This New York Cheesecake is tall, thick, beautifully bronze on top, and oh-so-delicious! It has that classic rich and creamy texture you want in a New York-style cheesecake, all sitting on a buttery graham cracker crust. It’s honestly so good on its own, but I love serving it with a little berry sauce for that extra pop of fruity freshness. Whether you keep it simple or dress it up with your favorite topping, every slice of this cheesecake is guaranteed to make you very, very happy!
Why This Is a New York Cheesecake ?
New York cheesecake has a much higher amount of cream cheese than other styles of cheesecake, which gives it that signature rich, dense, and creamy texture. But extra cream cheese isn’t the only thing that makes a cheesecake “New York.” It’s also made with more eggs, which help create that wonderfully smooth and creamy texture.
It’s tall with a beautifully bronze top. At the center, the texture is thick, satiny, and creamy, while the edges are slightly more cake-like with a fine, delicate crumb. The flavor is simple and sweet, with just a little tanginess from the sour cream and fresh lemon juice.
And honestly, New York style cheesecake is my all time favorite cheesecake. I love it simple, just a plain, creamy cheesecake, but sometimes I also love serving it with some fresh berry compote. The bright, fruity flavor is such a lovely contrast to the rich cheesecake. Plain or topped with berry compote, a slice of this New York cheesecake will instantly make me so happy!
FAQ (Frequently Asked Questions) >
WHY YOU’LL LOVE THIS NEW YORK CHEESECAKE
- It’s tall and beautiful! With its signature bronze top, this New York-style cheesecake looks just as impressive as it tastes.
- Perfect for sharing with family and friends. Bring this cheesecake to a gathering, and watch everyone reach for another slice!
- Simple, delicious flavor. It has that classic cheesecake flavor: sweet, rich, and slightly tangy, but never overly sweet.
- The texture is everything. Thick, satiny, and super creamy in the center, with slightly cake-like edges. Every bite is rich and smooth without feeling too heavy.
- It’s delicious on its own. This cheesecake is simple enough to enjoy plain, but it’s also wonderful topped with fresh berry compote or your favorite fruit sauce.
INGREDIENTS NEEDED & NOTES TO MAKE THIS New York Cheesecake
Cream Cheese – This is the star of the show! Make sure to use high-quality, full fat cream cheese for the best results. I always use full-fat original cream cheese because it consistently gives me a rich, creamy, and delicious cheesecake.
Sour Cream – Sour cream helps loosen the cream cheese and adds moisture to the batter, while also giving the cheesecake a subtle tang that balances out the richness.
Eggs – Eggs help set the cheesecake and give it structure. I also add an extra egg yolk, which helps create an especially rich and creamy texture.
Sugar – New York cheesecake is meant to be sweet, so of course, we need sugar! It also helps balance the tanginess of the cream cheese and sour cream. This recipe uses simple granulated sugar.
Vanilla – Use your favorite vanilla extract to add a little extra flavor to the cheesecake.
Salt – A small amount of salt helps balance and enhance all the flavors.
Fresh Lemon Juice – You can skip the lemon juice if you prefer a milder, less tangy cheesecake. But if you love that little bit of brightness, feel free to add some fresh lemon zest, too!
Cornstarch – A little cornstarch helps stabilize the cheesecake batter, making the cheesecake less prone to cracking and easier to slice cleanly.
Biscuit Crumbs – I use graham cracker crumbs to make the classic cheesecake crust. They make a simple, buttery, slightly crunchy base that pairs perfectly with the rich and creamy filling.
TOOLS & EQUIPMENT YOU’LL NEED
- 8-inch spring form pan
- 9×13 inch deep baking dish, or anything larger than the spring form pan.
- Food processor
- Electric mixer
- Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS NEW YORK CHEESECAKE
(Be sure to check the printable recipe card below)
Crust:
180g (1 + 1/2 cups) graham cracker crumbs
85g (3/4 stick) unsalted butter, melted
2 tablespoons granulated sugar
a pinch of salt
Cheesecake Filling:
624g (22oz) full fat original cream cheese
175g (3/4 cup + 2 tablespoons) granulated sugar
300g (1 + 1/4 cups) sour cream
3 large eggs, whole eggs
2 large egg yolk, yolk only
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon cornstarch
A pinch of salt
Topping:
about 1 cup berry compote
whipped cream, optional
STEP 1 – Prepare the Pan, Ingredients, and Oven
Line the bottom and sides of an 8-inch springform pan with parchment paper. Then, wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil. The cheesecake will be baked in a water bath, so make sure the foil is wrapped securely and there are no gaps where water could seep in. Set the prepared pan aside.
Make sure all your ingredients are at room temperature, especially the cream cheese and eggs. This will help everything blend together smoothly and give you a lump free cheesecake batter.
Meanwhile, bring some water to a boil for the water bath and preheat your oven to 350°F
STEP 2 – Make the Graham Cracker Crust
Using a food processor, pulse the graham crackers until you have fine crumbs. You should end up with about 1½ cups (180g) of crumbs.
Transfer the crumbs to a medium mixing bowl, then add the melted butter, sugar, and salt. Mix everything together with a rubber spatula until the crumbs are evenly moistened and the mixture is well combined.
Pour the graham cracker mixture into the prepared springform pan. Firmly press it into the bottom of the pan and slightly up the sides. The bottom of a drinking glass or measuring cup works really well for packing the crust down evenly.
Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
STEP 3 – Make the Cheesecake Filling
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and granulated sugar on medium speed for about 2 minutes, until smooth and creamy. Add the sour cream and mix until well combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is evenly mixed.
Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition. Add the lemon juice, vanilla extract, and salt, then mix until the batter is smooth and creamy. Add the cornstarch and mix for about 1 minute, or until there are no visible lumps.
Remove the bowl from the mixer and give the batter one final scrape around the sides and bottom of the bowl. Try not to overmix the batter at this stage, you want to avoid incorporating too much air, which can cause the cheesecake to puff up and crack as it bakes.
STEP 4 – Bake the Cheesecake and Serve
Pour the cheesecake batter into the slightly cooled crust and smooth the top with a small rubber spatula. The springform pan will be almost full, so don’t worry if the batter comes quite close to the top.
Place the cheesecake in a large baking dish that is bigger than your springform pan, I use a 9×13-inch baking dish. Carefully place the baking dish with the cheesecake on the middle rack of the oven. Then, pour the boiling water into the large baking dish until it reaches about 1¼ inches up the sides of the springform pan.
Bake the cheesecake at 350°F for about 1 hour and 20 minutes, or until the edges are set but the center still has a slight jiggle. Then, increase the oven temperature to 450°F and continue baking for about 5 minutes, or until the top is lightly browned.
The cheesecake will puff up a little while baking, but don’t worry, t will settle back down as it cools. Once the cheesecake is done baking, turn off the oven, then open the oven’s door about an inch. Leave the cheesecake in the oven to cool slowly for at least 1 hour.
Carefully remove the cheesecake from the oven and remove the foil. Let it cool completely to room temperature. Once cooled, cover and refrigerate for at least 4 hours, although I highly recommend chilling it overnight for the best texture and flavor.
When you’re ready to serve, carefully release the cheesecake from the springform pan. Slice and serve it plain, or top it with your favorite berry compote and a little whipped cream. Enjoy!
Tips for Making the Best New York Cheesecake
- Use full-fat cream cheese. This is one of the most important tips! Full-fat cream cheese gives you the rich, thick, and creamy texture that makes New York cheesecake so good. Avoid reduced-fat or spreadable cream cheese, as they contain more moisture and can affect the texture.
- Bring your ingredients to room temperature. Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. Room-temperature ingredients blend together much more easily, which helps you achieve a smooth, lump-free batter.
- Don’t overmix the batter. Once the ingredients are combined and the batter is smooth, stop mixing. Overmixing can incorporate too much air, which can cause the cheesecake to puff up and crack during baking.
- Bake in a water bath. A water bath helps the cheesecake bake gently and evenly. The steam from the hot water also creates a humid environment in the oven, which helps prevent the cheesecake from drying out and reduces the chance of cracking.
- Wrap the springform pan really well. Since the cheesecake is baked in a water bath, wrap the outside of the springform pan with at least two layers of heavy-duty aluminum foil. Make sure the foil comes all the way up the sides and is tightly sealed to prevent water from seeping into the pan.
- Don’t skip the slow cooling process. Once the cheesecake is baked, turn off the oven and let it cool slowly inside with the oven door slightly open. A sudden change in temperature can cause the cheesecake to crack or sink too quickly.
- Don’t worry if it puffs up. Your cheesecake may puff slightly as it bakes, especially toward the end. This is completely normal! It will settle back down as it cools.
- Let it chill completely. For the best texture, refrigerate the cheesecake for at least 4 hours, but overnight is even better. The cheesecake will become firmer, creamier, and much easier to slice once thoroughly chilled.
- Use a sharp knife for clean slices. For those beautiful bakery-style slices, dip a sharp knife in hot water, wipe it dry, and slice. Repeat between each cut for the cleanest results.
- Don’t rush the cheesecake. This is one of those desserts that rewards a little patience. Give it plenty of time to cool and chill, and you’ll be rewarded with a tall, thick, creamy, and perfectly smooth New York-style cheesecake!
HERE’S HOW TO SERVE AND STORE THIS NEW YORK CHEESECAKE
To serve the cheesecake – This recipe makes about 10 slices. You can enjoy the cheesecake straight from the fridge for a firmer, denser texture, or let it sit at room temperature for a little while if you prefer it softer and creamier. Serve it plain, or top it with your favorite berry sauce and whipped cream.
To store the cheesecake – Store any leftovers in the refrigerator in an airtight container or tightly covered with plastic wrap. Properly stored cheesecake will keep well for about 5 days. Keeping it chilled helps maintain its texture and flavor and prevents it from sitting at an unsafe temperature for too long.
To freeze the cheesecake – Cheesecake freezes really well! If you’re planning to save some for later, I recommend cutting it into individual slices first. Wrap each slice tightly in a couple of layers of plastic wrap, then place the wrapped slices in a freezer-safe container or zip-top freezer bag. It can be frozen for up to 3 months.
When you’re ready to enjoy a slice, simply transfer it to the refrigerator and let it thaw overnight. You can also let it sit at room temperature for a short time before serving.
FAQ
Can I Bake the Cheesecake Without a Water Bath?
Yes, you can bake this cheesecake without a water bath, but I highly recommend using one if you want that classic New York-style cheesecake texture and appearance with a smooth bronze top.
A water bath acts as a buffer against the oven’s direct heat, allowing the cheesecake to bake more slowly, gently, and evenly. The hot water also creates a steamy, humid environment that helps keep the surface from drying out and reduces the chances of the cheesecake cracking.
If you want a tall, thick, creamy cheesecake with a smooth surface, a water bath is definitely worth the extra step!
How Do I Set Up a Water Bath for Cheesecake?
First, line the bottom and sides of an 8-inch springform pan with parchment paper. Then, wrap the outside of the springform pan tightly with at least two layers of heavy-duty aluminum foil, making sure the foil comes all the way up the sides and there are no gaps.
Place the wrapped cheesecake pan inside a larger baking dish. Once the cheesecake is ready to bake, carefully pour boiling water into the larger baking dish until it reaches about 1¼ inches up the sides of the springform pan.
The foil is important because it helps prevent water from seeping into the springform pan and making your graham cracker crust soggy.
New York Cheesecake
This New York Cheesecake is tall, thick, beautifully bronze on top, and oh-so-delicious! It has that classic rich and creamy texture you want in a New York-style cheesecake, all sitting on a buttery graham cracker crust. It’s honestly so good on its own, but I love serving it with a little berry sauce for that extra pop of fruity freshness. Whether you keep it simple or dress it up with your favorite topping, every slice of this cheesecake is guaranteed to make you very, very happy!
Ingredients
Crust
- 180g (1 + 1/2 cups) graham cracker crumbs
- 85g (3/4 stick) unsalted butter, melted
- 2 tablespoons granulated sugar
- a pinch of salt
Filling
- 624g (22oz) full fat original cream cheese
- 175g (3/4 cup + 2 tablespoons) granulated sugar
- 300g (1 + 1/4 cups) sour cream
- 3 large eggs, whole eggs
- 2 large egg yolk, yolk only
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- A pinch of salt
Toping
- about 1 cup berry compote
- whipped cream, optional
Instructions
STEP 1 – Prepare the Pan, Ingredients, and Oven
- Line the bottom and sides of an 8-inch springform pan with parchment paper. Then, wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil.
- The cheesecake will be baked in a water bath, so make sure the foil is wrapped securely and there are no gaps where water could seep in. Set the prepared pan aside.
- Make sure all your ingredients are at room temperature, especially the cream cheese and eggs. This will help everything blend together smoothly and give you a lump free cheesecake batter.
- Meanwhile, bring some water to a boil for the water bath and preheat your oven to 350°F.
STEP 2 – Make the Graham Cracker Crust
- Using a food processor, pulse the graham crackers until you have fine crumbs. You should end up with about 1½ cups (180g) of crumbs.
- Transfer the crumbs to a medium mixing bowl, then add the melted butter, sugar, and salt. Mix everything together with a rubber spatula until the crumbs are evenly moistened and the mixture is well combined.
- Pour the graham cracker mixture into the prepared springform pan. Firmly press it into the bottom of the pan and slightly up the sides. The bottom of a drinking glass or measuring cup works really well for packing the crust down evenly.
- Bake the crust at 350°F for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
STEP 3 – Make the Cheesecake Filling
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and granulated sugar on medium speed for about 2 minutes, until smooth and creamy.
- Add the sour cream and mix until well combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is evenly mixed.
- Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well after each addition.
- Add the lemon juice, vanilla extract, and salt, then mix until the batter is smooth and creamy.
- Add the cornstarch and mix for about 1 minute, or until there are no visible lumps.
- Remove the bowl from the mixer and give the batter one final scrape around the sides and bottom of the bowl.
- Try not to overmix the batter at this stage, you want to avoid incorporating too much air, which can cause the cheesecake to puff up and crack as it bakes.
STEP 4 – Bake the Cheesecake and Serve
- Pour the cheesecake batter into the slightly cooled crust and smooth the top with a small rubber spatula. The springform pan will be almost full, so don’t worry if the batter comes quite close to the top.
- Carefully place the cheesecake in a large baking dish that is bigger than your springform pan, I use a 9×13-inch baking dish.
- Carefully place the baking dish with the cheesecake on the middle rack of the oven. Then, pour the boiling water into the large baking dish until it reaches about 1¼ inches up the sides of the springform pan.
- Bake the cheesecake at 350°F for about 1 hour and 20 minutes, or until the edges are set but the center still has a slight jiggle.
- Then, increase the oven temperature to 450°F and continue baking for about 5 minutes, or until the top is lightly browned.
- The cheesecake will puff up a little while baking, but don’t worry, t will settle back down as it cools. Once the cheesecake is done baking, turn off the oven, then open the oven's door about an inch. Leave the cheesecake in the oven to cool slowly for at least 1 hour.
- Carefully remove the cheesecake from the oven and remove the foil. Let it cool completely to room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, although I highly recommend chilling it overnight for the best texture and flavor.
- When you’re ready to serve, carefully release the cheesecake from the springform pan. Slice and serve it plain, or top it with your favorite berry compote and a little whipped cream. Enjoy!
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