The Best New York-Style Cheesecake Recipe

Introduction

This New York-style cheesecake is rich, creamy, and perfectly dense with a buttery graham cracker crust. It’s a classic dessert that’s worth the wait and sure to impress anyone who tries it.

Ingredients

• 2 cups (210g) graham cracker crumbs
• 1/3 cup (66g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted
• 3 8-ounce packages (681g) full-fat cream cheese, room temperature
• 1 cup (227g) full-fat sour cream, room temperature
• 1 and 1/4 cups (249g) granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 tablespoons (28g) all-purpose flour
• 1/2 cup (113ml) heavy cream, room temperature

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with several layers of heavy-duty aluminum foil to prevent water leaks. Set the pan aside.
2. Step 2: In a large bowl, mix graham cracker crumbs, sugar, salt, and melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
3. Step 3: Bake the crust for 10 minutes, then place it on a cooling rack. Reduce the oven temperature to 325°F while preparing the filling.
4. Step 4: In a large bowl or food processor, beat cream cheese and sour cream until smooth and creamy, scraping the bowl as needed.
5. Step 5: Add sugar and vanilla extract and beat until combined.
6. Step 6: On the lowest speed, add eggs and egg yolks one at a time, mixing just until combined and scraping the bowl between additions.
7. Step 7: Fold in flour and then heavy cream using a rubber spatula, mixing just until combined. Scrape the sides and bottom to ensure the batter is smooth.
8. Step 8: Pour the filling into the crust and smooth the top with a silicone spatula.
9. Step 9: Place the springform pan inside a larger deep pan. Fill the larger pan with about 3 inches of hot water to create a water bath for baking.
10. Step 10: Carefully place the pans in the oven and bake for 1 hour and 30 minutes.
11. Step 11: Turn off the oven and slightly open the door. Let the cheesecake sit in the water bath inside the oven for 30 minutes as it cools.
12. Step 12: Remove the cheesecake from the oven and water bath. Place it on a cooling rack and allow to cool completely. Chill in the refrigerator for at least 6 hours before removing from the pan and serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter without lumps.
• Wrapping the pan well and using a water bath prevents cracks for a perfect finish.
• For extra flavor, add a tablespoon of lemon juice or zest to the filling.
• Top with fresh berries or a fruit compote for a bright contrast.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw overnight in the fridge before serving. When ready to eat, bring the cheesecake to room temperature for about 30 minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent the cheesecake from cracking?

Using a water bath and wrapping the pan tightly with foil helps maintain gentle, even heat and moisture, reducing cracks. Also, avoid overmixing and cool the cheesecake gradually with the oven door slightly open.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day ahead. After chilling for at least 6 hours or overnight, the flavors develop and the texture firms up perfectly.

The Best New York-Style Cheesecake Recipe

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4.4 from 116 reviews

This classic New York-Style Cheesecake features a buttery graham cracker crust and a rich, creamy filling made from cream cheese, sour cream, and eggs. Baked in a water bath to ensure a smooth, crack-free surface and a perfectly dense texture, this indulgent dessert is the ultimate crowd-pleaser that is both elegant and comforting.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 8 hours 30 minutes
• Yield: 1 9-inch cheesecake (serves 12) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups (210g) graham cracker crumbs
• 1/3 cup (66g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, melted

Filling

• 3 8-ounce packages (681g) full-fat cream cheese, room temperature
• 1 cup (227g) full-fat sour cream, room temperature
• 1 and 1/4 cups (249g) granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 tablespoons (28g) all-purpose flour
• 1/2 cup (113ml) heavy cream, room temperature

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (177°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides securely with several layers of heavy-duty, extra-wide aluminum foil to prevent water leakage when using the water bath. Set aside.
2. Make the Crust Mixture: In a large bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Mix thoroughly until the crumbs are evenly coated and hold together when pressed.
3. Press the Crust: Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes, then transfer it to a cooling rack. Reduce the oven temperature to 325°F (163°C).
4. Prepare the Filling: In a large food processor bowl, beat the room temperature cream cheese and sour cream until smooth and creamy, scraping the bowl as needed. Add sugar and vanilla extract and beat to combine.
5. Add Eggs and Yolks: On the lowest speed, incorporate the eggs and egg yolks one at a time, beating just until combined and scraping the bowl as needed to maintain smoothness.
6. Incorporate Flour and Cream: Gently fold in the flour using a rubber spatula, then fold in the heavy cream, stirring until just combined and smooth. Scrape the sides and bottom of the bowl to ensure even mixing.
7. Pour Filling into Crust: Pour the batter over the pre-baked crust and smooth the surface with a silicone spatula.
8. Setup and Bake in Water Bath: Place the springform pan into a large, deep baking pan. Carefully fill the baking pan with about 3 inches of hot water to create a water bath, which helps to prevent cracking and promotes even baking.
9. Bake the Cheesecake: Carefully place the water bath with the cheesecake into the oven. Bake for 1 hour and 30 minutes until the edges are set but the center slightly jiggles.
10. Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake sit undisturbed in the oven water bath for 30 minutes to cool gradually, preventing cracks.
11. Remove and Chill: Remove the cheesecake from the oven and lift the springform pan out of the water bath. Place on a cooling rack to cool completely at room temperature. Once cooled, refrigerate for at least 6 hours or overnight before removing from the pan and serving.

Notes

• Room temperature ingredients are essential for a smooth batter and to prevent lumps in the filling.
• Wrapping the springform pan with multiple layers of foil is crucial to avoid water leaking into the crust during the water bath bake.
• Do not open the oven during baking to maintain steady temperature and prevent the cheesecake from cracking.
• The water bath helps create a moist environment to prevent cracking and uneven baking.
• Allow the cheesecake to chill thoroughly before serving to develop the best texture and flavor.
• Leftovers can be stored covered in the refrigerator for up to 5 days.

Keywords: New York cheesecake, classic cheesecake, graham cracker crust, creamy cheesecake, baked cheesecake, water bath cheesecake