What makes a cheesecake “New York Style Cherry Cheesecake”?

New York Style Cherry Cheesecake is known for its rich, dense texture and use of extra cream cheese and sour cream. It’s also baked in a water bath for smoothness and stability.

Can I use homemade cherry topping instead of canned?

Yes, homemade cherry topping works beautifully on New York Style Cherry Cheesecake . Just simmer cherries with sugar and cornstarch until thick and glossy.

How do I prevent cracks in the cheesecake?

To avoid cracks in your New York Style Cherry Cheesecake , use room temperature ingredients, don’t overmix the batter, and bake the cake in a water bath.

How long should I chill New York Style Cherry Cheesecake before serving?

Let your New York Style Cherry Cheesecake chill for at least 4 hours, but overnight chilling gives the best texture and flavor.

New York Style Cherry Cheesecake rresistiblerecipeslolyta

Description

New York Style Cherry Cheesecake is a tall, rich, and creamy dessert topped with sweet-tart cherry sauce. Baked to perfection with a graham cracker crust, it’s a showstopping treat perfect for any celebration.

Ingredients

Scale

FOR THE CRUST:

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

FOR THE CHEESECAKE FILLING:

4 packages (8 oz each) full-fat cream cheese, softened

1 cup granulated sugar

1 cup sour cream

4 large eggs

2 teaspoons vanilla extract

2 tablespoons all-purpose flour

1 tablespoon lemon juice

FOR THE TOPPING:

1 can (21 oz) cherry pie filling or homemade cherry sauce

Instructions

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.

2. Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then let cool.

3. In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, flour, vanilla, and lemon juice. Mix until blended.

4. Add eggs one at a time, mixing on low after each addition just until combined.

5. Pour the batter over the cooled crust. Tap the pan gently to release air bubbles.

6. Place pan in a large roasting pan and fill with hot water halfway up the sides of the springform pan to create a water bath.

7. Bake for 60–70 minutes or until the edges are set but the center slightly jiggles.

8. Turn off oven, crack door open, and let the cheesecake sit for 1 hour. Then remove from oven and cool completely.

9. Refrigerate at least 4 hours or overnight. Top with cherry pie filling before serving.

Notes

Bring ingredients to room temperature to prevent cracks.

For homemade topping, simmer fresh cherries with sugar and cornstarch.

Cheesecake can be made 2 days in advance for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 28g
Sodium: 300mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg

Keywords: new york style cherry cheesecake, baked cheesecake, holiday dessert, classic cheesecake recipe