The Best Homemade New York Cheesecake Recipe

I’ve tried countless cheesecake recipes, but this homemade New York cheesecake stands out every time. Its rich, creamy filling paired with a buttery graham cracker crust creates a perfect balance of flavors. Baking it in a water bath guarantees a crack-free, silky texture. The hardest part? Letting it chill overnight before slicing. If you’re looking for a dessert that feels indulgent yet approachable, this one might just surprise you.

Recipe

There’s no cheesecake quite like a New York-style cheesecake—thick, creamy, and luxuriously rich with just the right amount of tang. This recipe? It’s the real deal. I’ve made it countless times, tweaking and perfecting until I landed on a version so good, it rivals any bakery slice.

The secret? A velvety smooth filling made with full-fat cream cheese and a touch of sour cream for that signature tang, all baked over a buttery graham cracker crust that shatters with every bite. One forkful of this decadent dessert, and you’ll swear it came straight from a Manhattan deli.

Best part? It’s surprisingly simple to make—no water bath, no fuss, just pure, indulgent cheesecake magic. Trust me, once you try this, you’ll never go back to store-bought again.

Ingredients

Every great cheesecake starts with the right ingredients. For this New York-style cheesecake, quality matters—choose fresh, high-quality components to guarantee a creamy, rich, and velvety texture. Here’s what you’ll need:

For the Crust:

• *Graham crackers* (about 1 ½ cups crushed): Opt for honey-flavored for a classic sweetness. No graham crackers? Digestive biscuits or vanilla wafers work too!
• *Unsalted butter* (6 tablespoons, melted): This binds the crust—don’t skip it.
• *Granulated sugar* (2 tablespoons): Adds a touch of sweetness to the crust.

For the Cheesecake Filling:

– *Cream cheese* (32 ounces): Use full-fat, block-style cream cheese for the smoothest texture. Avoid low-fat versions—they can lead to cracking.

How to Make the Best New York Cheesecake Recipe

• Preheat your oven to 325°F (160°C) – This guarantees even baking and prevents the cheesecake from cracking. A lower temperature helps it cook gently without over-browning.
• Prepare the crust – Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed cup to compact it evenly.

Pre-bake for 10 minutes to set the crust.

• Bring ingredients to room temperature – Take cream cheese, eggs, and sour cream out of the fridge at least 1 hour ahead. Room-temperature ingredients blend smoothly, avoiding lumps in the batter.
• Beat cream cheese until creamy – Use a stand mixer or hand mixer on medium speed for 2-3 minutes. Scrape the bowl often to confirm no chunks remain.

Overbeating incorporates too much air, which can cause cracks.

• Add sugar gradually – Pour it in slowly while mixing to dissolve completely. This prevents graininess in the final texture.
• Incorporate eggs one at a time – Beat just until each egg disappears. Overmixing here can lead to a dense or puffy cheesecake.
• Fold in sour cream and vanilla – Gently stir to keep the batter smooth and airy. The sour cream adds tang and richness.
• Pour batter over the crust – Tap the pan lightly on the counter to release air bubbles. Run a knife through the batter to pop any remaining pockets.
• Bake in a water bath – Wrap the springform pan in foil and place it in a larger pan filled with hot water. The steam prevents cracks and verifies even cooking.

Bake for 55-65 minutes until the edges are set but the center jiggles slightly.

– Cool slowly – Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that cause sinking.

Chill in the fridge for at least 4 hours (overnight is best) before slicing.

– Serve with toppings (optional) – Add fresh berries, caramel, or chocolate sauce. For clean slices, dip your knife in hot water and wipe it between cuts.

Pro Tip: For extra insurance against cracks, place a shallow pan of water on the oven rack below the cheesecake to maintain humidity.

Watch Out: Avoid opening the oven door during baking—it can cause the cheesecake to fall. Patience is key!

Nutrition

A classic New York cheesecake is rich and indulgent, but it’s helpful to know the nutritional breakdown per serving.

Chef Tips

To guarantee your cheesecake turns out perfectly, I recommend using room-temperature ingredients, especially the cream cheese and eggs, as they blend more smoothly.

Always bake in a water bath to prevent cracking and make certain of even cooking.

Avoid overmixing the batter to keep it light and airy.

Let the cheesecake cool gradually in the oven with the door slightly open to prevent sinking.

Chill overnight for the best texture.