Classic New York Cheesecake Recipe (Rich and Creamy)

Rich, dense and creamy to the max, New York cheesecake is the gold standard when it comes to indulgent desserts.

There’s nothing quite like a slice of classic cheesecake. When done right, every bite is priceless!

I’m especially emotional about this recipe because cheesecake is my personal favorite dessert. When it’s on the menu, there’s no contest – I’m ordering it.

So this cheesecake needed to be more than good, it needed to be perfect. And believe me, the first time I tested this recipe it wasn’t pretty! I have tested this recipe backwards and forwards, and the result finally rivals my favorite restaurant.

This New York-style cheesecake has that iconic graham cracker crust and uses simple ingredients like cream cheese, sour cream and vanilla. I can’t wait for you to try it! 

This is one of those recipes where it’s helpful to print this entire article. It’s full of helpful tips and step-by-step instructions that are more detailed than just the recipe card.

And, as always, message me with any questions! 

Ingredients

• Cream cheese. Make it full fat and make it room temperature. 
• Eggs. These should be room temperature too. 
• Sour cream. Full fat please. Notice a trend? Ha! 
• Sugar
• Butter
• Flour
• Graham cracker crumbs or whole graham crackers
• Vanilla extract
• Lemon juice

Special Equipment Needed

To achieve the best New York cheesecake, you’ll want the right tools:

• Spring form pan (or cheesecake pan) with high sides. I use a 9-inch springform pan for this recipe. 
• Roasting pan for the water bath.
• Heavy duty aluminum foil to wrap the bottom of the pan.
• Stand mixer with paddle attachment or handheld electric mixer.
• Food processor for making turning graham crackers into graham cracker crumbs.
• Rolling pin (if crushing the graham crackers manually).
• Rubber spatula to scrape the sides of the bowl.
• Circle of parchment paper for the base of the pan.

How to Make New York Cheesecake

Prepare your Pan

Before you get started, there are a few things to do with the springform pan.

First, make a parchment paper circle for the bottom of the pan. The best way to do this is to trace a circle around the pan and cut it out. Then, trim it to fit the bottom of the pan. 

Second, wrap the pan in aluminum foil. I recommend using at least two layers of heavy duty aluminum foil. Be sure to wrap it both ways so that there are no seams. This will insulate the cheesecake from any water getting to it from the water bath. 

Third, coat the parchment paper circle and sides of the pan with nonstick cooking spray.

Make the Graham Cracker Crust

If you’re starting with whole graham crackers, place them into a food processor and process until fine. Make sure there are no chunks of graham cracker left.

If you’re starting with graham cracker crumbs, you can skip this step. 

Melt the butter in a microwave safe dish, and stir it into the graham cracker crumbs. Then, press the crumbs onto the bottom and up the sides of your springform pan. It doesn’t have to be perfect when you go up the sides. 

Now, bake the crust for 10 minutes and let it cool while you make the cheesecake batter. 

Make the Cheesecake Batter

You’ll want to use a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer for this part.

Start by beating the cream cheese, flour and sugar together until smooth. Then, add the lemon juice and vanilla extract. 

Now, with the mixer running on low speed, add the eggs one at a time until they’re incorporated. Use a rubber spatula to scrape down the sides of the bowl if necessary.

The last thing you’ll do is beat in the sour cream. 

Now go ahead and pour the cheesecake filling into your prepared crust. 

Prepare the Roasting Pan

Place the unbaked cheesecake into your roasting pan. Make sure you have your boiling water ready to go, and open the oven door. Pull out the rack and place the roasting pan onto it.

Now, carefully pour the boiling water into the roasting pan until it goes 1/3 of the way up the outside of the springform pan. 

Slide the rack back in and close the oven door. 

Bake the Cheesecake

The cheesecake will be in the oven for about 90 minutes. At this point, it should be set. A little jiggle is okay. 

When you remove it from the oven, let it sit in the water bath for another 45 minutes. This will help to gradually cool the cake down, which helps prevent cracking. 

Chill the Cheesecake

After the cooling period, remove the cheesecake from the water bath and carefully unwrap the foil.

Cover the springform pan with plastic wrap and place it into the refrigerator to chill. 

Watch how to make New York cheesecake!

Serving Suggestions

Serve each slice of cheesecake slightly chilled or at room temperature.

Enjoy it by the slice, or serve the whole cheesecake topped with an abundance of fresh fruits or sauces. A whole cheesecake makes a stunning centerpiece on your dining table!

Here are some ideas for toppings:

• Fresh berries or fruit compote
• A drizzle of chocolate or caramel sauce
• A dollop of homemade whipped cream
• Lemon curd made with fresh lemon juice and lemon zest

Storage Instructions

If you’re making your cheesecake ahead of time, store it in the springform pan until it’s fully chilled. Keep it covered with plastic wrap. 

To store leftover cheesecake, wrap the whole thing or individual slices in plastic wrap or place them into an airtight container. Your cheesecake will stay fresh in the fridge for up to 5 days. After that, you’ll want to freeze it. 

Give it double protection in the freezer by wrapping it in plastic and then placing it into an airtight container or large freezer bag. 

Can you freeze New York cheesecake?

Yes! Freezing is a good thing if you want to save leftovers or make it ahead.

Be sure to chill the cheesecake completely first. Then, wrap it in plastic wrap and put it into a large freezer bag or airtight container for double protection. 

New York cheesecake will stay good in the freezer for several months!

Thaw it overnight in the fridge before enjoying again. 

What is the difference between New York cheesecake and regular cheesecake?

A New York style cheesecake  stands out among other types of cheesecakes for its richness and density. Here’s how it compares:

• New York cheesecake uses more full-fat cream cheese and often includes sour cream or heavy cream, while other cheesecakes like Italian cheesecake use ricotta cheese.
• It contains whole eggs, while other types of cheesecake (like Japanese cheesecake) may only use egg whites. 
• New York cheesecake has a crumbly graham cracker crust, while cheesecakes like Basque cheesecake don’t have any crust at all. 
• It’s baked at a low temperature using a water bath for a silky finish.
• It has a firmer yet ultra-smooth texture compared to lighter, fluffier regular cheesecakes.

Tips for Success

Here are some pointers to ensure that you get the best cheesecake possible:

• Use room temperature ingredients for the smoothest cheesecake texture. 
• Beat the mixture on medium-low speed or medium speed (vs. high speed) to avoid incorporating too much air.
• Scrape the sides of the bowl and bottom of the mixer frequently.
• Press the graham cracker crust into an even layer using an offset spatula or the back of a spoon.
• Always bake in a water bath to prevent cracks.
• Let the cheesecake bake slowly cool gradually in the water bath. 
• Use a wet knife to get clean slices. 

Can I make this recipe gluten free?

Yes! Make these simple swaps for a gluten free cheesecake:

• Use gluten-free graham crackers for the crust.
• Replace the all purpose flour with gluten free flour. 

Why did my cheesecake crack?

Cracks can happen, especially on your first cheesecake, but they’re fixable. Common reasons include:

• Skipping the water bath
• Overmixing and adding too much air
• Baking at too high an oven temperature
• Opening the oven door too early
• Not letting the cheesecake cool gradually

To prevent cracks:

• Bake at a low temperature
• Use a properly sealed roasting pan setup
• Let it cool completely in the water bath before chilling in the refrigerator

To fix cracks:

You can’t really fix cracks if they happen, but you can cover them up! Top with fresh fruit, fruit compote or whipped cream and no one will notice! 

When you make this New York cheesecake, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more cake recipes, try these:

• Blackberry Yogurt Coffee Cake
• Double Lemon Creme Cake
• Flourless Chocolate Cake
• California Pizza Kitchen Butter Cake