Learn all the secrets to making the perfect New York cheesecake every time. The texture is smooth and creamy without being too dense, and it has a delicious, slightly tangy flavor that’s truly decadent. 
New York Cheesecake Recipe
New York cheesecake is a classic for good reason: nothing beats a smooth, creamy, ultra-rich cheesecake. This recipe delivers a velvety texture that isn’t overly sweet, with a subtle tang that balances the richness. Below you’ll find the recipe and essential tips to achieve a flawless cheesecake with a super-smooth texture and no cracks.
How to Make the Classic New York Cheesecake
Follow these techniques and you’ll get consistent, professional results.
Graham Cracker Crust
Combine graham cracker crumbs, a bit of sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. I prefer baking the crust alone for 8 minutes to create a firmer, slightly crunchier base.
Cheesecake Filling
Each ingredient has a purpose:
- 24 oz (three 8-oz packages) brick-style full-fat cream cheese — use high-quality, full-fat brick-style cream cheese for the best texture and flavor.
- 1 cup granulated sugar — New York cheesecake isn’t overly sweet; this amount balances the tanginess.
- 1 tablespoon cornstarch — helps bind the filling and reduces cracking (you can substitute 2 tbsp flour if needed).
- 2 teaspoons fresh lemon juice and 2 teaspoons vanilla extract — brighten and deepen the flavor.
- 1 cup sour cream — contributes to a silky, velvety texture and a gentle tang.
- 4 large eggs — bind the filling; mix them in gently to avoid incorporating excess air.
Tips for Making Cheesecake
Key techniques to prevent cracks and get a silky result:
- Bring all ingredients to room temperature so everything blends smoothly without lumps.
- Avoid overmixing once you add the eggs. Excess air in the batter causes the cheesecake to rise and then collapse as it cools, producing cracks. Mix eggs in on low speed and stop when just combined; finish folding gently with a spatula if needed.
The Water Bath Method for Baking a Cheesecake
Always use a water bath (bain-marie). Place the wrapped springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches about 1/2 to 1 inch deep. The water bath gently stabilizes the oven environment by:
- Adding moisture so the cheesecake doesn’t dry out.
- Reducing rapid temperature fluctuations that cause the cake to fall and crack.
Wrap the bottom and outside of the springform pan in aluminum foil at least three times to prevent water from seeping in. The cheesecake is done when the edges are set and the center still has a slight wobble and a glossy appearance.
Cooling & Chilling the Cheesecake
Cool the cheesecake slowly to avoid cracking. After baking, remove the roasting pan from the oven and let the cheesecake cool in the pan until the water is lukewarm. Then remove the springform pan from the water bath, peel off the foil, and let it cool to room temperature.
Refrigerate the covered cheesecake for at least 6 hours, preferably overnight. Extended chilling allows flavors to meld and gives the cheesecake a firm, clean slice. Remove the cheesecake from the fridge 20–30 minutes before serving for best texture and flavor.
New York cheesecake is delicious plain, but you can serve it with fresh berries, whipped cream, or a sauce if you prefer.
New York Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Cheesecake
- 24 oz brick-style, full-fat cream cheese
- 1 cup granulated sugar
- 1 tablespoon cornstarch (or 2 tbsp flour)
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 large eggs
Instructions
Graham Cracker Crust
- Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil, covering seams at least three times.
- In a medium bowl, combine graham crumbs, sugar, and melted butter. Press into the bottom of the pan and slightly up the sides.
- Bake the crust for 8 minutes. Remove and cool slightly while preparing the filling.
Cheesecake
- Beat the room-temperature cream cheese in a large bowl until soft, about 2 minutes. Scrape down the bowl as needed.
- Add the sugar, then the cornstarch, lemon juice, and vanilla. Mix until smooth.
- Blend in the sour cream, scraping the bowl to keep the mixture even.
- On low speed, add the eggs one at a time, mixing only until just combined. Alternatively, fold them in gently with a spatula to avoid adding air.
- Place the wrapped springform pan in a large roasting pan. Pour the batter into the crust.
- Carefully pour hot water into the roasting pan until it reaches about 1/2 to 1 inch deep.
- Bake for 40–50 minutes, until the edges are set and the center still has a slight wobble.
Cooling, Chilling & Serving
- Remove the roasting pan from the oven and let the cheesecake cool in the pan until the water is lukewarm.
- Remove the springform pan from the water bath, peel off the foil, and cool to room temperature.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Bring the cheesecake to room temperature 20–30 minutes before serving. Slice and serve plain or with fresh fruit or whipped cream.
Notes
*Ensure cream cheese, sour cream, and eggs are at room temperature before starting.
**1 tablespoon cornstarch can be replaced with 2 tablespoons flour.
***Store cheesecake in the refrigerator. It can be frozen and thawed overnight in the fridge.