I love a classic New York cheesecake for its dense, silky texture and clean flavor — it’s the kind of dessert that feels celebratory without being fussy. After testing this recipe multiple times, I’ve dialed in a reliable method for a crack-free, creamy center that holds up for parties and weeknight dessert cravings alike. If you want a companion resource that compares techniques, check my Irresistible New York-style Cheesecake guide for extra step-by-step photos and notes.
Why Make This Recipe
- Deep, creamy flavor: this cheesecake uses full-fat cream cheese and sour cream for a rich, tangy finish that tastes indulgent yet balanced.
- Make-ahead convenience: you can bake it a day ahead and let it chill overnight, which actually improves texture and flavor.
- Crowd-pleaser for occasions: it slices cleanly for buffets, holidays, and birthdays, making presentation effortless.
- Balanced richness with protein: while decadent, each 1/12 slice delivers protein from eggs and cream cheese — a small slice goes a long way.
- Personal insight: I love this recipe because the crust-to-filling ratio is spot-on; after several tests I settled on 1.5 cups graham crumbs for a thin but sturdy base that doesn’t overpower the filling. Also, if you want a chocolatey after-dessert, consider pairing with an easy chocolate bark treat for variety.
Recipe Overview
Prep time: 30 minutes (plus 30 minutes to soften cream cheese)
Cook time: 1 hour (bake at 325°F / 160°C in a water bath)
Chill time: minimum 6–8 hours (best overnight)
Total time: about 8.5–9 hours including chilling
Servings: 12 (9-inch springform pan)
Difficulty: Medium — requires a water bath and gentle mixing to avoid cracks
Method: Cream the filling, pour over a graham cracker crust, bake in a bain-marie at low temperature, cool slowly, and chill thoroughly.
My Experience Making This Recipe
I tested this cheesecake multiple times, adjusting bake time and oven temperature to eliminate cracks and create a silky texture. Wrapping the springform pan in foil and using an instant-read thermometer (150–155°F / 65–68°C target) were small changes that made a big difference in consistency.
How to Make New York Cheesecake
Start by pressing a crust of 1.5 cups graham cracker crumbs mixed with 6 tablespoons melted butter and 2 tablespoons sugar into a 9-inch springform pan; bake the crust at 350°F for 8 minutes. For the filling, beat four 8-oz (226 g) blocks of full-fat cream cheese (32 oz total) with 1 cup (200 g) granulated sugar until smooth, then add 1 cup (240 g) sour cream, 1 tablespoon vanilla, 2 tablespoons all-purpose flour, and four large eggs one at a time, mixing only until combined. Pour the filling on the pre-baked crust, place the pan inside a roasting pan, and add hot water halfway up the springform sides to create a water bath; bake at 325°F for about 60 minutes, or until the center registers 150–155°F and still has a slight wobble. Cool in the oven with the door cracked for 30–60 minutes to prevent sudden temperature shock, then chill uncovered in the fridge for at least 6–8 hours before slicing.
Expert Tips for Success
- Room-temperature ingredients: let cream cheese, eggs, and sour cream come to room temp (about 30–60 minutes) to avoid lumps and overmixing when smoothing the batter.
- Avoid over-aeration: beat on medium-low and stop as soon as each ingredient is incorporated to reduce air that causes cracks.
- Use a water bath and wrap the pan: tightly wrap the bottom and sides of the springform in heavy-duty foil to prevent leaks, and bake in a bain-marie to maintain even, moist heat.
- Check internal temperature: use an instant-read thermometer and remove the cheesecake at 150–155°F for a creamy set; carryover heat firms it during cooling. Also, for small creative ideas, I sometimes repurpose extra filling into mini treats like apple crisp cheesecake bites to avoid waste and make sampler plates.
- Low-and-slow cooling: cool the cheesecake gradually in the oven with the door ajar, then refrigerate overnight; abrupt temperature drops cause cracks and texture issues.
How to Serve New York Cheesecake
- Classic topping: spoon a warm mixed berry compote (blueberry or raspberry) over slices and finish with a dollop of lightly sweetened whipped cream.
- Coffee or dessert board: serve thin slices with espresso or a trio of small desserts, including a contrasting texture like a nut brittle or banana pudding cheesecake for variety.
- Elegant plating: run a thin metal spatula under a warm knife dipped in hot water to get clean slices, then wipe the knife between cuts for presentation.
- Special occasions: top with salted caramel and toasted pecans for birthdays or holidays to add texture and showmanship.
Storage and Reheating Guide
Refrigerate cheesecake covered in plastic wrap or in an airtight container for up to 5 days; store the whole cake or individual slices. To freeze, wrap slices tightly in plastic wrap and then foil, or freeze the whole chilled cake in a well-wrapped springform pan for up to 2 months. Thaw frozen slices in the refrigerator overnight; to serve warm, reheat individual slices at 275°F for 8–12 minutes or microwave briefly in 10–15 second bursts until just warmed, watching carefully to avoid separating the fats.
Recipe Variations
- Gluten-free crust: substitute 1.5 cups gluten-free graham crumbs or almond meal and 6 tablespoons butter for a nutty, gluten-free base.
- Fruit-swirl cheesecake: fold 1/2 cup fruit purée (strawberry, cherry, or pumpkin spiced purée) into half the filling and swirl with a knife before baking for a marbled look.
- Lighter version: use 2/3 full-fat and 1/3 reduced-fat cream cheese and increase sour cream to 1 1/4 cups for creaminess, but expect a slightly softer texture.
- Dairy-free adaptation: use a high-quality vegan cream cheese (about 32 oz total) and replace sour cream with coconut cream; bake the same way but expect minor flavor and texture differences — for inspiration on compact cheesecake-style desserts, see this apple cider cheesecake for ideas on spiced flavor swaps.
Nutritional Highlights
- Key benefits: cream cheese and eggs provide protein, while the recipe is energy-dense and satisfying in small portions.
- Dietary considerations: one standard slice (1/12) is calorie-rich and high in saturated fat; enjoy in moderation or share smaller slices.
- Allergen information: contains dairy, eggs, and gluten (unless you use a gluten-free crust). Adjust for allergies by using dairy-free substitutes and a gluten-free crust.
Troubleshooting Common Issues
- Cracked top: usually from overmixing, too much oven heat, or sudden cooling; prevent it by mixing gently, baking in a water bath at 325°F, and cooling slowly.
- Soggy crust: underbaked crust or adding filling while crust is too warm can cause this; pre-bake crust 8 minutes at 350°F and let it cool slightly before adding filling.
- Undercooked center: if the center is very liquid after the recommended time, continue baking in 5–10 minute increments until internal temp reaches 150–155°F; a slight jiggle is okay — it firms as it cools.
Frequently Asked Questions
Q: Can I make this cheesecake ahead for a party?
A: Yes — make it a day before and chill overnight for the best texture. Wrapped well in the refrigerator it will keep flavor and structure, and you can add fresh toppings just before serving.
Q: Why did my cheesecake crack and how do I fix it next time?
A: Cracks come from trapped air, overbaking, or rapid temperature changes. Mix only until combined, use a water bath, bake at a lower temp (325°F), and cool gradually in the oven with the door slightly open.
Q: Can I use low-fat cream cheese or Greek yogurt to lighten it?
A: You can, but expect a less dense, slightly tangier and softer result. If using Greek yogurt, reduce liquid elsewhere and increase a binder (1–2 tbsp flour or cornstarch); with low-fat cream cheese, chilling longer helps firm the texture.
Q: How do I get perfectly smooth slices for serving?
A: Chill thoroughly (at least 6–8 hours), run a sharp knife under hot water and dry it before each cut, and wipe the blade between slices. For clean presentation, slice with a single smooth downward motion rather than a sawing action.
Classic New York Cheesecake
- Total Time: 510 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic New York cheesecake with a dense, silky texture and rich flavor, perfect for any occasion.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar (for crust)
- 32 oz full-fat cream cheese (4 blocks)
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- 4 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Press the graham cracker crumbs, melted butter, and 2 tablespoons sugar into a 9-inch springform pan and bake for 8 minutes.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add sour cream, vanilla, flour, and eggs one at a time, mixing until just combined.
- Pour the filling over the pre-baked crust.
- Place the springform pan in a roasting pan and add hot water halfway up the sides (water bath).
- Bake at 325°F for about 60 minutes or until the center registers 150–155°F and has a slight wobble.
- Cool in the oven with the door cracked for 30–60 minutes, then chill uncovered in the fridge for at least 6–8 hours.
Notes
For best results, use room-temperature ingredients and avoid overmixing. Wrap the pan in foil to prevent leaks during baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg