New York cheesecake is the definitive American cheesecake: a dense, ultra-creamy, tall slice with a tangy cream cheese flavor and a buttery graham cracker crust. Unlike lighter, airier versions, it relies on a generous amount of cream cheese, eggs, and heavy cream (or sour cream) baked low and slow to achieve its signature velvety texture. This recipe delivers that classic deli-style cheesecake with a smooth, crack-free top that slices cleanly.
Ingredients
- For the crust:
- 1 ½ cups (150 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- Pinch of salt
- For the filling:
- 4 (8 oz / 226 g each) blocks full-fat cream cheese, softened to room temperature
- 1 ⅓ cups (265 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (optional, but brightens flavor)
- 4 large eggs, at room temperature
- 1 large egg yolk
- ½ cup (120 ml) heavy cream
- ½ cup (120 g) sour cream
Instructions
- Preheat and prep the pan: Preheat your oven to 375°F (190°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides. Lightly grease the inside of the pan with butter or nonstick spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir with a fork until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, going slightly up the sides (about 1 inch / 2.5 cm). Bake for 10 minutes, then set aside to cool while you make the filling. Reduce the oven temperature to 325°F (163°C).
- Beat the cream cheese: In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the bowl and beaters well.
- Add sugar and dry ingredients: Add the sugar, flour, and salt (if not already in crust) and beat on medium-low until combined, about 1 minute. Scrape the bowl again.
- Add eggs one at a time: With the mixer on low speed, add the eggs one at a time, beating just until each yolk disappears into the batter. Then add the egg yolk and vanilla and lemon juice (if using). Beat on low just until combined—do not overmix.
- Add cream and sour cream: Pour in the heavy cream and sour cream, and mix on low until just incorporated. The batter should be smooth and pourable. Scrape the bowl one last time.
- Water bath (bain-marie): Place the foil-wrapped springform pan inside a larger roasting pan. Pour the cheesecake batter into the cooled crust. Carefully pour hot (not boiling) water into the roasting pan, filling it about halfway up the sides of the springform pan. This creates a humid environment that prevents cracking.
- Bake: Carefully transfer the roasting pan to the oven and bake at 325°F (163°C) for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set and the center is just slightly jiggly (about 1–2 inches in the middle should wobble like Jell-O). The internal temperature should read 150°F (66°C) on an instant-read thermometer.
- Cool slowly: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking. Then remove the pan from the water bath and let it cool completely on a wire rack, about 1 hour.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The cheesecake must be fully chilled before slicing.
- Slice and serve: To slice, run a thin knife under hot water, wipe it dry, and cut. Wipe the knife clean between cuts for neat slices.
Tips
- Room temperature ingredients: Bring cream cheese, eggs, and sour cream to room temperature (about 1 hour on the counter) before mixing. Cold ingredients create a lumpy batter and a less smooth texture.
- Don’t overmix: Once the eggs are added, mix on low speed and stop as soon as the batter is uniform. Overmixing incorporates too much air, which can cause cracks and a puffy, then sunken, top.
- Water bath is essential: The steam from the hot water bath keeps the oven moist and the cheesecake from drying out and cracking. If you’re worried about leaks, use a slow-cooker liner or extra heavy-duty foil.
- Substitutions: For the crust, you can use shortbread cookies or digestive biscuits instead of graham crackers. For a lower-fat version, you can substitute Neufchâtel cream cheese (⅓ less fat) but the texture will be slightly less rich.
Serving Suggestions
Serve chilled, straight from the fridge. Top with fresh berries, a berry compote, or a drizzle of chocolate sauce. A dollop of whipped cream and a dusting of powdered sugar are classic. Pair with coffee or espresso for a true New York deli experience.
Variations
- Chocolate New York Cheesecake: Melt 4 oz (113 g) of semi-sweet chocolate and fold it into the batter after the cream is added.
- Lemon New York Cheesecake: Increase the lemon juice to 2 tablespoons and add 1 tablespoon of lemon zest for a bright, citrusy twist.
- Basque-style (no crust): Skip the crust and bake in a parchment-lined pan at 400°F (204°C) for 50–60 minutes for a caramelized, rustic version (this is a different style, but delicious).
- Add a swirl: Before baking, drop spoonfuls of fruit jam or caramel on top of the batter and use a knife to swirl it gently.
Storage and Reheating
Refrigerator: Store leftover cheesecake in the springform pan or an airtight container in the fridge for up to 5 days. Cover with plastic wrap to prevent it from absorbing odors.
Freezer: Cheesecake freezes beautifully. Wrap individual slices (or the whole cake, without the pan) tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Cheesecake is best served cold. If you prefer it slightly warm, microwave a single slice for 10–15 seconds, but be careful—it can become too soft. Never reheat the whole cake.
Frequently Asked Questions
Why did my cheesecake crack? Cracks are usually caused by overbaking, overmixing, or a drastic temperature change. Bake until the center is just slightly jiggly, cool slowly in the oven with the door ajar, and chill completely. A water bath also helps prevent cracks.
Can I use low-fat cream cheese? You can, but the cheesecake will be less creamy and may have a softer, less stable texture. Full-fat cream cheese is strongly recommended for the classic New York style.
How do I know when it’s done? The edges should be set and slightly puffed, while the center (about 2 inches) should still jiggle when you gently shake the pan. An instant-read thermometer should read 150°F (66°C) in the center.
Do I have to use a water bath? It’s the best way to ensure a crack-free top and even baking. If you skip it, you risk cracks and a drier texture. If you really want to skip it, place a pan of hot water on the rack below the cheesecake.
Can I make this cheesecake gluten-free? Yes, use gluten-free graham crackers or a gluten-free cookie crust. The filling is naturally gluten-free as long as you use a gluten-free flour substitute (or omit the flour entirely—it’s just for structure).
How long should I chill the cheesecake? At least 4 hours, but overnight is best. The cheesecake needs this time to fully set and develop its flavor. Cutting it too early will result in a gooey mess.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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