Classic New York Cheesecake
This post may contain affiliate links. Read my full disclosure policy.
Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.
Cheesecake has always been my husband Michael’s absolute 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. Luckily, having just graduated from culinary school, I had a little advantage when it came to both winning his heart and perfecting my cheesecake! Now, I know that making cheesecake can seem a little intimidating. It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. With a few pointers and a tried-and-true recipe, which I’m happy to share with you, even beginners can whip up a dense, rich, creamy (and crack-free) cheesecake. This is a tradition-worthy dessert that rivals the best NY delicatessens. Who knows, maybe it will even help you win over someone special!
“I made this for my family at Christmas time and everyone LOVED it! I had never made a cheesecake before. The instructions were simple and easy for beginners. I am now tasked with making this for birthdays and holidays!”
What You’ll Need To Make A Classic New York Cheesecake
This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.
Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels (or a schmear), cream cheese is used to make many wonderful desserts, like my no-churn key lime pie ice cream, berry trifle, and cream cheese frosting.
Flour might seem like an unusual addition—not all cheesecake recipes incorporate it—but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.
Key Equipment
You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (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
Step 1: Preheat the Oven and Prep the Pan
Preheat the oven to 375°F.
Wrap the springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Step 2: Make the Graham Cracker 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 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.
Step 3: 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. 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.
Pour the batter on top of the crust.
Step 4: Bake
Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam/humidity created by the water bath also protects the cheesecake from drying out and cracking.
Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. 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.
Step 5: Cool
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, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.
Remove the sides of the springform pan. You can serve the cheesecake right from the base of the springform pan. Or, if you’d like 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 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.
video tutorial
You May Also Like
Classic New York Cheesecake
Think making cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this for Christmas and it came out perfectly! This is the second recipe I’ve tried from your site that has been awesome! I’m a new follower!
Can white chocolate be added to this recipe or do you have a white chocolate cheesecake recipe? My family absolutely loved this cheesecake and I will be making it again.
Hi Carol, I don’t recommend adding white chocolate as cheesecakes can be so finicky. I don’t have a white chocolate cheesecake recipe to share but I’ll add that to my list. 🙂
Made this for Christmas for the first time and it was so delicious! Nothing was left by the end of the day. I ended up using 12 inch heavy duty aluminum foil to wrap the pan, as I did not see that I should not, but luckily no water seeped through and into the cake. Will use the 18 inch aluminum foil next time though to be safe. Wonderful recipe! Will make again!
I made this for Christmas dinner, at my father’s request. It came out absolutely perfect, and it was a BIG HIT with the entire family! Thank you so much!
This created a delicious cheesecake, but not what I recall from growing up in NYC as a New York cheesecake. Of course there may have been many versions of that, but the cake I recall had a short crust (which I could easily substitute here) but the filling was drier, crumbly, probably less eggs, made some farmers cheese, not sure.
Just made this today, along with the berry sauce, and I have to say this is hands down the BEST cheesecake I’ve ever made/had!! Thank you so much for these amazing recipes!!
I’m a bit of a cheesecake purist so I’d like to leave the lemon and zest out. Ok to do so?
Yep that’s fine, Sheri. 🙂
My first time to make a cheesecake and it was fabulous. No cracks, perfectly creamy and scrumptious! My stepson said it was as good as any 5-Star restaurant’s cheesecake. Another winner!
My husband loves a good cheesecake and he LOVED it! I’ve never made a cheesecake before, so was a tad nervous. Thank you for wonderful instructions. I have one question, have you ever added a little more lemon zest and juice to give a little more lemony flavor?
Thank you again for sharing your recipe
Arlene
Hi Arlene, You could definitely add a bit more zest and juice. Glad you and your husband enjoyed!
I made this cheesecake for our annual square dancing festival. Disappeared in a flash! So yummy! Great for Christmas too!
I made this cheesecake for my coworkers and it was a huge hit. Everyone enjoyed it. I used a golden Oreo crust instead.
do you need a springform pan ?
Hi Sandra, a springform pan makes the cheesecake easier to serve, but it’s not imperative. Hope you enjoy!
does anyone know how to make this gluten free?
Hi Brandi, I’d suggest using a gluten-free graham cracker crust and replacing the flour with 2 tablespoons of cornstarch. I’d love to hear how it turns out!
I was also thinking of trying a Gluten Free AP Flour, like Cup4Cup, which is a 1:1 substitute. Any thoughts?
Hi Ashleigh, you could use Cup4Cup for the crust (a gluten-free graham cracker crust would work also). I’d recommend replacing the flour in the filling with 2 Tablespoons of cornstarch. Hope you enjoy!
Hi jenn, what is your suggestion if I wanted to make cupcake tin versions of this recipe?
Hi Sophia, mini cupcake versions of this will work, but they will be a bit challenging to remove. Also, you’ll need to reduce the baking time by a lot; I’d start checking around 25 minutes. I’d love to know how they turn out!
everytime i try it always deflates after taking it off the oven…… what do i do wrong??
Hi Andie, Sorry to hear you’ve had a problem with this! My guess is that you may be overmixing the cheesecake batter. Overmixing it can add excess air. As the cheesecake bakes, that air inflates the cake and quickly deflates once it cools.
Anybody tried reducing the sugar quantity at all? I was thinking maybe 1 cup, or 1 1/4 cup instead of the full 2 cups, but I don’t want it to mess up the texture. I’m basically using this recipe as a guide, but going to be using a ginger snap cookie crust instead, and adding some chai spice seasoning. I just really don’t want the sugar to overwhelm the cheesecake.
Disregard, I reread the other comments and found where someone else asked the same question.
This cheesecake was most awesome! My husband really loved it! …The lemon zest and juice really added a nice flavor! I added a little Nutmeg and Ginger to my Graham cracker crust! Oh so delicious!
Thank you for sharing!
Spot on
I have always wanted to make cheesecake, but every recipe I found required too much effort. I decided to give it a go this Thanksgiving and it was a HIT! This cheesecake recipe was easy to follow, which made things much easier. My family loved this cheesecake recipe and would not stop raving about it. One of my cousins pulled me aside and said “I don’t really like cheesecake, but this has been the BEST cheesecake I have ever had”. It made me really happy that my family loved this and it encouraged me to continue baking. Also made the berry sauce from scratch and it was super easy.
Loved the website as well. Very aesthetically pleasing. I will definitely be coming back for more recipes! 🙂
Tried this recipe for Thanksgiving. Truly delicious recipe that resulted in a creamy cheesecake from the center all the way to the outside edge. Instructions were outstanding and resulted in a cheesecake that did not crack in the middle. Highly recommend this recipe.
I appreciate you putting this amazing cheesecake recipe on here! I read your tips and followed your directions to a T and it came out perfect!!! I can’t wait to see the family’s faces when they try it!
Thank again
Moe Pocahontas Arkansas
Five stars!!!
I have been wanting to try a NY style cheesecake for a while now and came across this recipe online. I made it last night and let it set in the fridge overnight. I just unmolded it and it is absolutely beautiful! And it tastes even better! It’s rich and creamy without being too dense. The recipe was easy to follow and Jenn’s tips throughout were really helpful! I highly recommend this recipe.
DELICIOUS! Relatively easy to make. Everyone loved it.
Hi Jenn! Thank you for sharing your recipe for the New York style cheesecake.
It was phenomenal!
I followed this recipe to the T and it turned out absolutely flawless. It was my first time making a cheesecake so I was so proud! The only thing I’d say is the lemon zest makes this a lemon cheesecake. I can definitely taste it. Next time I will use just a touch of lemon zest. Don’t get me wrong, it’s still amazing. Perfect texture. Easy to follow instructions.
This was spectacular. My daughter had been requesting cheesecake for months and I finally got around to making it. I knew that I could count on Jenn’s recipes so I checked here first, and sure enough we had a winner right away.
Made this for my mother in law’s birthday and got rave reviews. It’s definitely creamy and worth the time. I used a 9in pan and had a 3-4in cheesecake. Next time, I’ll lower the temp to 300 to avoid the browning (tasted fine, just aesthetically I prefer no browning). This was my first cheesecake, so I’m still learning, but this recipe was easy. I added salted caramel and a pecan pie filling to go on top, but others simply put strawberries and thought it was equally divine.
It was pretty good. I made it perfect so it didn’t crack, which was fantastic. I found it had to much air for my liking. Not sure if I over mixed it, under baked it, or what not.
And for the bain marie I just put a roaster full of bouling water on the lower rack below the cheesecake. So simple. No leakage. 🙂
I use oreo cookies for the crust. Just run a whole package thru the food processor. No pecooking. Easy and to die for. Use vanilla, chocolate, or coconut! Or any creme filled cookie for that matter! Brenda
BEST EVER!!!!!!!!!!!!!!!
Dear Madam,
Can I ask you if possible to give me the ingredients in grams, so I can be sur to fellow the exact recipe?
I whould be very happy if you accept my demand.
Thank you very much for your great work helping as making such delicious recipes.
Lili
Hi Lili, This recipe actually has metric conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the cheesecake!
Hi Jenn,
I must tell you, my husband is not a huge fan of cheesecake. You’re cheesecake recipe is not only easy, but tastes amazing. He loved it! I did however, omit the lemon zest and juice. Other than that, I made the recipe as written. Not one crack either. I also made a homemade blueberry compote to accompany the cheesecake. Thank you for a wonderful recipe. Btw, this was the first time I ever made a cheesecake. Thank you again.
Jill Jones
So glad it was a hit, Jill – and your blueberry compote sounds wonderful!
How can I change the recipe to fit a 7 inch pan? It’s the only size I have.
Hi Lo, I’d probably cut the recipe in half. It won’t take quite as long to cook, so I’d start checking around 40 minutes. You might also just use this recipe for cheesecake bars – it’s basically the same but made in an 8-inch square pan.
Its my first time making this cheesecake I do not have the pan mentioned can I use a regular 9 in metal pan?
Hi Ashley, It will be a little more challenging to get pieces out of the pan to serve, but it is doable. Hope you enjoy if you make it!
I want to surprise my son on his birthday preparing his favorite dessert: cheesecake. I baked yesterday a sample according to your recipe and I got a beautiful cake, no cracks and delicious but when I cut, it was so sticky. I did everything as per your instructions and don’t know what it was wrong. I’m so sad.
Hi Ana, Sorry to hear you found this to be really sticky when you cut it. Did you wait until it was completely cooled before slicing? (That will definitely help.) That said, it sounds like it was a bit undercooked – you may want to try leaving it in the oven just a smidge longer if you try it again.
Absolutely amazing recipe! I made it for my mom’s birthday since she’s a cheesecake fanatic and in Cyprus there practically no bakeries that make baked cheesecakes! Didn’t have anything big enough to fit the cheesecake tin to make a water bath so I just placed it over an oval shaped bath and hoped it didn’t fall in! Still came out amazing and didn’t get the characteristic eggy smell after it was baked thanks to the lemon! Definitely my ONLY cheesecake recipe from now on!
Glad it turned out well! And, happy birthday to your mom. 🙂
I want to infuse mango flavor into a New York style cheesecake (My son loves Mango and this is a treat for his birthday). I’ve considered adding a mango puree and gelatin mixture to the recipe but I’m concerned about what this will do to the texture. What’s your suggestion for this desired outcome?
Hi Monica, Cheesecakes are pretty finicky, so I wouldn’t recommend fooling with the recipe. I do think this would be delicious with a mango puree spread on top, though. Happy birthday to your son!
Followed recipe except used honey graham crackers. Turned out excellent. Top didn’t crack at all and had a nice color. Does take a long time to bake but it’s worth it.
First time I’ve made a cheesecake and it was fabulous! I cut it up and freeze it in single portions to enjoy anytime I get a craving! I also freeze the strawberry topping in small containers.
I made this cheesecake yesterday the very first cheesecake I’ve ever made. Always thought it was too hard and it wouldn’t come out right, well this recipe is amazing because my cheesecake came out great. The only thing was the top got a little over Brown but I think my mistake was I didn’t make sure that my oven was cooled from 375 to 325 completely…. my husband loves New York style cheesecake it’s his favorite dessert he said that it tasted like it was professionally done thank you so much for this recipe!!!
Hands down best recipe for New York style Cheesecake!! I made this for fathers day weekend and it was a hit…everybody loved it, including my husband. This is a keeper. Thank you so muchfor this awesome recipe.
I Jenn
Can i use lemon zest from a lemon i don’t have lemon packed zest!
Hi Fanny, Yes, that’s actually what the recipe calls for. When I say “packed,” I just mean that the fresh lemon zest should be packed into the measuring spoon. Sorry for the confusion!
Thanks
Hi Jenn,
I made the New York Cheesecake. Wow it was perfect everyone liked it. Texture was perfect.
But I have a question – can I omit 1/2 sugar in the filling? Thanks again.
So glad you enjoyed it, Fanny. Unfortunately, the recipe won’t work w/o the all the sugar – sorry!!
The texture of the cheesecake was absolutely perfect as was the taste. I did find the crust sweet so I will omit the sugar when making the crust next time. Even my husband who likes things sweet thought crust was a little too sweet. Otherwise, it is perfect. Top did not crack at all! Although I doubled the pan with heavy-duty foil, water still seeped through. What could I do to prevent this?
Hi Nancy, Glad to hear you enjoyed this and sorry to hear you had some leakage! You mentioned you used heavy-duty foil which is perfect – was it the large (18-inch) size? If there are any seams exposed to the water (which will happen with 12-inch foil), it will seep in. If you did use the 18-inch foil and had no seams exposed, you did everything right. You may want to try this method next time. Hope that helps!
Just wanted to let you know that I tried your suggested alternate method and it worked perfectly!!! The cheesecake had absolutely perfect texture and not one crack! Served with your berry sauce using fresh berries from Farmer’s market. This is a keeper for sure!
This is the best and easiest NY Cheesecake I have ever made and it was fabulous !! Lots of comment on how good it was. Thanks you for my ONLY cheesecake recipe I will ever use. Just amazing !!!
Followed this recipe to the tee 2 times now and both times, we had an incredible cheesecake! This will be my new “go to” recipe for friend and family gatherings. It is really delicious. Better than any recipe I’ve found for cheesecake. I did add a touch of cinnamon to the graham cracker crust and used parchment paper on the bottom of the pan so I could easily move to a plate.
I just took this out of the oven and the top was very brown. I baked exactly according to the directions, but I’m afraid it’s over cooked. I baked one hour and 1/2.
Hi Joanne, Sorry to hear this got too brown for you. Did you reduce the oven temperature to 325°F after baking the crust?
Wow! This was my first attempt at a baked cheesecake, and it turned out absolutely perfect! My guests raved about it, from texture to appearance to taste. One guest orders cheesecake every time it is on the menu anywhere she eats (she travels a lot), and said this was one of the best she’s ever had. Exactly what I hoped for, and my go-to recipe from now on! Thanks very much for sharing!
Is it possible to add some berry sauce before baking to make a swirl pattern on top? Or would that change how the cheesecake comes out?
Thanks!
Hi Lo, I haven’t tried anything like this, so I can’t guarantee your results, but I think it should work. I’d love to hear how it turns out if you try it!