This is the definitive New York cheesecake: dense, rich, and velvety with a slight tang from sour cream. The crust is buttery and crisp, providing the perfect contrast to the smooth filling.
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I've tested this recipe dozens of times to get the texture just right. The key is using room-temperature ingredients and a water bath to prevent cracks. Follow the steps exactly, and you'll get a perfect cheesecake every time.
The result is a dessert that's impressive enough for holidays and birthdays, yet simple enough for a weekend baking project.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) graham cracker crumbs
Use plain graham crackers. For a twist, substitute with crushed shortbread or digestive biscuits for a different flavor.
1/4 cup (50g) granulated sugar
Adds a touch of sweetness to the crust. You can reduce to 2 tablespoons if you prefer a less sweet base.
6 tablespoons (85g) unsalted butter, melted
Use unsalted butter to control the salt level. If using salted, reduce added salt in the filling by a pinch.
4 (8 oz each, 900g) packages full-fat cream cheese, softened
Full-fat is essential for richness and stability. Neufchâtel (reduced-fat) works but yields a slightly less dense texture.
1 1/4 cups (250g) granulated sugar
Standard sweetness. For a less sweet cheesecake, reduce to 1 cup (200g).
1/2 cup (120g) sour cream, room temperature
Adds tang and moisture. Substitute with Greek yogurt for a higher protein option.
2 teaspoons vanilla extract
Use pure vanilla extract for the best flavor. You can also use the seeds of one vanilla bean.
3 large eggs, room temperature
Room-temperature eggs blend more evenly into the batter, preventing lumps. If in a hurry, place them in warm water for 5 minutes.
1 tablespoon lemon juice
Brightens the flavor and enhances the tang. Optional but recommended.
Tips & Tricks
Room temperature is non-negotiable
Cold ingredients create a lumpy batter and overmixing leads to cracks. Let cream cheese, eggs, and sour cream sit out for at least 1 hour before starting.
Don't overmix
Mix just until smooth after each addition. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack as it cools.
Use a water bath
This provides gentle, even heat and moisture, preventing cracks and ensuring a creamy texture. Wrap the springform pan in a double layer of heavy-duty foil to prevent leaks.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and prep pan
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23cm) springform pan with heavy-duty foil. Grease the inside with butter.
2. Make the crust
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, or until lightly golden. Let cool while you make the filling. Reduce oven temperature to 325°F (163°C).
3. Mix cream cheese base
In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add 1 1/4 cups sugar and mix until combined, scraping down the sides.
4. Add remaining wet ingredients
Add sour cream, vanilla extract, and lemon juice. Mix on low speed until just combined. Add eggs one at a time, mixing on low after each addition until just incorporated. Do not overmix.
5. Pour and prepare water bath
Pour the filling over the cooled crust. Place the springform pan in a large roasting pan. Place the roasting pan in the oven, then carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
6. Bake the cheesecake
Bake at 325°F (163°C) for 50-60 minutes, until the edges are set and the center still jiggles slightly. The internal temperature should be 150°F (65°C) in the center.
7. Cool and chill
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from water bath, remove foil, and cool to room temperature on a wire rack. Then refrigerate uncovered for 4 hours, then cover and chill at least 4 more hours or overnight.
Delicious Variations
Chocolate Swirl Cheesecake
Melt 4 oz (113g) semisweet chocolate and swirl into the batter before baking.
Strawberry Topping
After chilling, top with fresh strawberries and a glaze made from strawberry jam and water.
Basque-Style Cheesecake
Skip the crust, bake at 400°F (204°C) for 45 minutes for a caramelized, custardy version.
How to Store Classic New York Cheesecake
Refrigerator
Store in an airtight container in the fridge for up to 5 days.
Freezer
Freeze whole or slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
Reheating
Serve chilled. If desired, let sit at room temperature for 15 minutes before serving.
Frequently Asked Questions
Q: Why did my cheesecake crack?
Cracks are usually caused by overbaking or sudden temperature changes. Bake just until the center jiggles, and cool gradually in the oven with the door cracked open.
Q: Can I use low-fat cream cheese?
Yes, but the texture will be less creamy and dense. For best results, use full-fat cream cheese.
Q: How do I know when the cheesecake is done?
It's done when the edges are set and the center jiggles slightly like jelly. An instant-read thermometer should read 150°F (65°C).
Q: Can I make this cheesecake without a water bath?
Yes, but the risk of cracking increases. You can place a pan of water on the lower rack to add moisture, but a water bath is best.
Q: How long should I chill the cheesecake?
At least 8 hours, but overnight is best. Chilling allows it to set completely and develop flavor.
Now you have the ultimate classic cheesecake recipe. Try it for your next gathering and let me know how it turns out in the comments below!
Classic New York Cheesecake
This classic New York cheesecake is ultra-creamy, tangy, and surprisingly easy to make—perfect for any celebration.
🧂 Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 4 (8 oz each, 900g) packages full-fat cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon lemon juice
📋 Instructions
- 1Preheat oven and prep pan — Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch (23cm) springform pan with heavy-duty foil. Grease the inside with butter.
- 2Make the crust — In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, or until lightly golden. Let cool while you make the filling. Reduce oven temperature to 325°F (163°C).
- 3Mix cream cheese base — In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add 1 1/4 cups sugar and mix until combined, scraping down the sides.
- 4Add remaining wet ingredients — Add sour cream, vanilla extract, and lemon juice. Mix on low speed until just combined. Add eggs one at a time, mixing on low after each addition until just incorporated. Do not overmix.
- 5Pour and prepare water bath — Pour the filling over the cooled crust. Place the springform pan in a large roasting pan. Place the roasting pan in the oven, then carefully pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan.
- 6Bake the cheesecake — Bake at 325°F (163°C) for 50-60 minutes, until the edges are set and the center still jiggles slightly. The internal temperature should be 150°F (65°C) in the center.
- 7Cool and chill — Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from water bath, remove foil, and cool to room temperature on a wire rack. Then refrigerate uncovered for 4 hours, then cover and chill at least 4 more hours or overnight.
Lucas covers personal finance and side hustles, with an emphasis on building income streams without hype. He breaks down money concepts into straightforward, no-nonsense advice.
