Here’s the ultimate New York cheesecake — rich, creamy, and perfectly smooth every time.
No fuss, no cracks, just that classic NYC texture everyone loves. If you want a real baked cheesecake with a dense, velvety bite, you’re in the right place.
If you’re craving a classic New York cheesecake, this one has that dense, ultra-creamy texture everyone loves — smooth, rich, and naturally crack-free when baked properly.
It’s the kind of cheesecake you expect from NYC: simple, velvety, and so good.
Made with Philadelphia cream cheese, sour cream, and a buttery graham cracker crust, it delivers that perfect balance of creamy and slightly tangy flavor. Serve it plain, or add my strawberry or raspberry sauce for the full bakery-style finish.
Why you’ll love this New York cheesecake
- Ultra-creamy & dense – the real New York texture with smooth, clean slices.
- Crack-free every time – a foolproof baking method that actually works.
- Classic flavor – rich Philadelphia filling + buttery crust, just like a NYC bakery.
★★★★★ “Made this recipe 4 times. My absolute go-to now.”
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Ingredients You Need
- Graham crackers – The classic base. You can also use Biscoff cookies for a deeper, caramelized flavor.
- Unsalted butter – Melted, to bind the crust.
- Cream cheese – Full-fat Philadelphia cream cheese, softened and at room temperature for a smooth batter.
- Sugar – Plain granulated sugar, not flavored.
- Cornstarch – Helps the cheesecake stay crack-free.
- Eggs – Medium eggs + one extra yolk for that dense New York texture.
- Sour cream – Or full-fat heavy cream for extra creaminess.
- Lemon juice – Optional, adds light tang; zest works too.
- Vanilla extract – Pure vanilla for flavor.
Tips for a Perfect New York Cheesecake
- Chill overnight – Unmold only the next day. The cheesecake firms up and slices perfectly.
- Use room-temperature ingredients – Soft cream cheese and eggs blend smoothly and give that dense, creamy New York texture.
- Don’t overmix – Add the eggs last and mix on low speed. Too much air = cracks.
- Bake low and slow – Long baking at a moderate temperature keeps the cheesecake crack-free and ultra-creamy.
- Cool gradually – Turn off the oven and leave the door slightly open for 1 hour to prevent thermal shock.
How to make a New York cheesecake
Mix the graham crumbs with melted butter, press firmly into the pan, and chill the crust while you make the cheesecake filling.
Beat the cream cheese, sugar, and cornstarch on medium speed until smooth and creamy.
Add the beaten eggs and extra yolk gradually, mixing just until incorporated.
Mix in the sour cream, lemon juice, and vanilla on low speed until just combined.
Pour the filling into the chilled crust.
How to Bake It Perfectly
A gentle steam bath and low temperature are the secret to a smooth, crack-free cheesecake. Bake it long and slow, let it cool gradually in the oven, then chill overnight so it sets beautifully.
Follow these few cues and your cheesecake will come out creamy, stable, and flawless every single time.
How to Cool and Chill Your Cheesecake
(4 Easy Steps)
These four steps give you that smooth, dense New York texture — no cracks, no sinking.
- Cool slowly: Turn off the oven and leave the cheesecake inside for about 1 hour with the door slightly open.
- Let it settle: Move the pan to a cooling rack and let it come to room temperature.
- Chill overnight: Cover lightly and refrigerate for at least 6 hours (overnight is best).
- Unmold the next day: Run a knife around the edges before releasing the springform.
Serving Suggestions
- Top with strawberry or raspberry sauce.
- Add fresh berries for a simple finish.
- Drizzle caramel butter sauce or melted chocolate.
- Serve plain for the classic New York style.
Storage & Freezing
- Fridge: Keep covered for 5–6 days.
- Freeze slices: Wrap individually and freeze up to 2 months.
- Freeze whole cake: Wrap well and thaw overnight in the fridge.
Recipe Variations
- Berry swirl: Add a spoonful of raspberry or strawberry sauce before baking like this strawberry swirl cheesecake.
- Chocolate cheesecake: Mix in melted dark chocolate like this chocolate ganache cheesecake.
- Lemon: Add more zest for a brighter flavor.
- Biscoff crust: Swap the graham crackers for Biscoff cookies or a Oreo cookie crust.
Recipe Questions
How do I avoid cracks?
Use room temperature ingredients, don't overmix, and cool the cheesecake slowly in the oven.
How do I know it's baked?
The edges should be set and the center slightly jiggly — it firms up as it cools.
Can I skip the water bath?
Yes, but the texture will be denser. A steam bath or pan of hot water under the cake works too.
Can I make it ahead?
Yes — this cheesecake tastes best after chilling overnight.
More Cheesecake Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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New york Cheesecake
- Total Time: 0 hours
- Yield: 10 - 12 slices
Description
A rich, ultra-creamy New York cheesecake with a buttery graham cracker crust and a perfectly smooth, crack-free texture. Simple ingredients, no-fail method, and bakery-style results every time.
Ingredients
Crust
- 220 g (1 ¾ cups) graham cracker crumbs
- 100 g (5 tbsp) unsalted butter, melted
Cheesecake Batter
- 600 g (21 oz) cream cheese, softened
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 200 g (¾ cup) sour cream, room temperature
- 220 g (1 cup) granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tbsp lemon juice (juice of ½ lemon)
Instructions
Graham Cracker Crust
- Line an 8-inch / 20 cm springform pan with parchment paper.
- Blend the graham crackers into a fine crumb.
- In a bowl, mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom — and slightly up the sides — of the pan.
- Refrigerate the crust while you prepare the cheesecake batter.
Cheesecake Batter
- Bring a large pot of water to a boil (for the water bath).
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch on medium speed until smooth.
- Add the eggs and extra yolk, a little at a time, mixing on low speed until incorporated (don’t whip in air).
- Add the sour cream, vanilla, and lemon juice, mixing just until the batter is smooth and creamy.
- Pour the batter over the chilled crust and tap the pan gently to remove air bubbles.
Bake
- Pour the boiling water into a deep baking tray and place it on the rack below the cheesecake.
- Bake at 302°F / 150°C for 1 hour 30 minutes.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 30–45 minutes.
- Cool completely at room temperature.
- Cover and refrigerate overnight before unmolding.
- The next day, remove the cheesecake from the pan and serve it with fresh fruit or a coulis.
Notes
Storage:
- Fridge: Keep your cheesecake covered in the springform pan for up to 5 days. The texture stays firm and creamy.
- Freezer: Freeze whole or sliced. Wrap tightly and store up to 3 months. Thaw overnight in the fridge.
- Make ahead: Bake it 1–2 days before serving — the flavor gets even better as it chills.
Tips for a Perfect New York Cheesecake
- Use a kitchen scale. Exact measurements = the smooth, dense texture you want.
- Room-temperature ingredients give you a creamy batter without lumps.
- Mix on low speed to avoid adding air (air = cracks).
- Don’t skip the long chill. Overnight is what makes the texture firm and sliceable.
- Line the pan well so unmolding stays clean.
- Check doneness: The center should jiggle slightly — that’s perfect.
Serving Ideas:
- With strawberry sauce, raspberry coulis, or fresh berries.
- Add a swirl of whipped cream for a bakery-style finish.
- Drizzle with salted caramel, chocolate ganache, or lemon curd.
- For a classic diner vibe: serve chilled with fresh strawberries.
Optional Add-Ins:
- Lemon zest in the batter
- A thin vanilla bean
- A buttery Biscoff crust for a twist
- Prep Time: 20 minutes
- Cooling & Chilling: 7 hours
- Cook Time: 1 hour 30 mintes
- Category: cheesecake, Dessert
- Cuisine: Americain
Nutrition
- Serving Size: slice
- Calories: 444
- Sugar: 24.8 g
- Sodium: 309.7 mg
- Fat: 29.4 g
- Carbohydrates: 38.7 g
- Protein: 7.7 g
- Cholesterol: 151.6 mg
Manue
Hello, thank you for this recipe, it's a real treat. I've made it several times and have received nothing but compliments, but I find that it doesn't hold together very well when cut (especially in the center). I've tried baking it longer but the taste isn't the same, especially on the edges.
Anthony
Hello, thank you it was a success very creamy we loved!
Rhonda
Came out great!
Jennifer
This was the best cheesecake I’ve ever made
Carly
Just made this swirled with a carrot cake and it came out great!
Alexis
This was absolutely AMAZING. I loved there was no need for a water bath which can get annoying sometimes. I made a berry jam I usually do to top up the cake and just wow. Just amazing I got so many compliments!!
Rachel
How much lemon juice?? 1/2 of what TBSP TSP CUP???
Fadela
Hi, It’s the juice of half a lemon, which is about 1 tablespoon (15 ml) or 1/16 cup.
Clint L
I keep coming back to this recipe because it is that good. I love a rich cake for the customer so I go with 3 whole bars (in lieu of 21 ounces) and it comes out spectacular. I have used it in small cakes as well as full-size cakes, varying the bake a bit here and there and this one just delivers the flavor that people love. Well done!
Courtney
The hour the cheesecake is in the oven but the oven door is open, do I keep the oven on or turn it off?
Thanks!
Fadela
Turn the oven off during that hour with the door slightly open. It helps the cheesecake cool down slowly.
Ty
Made this recipe 4 times. This is my go to from now on.
Fadela
Thank you so much! I'm so happy you love the recipe!
Michelle Kartes
I’m a little confused about the water bath. One part of the recipe says to put the springform pan into the water and another part of the recipe says to put water on the rack below? If you put the pan directly in the water bath, do you wrap it with foil so water doesn’t get into pan?
Fadela
Hi , You can do either:
• Place the springform pan directly in the water bath if it’s tightly covered with foil to prevent leaks.
• Or, put the springform pan on the oven rack and fill a large tray (like the roasting pan or the oven’s drip pan) below it with boiling water. Both methods work!
Lane
Hi I’m excited to try this. I think I saw in the video it says to bake the crust first? But the directions so to put in the refrigerator.
Fadela
Hi! Yes, it's totally fine to skip baking the crust. Just press it firmly and refrigerate it. Enjoy making the cheesecake!
Victoria
Are the nutrition facts for one slice or for the whole cake?
Fadela
The nutrition facts are for one slice, based on the total servings listed in the recipe.
Linda
This recipe came out awesome I made homemade salted caramel and chocolate ganache
Tricia Andrews
I just made the recipe cause I saw it had great reviews! I havent tried a bite yet, waiting until tomorrow per directions, but mine came out very yellow... I was wondering if this is normal or if I did something wrong
Fadela
Thanks for trying the recipe! It's totally normal for the cheesecake to have a yellowish hue, especially if you used large eggs or a richer cream cheese. It doesn't mean anything went wrong with the recipe! The color can also depend on the brand of ingredients you used, but as long as the texture is smooth and creamy, you're good to go.
Kinnon
Can I substitute splenda for the sugar in 1:1 ratio?
Fadela
Hi!
Yes, you can use Splenda as a 1:1 substitute for the sugar, but keep in mind the texture and flavor might be slightly different.
Cynthia G.
If you follow this recipe (instructions) exactly, you will make the perfect cheesecake. My cheesecake turned out beautifully!!