This New York Style cheesecake recipe comes together with a brown butter graham cracker crust, a rich, creamy filling, and a sweet blueberry sauce. Easy enough for beginners, it always turns out great and rivals even the best New York bakeries.
I’ve been making this homemade cheesecake ever since I was a little kid. As a result, I’ve been perfecting the flavor combinations and techniques for years, meaning this is the easiest cheesecake you’ll ever make.
Rich, creamy, tangy, and sweet, this recipe has it all and is one of my favorite desserts, next to brown butter chocolate chip cookies, of course. My secret to the best flavor is starting with brown butter, which adds a nutty taste and lots of depth. Then, I use vanilla bean paste in the filling and create a homemade blueberry sauce for extra fruity flavor.
The result is a bakery-quality cheesecake with minimal fuss. It’s perfect for holidays, special occasions, or anytime you’re craving something decadent.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Graham Cracker Crust
- Salted Butter – Use this to create a rich, brown butter base, infusing the crust with a nutty taste.
- Graham Crackers – I use regular graham crackers, but you can use gluten-free graham crackers if needed. Or, save time, and buy pre-made graham cracker crumbs instead.
- Sugar – Granulated sugar adds a touch of sweetness, preventing the crust from tasting like a savory pie recipe.
- Kosher Salt – Don’t skip this, or the flavor will fall a little flat.
Cheesecake Filling
- Cream Cheese – This is the base of every good cheesecake recipe. For the best results, use full-fat, brick-style cream cheese, and let it come to room temperature before you begin.
- Sugar – This adds sweetness, balancing some of the tanginess of the filling.
- Lemon – I use both lemon juice and lemon zest for a bold, bright lemon taste that lightens the filling.
- Sour Cream – This creates a smoother, creamier filling. Let it come to room temperature for easy mixing.
- Vanilla Bean Paste – Vanilla extract will also work, but I prefer vanilla bean paste for a stronger flavor. It also adds beautiful specks throughout the filling.
- Kosher Salt – This enhances the rest of the ingredients.
- Eggs – Use room temperature eggs to enhance the rich flavor and add structure to the filling.
Blueberry Sauce
- Blueberries – Use fresh blueberries for the best taste. If frozen blueberries are all you have, make sure to thaw and thoroughly drain them before you begin.
- Sugar – Granulated sugar enhances the natural sweetness of the berries.
- Lemon – Again, use both lemon juice and lemon zest for a bright taste that creates a cohesive flavor when paired with the cheesecake.
- Kosher Salt – This enhances the flavor of the rest of the ingredients.
- Cornstarch – This helps thicken the sauce.
Tip: Try stirring in just a little bit of store-bought blueberry jam for a thicker, almost gooey consistency that helps the sauce cling to the cheesecake.
How to Make a New York Style Cheesecake Recipe
This homemade cheesecake recipe comes together in multiple steps. As a result, I recommend reading through the process a few times before you begin so you can plan accordingly.
1. Prepare the Graham Cracker Crust
2. Make the Cheesecake Filling
3. Create the Blueberry Sauce
Tip: For clean, easy slices, run your knife under hot water, and wipe it clean after each slice.
How to Store
Store: Cover the cooled cheesecake with plastic wrap, keeping it in the springform pan, and store it in the refrigerator for up to two days. Then, store the blueberry sauce in a separate airtight container in the fridge for up to one week.
Freeze: Wrap the cooled cheesecake with plastic wrap and two layers of aluminum foil, and freeze it for up to three months. You can also freeze the blueberry sauce separately for three to six months. Thaw both the cheesecake and the blueberry sauce in the fridge overnight when you’re ready to serve.
New York Style Cheesecake Recipe
Equipment
- 1 (9-inch) Springform Pan
- 1 Small Skillet
- 1 Heat-Proof Bowl
- 1 Food Processor
- 1 Large Sheet Tray
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Wire Rack
- 1 Medium Saucepan
- 1 Small Bowl
Ingredients
For the Graham Cracker Crust
- 1 stick (113 gram) salted butter
- 1 ½ sleeve (200 gram) graham cracker
- 2 tablespoon (24 gram) sugar
- ½ teaspoon (3 gram) kosher salt
For the Cheesecake
- 4 (8 ounce / 226 gram) packages cream cheese, room temperature
- 1 ¼ cup (250 gram) sugar
- 1 lemon, zested
- ½ teaspoon (3 gram) kosher salt
- 1 cup (245 gram) sour cream, room temperature
- 1 tablespoon (18 gram) vanilla bean paste or extract
- 1 tablespoon (15 gram) lemon juice
- 4 large egg, room temperature
For the Blueberry Sauce
- 3 cup (400 gram) blueberries
- 2 tablespoon (24 gram) sugar
- 1 lemon, zested
- 1 tablespoon (15 gram) lemon juice
- ¼ teaspoon (3 gram) kosher salt
- 2 teaspoon (11 gram) cornstarch
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350°F (177°C). Grease the bottom of a nine-inch springform pan with nonstick spray, and add a parchment circle to the bottom. Set aside.
- In a small skillet over medium heat, add the butter. Cook the butter for three to four minutes, swirling and stirring during the process. Once the milk solids turn a deep hazelnut color and begin to smell nutty, remove the pan from the heat.1 stick salted butter
- Transfer the browned butter to a heatproof bowl and set aside.
- Add the graham crackers, sugar, and salt to a food processor. Process until the graham crackers are fine crumbs.1 ½ sleeve graham cracker, 2 tablespoon sugar, ½ teaspoon kosher salt
- Remove the food processor lid and add the brown butter. Pulse until the butter is incorporated and the mixture resembles wet sand. If you take a handful and compress it, it should mostly hold its shape, but still fall apart a bit.
- Transfer the crumbs to the pre-lined pan and using a measuring cup or glass, press the crumbs into an even layer on the bottom and slightly up the sides of the cheesecake.
- Add the pan to a sheet tray, and bake for about ten minutes, or until the crust is set and a bit more golden brown around the edge.
- Remove from the oven and set aside while you make the filling.
For the Filling
- Reduce the oven temperature to 300°F (149°C). Fit a stand mixer with a paddle attachment.
- Add the cream cheese to the bowl and turn the mixer on low. Process until the mixture is homogeneous. Make sure not to beat too much air into the cream cheese, just beat until smooth.4 packages cream cheese
- In a small bowl, add the sugar and lemon zest. Using fingers, massage the zest into the sugar until it resembles wet sand.1 ¼ cup sugar, 1 lemon
- Add the lemon sugar and salt to the mixer and process on medium until just combined. Again, be careful not to beat too much air into the cream cheese.½ teaspoon kosher salt
- Scrape the bottom and sides of the mixer to ensure the sugar is fully incorporated.
- Next add the sour cream, vanilla, and lemon juice. Turn the mixer on low, and beat until just incorporated.1 cup sour cream, 1 tablespoon vanilla bean paste or extract, 1 tablespoon lemon juice
- Scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, and mix until each one is just combined. Scrape the bottom and sides again, then process once more.4 large egg
- Remove the bowl from the mixer and gently pour the cream cheese filling into the graham cracker crust. Pouring from a lower height will decrease the bubbles and stop excess air from getting into the mixture.
- Tap the sheet tray on the counter a few times to remove any bubbles from the filling.
- Bake for about 90 minutes, or until the edges have turned a very light golden brown and the center is barely set, but still has a slight jiggle to it.
- Turn off the oven, and crack open the oven door to let it cool in the oven for one hour.
- Remove the cheesecake from the oven, and place it on a wire rack. Let the cheesecake cool at room temperature for another one to two hours, or until it is at room temperature.
- Once the cheesecake is room temperature, transfer it to the refrigerator to completely chill, at least 6 hours or preferably overnight.
- Remove from the springform pan and slice with a sharp knife before serving.
For the Blueberry Sauce
- In a medium saucepan over medium heat, add the blueberries, sugar, lemon juice and zest, and salt. Stir to combine, and simmer for five to ten minutes, or until half of the blueberries have burst.3 cup blueberries, 2 tablespoon sugar, 1 lemon, 1 tablespoon lemon juice, ¼ teaspoon kosher salt
- In a small bowl, add one tablespoon of water and the cornstarch. Stir to combine, and add it to the saucepan. Stir again to incorporate it into the blueberry sauce.2 teaspoon cornstarch
- Bring to a simmer, then cook for about one minute, or until the sauce thickens enough to coat the back of a spoon.
- Transfer to a resealable container, and let it come to room temperature. Cover and refrigerate until ready to serve.
- Spoon over a slice of chilled cheesecake and serve.
Video
Notes
– Store: Cover the cooled cheesecake with plastic wrap, keeping it in the springform pan, and store it in the refrigerator for up to two days. Then, store the blueberry sauce in a separate airtight container in the fridge for up to one week.
– Freeze: Wrap the cooled cheesecake with plastic wrap and two layers of aluminum foil, and freeze it for up to three months. You can also freeze the blueberry sauce separately for three to six months. Thaw both the cheesecake and the blueberry sauce in the fridge overnight when you’re ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
New York cheesecake is a specific type of cheesecake characterized by its dense, creamy consistency and rich, tangy flavor that is achieved by combining cream cheese and sour cream for the filling. Regular cheesecake, on the other hand, varies in taste and texture and often has a lighter, silkier consistency.
The most common reasons for the filling cracking include overbaking, sudden temperature changes, and overmixing the batter. Be careful to beat the ingredients just until combined. Then, keep a close eye on your oven, and gently crack the door to allow the cheesecake to cool slowly.
Yes, you can swap blueberries for any other berries for a different sauce. Or, use toppings like chocolate shavings, chocolate syrup, caramel sauce, chopped nuts, or vanilla bean whipped cream.
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