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 & salt: Sweeten the crust and filling while a touch of salt balances and enhances the flavors.
- 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 & lemon zest/juice: Add warmth, brightness, and just enough tang to cut through the richness.
- Eggs & sour cream: Give the cheesecake structure while keeping the texture smooth, creamy, and slightly tangy.
- 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.
Video Tutorial
Step-by-Step Instructions
Step 1: 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.
Step 2: Make the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt; stir to combine.
Step 3: Form and bake the crust. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set.
Step 3: Start 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.
Step 4: Add the eggs and sour cream. 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.
Step 5: Assemble the cheesecake. Pour the batter on top of the baked crust.
Step 6: Bake. 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.
Step 7: Cool, chill, and serve. 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
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-in (23 to 25-cm) springform pan; 18-in (46-cm) heavy-duty aluminum foil (see Pro Tip)
- Berry sauce, for serving (optional)
Instructions
For the Crust
- Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a 9 or 10-in (23 or 25-cm) 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 (165°C). 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 (165°C), 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.
Notes
- Make-Ahead/Freezing Instructions: The cheesecake can be stored in the springform pan in the fridge, tightly covered with plastic wrap, for up to two days. It can also 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 a 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
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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Just made this cake, it looks great and I can’t wait to taste it. The only thing I’m concerned about is the amount of eggs, that it may taste more like a custard.
Us as well we only did 5 eggs and it turned out great
Made this cheesecake for my daughter’s birthday, and it was fantastic! Amazing recipe, thank you!
Holy smokes this cheesecake is amazing. Made it for a small gathering and it got demolished. The looks on peoples faces when they tried the first but made me wish I had a camera ready. So incredible!
Looking for a gluten free dessert. Could I substitute gluten free graham crackers in the crust, and substitute Bobs gluten free flour (ready for baking with needed additives) in the filling? I’ve made this as written before, and it was fabulous! I would love to make a gluten free version for my dietary restrictive guests!
Thanks!!
Hi Trudy, I think those adjustments would work well. Please LMK how it turns out if you try it!
This may be a silly question, but for the freezing instructions, do you do that in the springform pan or take it out first? Thanks, can’t wait to try this!
Hi Jen, You could really go either way — it doesn’t matter. If you don’t need the pan, maybe keep it in there to protect it.
Hi, I have been making your recipe for about a year now. I Love it and so does everyone I work with. No one wants to share anymore so I would like to gift about 16 of these as a Christmas gift. I would like to do them in a 6 inch pan. Can you help me by telling me how to make this recipe for a 6 in pan. Thank you
Diane
Glad to hear it’s been such a hit! I’d halve the recipe for a 6-inch pan. The baking time should be about an hour+ but keep a close eye on it. Hope all your recipients enjoy!
Hi Jenn,
I tried this recipe yesterday and the taste was awesome. My hubby loved it. Made half the recipe. I had one problem though, I don’t get graham cracker where I live, so I used digestive biscuits, but when I added the melted butter in the biscuits it was not enough, it was very dry. So, I took about 35 grams more butter, melted it and added it, but the end result was that the biscuit after baking was very soggy and it was crumbling.Could you please suggest the amount of butter to be used for digestive biscuits. Also the cheesecake was a little crumbly.How could I get it to be firmer.
Hi, Unfortunately, I don’t know enough about digestive biscuits to tell you how to tweak the amount of butter you’ll need for the crust. You mentioned that you added 35 grams of butter; maybe next time, I split that in half and add about 17 grams to see how the texture is. You can always add more if necessary. And if the cheesecake was crumbly, it sounds like it may have been a bit overbaked. Please LMK if I can help in any other way!
I have tried many other cheesecake recipes and this is the only one that didn’t result in a cracked cheesecake. This is an excellent recipe. Thank you for sharing
Hi~ If I were to use a sugar substitute (Truvia, etc.) would it alter the end result.
Hi Carrie, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe – I’m sorry!
Is there an overt taste of lemon? I want to make it for Thanksgiving.
It’s very subtle, but if you are concerned about it, you can cut back or omit the zest and juice. Hope you enjoy!
I love this cheesecake more than anything! So amazing. I have made it three times in the past 2 weeks. Once for my mother-in-law‘s birthday. I was not able to taste that cheesecake. However everyone said it was the best thing they’ve ever tasted. So of course I had to make it again so I could try it. I loved it. I made it a third time for The ladies at my local library. I decided to do mini cheesecakes for them. I cut the cheesecake recipe in half but did the full recipe for the crust. I pre-baked the crust at 350° for 4 minutes. I baked the cheesecakes at 325° for 18 minutes and let them cool at room temperature for 20 minutes before transferring to the refrigerator. I was able to make 20 mini cheesecakes using the standard size cupcake pan. They turned out perfect!
This was my first attempt at making a cheesecake like this. I followed the directions and for some reason when I cut into it, the entire middle portion (except 1″-2″ from the outside) was a pudding consistency. We sadly had to throw it out because we didn’t know if it was ok to eat. I am stumped as to why this happened. Does anyone know what I could have done wrong?
Oh no — that had to have been a disappointment! It sounds like the cheesecake was really underbaked. How long did you bake it?
I cooked it for 1 1/2 hours. The top was starting to brown and it passed the jiggle test. Everything seemed fine, so it was a surprise when we cut it. 🙁
That’s strange — did you make any ingredient subsitutes/alterations to the recipe?
After cooking it for 1.5 hours did you let it sit for 45 minutes in the hot water bath? Then did you refrigerate it for 8 hours? Both of those steps are very important.