Classic New York-Style Cheesecake

An ultra-creamy, rich, and tall New York-style cheesecake with a buttery graham cracker crust, baked using a water bath for a smooth, crack-free top. This timeless dessert is a must-try for cheesecake lovers, perfect for special occasions or a sweet indulgence any day!

Why You’ll Love This Recipe

• Ultra-Creamy Texture – Smooth and rich with the perfect balance of tangy and sweet.
• Classic & Timeless – The iconic New York-style cheesecake loved by all.
• No Cracks – A gentle baking process and water bath ensure a perfect top.
• Make-Ahead Friendly – Best when chilled overnight, making it great for entertaining.
• Versatile & Customizable – Enjoy it plain or top with fruit, caramel, or chocolate sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the Cheesecake Filling:

• 2 ½ pounds (5 blocks, 8 ounces each) cream cheese, at room temperature
• 1 ½ cups granulated sugar
• ¼ cup sour cream
• 7 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract

Directions

1. Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even layer.
4. Bake the crust for 8 minutes, then remove from the oven and let it cool to room temperature.

2. Prepare the Cheesecake Filling

5. Increase the oven temperature to 450°F (230°C).
6. In a large mixing bowl, beat the cream cheese and sugar on medium-high speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl as needed to ensure a smooth mixture.
7. Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition.
8. Add the sour cream and vanilla extract, mixing until just combined.
9. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake

10. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
11. Carefully transfer the pans to the preheated oven and bake at 450°F (230°C) for 15 minutes.
12. Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for an additional 1 hour and 5 minutes.
13. After baking, turn off the oven and crack the oven door open. Leave the cheesecake inside to cool slowly for 45 minutes to 1 hour.
14. Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan.
15. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cooking Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes (plus chilling time)
• Calories: Approximately 450 kcal per serving

Variations

• Classic Fruit Topping – Top with strawberries, raspberries, or blueberries.
• Chocolate Lover’s Version – Drizzle with chocolate ganache or caramel sauce.
• Nutty Crunch – Sprinkle chopped pecans or almonds over the top.
• Lemon Zest Twist – Add 1 teaspoon lemon zest for a fresh citrus flavor.
• Cookie Crust – Use crushed Oreos or digestive biscuits instead of graham crackers.

Storage & Make-Ahead Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Make Ahead: Cheesecake is best when made a day in advance and chilled overnight.

FAQs

Why use a water bath for baking cheesecake?

A water bath (bain-marie) helps regulate the temperature and creates steam, ensuring a smooth, crack-free cheesecake.

How do I prevent cracks in my cheesecake?

• Use room temperature ingredients for a smooth batter.
• Avoid overmixing, which can incorporate too much air.
• Bake in a water bath for even heat distribution.
• Let the cheesecake cool gradually to prevent sudden temperature changes.

Can I skip the water bath?

Yes, but the cheesecake may crack or become dry. If skipping, place a pan of hot water on the rack below the cheesecake to create steam.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping the blade between slices.

Can I use low-fat cream cheese?

For the best texture, use full-fat cream cheese. Low-fat versions may result in a less creamy cheesecake.

How do I fix a cracked cheesecake?

Cover cracks with whipped cream, fruit toppings, or ganache.

Can I make this recipe gluten-free?

Yes! Use gluten-free graham crackers for the crust.

What can I serve with New York-style cheesecake?

• Fresh fruit or fruit compote
• Chocolate or caramel drizzle
• Whipped cream
• Espresso or coffee

Can I make mini cheesecakes with this recipe?

Yes! Use a muffin tin with liners, baking at 325°F (165°C) for 18-20 minutes.

What if my cheesecake is too soft after chilling?

Ensure it chills for at least 4 hours (preferably overnight) before slicing.

Conclusion

This Classic New York-Style Cheesecake is ultra-creamy, rich, and baked to perfection using a water bath to ensure a smooth, crack-free top. Whether served plain or with your favorite toppings, this cheesecake is sure to impress. Make it ahead, let it chill overnight, and enjoy a slice of pure indulgence!

Classic New York-Style Cheesecake

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• Author: sara
• Total Time: 1 hour 40 minutes (+ chilling time)
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Classic New York-Style Cheesecake is ultra-creamy, rich, and perfectly smooth, thanks to a gentle water bath baking method. With a buttery graham cracker crust and a tall, dense filling, this homemade cheesecake is the ultimate indulgence for any dessert lover!

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

For the Cheesecake Filling:

• 2 ½ pounds (5 blocks, 8 oz each) cream cheese, at room temperature
• 1 ½ cups granulated sugar
• ¼ cup sour cream
• 7 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Bake for 8 minutes, then remove from the oven and let cool to room temperature.

2. Prepare the Cheesecake Filling:

1. Increase oven temperature to 450°F (230°C).
2. In a large mixing bowl, beat cream cheese and sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides as needed.
3. Reduce the speed to medium and add eggs one at a time, beating well after each addition.
4. Mix in the sour cream and vanilla extract until just combined.
5. Pour the batter over the cooled crust, smoothing the top.

3. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with two layers of foil to prevent leaks.
2. Place the cheesecake inside a large roasting pan and fill the pan with hot water, reaching halfway up the springform pan (this creates a water bath for even baking).
3. Bake at 450°F (230°C) for 15 minutes.
4. Without opening the oven door, reduce the oven temperature to 225°F (110°C) and continue baking for 1 hour and 5 minutes.
5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes to 1 hour.

4. Chill & Serve:

1. Remove the cheesecake from the water bath. Run a thin knife around the edge to loosen it from the pan.
2. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
3. Slice and serve chilled, optionally topped with fresh berries, whipped cream, or caramel sauce.

Notes

• Avoid Cracks: Don’t overmix the batter, and let the cheesecake cool slowly in the oven.
• For a Lighter Texture: Substitute half the cream cheese with Greek yogurt or ricotta cheese.
• Storage: Keep refrigerated for up to 5 days, or freeze slices for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Dessert
• Method: Baking, Water Bath
• Cuisine: American