Cheesecake

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 New York 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!

Rich, creamy, and dense with a buttery graham cracker crust, this classic New York-style cheesecake is everything a great cheesecake should be. I know making cheesecake can seem intimidating. It’s a custard dessert that requires gentle baking in a water bath to achieve its signature silky texture and help prevent cracks. But don’t let that scare you off. With a few pointers and this tried-and-true recipe, you’ll be rewarded with a beautiful cheesecake every time.

What You’ll Need To Make Cheesecake

• Graham cracker crumbs: Forms the base of the graham cracker crust, providing a sweet, crumbly texture.
• Butter: Binds the graham cracker crumbs together and adds richness to the crust.
• Sugar: Sweetens 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, and be sure it’s completely softened before mixing. Cold cream cheese won’t blend smoothly and can leave lumps in the batter.
• All-purpose flour: A small amount helps stabilize the filling and reduces the risk of cracks as the cheesecake bakes.
• Vanilla extract & lemon zest/juice: Flavorings that add warmth, brightness, and just enough tang to cut through the richness.
• Eggs: Provide structure and stability, helping the cheesecake set.
• Sour cream: Adds tang, moisture, and a silky, creamy texture.
• Jump to the printable recipe for precise measurements

Key Equipment

You’ll need a 9- or 10-inch springform pan, heavy-duty aluminum foil, an electric mixer, and a large roasting pan for the water bath.

Springform pans make it easy to release the cheesecake, but they’re notorious for leaking. To keep water from seeping in, wrap the pan in extra-wide, heavy-duty aluminum foil. Avoid standard 12-inch foil; any seams exposed to the water can allow it to leak through, no matter how many layers you use. Alternatively, you can place the springform pan inside a larger cake pan (see how it’s done here) or use a silicone wrap.

Even when the pan is properly wrapped, a little condensation can sometimes collect inside the foil. Don’t worry—if the crust is slightly moist around the edges, simply remove the sides of the springform pan before refrigerating to help it dry out.

How to Make Cheesecake

Prep the pan: Wrap the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Spray the inside with nonstick cooking spray to prevent the cheesecake from sticking.

Make the graham cracker crust: Combine the graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press the mixture firmly into an even layer on the bottom of the prepared pan—I like to use the bottom of a measuring cup to really pack it in. Bake until the crust is lightly golden and set.

Make the cheesecake batter: Beat the cream cheese, sugar, and flour until smooth, scraping down the bowl as needed. Mix in the flavorings, then add the eggs one at a time. Finally, blend in the sour cream until the batter is uniform.

Pro Tip: Once the eggs are added, mix only until combined. Overmixing incorporates excess air, which can cause the cheesecake to crack as it bakes.

Assemble and bake: Pour the batter on top of the baked 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 until the edges are set but the center still has a slight wobble when gently nudged. It will continue to set as it cools.

Pro Tip: Along with the water bath, baking the cheesecake at 325°F helps the filling cook slowly and evenly, resulting in a creamier texture. If the cheesecake starts to brown more than you’d like before it’s fully baked, loosely tent it with foil for the remainder of the baking time.

Cool, chill, and serve: Let the cheesecake cool in the water bath for 45 minutes. Gradual cooling helps minimize the risk of cracks. Refrigerate for at least 8 hours or overnight so the cheesecake has time to fully set and the flavors can meld. For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts before slicing.

Make-Ahead, Storage & Freezing

The cheesecake can be made up to 2 days ahead and stored in the springform pan in the refrigerator, tightly covered with plastic wrap.

To freeze, place the cheesecake in the freezer briefly, uncovered, until firm. Then double-wrap it tightly in aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.

How To Serve Cheesecake

This cheesecake is wonderful served plain, but it’s easy to dress up for special occasions. Top it with fresh berries, my easy berry sauce for a bright, tangy contrast, or caramel sauce and whipped cream if you’re in the mood for something a little more indulgent.

Video Tutorial