Name: Creamy NY Cheesecake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: American
Ingredients: 1 1/2 cups crushed graham crackers.; 1/2 cup packed brown sugar.; 5 tbsp melted unsalted butter.; 1 tsp pure vanilla extract.; 32 oz softened cream cheese.; 1 cup regular white sugar.; 1/4 cup tangy sour cream.; 3 eggs at room temp.; 3/4 cup cold heavy cream.; 3 tbsp cornstarch powder.; 2 tsp good vanilla extract.; For the top if you want:.; 1 lb fresh strawberries.; 3/4 cup plain white sugar.; 1 tbsp squeezed lemon juice.; 1/4 cup plain water.; 1 tsp pure vanilla flavor.

A wedge of cheesecake garnished with bright strawberries and shiny red sauce, on a dark dish with extra berries scattered nearby. | emilyscooks.com

I've nailed down my version of a dreamy New York Cheesecake that's velvety and indulgent. Through countless attempts, I finally got this timeless sweet treat just right - from its crunchy cookie bottom to its luscious filling.

Traditional Approach

Borrowed from the famous Junior's playbook. The combo of sour cream with heavy cream makes for that unforgettable creaminess.

What Makes It Special

The incredibly dense, satisfying bite. Just one portion takes care of any sweet tooth.

Better Base

Went with graham crackers for simplicity. They give that warm, nostalgic taste everyone loves.

Must Have Ingredients

Cream Cheese: Get the full-fat kind and let it sit out first
Heavy Cream: This gives you that smooth richness
Eggs: Warming them up helps them mix in smoothly
Graham Crackers: They make the ideal foundation

A sliced cheesecake topped with strawberry glaze and fresh strawberries sits on an ornate serving plate. | emilyscooks.com

Safe Pan Prep

Cover your springform with aluminum foil thoroughly. This stops any water from getting in during baking.

Perfect Crust

Combine sugar, crumbs, vanilla and butter. Push down firmly using the flat bottom of a measuring cup.

Smooth Filling

Whip the cheese until it's airy then add eggs. Mix in the creams and vanilla until it looks silky.

Water Bath Essential

Set your pan inside a bigger roasting dish. Pour hot water halfway up for even cooking.

Cool Right

Switch the oven off but leave it cracked open. This slow cooling keeps the top from splitting.

A creamy cheesecake with a slice removed sits on a silver platter, accompanied by fresh strawberries in the background. | emilyscooks.com

Fresh Topping

Simmer vanilla, strawberries, sugar and lemon together. Let it chill before spooning onto your slices.

Store Smart

It'll stay good in your fridge for about five days. Just make sure you wrap it after each time you cut into it.

Freeze Option

Double wrap in foil and plastic for up to three months. Let it thaw overnight in your fridge before eating.

Serving Ideas

Try it plain, with fruit, or drizzled with chocolate. A dollop of whipped cream and some crumbs on top works great too.

Make It Yours

Try adding some citrus, using Oreos for the crust, or mixing in chocolate. You can tweak it however you want.

A slice of creamy cheesecake with a golden top is served on a plate alongside fresh strawberries. | emilyscooks.com

Success Tips

Don't skip warming up your ingredients first. And go easy on the mixing or you'll trap air bubbles.

Perfect Results

Bake it slow and let it cool gradually. Don't skip the water bath if you want that dreamy texture.

Beautiful Look

Dress it up with fresh flowers, fruit, or a dusting of powdered sugar. Maybe some piped cream or sprinkles for fun.

Perfect Pairs

Try it with some dessert wine, coffee, or a shot of espresso. These drinks cut through the sweetness nicely.

Finishing Touch

Use a warm, clean knife for neat slices. Don't be stingy with the fresh berries and cream on top.

A slice of creamy cheesecake topped with strawberries and a glossy strawberry glaze, served on a decorative plate. | emilyscooks.com

Common Questions

→ What's the point of using water while baking?: The water creates a gentle, moist heat around your cake that stops cracks and makes everything super smooth. You can't skip this step if you want that perfect cheesecake feel.
→ When can I tell it's fully baked?: Look for set edges but a slightly wobbly middle. Don't stick a knife in to check - that'll make it crack. The middle will firm up as it cools down.
→ Do ingredients really need to be warm?: Yep! Cream cheese and eggs at room temp mix way better without those annoying lumps. You'll get a much smoother cake in the end.
→ How many days will it stay good?: It'll stay tasty in your fridge for about 5 days. Just make sure you wrap it tight with plastic after you grab a slice.
→ Why cool it in three different ways?: Slowly cooling your cake (first in the oven, then on the counter, finally in the fridge) keeps the top from cracking and lets the filling set up right.

Velvety Smooth Cheesecake