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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Great recipe. I am a professional baker and in most places I’ve worked we use tall cake pans in a water bath for our cheesecakes. Line the pan bottom with parchment circles and bake for the appropriate time. Cool the cheesecake in the fridge overnight and to release it, I run a small cake spatula or thin knife around the edge, invert it onto a cake cardboard round, take a torch (I use a Coleman small tank attached to the torch fixture or a creme brulee torch) to the sides and bottom until the cake is out. You might have to wiggle it a bit to get it out but, it works. Use oven mitts to not burn your hands after you’ve torched the sides. Invert it back onto another cake cardboard circle and put it back in the fridge. you can easily smooth out the sides. It’s pretty easy and no worry about water getting into that cheesecake you just spent hours making!
I just made this and it came out so well! I am very lactose intolerant so I sadly had to substitute Tofutti cream cheese and Kite Hill sour cream for the real stuff. It was perfect 👌 No cracking, the substitutes I used have a very neutral taste so it really tastes like the real thing. I may or may not have just had some for breakfast 😂
Made this cheesecake x2 for a family gathering, went down really well! However it baked a little quicker than I expected and did rise a bit like a soufflé at first – I live in the UK so only have access to the soft cream cheese, would this change the baking times? I did try not to overmix but still managed to get too much air in! My husband is happy for me to practice the recipe as often as needed to perfect it though! Your website is now my go-to for new meals/desserts, thank you x
Hi Anna, glad the cheesecake came out well! I don’t think that the whipped cream cheese would have changed the baking time but it may have made the cheesecake rise a bit as you described. Nice to hear that your husband wants you to keep practicing the recipe. 🙂
Hi Jen. This is a great cheesecake and I was hoping to use it to make bars. I know you have a cheesecake bar recipe but the NY cheesecake appears to be about double the quantity of the bars recipe – and I was hoping to make a couple of pans’ worth. Do you think this NY cheesecake recipe could be used for two 8×8 pans? or perhaps one 9×13? Thanks for all of your great recipes.
Hi Katherine, I’d just use the cheesecake bar recipe; you can double it and use a 9 x 13-inch pan. The bake time may be slightly different so keep a close eye on it. Enjoy!
Not dense at all like others say. Smooth and creamy! I did cook mine a bit longer and had no trouble with water leakage.
Baking these in muffin pans for individual pieces. Do you know How long would be the baking time?
Hi Arlene, I’d start checking them at about 25 minutes. Keep in mind they will be a bit challenging to remove from the muffin tin. I’d love to hear how they turn out!
Hi, I have never liked a Graham cracker crust, so I’m going to make a shortbread crust instead. Is there anything I should know before making the cheesecake?? I’m looking forward to making your wonderful cheesecake recipe, and so is my family 😁
Hi Eve, I don’t think any additional changes would be required if you use a shortbread crust. I’d love to hear how it turns out!
I don’t have a pan big enough to put the cheesecake in for the water bath. Can I just put a smaller pan full of water on the rack below the cheesecake?
Hi Barb, putting a pan of water below the cheesecake it’s not quite the same as putting it in a water bath and you may get some cracks. That said, you can definitely cover any cracks with fruit or whipped cream. Hope that helps and that you enjoy!
Hello Jen,
While on vacation I want to make this cheesecake but don’t want to drag along my deep, All-Clad roasting pan. How about I buy three aluminum roasting pans, stack them together, and bake the cheesecake in them? I have already received a request to make this while we’re at our little retreat in the Ozarks.
Thanks………….
Dorothea
Hi Dorothea, that should be fine. Have a great vacation!
What will happen if I don’t put the flour? I have to make it gluten free- is there something I can substitute or would it be ok to just omit it?
Hi Emma, I wouldn’t omit the flour. It helps prevent cracking and makes the filling a little fluffier. You can replace it with the same amount of gluten-free flour or cornstarch. Hope you enjoy!
Wow! Recipe worked perfectly for two 6-inch springform pans without any modification to the recipe at all. Baked them maybe 10 minutes longer though.
Wow, amazing! I made this for my husbands birthday, and it was a home run and now will be a staple for all occasions. Easy to follow directions, and the pie is so yummy and creamy!
I made this for Easter last year and again this year for 2 different groups and on both occasions, literally everyone raved about it! I have tried many cheesecake recipes and this is the best one I have found. I did alter the crust recipe by using cinnamon graham crackers, dark brown sugar, 1/2 teaspoon ground cinnamon and 1/4 cup toasted, finely chopped pecans and increased the butter from 5 TBSP to 8 TBSP. One other trick: I use confectioner sugar for the filling instead of granulated – I think the little bit or cornstarch helps the consistency. A winner all around!