Classic New York Cheesecake
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Think making cheesecake is difficult? Think again! This foolproof recipe delivers a cheesecake that’s dense, rich, and creamy—rivaling those from New York’s most beloved delis—and it’s simple enough for beginners to master.
Cheesecake has always been my husband Michael’s favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her son’s heart was through his stomach—and he could be persuaded to do just about anything for a slice of NY cheesecake. Fortunately, I had just graduated from culinary school, so I had a little advantage in both winning his heart and perfecting my cheesecake recipe!
I know making cheesecake can be intimidating. It’s a custard dessert that needs careful baking in a water bath to prevent cracking and to get that perfect, creamy consistency. But don’t let that scare you off. With a few pointers and a tried-and-true recipe, even beginners can whip up a dense, rich, and crack-free cheesecake. Who knows, it might even help you win someone over!
“I made this for my family at Christmas time and everyone LOVED it!”
What You’ll Need To Make New York Cheesecake
- Graham cracker crumbs: Forms the base of the crust, providing a sweet, crumbly texture.
- Butter: Binds the graham cracker crumbs together and adds richness to the crust.
- Sugar: Sweetens both the crust and the filling, balancing the tang of the cream cheese and lemon.
- Salt: Enhances the flavors of both the crust and filling.
- Cream cheese: The key ingredient of the filling, it provides the rich, creamy texture and tangy flavor. I recommend using a good brand, like Philadelphia.
- All-purpose flour: While it may seem unusual in a cheesecake, the flour is the secret to success. A little starch helps prevent cracking and makes the filling lighter and fluffier.
- Vanilla extract: Adds warmth and enhances the sweetness of the filling.
- Lemon zest and juice: Adds a subtle brightness and tang that cuts through the richness of the cream cheese.
- Eggs: Give the cheesecake its structure and help it set while maintaining a smooth texture.
- Sour cream: Adds extra creaminess and a slight tang, balancing the sweetness.
- Jump to the printable recipe for precise measurements
Key Equipment
You’ll need a 9- or 10-inch springform pan and heavy-duty foil. The removable sides make it easy to release the cheesecake, but they often leak. Wrapping the pan in foil prevents water from seeping in during the water bath. Alternatively, place the springform in a larger cake pan to avoid using foil (see how it’s done here) or purchase a silicone wrap for your pan. You will also need an electric mixer for whipping up the batter and a large roasting pan for the water bath.
Step-by-Step Instructions
Prep the pan and preheat the oven: Set the oven to 375°F. Wrap the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Spray the inside with nonstick cooking spray.
Make the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt; stir to combine.
Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set.
Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour.
Beat on medium speed until just smooth, about 1 minute, then mix in the vanilla, lemon zest, lemon juice, and salt.
With the mixer on low, add the eggs, one at a time, mixing until incorporated, scraping the bowl as necessary. Then add the sour cream and mix until the batter is uniform.
Pour the batter on top of the crust.
Place the unbaked cheesecake in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. This water bath, or bain marie, ensures even, gentle baking and helps prevent cracking or drying. Bake the cheesecake at 325°F until it’s just set; it should not appear liquid, but will slightly wobble when gently nudged, as it will continue to cook as it cools.
Remove the roasting pan from the oven and cool the cheesecake in the water bath on a wire rack for 45 minutes. Then, remove the springform pan, discard the foil, and refrigerate the cheesecake for at least 8 hours or overnight.
Slice with a sharp knife, wiping clean between cuts. Serve with berry sauce, if you like. Cheesecake can be made up to two days ahead of time, or frozen for up to 3 months.
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Classic New York Cheesecake Recipe
This easy, foolproof cheesecake recipe creates a dense, rich, and creamy dessert with irresistible flavor—perfect for any occasion and sure to impress.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
- Berry sauce, for serving (optional)
Instructions
For the Crust
- Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F. Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
- Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
- Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 659
- Fat: 43 g
- Saturated fat: 24 g
- Carbohydrates: 59 g
- Sugar: 49 g
- Fiber: 1 g
- Protein: 11 g
- Sodium: 464 mg
- Cholesterol: 233 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Cheesecake perfection! I made this for my Mum’s 80th birthday and it was enjoyed by all. Graham crackers aren’t available where I am, so I used McVitie’s Digestives instead and very happy with the result. Perfect balance of flavours!
This recipe is amazing! It was easy, the instructions were easy to follow and it came out perfectly!
It has a great consistency and a nice lemony flavor.
Great cheesecake! When I make next time I will not add the lemon. I didn’t not use as much a the recipe called for but the result was still very lemon-y.
I had family come in for the holidays, and wanted to make something special for them. I’ve always wanted to try making New York Cheesecake, but it’s always been a little intimidating for me. Nevertheless, I found this recipe and decided to try it, and I’m so glad I did. Thank you for a wonderfully written recipe, and a delicious finished product. Everyone in my family said it’s the best they’ve ever had! This will always be my “go-to” cheesecake recipe!
I’v tried it and it is so delecious thank you for sharing
So glad I found this cheesecake recipe. The instructions are easy to follow and made my first time making cheesecake super easy. The cheesecake was delicious and a big hit at Christmas. Will definitely use this recipe again.
This is my fourth or fifth time making cheesecake.. but my first plain one! It was delicious. Instead of putting the cheesecake in the bath I put the roaster pan full of water underneath (I saw in another recipe) and it came out great! Also left it in the oven with the door cracked for about an hour!
Hi Jenn. Any suggestions on how to make a gluten free crust? Thank you
Hi Sam, you can use gluten-free graham crackers. Enjoy!
Hi! I used this recipe for Christmas and it was a hit, but now both my mum and sister want one for their birthdays! If I half the batter and put them both separately in 6inch pans, would the cooking time remain the same?
Hi Debbie, Glad it was a hit! If you want to bake two 6-inch cheesecakes, I’d start checking them at about 45 minutes.
I have made this 3 times, but was disappointed on the third time i made it. To those who are making this, make sure that the eggs you use are not Large or XL eggs. If you are using larger eggs, I would recommend cutting down the number of eggs. Additionally, cutting down the sugar to 1.5 cups and instead addding some type of yuzu syrup would make this cake better. The consistency of the filling should not be too runny or thick.
The sugar u said to 1.50 cups it was to sweet and why did u say on the eggs it made it to runny