Classic New York Cheesecake
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Excellent cheesecake recipe. Made this for Easter and met with rave reviews.
Made this for Easter. Family loved it! Easy to make and great texture! Definitely a keeper!
This is the perfect quintessential cheesecake. I bought a book many years ago called the Joy of Cheesecake which was adequate enough but this recipe surpasses any of the ones a made from the book . I used the steam in a pan within a pan method and it it turned out perfectly . I am very grateful for this recipe !
Hi Jenn,
I’d like to make an oreo cookie crust instead of the traditional graham crackers. 2 questions:
Do I need to add the sugar if I include the cookie cream filling?
Would I omit the lemon or keep it in the cheesecake filling?
Making it for Easter 🙂
Hi Lori, if you are going to include the cream filling, I don’t think the sugar will be necessary. And because you’re using an Oreo crust, I may omit the lemon. The cheesecake doesn’t taste strongly of lemon but the combination of lemon and Oreos sounds a bit unusual. 🙂 Please LMK how it turns out!
Thanks Jenn. Well I have bigger fish to fry… the market only had “light” cream cheese. I know taste & texture will be affected. Should I add more fat? Maybe an extra egg yolk? Or just proceed without any adjustments? Thoughts are welcomed.
Hi Lori, I think I’d just stick to the recipe. I’d love to hear how it turns out!
Hey Jenn. In the end it worked out using the light cream cheese. Even though it jiggled slightly when I pulled it out, after cooling & refrigerating it was runny in the middle. 😬 I re-baked it, it set better and tasted great. In the future I will have to cover it earlier and bake it longer. I didn’t do the Oreo cookie but will next time. 😊
Glad to hear that ultimately, it worked out — thanks for reporting back!
My cheesecake cracked a wee bit does that matter
No, it will still be delicious (and if you’d like, you can cover it with fresh fruit or this berry sauce.
Thank you love this site
Really moist amd wonderful cheesecake! Thanks for the detailed notes. It was a great hit at a recent family celebration.
I made this cheesecake today thinking I would be bringing it to our neighbors for our after dinner dessert only to find after half way through that it was going to require 8 hrs in the frig. after it was done cooling. Oh well no problem! I made brownies for tonight and will have cheesecake for dessert tomorrow night. Back to the cheesecake … it came out of the oven looking absolutely perfect just like how you have pictured yours to look! I did not gave extra heavy duty foul so did like 4 layers of regular foil… when taking foul off it was wet and somewhat buttery inside the foil. I’m not sue at this point if the water leaked into the graham cracker crust or not at this point but am crossing my fingers that it didn’t. One thing I left out is the lemon and lemon zest. More on this review tomorrow !!!
I was actually disappointed! I found the cake to be dense , instead of light and fluffy. I’m bummed as I’m serving it at a friends bday and I’m pretty sure everyone will feel the same. Maybe it was the addition of the flour , which I’ve never actually added b4. Live and learn !
A classic New York cheesecake is supposed to be rich and dense. What you want is a regular cheesecake recipe that uses less cream cheese.
I agree Dianne! She should have given it a 5 star for being dense, perfect the way a good NY style cheesecake should be.
How would you change the temperature for a convection oven? Thanks!
Hi Reno, When using the convection setting, the rule of thumb is to reduce the temp by 25°F (but assuming you have the standard setting on your oven, I’d recommend using that as I think it’s best for baking).
I baked a cheesecake for the first time with this recipe. It was amazing! I was so happy and proud!!
If you cut the ingredients in half, do you bake and steam bath for the same amount of time?
I just want to make it a little smaller 🍰
So glad you enjoyed it, Becky! Yes, if you halve the recipe I would still use the water bath. Bake time will be less though – I’d start checking it at 45 minutes.
I made this recipe call my son to take to work for his coworkers they was really amazed on how good it was it was real simple to make
My husband loves cheesecake as well! Although it needs to be gluten free. Is it possible to omit or substitute the flour with something else? Thank you love all your recipes!
Hi Gail, I would replace the all-purpose flour with cornstarch or gluten-free flour. For the crust, you could prepare it 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!