I love this New York cheesecake because it delivers everything I want from a classic dessert: rich flavor, ultra-creamy texture, and a smooth, crack-free top. It’s made with simple ingredients and a reliable method that gives me bakery-style results every time.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s both luxurious and approachable. The filling is dense yet silky, the graham cracker crust is buttery and sturdy, and the gentle baking method ensures a flawless finish. I also like that it slices beautifully after chilling, making it perfect for serving guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust
220 g graham cracker crumbs
100 g unsalted butter, melted
Cheesecake batter
600 g cream cheese, softened
4 large eggs, room temperature
1 egg yolk, room temperature
200 g sour cream, room temperature
220 g granulated sugar
2 tbsp cornstarch
2 tsp vanilla extract
1 tbsp lemon juice
Directions
I begin by lining an 8-inch springform pan with parchment paper. I blend the graham crackers into fine crumbs, then mix them with the melted butter until evenly coated. I press the mixture firmly into the bottom of the pan and slightly up the sides, then refrigerate the crust while I prepare the batter.
Before mixing the cheesecake, I bring a large pot of water to a boil for the water bath. In a stand mixer, I beat the cream cheese, sugar, and cornstarch on medium speed until smooth and lump-free. I add the eggs and extra yolk gradually on low speed, being careful not to whip in air.
Once the eggs are incorporated, I mix in the sour cream, vanilla extract, and lemon juice just until the batter is smooth and creamy. I pour the batter over the chilled crust and gently tap the pan to release any trapped air bubbles.
For baking, I pour the boiling water into a deep baking tray and place it on the oven rack below the cheesecake. I bake the cheesecake at 302°F (150°C) for 1 hour and 30 minutes. When the baking time is up, I turn off the oven and let the cheesecake sit inside with the door slightly open for 30 to 45 minutes.
After that, I let it cool completely at room temperature, then cover it and refrigerate it overnight. The next day, I unmold the cheesecake and serve it as is or with fresh fruit or a simple coulis.
Servings and Timing
This cheesecake yields about 10 to 12 slices.
Active prep time is around 30 minutes.
Bake time is 1 hour and 30 minutes.
Cooling and chilling take about 8 hours total.
Overall, I plan for roughly 10 hours from start to finish.
Variations
I sometimes swap the lemon juice for orange zest when I want a softer citrus note. For a richer flavor, I add a splash of vanilla bean paste instead of extract. When I’m feeling indulgent, I top the cheesecake with caramel sauce, berry compote, or chocolate ganache.
Storage / Reheating
I store this cheesecake covered in the refrigerator, where it keeps well for up to 5 days. I usually serve it cold, but when I want a softer texture, I let slices sit at room temperature for about 20 minutes before serving.
FAQs
Why do I need to refrigerate the cheesecake overnight?
I refrigerate it overnight to allow the cheesecake to fully set and achieve its signature dense, creamy texture.
Can I freeze this New York cheesecake?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
How do I know when the cheesecake is done?
I look for a set outer edge with a slightly jiggly center when the pan is gently shaken.
Can I make this without cornstarch?
I can, but I find cornstarch helps stabilize the filling and keeps the texture smooth.
Why is my cheesecake baked at a lower temperature?
I bake it low and slow because it prevents cracking and keeps the texture ultra-creamy.
Conclusion
I rely on this New York cheesecake recipe whenever I want a classic, dependable dessert that feels special. With its creamy filling, buttery crust, and smooth finish, it’s a recipe I enjoy making and serving time after time.
Print
New York Cheesecake
- Total Time: 10 hours
- Yield: 10–12 slices
- Diet: Vegetarian
Description
A classic New York–style cheesecake with a rich, dense, and ultra-creamy filling, a buttery graham cracker crust, and a smooth, crack-free top achieved through gentle, low-temperature baking.
Ingredients
220 g graham cracker crumbs
100 g unsalted butter, melted
600 g cream cheese, softened
4 large eggs, room temperature
1 large egg yolk, room temperature
200 g sour cream, room temperature
220 g granulated sugar
2 tbsp cornstarch
2 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Line an 8-inch springform pan with parchment paper.
- Mix graham cracker crumbs with melted butter until evenly coated. Press firmly into the bottom and slightly up the sides of the pan. Refrigerate while preparing the batter.
- Bring a large pot of water to a boil for the water bath.
- Preheat the oven to 302°F (150°C).
- In a stand mixer, beat cream cheese, sugar, and cornstarch on medium speed until smooth and lump-free.
- Add the eggs and egg yolk gradually on low speed, mixing just until incorporated.
- Add sour cream, vanilla extract, and lemon juice, mixing until smooth.
- Pour the batter over the chilled crust and gently tap the pan to release air bubbles.
- Place a deep baking tray filled with boiling water on the oven rack below the cheesecake.
- Bake for 1 hour and 30 minutes.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 30–45 minutes.
- Remove from the oven, cool completely at room temperature, then cover and refrigerate overnight.
- Unmold and serve chilled or with desired toppings.
Notes
Baking at a low temperature helps prevent cracks.
Do not overmix to avoid incorporating air.
Overnight chilling is essential for proper texture.
Let slices sit at room temperature for 20 minutes if a softer texture is desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 170 mg
