3 New York Cheesecake Recipe Variations: The Classic, Gluten-Free, and Vegan

Liputan6.com, Jakarta - Few desserts feel as satisfying as a well-made New York cheesecake recipe. That smooth, creamy filling on a buttery graham cracker crust has won hearts around the world. Whether you are a first-time baker or someone who loves spending time in the kitchen, this dessert is worth every step.

What makes a New York cheesecake recipe stand out from a classic cheesecake? The answer is in the texture and ingredients. A New York-style cheesecake uses a large amount of cream cheese, along with sour cream or heavy cream, to create a very dense and rich filling. It is much thicker and creamier than other cheesecake styles.

In this article, we will share the New York cheesecake recipe in 3 different variations: the classic, gluten-free, and vegan. We also have some extra tips to get the best result. Let's start baking!

This classic New York cheesecake recipe delivers a dense, creamy filling with a golden graham cracker crust. If you love cheese, you should try this easy recipe at home.

Ingredients

Crust

- 200 g (2 cups) graham cracker crumbs

- 60 g (¼ cup) unsalted butter, melted

- 2 tbsp granulated sugar

- Pinch of salt

Filling

- 900 g (32 oz) full-fat cream cheese, room temperature

- 200 g (1 cup) granulated sugar

- 3 large eggs, room temperature

- 1 egg yolk

- 240 ml (1 cup) sour cream

- 60 ml (¼ cup) heavy cream

- 2 tsp vanilla extract

- 1 tbsp all-purpose flour

- 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminium foil to prevent water from entering during baking.

2. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until the texture looks like wet sand. Press this mixture firmly onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

3. In a large bowl, beat the cream cheese on medium speed for 2–3 minutes until completely smooth. Scrape down the sides of the bowl often.

4. Add the sugar and beat for another 2 minutes. Add the flour and mix well. Add the lemon juice and vanilla extract, then mix again briefly.

5. Add the eggs and egg yolk one at a time, mixing on low speed after each addition. Do not overmix at this stage.

6. Add the sour cream and heavy cream, then mix on low just until combined. The batter should look smooth and creamy.

7. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

8. Bake for 60–70 minutes. The centre should still have a slight wobble when you gently shake the pan. Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour.

9. Remove from the oven and cool at room temperature for another hour. Then refrigerate for at least 8 hours or overnight before serving.

This gluten-free New York cheesecake recipe tastes just as rich and creamy as the original. The only change is the crust, where gluten-free cookies or almond flour replace the standard graham crackers. Everything else stays the same, so you do not need to compromise on taste or texture.

Ingredients

Gluten-Free Crust

- 200 g (2 cups) gluten-free digestive biscuit crumbs or almond flour

- 60 g (¼ cup) unsalted butter, melted

- 2 tbsp sugar

- ½ tsp cinnamon (optional)

Filling

- 900 g (32 oz) full-fat cream cheese, room temperature

- 200 g (1 cup) granulated sugar

- 3 large eggs plus 1 yolk, room temperature

- 240 ml (1 cup) sour cream

- 60 ml (¼ cup) heavy cream

- 2 tsp vanilla extract

- 1 tbsp cornstarch (replaces all-purpose flour)

- 1 tbsp fresh lemon juice

Instructions

1. Preheat oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan with two layers of aluminium foil.

2. Combine the gluten-free crumbs or almond flour with melted butter, sugar, and cinnamon. Press firmly into the base of the pan. Bake for 10 minutes and let it cool completely.

3. Beat the cream cheese until fully smooth, about 2–3 minutes. Add the sugar and cornstarch, then beat for another 2 minutes.

4. Mix in the lemon juice and vanilla extract. Add the eggs and yolk one at a time on low speed, mixing just until each one disappears into the batter.

5. Add sour cream and heavy cream. Stir gently on low speed until just combined. Avoid beating air into the mixture.

6. Pour the filling over the cooled crust. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the springform pan sides.

7. Bake for 60–70 minutes until the edges are set and the centre has a gentle wobble. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

8. Cool at room temperature for 1 hour, then refrigerate overnight before slicing and serving.

You can still enjoy a creamy and satisfying vegan New York cheesecake recipe without using any dairy or eggs. Soaked cashews blended with coconut cream create a surprisingly smooth and rich filling that sets beautifully in the refrigerator. No baking is required for this version.

Ingredients

Vegan Crust

- 200 g (2 cups) graham cracker crumbs (check for vegan-certified label)

- 60 ml (¼ cup) melted coconut oil

- 2 tbsp maple syrup

- Pinch of salt

Vegan Filling

- 300 g (2 cups) raw cashews, soaked in water for 6–8 hours and drained

- 360 ml (1½ cups) full-fat coconut cream

- 120 ml (½ cup) maple syrup or agave nectar

- 80 ml (⅓ cup) fresh lemon juice

- 2 tsp vanilla extract

- 3 tbsp coconut oil, melted

- Pinch of salt

Instructions

1. Line a 9-inch springform pan with parchment paper. Mix the graham cracker crumbs with coconut oil, maple syrup, and salt until the mixture holds together when pressed. Press firmly into the base of the pan. Refrigerate while you prepare the filling.

2. Drain the soaked cashews thoroughly. Place them in a high-speed blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and salt.

3. Blend on high speed for 3–5 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth with no grainy texture. This step is important, so keep blending until the batter feels silky.

4. Taste the filling and adjust the sweetness or lemon juice to your preference. Pour the blended filling over the chilled crust.

5. Tap the pan gently on the counter a few times to release any air bubbles. Smooth the top with a spatula.

6. Cover the pan and freeze for at least 5–6 hours or overnight. Before serving, move the cheesecake to the refrigerator for 1–2 hours to soften slightly. Slice and serve chilled.

A few small details can make a big difference when following any New York cheesecake recipe. These practical tips apply to all three versions in this article, including the classic, the gluten-free, and the vegan, and can help you get better results every time.

- Use a Water Bath (Bain-Marie): Baking the cheesecake surrounded by hot water keeps the temperature even and prevents the top from cracking. Without this step, the surface is more likely to split.

- Bring Cold Ingredients to Room Temperature First: Cold cream cheese, eggs, or sour cream can cause lumps in the batter. Leave them out for at least 1 hour before you start mixing.

- Mix on Low Speed When Adding Eggs: Too much mixing after the eggs go in adds extra air to the batter. That air expands in the oven and then deflates, which causes cracks and an uneven texture.

- Do Not Open the Oven Door During Baking: A sudden drop in temperature can cause the cheesecake to sink in the centre. Keep the door closed until the minimum baking time has passed.

- Let It Cool Gradually, in Stages: Moving straight from a hot oven to the refrigerator causes thermal shock, which leads to cracks. Cool in the oven first, then at room temperature, then in the fridge.

- Run a Knife Around the Edge Right After Baking: As the cheesecake cools and contracts, a loose edge prevents it from pulling and cracking in the middle. Do this before it cools completely.

- Chill Overnight, Not Just for a Few Hours: The filling needs time to fully firm up. Slicing too early results in a soft, messy texture. A full night in the refrigerator gives the best results.

- Use a Hot, Dry Knife for Clean Slices: Run the blade under hot water and dry it with a towel before each cut. This gives you neat, smooth slices rather than rough, dragged edges.