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Classic New York Cheesecake Recipe

Classic New York Cheesecake Recipe

Master how to make the best homemade New York cheesecake with our foolproof recipe. This authentic, dense yet creamy dessert features a buttery graham cracker crust and that signature tangy flavor. Learn the water bath technique for a perfectly smooth, crack-free top every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly baked New York cheesecake with a subtle golden top against a pristine white ceramic cake stand. A cross-section slice reveals the contrast between the dense, ivory-colored filling and golden-brown graham cracker crust. Natural window light highlights the smooth, crack-free surface while casting gentle shadows that emphasize the cake's luxurious texture. Scattered fresh berries and a light dusting of icing sugar add vibrant color accents, while a silver cake server rests alongside, ready to cut into the decadent dessert. The surrounding marble countertop enhances the elegant, classic presentation of this iconic cheesecake.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 large egg yolks, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">240ml sour cream, at room temperature</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Position your oven rack in the lower third of the oven and preheat to 160°C (325°F). Take a moment to ensure all your ingredients—especially the cream cheese, eggs, and sour cream—are at room temperature. This crucial step ensures a smooth, lump-free batter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your 23cm springform pan by wrapping the outside with 3-4 layers of heavy-duty aluminum foil, ensuring it comes all the way up the sides. This creates a waterproof barrier for the water bath later. Lightly grease the inside of the pan with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, pulse graham crackers in a food processor until finely ground. Mix with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as the binding agent while the sugar crystallizes during baking to create that perfect crisp-yet-tender base.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the crumb mixture firmly into the bottom of your prepared pan and slightly up the sides (about 2.5cm). Use the flat bottom of a measuring cup for an even, compact crust. Bake for 10 minutes until fragrant and slightly darkened. Remove and allow to cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce oven temperature to 150°C (300°F). In the bowl of your stand mixer fitted with the paddle attachment (not the whisk!), beat the room-temperature cream cheese on medium-low speed for 4-5 minutes until completely smooth and free of lumps. Scrape down the bowl and beaters several times—this attention to detail prevents those dreaded lumps in your final cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the sugar and flour, beating until incorporated and scraping down the sides. The flour provides structure and helps prevent cracking by stabilizing the proteins in the eggs. Beat on medium-low for another 2 minutes until the mixture is silky smooth but not aerated—we don't want to incorporate air as it causes bubbles and cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With the mixer on low, add eggs and egg yolks one at a time, allowing each to fully incorporate before adding the next. Add vanilla, lemon zest, and juice, then gently fold in the sour cream with a rubber spatula until just combined. The sour cream adds that distinctive New York cheesecake tang while creating a luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter onto the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the foil-wrapped springform pan into a larger roasting pan and place on the oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight wobble when gently shaken (about a 7-8cm wobbly area in the center). The water bath creates a gentle, humid environment that prevents the cheesecake from drying out and cracking. Avoid opening the oven door during baking as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When done, turn off the oven, crack the door open about 2.5cm, and let the cheesecake cool slowly inside for 1 hour. This gradual cooling prevents the dramatic temperature change that often leads to cracks. The center will continue to set during this time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the cheesecake from the water bath, carefully peel away the foil, and let it cool completely on a wire rack for about 2 hours. Run a thin knife around the edge to loosen it from the pan before refrigerating, uncovered, for at least 8 hours or preferably overnight. The long chilling time allows the flavors to develop and the texture to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, release the springform sides. For the cleanest slices, dip a sharp knife in hot water, wipe dry between cuts, and slice with a gentle sawing motion. Your Classic New York Cheesecake is now ready to be enjoyed in all its creamy, decadent glory!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Classic New York Cheesecake?

The key ingredients include full-fat cream cheese, eggs, sour cream, sugar, and a graham cracker crust. The addition of a small amount of flour, vanilla extract, lemon zest and juice gives it that authentic New York taste and dense-yet-creamy texture.

How to cook Classic New York Cheesecake at home?

Learn how to cook Classic New York Cheesecake by mastering the water bath technique, which involves wrapping your springform pan in foil and placing it in a larger pan filled with hot water. Bake at a low temperature (150°C), cool gradually in the oven with the door cracked open, then refrigerate overnight for that perfect creamy texture without cracks.

Why is a water bath important when baking cheesecake?

A water bath creates a humid environment in the oven that allows the cheesecake to bake gently and evenly. This gentle cooking method prevents the edges from cooking too quickly, reduces the risk of cracks, and helps achieve that signature silky-smooth texture that melts in your mouth.

How do I prevent my cheesecake from cracking on top?

Prevent cracks by bringing ingredients to room temperature, avoiding overmixing, using a water bath, baking at a low temperature, and cooling gradually. Don't open the oven door during baking, and when finished, turn off the heat and let the cheesecake cool slowly in the oven with the door cracked.

How long should cheesecake cool before refrigerating?

Allow your cheesecake to cool gradually—first in the turned-off oven with the door cracked for about an hour, then at room temperature for another 1-2 hours. This slow cooling process prevents the dramatic temperature change that can cause cracks before refrigerating overnight.

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