New York Cheesecake Recipe

Rich, dense, and decadently creamy, New York Cheesecake is the queen of all cheesecakes. With a smooth, velvety filling and a buttery graham cracker crust, this iconic dessert is a crowd-pleaser that never goes out of style. Whether you’re celebrating a special occasion or simply indulging in a slice of luxury, New York Cheesecake delivers pure dessert perfection.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons fresh lemon juice (optional, for brightness)
• ¼ teaspoon salt

For the Optional Sour Cream Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• ½ teaspoon vanilla extract

How To Make New York Cheesecake

1. Preheat and Prep Pan
   Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil (to prevent water from seeping in during the water bath). Grease the pan lightly.
2. Make the Crust
   Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the Filling
   Beat cream cheese until smooth (no lumps). Add sugar, flour, and salt, mixing on low until just combined. Mix in vanilla, sour cream, and lemon juice. Add eggs one at a time, beating on low speed—do not overmix.
4. Bake in Water Bath
   Pour batter over crust. Place the springform pan in a large roasting pan filled with hot water (about 1 inch deep). Bake for 1 hour and 15 minutes or until edges are set and center slightly jiggles.
5. Cool and Chill
   Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from oven and cool completely. Chill in refrigerator for at least 4–6 hours or overnight.
6. Optional Topping
   Mix sour cream, sugar, and vanilla. Spread on top after cheesecake has cooled, then chill an additional hour.

You Must Know

• Room Temperature Ingredients are essential for a smooth filling—cold cream cheese will result in lumps.
• Do Not Overmix the batter—too much air causes cracks.
• Water Bath (Bain-marie) ensures even baking and prevents cracking.
• Cooling Gradually is key. Sudden temperature changes can make your cheesecake split.

Topping Variations

• Fruit Compote: Fresh strawberries, blueberries, or cherries cooked with a little sugar and lemon juice.
• Chocolate Ganache: Rich and silky melted chocolate poured over the top.
• Lemon Curd: Tart and vibrant topping for contrast.
• Peanut Butter Swirl: Drizzle warm peanut butter and gently swirl before baking.
• Caramel Apple: Add caramel sauce and thin apple slices sautéed with cinnamon.

Make It A Meal

Pair your cheesecake with:

• A cup of espresso or latte for an indulgent finish.
• Dessert wine like Moscato or a bold Port.
• A small fruit salad or berry medley to balance the richness.
• Chocolate-dipped strawberries or truffles for a romantic touch.

Pro Tips

• Use full-fat cream cheese for the best texture.
• Bake low and slow—don’t rush it.
• Let it chill completely before slicing; overnight is best.
• Use a hot knife for clean slices—wipe between each cut.
• If cracks form, cover them with fruit topping or sour cream layer.

Recipe FAQs

Q: Can I freeze New York cheesecake?
A: Yes! Freeze individual slices or the whole cheesecake (without topping) wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.

Q: What’s the difference between New York cheesecake and regular cheesecake?
A: New York cheesecake is denser and creamier, often made with extra cream cheese and sometimes sour cream or heavy cream. It’s richer than traditional versions.

Q: Why did my cheesecake crack?
A: Cracking can be caused by overmixing, baking at too high a temperature, or cooling too quickly. Using a water bath and letting it cool gradually helps prevent this.

Q: Can I use a different crust?
A: Absolutely! Try Oreo, shortbread, or digestive biscuits instead of graham crackers.

Q: How long does it last in the fridge?
A: Properly stored, it will keep for 5–6 days. Always cover it to avoid absorbing fridge odors.

New York Cheesecake Recipe

Print Recipe

This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert!

• Author: Julia
• Prep Time: 1 hour
• Cook Time: 2 hours 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 16
• Category: Dessert
• Cuisine: American

Ingredients

For the Crust:

• 2 cups graham cracker crumbs, 14 whole graham crackers
• ⅓ cup (66 g) light brown sugar
• Pinch salt
• ½ cup (85 g) unsalted butter, melted

For the Cheesecake Filling:

• 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
• 1½ cups (298 g) granulated sugar, divided
• ⅛ teaspoon salt
• ⅓ cup (76 g) sour cream
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 2 egg yolks
• 6 eggs

For the Fresh Strawberry Topping:

• 2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
• ½ cup (99 g) granulated sugar
• Pinch of salt
• 1 cup (340 g) strawberry jam
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.
2. Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
3. Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.
4. Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
5. Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
6. Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
7. Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
8. Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
9. To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
10. Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).