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a slice new york cheesecake factory put on a white plate

Creamy New York-style Cheesecake

This classic version of creamy New York-style cheesecake is rich and delicious. This homemade cheesecake is made with the famous Philadelphia cheesecake, and the crust is made with Oreo cookies instead of traditional Graham crackers.
4 from 4 votes
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 1 cake
Calories per serving: 3109kcal
Author: Tu

Equipment

  • 1  8-in non-stick springform baking pan
  • 1 hotel pan or a pan that is bigger than cake pan
  •  Parchment papers
  • Aluminum foil

Ingredients 

Cheesecake batter

  • 3 blocks cream cheese soften at room temperature, prefer Philadelphia cream cheese
  • 3 medium eggs room temperature
  • ½ c heavy cream room temperature
  • 1 c sugar
  • 1 tsp vanilla extract optional

For Oreo crust

  • 20 Oreo cookies filling removed
  • 3 oz unsalted butter melted

Instructions

Make Oreo crust

  • Remove the Oreo cream fillings. Put the cookies in a food processor and crush them into fine crumbs. You can also put them in a zip-lock bag and crush them into fine crumbs with a rolling pin.
  • In a mixing bowl, combine the cookie crumbs with the melted butter.
  • Press the mixture into the bottom of a baking pan. Use a measuring cup to press into an even and tight layer.
  • Refrigerate the pan for an hour. Alternatively, bake the crust at 375F for 10 to 15 minutes. Allow the crust to cool completely to room temperature before pouring in the batter.

Make batter and bake cheesecake

  • Pre-heat oven to 325F
  • In the bowl of a stand mixer fitted with a paddle attachment, blend the cream cheese and sugar until completely smooth at medium-low speed for approximately 1 minute. Scrape down the sides of the bowl as needed.
  • Add the eggs, one at a time. Wait for each egg to be fully incorporated before adding more to the cream cheese mixture. Scrape down the bowl and paddle between each addition.
  • Add the remaining ingredients and mix to blend approximately under 1 minute. Don’t overbeat the mixture, or too much air will get into the cream cheese and make it expand excessively when baking.
  • The whole mixing process should be at most 3 minutes in total.
  • Line the inside of your baking pan with parchment paper.
  • Pour the batter into the prepared crust pan. Give the pan a few shakes to smooth out the top.
  • Carefully wrap the bottom and sides of the pan with several layers of aluminum foil to prevent water from entering the cheesecake batter.
  • Place the cheesecake pan into a hotel pan or larger pan. Set both pans in the preheated oven at 325F. Pour in enough hot water to come halfway up the sides of the pan.
  • Bake until the batter is set and no longer trembles, approximately 45 minutes (convection oven) to 55 minutes (conventional oven).
  • After baking, let the cheesecake cool at room temperature for an hour, then chill it in the fridge for at least 3 hours before serving.

Notes

Tips for making the best creamy cheesecake:

  1. Make sure your cream cheese blocks are utterly soft before mixing them in the mixer. Ideally, leave them at room temperature for at least 1 hour before baking time.
    • By doing so, you'll achieve the creamiest texture of cream cheese while creaming it using the paddle attachment.
  2. Not only cream cheese but other ingredients should be at room temperature, too.
  3. If you have trouble whipping cream cheese, please stop immediately and let it soften.
    • Don't try to whip cold, chilled cream cheese; you'll end up with lumpy cheesecake instead of smooth and creamy.
  4. Don't over-whip the batter, or the middle of the cheesecake will sink when baking in the oven.
  5. Allow enough time for the cheesecake to cool down completely and chill in the fridge before serving for at least 3 hours.
  6. It is best to serve cheesecake after refrigerating it overnight.

How to store cheesecake

  • This creamy New York-style cheesecake recipe is good for 4-5 days when refrigerated.
  • Or, it can last for up to 2 months when stored in a freezer.
  • The best way to freeze cheesecakes for ready-to-serve is to individually wrap them tightly in plastic wrap and then put them in an airtight container.
  • It is essential not to freeze cheesecake again if it's already been thawed

Nutrition

Calories: 3109kcalCarbohydrates: 375gProtein: 33gFat: 172gSaturated Fat: 89gPolyunsaturated Fat: 16gMonounsaturated Fat: 56gTrans Fat: 3gCholesterol: 811mgSodium: 1172mgPotassium: 891mgFiber: 7gSugar: 302gVitamin A: 4633IUVitamin C: 1mgCalcium: 229mgIron: 32mg