the most critical item is the springform pan. Here are the equipment and tools needed for this recipe:

Springform Pan: This is a two-piece pan, consisting of a circular base and a removable ring that interlocks around it. The benefit of a springform pan is its removable ring, which allows you to easily extract the cheesecake without damaging its shape.
Stand Mixer or Hand Mixer: An electric mixer is strongly recommended for this New York Cheesecake recipe. We’re using it mixing the cream cheese, sugar, eggs, and other ingredients. It helps to create a smooth, well-combined cheesecake batter. A paddle attachment is recommended, but not required. I would caution against going above medium speed for this recipe, as overmixing will instantly destroy the texture of the cake.
Mixing Bowls: You’ll need a large bowl or two for this recipe for mixing the crust ingredients, the cheesecake batter, and potentially a bowl for the blueberry sauce.
Measuring Tools: A set of measuring cups and spoons are necessary for accurate measurement of ingredients.
Whisk or Electric Beater: Ideal for beating the eggs and combining ingredients when a mixer might not be necessary.
Saucepan: Required for making the blueberry sauce, combining blueberries, sugar, cornstarch, and lemon juice.
Spatula or Mixing Spoon: Necessary for combining ingredients and scraping down the sides of the mixing bowl.
Wire Rack: Useful for cooling the cheesecake once it comes out of the oven.

Tips for Making the Perfect New York Style Cheesecake

Room Temperature Ingredients: I mention this every chance I get, and today is no different. Room temperature ingredients results in better baking. It’s as simple as that. For this recipe, that means ensuring the cream cheese, eggs, and other dairy ingredients are at room temperature. This aids in achieving a smooth and well-combined batter without lumps.
Prevent Overmixing: Overmixing incorporates too much air into the cake. This results in air bubbles, which in turn result in cracks during baking, and a poorly textured cake.
Graham Cracker Crust: Press the graham cracker crust firmly into the pan's bottom and slightly up the sides. This helps create a solid and even crust that holds together well.
Baking Technique: Use a water bath to ensure even baking and prevent cracking. Place the springform pan inside a larger pan filled with hot water in the oven. This provides moisture and gentle heat, minimizing cracks.
Avoid Over-baking: Cook the cheesecake until the edges are set but the center is slightly wobbly. It will continue to set as it cools. Over-baking can cause cracks and a dry texture. The cake should have a slight wobble when removed from the oven, and will stiffen and set as it cools.
Cooling Stage: Once baked, let the cheesecake cool gradually. Begin by turning off the oven and leaving the cheesecake in the oven for about an hour to cool. Then, place it on a wire rack to continue cooling at room temperature. Once completely cooled, refrigerate for several hours or overnight before serving.
Refrigeration: The cheesecake needs adequate time to set and chill in the refrigerator. It's best to allow at least 4 hours or overnight for it to achieve the perfect consistency.
Toppings: If adding a sauce or topping, like the blueberry sauce in this case, wait until just before serving to add it. This maintains the cheesecake's presentation and prevents the topping from becoming too runny or watery.

Sour Cream Cheesecake with Blueberry Topping

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5 from 4 reviews

Author: Living the Gourmet
Total Time: 1 hour 25 minutes

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Ingredients

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For Graham Cracker Crust you will need:

4 tablespoons unsalted butter
4 sheets graham cracker crumbs
3 tablespoons white sugar
1/2 teaspoon ground cinnamon

For Sour Cream Filling you will need:

8 ounces low fat cream cheese
1/2 cup sour cream
1/2 cup white sugar
2 large eggs
Orange zest
1 teaspoon vanilla

For Homemade Blueberry Sauce you will need:

11/2 cups frozen blueberries
1/2 cup white sugar
3 tablespoons cornstarch
2 tablespoons butter
Juice of 1 lemon

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Instructions

Preheat oven to 325 degrees F.
Combine all ingredients for Graham cracker crust. Press firmly into bottom of pan and up the sides of the pan. Refrigerate 15 minutes.
For the cheese filling, beat cream cheese in a stand mixer with paddle attachment until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined and pour into chilled crust. (Make sure not to over mix).
Cook the cheesecake for about an hour or until the cake has set but is still wobbly in the center. Let the cheesecake cool on a wire rack.
While the cake cools, combine all ingredients listed for the homemade blueberry sauce in a large saucepan over medium heat. Cook until the berries breakdown and the mixture thickens to a sauce-like consistency.
Serve chilled and with a scoop of ice cream if desired!

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert

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Storing Leftover Cheesecake

To properly store a New York Style Cheesecake, follow these steps:

Cooling the Cheesecake: After baking, let the cheesecake cool at room temperature. Then, refrigerate it until it's completely chilled. This can take several hours or ideally overnight.
Preparing for Storage: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. If there is any remaining blueberry sauce, it's better to store the cheesecake without it to maintain a clean look.
Wrapping the Cheesecake: Cover the cheesecake. First, place it on a plate or a cardboard round. Wrap it loosely but securely with plastic wrap. This helps prevent the cake from absorbing any other odors in the refrigerator.
Second Layer of Protection: For an additional layer of protection against freezer burn and to maintain its freshness, wrap the cheesecake again, this time with aluminum foil.
Refrigeration or Freezing: Place the wrapped cheesecake in the refrigerator to keep it fresh for around five days. If you're planning to keep it longer, you can freeze it. The double wrapping (plastic wrap and aluminum foil) is crucial to protect it in the freezer. Ensure it is thawed gradually in the refrigerator before serving.

And there are our top tips and tricks for making the perfect NY Style Cheesecake. Of course, if you have any questions, feel free to reach out in the comments below. And if you have made today's recipe, be sure to let us know on social and rate the recipe!