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Classic New York Cheesecake

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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.

Slice of cheesecake on a plate.

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!”

Rebekah

What You’ll Need To Make A Classic New York Cheesecake

Cheesecake ingredients including eggs, sour cream, and lemon.

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

Springform pan on a sheet of aluminum foil.

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.

Springform pan wrapped in aluminum foil.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

Graham cracker crumbs in a bowl with other ingredients.

Stir until well combined.

Bowl of graham cracker crumb mixture.

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.

Person pressing graham cracker mixture into a pan with a measuring cup.

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.

Cream cheese, sugar, and flour in a stand mixer.

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.

Cream cheese mixture in a stand mixer.

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

Cream cheese mixture and flavorings in a stand mixer.

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Egg in a stand mixer with a cream cheese mixture.

Mix in the sour cream.

Sour cream in a stand mixer with a cream cheese mixture.

Make sure the batter is uniform but do not over-mix.

Stand mixer full of cheesecake batter.

Pour the batter on top of the crust.

Batter pouring into a springform pan with a graham cracker 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.

Springform pan of cheesecake on a baking sheet.

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.

Cooked cheesecake in a springform pan wrapped in aluminum foil.

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.

Cooked cheesecake in a springform pan.

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

Slice of New York cheesecake on a plate.
Photo by Vladislav Noseek

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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.

Servings: 8 to 10
Prep Time: 30 Minutes
Cook Time: 1 Hour 55 Minutes
Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool

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

  1. 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.
  2. 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.
  3. Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 Edamam

  • 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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Comments

  • Hey, Jenn! I completely forgot to spray the pan!! What kind of disaster am I looking at when this thing is cooked?

    • Hi Jennifer, I wouldn’t worry too much. Just run a thin knife around the edges when you take it out of the oven. Even if it sticks to the edges and cracks a little as it cools, you can cover the cheesecake with berries or whipped cream and no one will know!

  • Hi Jenn, do you think this would last 3-4 days in the fridge before serving for a birthday get-together? Really love cheesecake, and I’m a bit scared to try making one, and I know I can trust your recipes from previous experience!

    • Sure, Melissa, but I wouldn’t push it any longer than that.

      • Thanks for the quick advice Jenn, much appreciated!

      • Dear Jann;
        Loved the recipe, have made it on several occasions. It’s my husband’s go to when he craves cheesecake. It’s easy and the times I’ve made it is flawless. I highly recommend it. Better than Martha Stewart’s. Haven’t made hers, but I can tell by the ingredients.
        Thx, Lori

        • — Lori Kadas on December 23, 2022
        • Reply
  • I have always enjoyed baking but have never been brave enough to bring a cheesecake to an event. Since this recipe came into my life, I have been expected to bring cheesecake to any family gathering. This recipe is amazing!!! Super simple to follow and the cheesecake comes out perfect! Thank you!

  • Also, can I put 2 cheesecakes in the oven at the same time???

    • Sure — that may increase the bake time a touch, so keep a close eye on them!

  • can you suggest ingredients for a gluten free crust?

    • Hi Frieda, You could prepare the crust with gluten-free graham cracker crumbs. (If you can’t find gluten-free graham cracker crumbs, you can make your own with gluten-free graham crackers.) Hope that helps and that you enjoy the pie!

  • Absolutely The Best Cheesecake!!! I followed the recipe exactly except for the lemon gratings but did use fresh squeezed lemon juice. I made a sour cream icing and cherry topping. My husband loves all the fancy toppings. However, the cheesecake did not need either of these additions. It is smooth, creamy and delicious. I cooked it for 1 hour 35 min then let it cool in the water bath. This is real New York cheesecake. Thanks for the recipe!

  • I don’t know if someone already asked, but, can this recipe and steps be made in mini molds, as individual servings? like in these mini molds: https://www.amazon.com/Norpro-Nonstick-Cheesecake-Handles-count/dp/B0006IW02M/ref=sr_1_5?keywords=mini+cheesecake+molds&qid=1572811646&sr=8-5
    Also, can I skip the water bath?
    I will deeply appreciate your comment on this 🙂

    • Hi Adriana, mini versions of this will work. I do think you could get away with skipping the water bath with the minis. 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!

  • You mentioned cream cheese room temp.
    What about the sour cream and eggs?
    Do they need to be at rm temp?

    • No, Eric, it’s only important that the cream cheese is at room temperature. Hope that clarifies and that you enjoy the cheesecake! 🙂

      • Turned out perfect! I’d leave a pic but it’s been slaughtered already.
        Thank you for the recipe. I think next time I’ll add a splash of peppermint oil for the holidays. Thoughts?
        Maybe add some cocoa and mint?
        Mmmmmmmmmm

        • Hi Jill, Glad you enjoyed this! A splash of peppermint oil would work but I wouldn’t deviate from the recipe much by adding other ingredients to the mix — cheesecake is pretty finicky. You could definitely add whatever ingredients/embellishments to the top of the cheesecake after it’s baked/cooled. 🙂

  • I have to start by saying I am not a cook. But your recipe is so well explained that it would be difficult to go wrong. I live in the UK and what they call “cheesecake” is just a parody so decided to try yours and it’s simply like heaven. Thanks a lot for taking the time to give it to us with such clear instructions.

    • So glad you had success with this! 🙂

    • Love your comments.

      • — Susan Cece MacVicar
      • Reply
  • Wow. Best cheese cake ever. I have made several different recipes and am always looking for something better. I don’t have to look any farther this was great. Thank You

  • What temperature do you cook it at

    • Hi Joan, the crust gets baked at 375°F/190°C and once you add the filling, it should be baked at 325°F/160°C. Hope that helps!

    • This is an excellent cheesecake and my family says it tastes way better than store bought cheesecake. My crust came out perfect but I cooked my cheesecake at 325 and it browned on top and turned the same color as the crust, but it was still very very liquidy on the inside. Is there a different temperature I can try? Or what went wrong?

      • Hi Sarah, sorry you had a bit of a problem with this. Did you bake the cheesecake on the lower middle rack in your oven? If not, that will definitely make a difference. If you did, and try this again and find that the top is browning before the center is done, you can lay a piece of foil on top of the pan to keep it from browning while it continues to bake. Hope that helps!

        • I only have two racks in my oven, which one should I bake it on?

          • Hi Niha, If one of the racks is not already in the center position, move it there to bake the cheesecake on it. Enjoy!

            • — Jenn
  • My daughter and I made this yesterday for upcoming 🍁Thanksgiving dinner and couldn’t resist a slice! I topped it with the berry sauce and it was so delicious! I was disheartened because I had some leakage but it didn’t affect the flavor or texture! I did leave out the sugar from the crust and reduced the sugar in the filing to 1 1/4 cups. The added lemon is divine…🍋✨ my cake looked just the photo!
    Jenn, your recipes are so reliable and make me feel like I can cook! For that, I am so grateful!

    • 💗
      Hope you had a great Thanksgiving!

  • How would you make this Oreo? Can you add any cookies to the batter? If i did an Oreo crust would I mix it with graham crackers as well?

    • Hi Karen, If you’d like to use an oreo crust for this, no need to mix in graham cracker crumbs as well. And cheesecake can be pretty finicky. I haven’t tried mixing anything like cookies into the batter, so it’s hard to say for sure how it will impact the recipe. You could sprinkle chopped Oreos on top to be safe. If you do try it with the cookies mixed in, I’d love to hear how it turns out!

  • So pleased with this recipe, made for a friend’s birthday. He loved it and so did I. I halved the recipe and used a 6″ springform pan. It had a lot of probing with my Thermapen and took it out the first time at 150 degrees. It seemed way too liquidy so returned to oven and ultimately took out at 162. There were also oven issues of my own doing. Bottom line, it tasted fabulous, great texture and it got rave reviews from my guests. I definitely learned a lot and have added my notes to the recipe. The crack in the middle was the perfect place for the birthday candles.

  • I didn’t have sour cream, so I’m using 1.2 dl double cream instead. How will that affect cooking time? A bit confusing to have cooking time 1:55 on top and 1:30-1:45 in the text, but 1:45 for the cake + 10 min for the bottom is what makes the 1:55, right?

    • — Jan Erik Horgen
    • Reply
    • Hi Jan, Although I don’t have experience with double cream, I don’t think that using it will impact baking time. And I’m sorry you found the way the timing is written to be confusing. Yes, you’re correct – the 1:55 is the combined timing for the crust and the filling. Hope that helps and that you enjoy!

  • On Thursday I will be making this cheesecake as a birthday cake for someone special and am very excited to try your recipe because of the many outstanding reviews posted. I’ve also been peeking at many other recipes on your website and will be coming back to explore further.
    In the meantime, I have a question regarding eggs. I have been baking for many years and large eggs used to weigh 55 grams each, now the so called large eggs weigh much less than that. I’d like to know how many grams your large whole eggs weigh out of the shell so I can duplicate that amount when making the cheesecake. Sure would appreciate your feedback. Thank you.

    • Hi Linda, I just weighed a large egg out of the shell and it was 50 grams. Hope that helps!

    • Hi Jenn: Thank you so much for your speedy reply. I sincerely appreciate it. I am making the cheesecake tomorrow and feel more confident now due to your feedback and will move forward with more confidence with the knowledge you provided. I’m excited to try this recipe for a friend that has been a NY cheesecake fan for many years. I will let you know how it comes out.

  • I have made several cheese cakes used numerous recipes. this by far had the best results. This is a 5 star restaurant quality cheese cake and so much cheaper than eating there.

    • How can I determine how long a thicker cheese cakes needs to cook for? I want to make one that I’d about 7″ – 8″ thick. Also, any suggestions to where I could buy different size cheese cake pans? I’ve only been able to find the standard size.

      • Hi Ken, I actually wouldn’t recommend making a much thicker cheesecake as I don’t think it will bake evenly (and I haven’t seen deeper cheesecake pans — maybe because it’s unlikely that it would be baked that way). Hope that helps!

      • Amazon has a 3 pack of springform pans, different sizes. So does my grocery store.

        • — Susan Cece MacVicar
        • Reply
  • I tried this recipe and it turned out horrible. I followed the recipe down to a T and it turned into Basque Burnt Cheesecake and looks nothing like the picture listed. Upon further research, I found the recipe is that of a basque and that needs to be noted so people like myself aren’t attempting their first cheesecake and ruining someone’s birthday because of it.

  • Do you have to do the warm bath for the baking? I can’t find a roasting pan big enough! Thanks!

    • Hi Alyson, you really do need the water bath for this. If you’d like a recipe that doesn’t require one, these cheesecake bars are delicious — hope that helps!

  • Can I scale this recipe down to using a smaller 6inch pan? Thanks!

    • Yes, Steve, I think you could get away with using a 6-inch springform pan if you halve this. It won’t need to bake as long; I’d start checking it at 45 minutes. Hope that helps! 🙂

  • This recipe was perfect. Never made this kind of cheesecake and it turned out amazing. Everyone loved it! This recipe is probably the best recipe I could ever use/find. If you want to make a good cheesecake, use this recipe for sure. So happy with the results 🙂

  • Hi Jenn, I am looking to make this delicious looking cheesecake this weekend, I am after some clarifications for the metric measures, can I assume the 1/2 cup sour cream is 123g, then for the oven conversion, 375 f is 190c and 325f is 162c? Thanks in advance.

    • Yes, Nenny – sorry those were missing. The recipe has been updated. Hope you enjoy it!

      • As I sit here enjoying another slice of this delicious cheesecake, one word ‘aahhhhmazing’ Thanks Jenn for the recipe and the clarifications. You have made my first cheesecake attempt so easy. The berry sauce is to die for…😋

        • So glad it turned out well, Nenny!

  • Do you actually need the lemon for the baking? I was hoping to do a chocolate ganache instead of fruit

    • No Haven, it’s fine to omit them if you prefer.

    • I have 8 inch spring form pans. Do I need to half the recipe or just have leftover batter?? Can you maybe guide me as to what to do?

      • Hi Nicole, Yes, I’d cut the recipe in half and use an 8-inch pan, You’ll need to cut the bake time by about a third (but keep an eye on it as that’s an estimate). You might also check out these cheesecake bars – it’s basically the same recipe but half the amount. Hope that helps!

  • What if you don’t have a paddle attachment?

    • Hi Haven, beaters will work also if you don’t have a paddle attachment. Hope you enjoy!

  • My first time making cheesecake was a success thanks to this recipe. Turned out amazing! Guests and family loved the cheesecake! I added blueberry sauce and it couldn’t of been better! My only complaint was the crust wasn’t big enough to fit all the filling. I would recommend making more crust. Other than that, amazing and simple recipe!

  • I have only made cheesecake a few times, but this cheesecake came out perfectly. I got rave reviews from my guests. One said it was the best home made cheesecake he’s ever eaten. I think I took it out of the oven at the right time and followed the directions as written. It did not sink in the middle and looked beautiful. I will keep this as my go to cheesecake recipe.

    • — Jo Jean Pettit
    • Reply
  • Second year making this for a birthday. It really is the perfect cheesecake recipe!!

    • — Valerie Treichel
    • Reply
  • Made this three times this week and it comes out perfect every time!!

    Handy Tip: Instead of the second foil sheet wrap, is use a slow cooker liner to ensure water doesn’t creep into my cheesecake crust.

  • This was truly the best cheesecake ever! It is now a family favorite! Thank you!❤❤❤❤

  • Everything went wrong (oven turned off while cooking… spilled water in cheesecake while pouring it into the bath…) and this cheesecake still turned out EXCEPTIONAL. Thank you!

    • This cheesecake was exceptional in taste and well worth the trouble. Warning, it was expensive to make but worth it. But I would say it serves 16 to 20 as it is so very rich the pieces must be small.

  • Made this cheesecake for my cousin & my brother birthday which was July 13th & July 17th & they absolutely loved it! Delicious cake!

  • Its wonderful! I’ve made it any number of times.

  • I did exactly as the recipe but it still cracked and coloured on the top. Took it out after 1hour 20 minutes as it was definitely done. A bit disappointed on the appearance but will try again at a slightly lower temperature next time.

    • Jane – Sounds like your oven temp may be off. Get an oven thermometer and verify it’s heating to the temp you need it to and not going over. Hope this helps!

      • OMG. Raves all the way around for this recipe! Looked at so many different ones and so happy I settled on this one.

        Forgot my niece’s oven was convection and panicked when I remembered at about an hour. It was pretty brown on top. Thought for sure it would be dry and yucky. But no!

        The 2nd “backup” cake turned out perfect BUT got broken into the night before the party. LOL. Both were absolute perfection.

        Made a simple strawberry sauce with water, sugar, and a dash of vanilla.

        Everyone couldn’t stop raving about it!

        • — Leslie Rzeznik
        • Reply
        • So glad it was a hit (and the cake “break-in” made me laugh)! 🙂

  • I love to bake, but was years before I tried making a cheesecake. This is the 3rd recipe we’ve tried. It is absolutely phenomenal! The only thing I did different was no crust. We just don’t care for a crust. It was super easy to follow the recipe and came together very quickly. Baked up wonderful. This is definitely the recipe I will be using from now on!

  • This was my first cheesecake ever. Holy cow!! It came out perfectly. My husband couldn’t stop raving about it. As good as any restaurant cheesecake we’ve eaten.

  • I made your New York cheesecake it came out perfect every person who had it said it was the best cheesecake they have ever had I give you five stars thank you so much

  • Perfect recipe! This cheesecake is amazing, best recipe for cheesecake I’ve used. Big hit, family loved it, none left over. You might want to make two if you’re serving more than a few people.

  • Made this cheesecake for July 4th BBQ and it was delicious and people wanted the recipe. I have one question though – I followed directions to the letter however my graham cracker crust stuck to the bottom. Any thoughts on what I did wrong?

    • Hi Joann, sorry to hear the crust stuck to the pan! Did you spray the inside of the pan (bottom and sides) with non-stick spray?

    • I use a sheet of parchment paper to make sure it doesn’t stick. Hope that helps!

  • Insert all the superlatives ever right here…this cheesecake (with the berry sauce) was spectacularisimo! My guests swooned. I did too.
    I used Nairn’s GF Oat Grahams and GF Jules All-purpose gluten free flour (both ordered from Amazon) to make this a gf cheesecake my niece could eat. And still the whole thing was the best cheesecake and berry sauce all my guests had ever eaten (and that included some memorable cheesecake eating experiences within the crowd).
    Unanimous vote, the berry sauce for the big win!

  • I forgot to rate your recipe five stars in my last review. Sorry.

  • I’ve been baking for 50 years. I’ve tried a lot of bad recipes in that time. The recipes online are often a sad joke. Just being honest here. The directions leave things out, and often make mistakes. Then the final result is an expensive, time wasting disaster. Not so with this cheesecake. Directions perfect! Cheesecake perfect! You know what you’re doing Jenn Segal! Thanks so much for the awesome free recipe! You need to teach the Food Network how to do it. So many of their recipes are duds. I have made a few good things from that website. But, when deciding to try a new one with them I go through the recipe and use my own good judgment in figuring out if it is a bad recipe. Wish you much success. You obviously have worked hard. You deserve it!

    • I don’t understand the recipe because I don’t see where it says the amount of each ingredient.

      • Hi Cole, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!

  • How Large Is the Cake

    • Either nine or ten inches in diameter depending upon the size of your springform pan. Enjoy!

  • Made my first cheesecake ever using this recipe. It turned out phenomenal. Thank you so much!

  • If I wanted to make this a vanilla bean cheesecake would I sub vanilla bean paste for the vanilla extract?

  • This was the best cheesecake I have ever make! It was perfect!
    Absolutely fabulous!❤️

  • This is the best New York cheesecake recipe I’ve found. It reminds me of the Stage Deli cheesecake I had as kid! My family and I love it and I’ve made it for almost every occasion!

  • I’ve made this cheesecake twice now and absolutely love it. Best recipe for authentic New York Cheesecake!

    • Hi Jenn
      Can you give me your tips on freezing this?

      • Hi Mona, there are freezing instructions at the very bottom of the recipe. 🙂

  • Holy cow. I am a cheesecake snob and my husband doesn’t usually care for it…this recipe pleased us BOTH! He even talked about it at work and had to take some to share! It is smooth, creamy, and the lemon adds just enough to it! So, so good. Jenn, your recipes never disappoint. You are my go to for every new recipe I try!! Thank you!!!

  • OMG! If you think of the best cheesecake you have ever had in your life, this recipe is it. I never made a cheesecake ever. I tried your recipe and I just cloned the best cheesecake I have ever had. I have made it 4 times in the last 2 months and it comes out perfect every time!!!! I read many of the reviews and it looks like this is very common!!! Thanks so much for sharing!!! Also, it goes without saying but this is a 5 star recipe!!! Best cheesecake of all time!!!!!!!!!

  • Hi Jenn and greetings from Finland!

    I just made this cheesecake and it started to turn brown after about 45 minutes and there is also one small crack. I wasn’t bright enough to use foil on top of the cake when this happened🙄 But it still looks delicious and I just can’t wait for tomorrow to taste it. I’m sure I will make this cheescake again and wanted to ask what went wrong to avoid same thing happening next time. I followed the steps carefully and even controlled the oven temperature with a seperate thermometer. I don’t trust my oven very much😄 Could the reason be that I opened the oven many times to check the cake. This obviously lets out the steam every time. Could this be my problem or could it just be my not so state of the art oven?

    • — Tuulia Kuoppamäki
    • Reply
    • Hi Tuulia, You can resolve the issue of the top browning by, as you mentioned, loosely covering the top of the pan with foil when you begin to notice the browning. Between the browning and the crack, I’m wondering if the cheesecake was a bit overbaked. While tempting, I’d avoid opening the oven while you’re baking – it can definitely have an impact on the finished product. Hope that helps at least a bit!

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