New York cheesecake is rich, dense, creamy, and smooth—everything I want in a classic dessert. With its thick graham cracker crust and silky-smooth filling, this iconic cheesecake delivers pure indulgence in every bite. Whether I’m serving it plain or topped with berries or chocolate, it always steals the show.
Why You’ll Love This Recipe
I love how this cheesecake has the perfect balance of tang and sweetness, thanks to cream cheese, sour cream, and just the right amount of sugar. It’s thick and luscious without being overly heavy. The baking method ensures it comes out crack-free and perfectly creamy every time. This dessert is elegant enough for holidays but easy enough to make anytime I’m craving something decadent.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Full-fat cream cheese, softened
- Sour cream
- Eggs
- Vanilla extract
- Lemon juice (for brightness)
- All-purpose flour (for stability, optional)
Directions
- I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan.
- For the crust, I mix graham cracker crumbs, sugar, and melted butter, then press it into the bottom of the pan. I bake it for 10 minutes and let it cool.
- In a large bowl, I beat the cream cheese until smooth, then add sugar, sour cream, vanilla, and lemon juice. Once that’s combined, I mix in the eggs one at a time. I avoid overmixing to keep the texture creamy.
- I pour the filling over the crust and gently smooth the top. To bake, I place the pan in a water bath to help prevent cracks.
- I bake it for about 1 hour and 15 minutes, until the edges are set but the center is still slightly jiggly.
- Once baked, I turn the oven off and let the cheesecake sit in the oven with the door cracked for an hour.
- Then I chill it in the fridge for at least 4 hours, but I prefer overnight for the best texture.
Servings and Timing
This recipe makes about 12 servings. It takes 20 minutes to prep, around 1 hour and 15 minutes to bake, and at least 4 hours to chill. Including cooling time, I plan for about 6 hours total from start to finish.
Variations
I like to get creative with the crust by using chocolate cookies or gingersnaps instead of graham crackers. For toppings, I sometimes go with fresh strawberries, blueberry compote, chocolate ganache, or caramel drizzle. Adding a swirl of raspberry puree or melted chocolate into the batter before baking is also a fun twist.
Storage/Reheating
I keep the cheesecake in the fridge, covered, for up to 5 days. It also freezes well—just wrap it tightly in plastic and foil. To thaw, I leave it in the fridge overnight. I never reheat cheesecake since it’s best served chilled or at room temperature.
FAQs
Why did my cheesecake crack?
Cracks usually come from overbaking or cooling too fast. I always use a water bath and let it cool slowly to prevent this.
Can I make it without a water bath?
Yes, but I find the texture is creamier and the top stays smoother with the water bath. If I skip it, I make sure not to overbake.
Do I have to use sour cream?
Sour cream gives it that signature tang and smooth finish, but I’ve used Greek yogurt in a pinch and it still turns out great.
How long should I chill the cheesecake?
I chill it for at least 4 hours, but overnight is best. It needs time to fully set and develop the right texture.
Can I make this ahead of time?
Absolutely. I usually make it a day or two in advance and keep it chilled until ready to serve. It actually tastes better the next day.
Conclusion
New York cheesecake is a timeless dessert that always impresses. It’s creamy, rich, and incredibly satisfying, with a texture that’s just right. I love how versatile it is—easy to dress up with toppings or perfect as-is. Whether I’m celebrating or just treating myself, this cheesecake never lets me down.
New York Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including cooling/chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic New York cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. Perfectly baked to avoid cracks and chilled to silky perfection, it’s an indulgent dessert that’s ideal for holidays, dinner parties, or any time you’re craving something decadent.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- For the filling:
- 4 (8 oz) blocks full-fat cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour (optional, for extra stability)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into bottom of pan and bake for 10 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice. Mix until just combined.
- Add eggs one at a time, mixing on low speed. Avoid overmixing. Stir in flour if using.
- Pour filling over crust. Smooth the top. Place springform pan into a water bath.
- Bake for 1 hour 15 minutes, or until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake sit for 1 hour.
- Chill in the fridge for at least 4 hours, preferably overnight, before slicing.
Notes
- For a fun twist, use chocolate cookies or gingersnaps for the crust.
- Top with fresh berries, fruit compote, ganache, or caramel.
- Cheesecake is best chilled overnight for the smoothest texture.
- Don’t skip the water bath—it helps prevent cracks.
- To freeze, wrap tightly and thaw in the fridge overnight.
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