The first time I made this cheesecake, it was a chilly Sunday afternoon. I had jazz playing, the oven warming the kitchen, and a quiet hope that it would turn out just right. One slow slice later, that creamy, dense center and buttery graham crust made the wait worthwhile. This classic New York cheesecake recipe is pure comfort — steady, rich, and made to be shared.
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Why This Classic New York Cheesecake Is So Loved
This cheesecake is everything you want from a classic New York cheesecake. It’s dense, but still creamy. Rich, but not overly sweet. The texture sits somewhere between silky and substantial, holding its shape without feeling heavy.
What makes it “New York” style? It’s the mix of cream cheese, sour cream, and that gentle zing of lemon. Plus, it’s baked low and slow with a water bath, which gives it that signature smooth finish.
Perfect for birthdays, dinner parties, or when you just need a slice of something dependable.
Ingredients Overview
For the Crust
- Graham crackers bring the toasty, honey-sweet crunch
- Melted butter binds the crust and adds richness
For the Cheesecake Batter
- Cream cheese gives that bold, tangy base
- Eggs + yolk create structure and silkiness
- Sour cream softens the texture and adds a gentle tang
- Sugar balances all that richness
- Cornstarch helps keep the cheesecake from cracking
- Vanilla and lemon juice add warmth and brightness
Optional Toppings
- Fresh berries (try strawberries, blueberries, raspberries)
- Fruit sauces (like this tasty pumpkin pie cheesecake)
- Chocolate ganache or salted caramel
- Whipped cream for that final touch
How to Make the Perfect Classic New York Cheesecake
Step 1 – Prepare the Crust
Line an 8-inch springform pan with parchment. Blitz graham crackers into fine crumbs, then stir in melted butter. Press the mixture firmly into the base and up the sides a little. Chill in the fridge while you work on the filling.
Step 2 – Make the Cheesecake Filling
Preheat your oven to 302°F / 150°C. In a stand mixer, beat softened cream cheese with sugar and cornstarch until smooth. Add the eggs and extra yolk one at a time, mixing on low. Next, fold in sour cream, vanilla, and lemon juice just until combined. Avoid overmixing — this keeps the texture smooth.
Step 3 – Assemble and Bake with Water Bath
Pour the filling onto the chilled crust. Gently tap the pan to release any air bubbles.One of the secrets to a smooth, crack-free classic New York cheesecake is baking it gently with a water bath. Set your cheesecake on the rack just above it.
Bake for 90 minutes, then turn off the oven. Leave the door slightly open and let it cool inside for 30–45 minutes.
Step 4 – Cool and Chill Overnight
Once out of the oven, let it come to room temperature. Then refrigerate it in the pan overnight. This long chill is the secret to that luscious texture.
Pro Tips for Cheesecake Success
- Room temperature ingredients blend smoothly, helping avoid lumps.
- Don’t overmix once the eggs go in. Too much air means cracks.
- Water bath matters. Even an indirect one adds moisture and protects the texture.
- Gradual cooling prevents splitting and keeps the top clean.
- Overnight chilling is non-negotiable. That’s when it gets good.
Serving Suggestions
I love this cheesecake plain, but you can dress it up. For summer, top with fresh berries or a simple fruit sauce. In fall, try serving it alongside mini banana cream pies.
For something indulgent, drizzle with salted caramel or a glossy chocolate ganache. A dollop of whipped cream never hurts, either.
Storage & Freezing Instructions
- Store leftovers in an airtight container in the fridge for up to 1 week.
- Freeze whole or sliced. Wrap tightly in plastic wrap, then foil. It’ll keep for up to 3 months. Defrost overnight in the fridge before serving.
Variations to Try
- Mini Cheesecakes: Use a cupcake tin with liners for personal servings.
- Chocolate Cheesecake: Add melted chocolate or cocoa powder to the batter.
- Blueberry Topping: Spoon on a quick blueberry compote after chilling.
- Salted Caramel Swirl: Swirl caramel into the batter before baking.
- Pecan Pie Topping: Go rich with a brown sugar–pecan topping.
For more seasonal fun, check out the best caramel apple cheesecake bars for fall dessert lovers.
Frequently Asked Questions
What is the difference between classic cheesecake and New York cheesecake?
Classic cheesecake is often lighter and not always baked. New York cheesecake uses more cream cheese, sour cream, and eggs for a dense, tangy finish. It’s also always baked.
What makes a NY style cheesecake?
It’s the texture and ingredients: a dense, creamy center, lots of cream cheese, a touch of lemon, and slow baking. A water bath helps achieve that signature smooth top.
What is special about NYC cheesecake?
New York cheesecake is all about richness and simplicity. It holds its shape, has bold flavor, and skips frilly extras. Just pure, baked creaminess.
Which is the original cheesecake?
Cheesecake itself dates back to ancient Greece, but New York-style cheesecake as we know it came into fame thanks to Jewish delis and restaurants in the 1900s, especially those using Philadelphia cream cheese.
Classic Philadelphia New York Cheesecake Recipe Card
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Classic New York Cheesecake Recipe – Foolproof & Delicious
- Total Time: 6–8 hours (includes chilling)
- Yield: 10–12 slices
Description
Classic Philadelphia New York Cheesecake with a dense, creamy center and buttery graham cracker crust. Perfect for holidays or any sweet craving.
Ingredients
For the Crust:
220g (1¾ cups) graham crackers
100g (5 tbsp) unsalted butter, melted
For the Cheesecake Batter:
600g (21 oz) cream cheese, softened
4 eggs, room temperature
1 egg yolk, room temperature
200g (¾ cup) sour cream, room temperature
220g (1 cup) granulated sugar
2 tbsp cornstarch
2 tsp vanilla extract
½ lemon juice (approx. 1 tbsp)
Instructions
1. Line an 8-inch springform pan with parchment paper.
2. Blend graham crackers into fine crumbs.
3. Mix crumbs with melted butter until evenly combined.
4. Press crust mixture into the base of the pan and slightly up the sides.
5. Refrigerate crust while preparing filling.
6.
7. Preheat oven to 302°F (150°C).
8. Beat cream cheese, sugar, and cornstarch in a mixer until smooth.
9. Gradually add eggs and yolk, mixing on low speed.
10. Add sour cream, vanilla, and lemon juice. Mix until just combined.
11. Pour filling over crust and tap to remove air bubbles.
12.
13. Place a roasting tray with boiling water on the bottom rack of the oven.
14. Bake cheesecake on the middle rack for 1.5 hours.
15.
16. Turn off oven, crack the door, and let cheesecake cool inside for 30–45 minutes.
17. Cool completely at room temperature, then refrigerate overnight.
Notes
Use room temperature ingredients for the smoothest texture.
Avoid overmixing after adding eggs to prevent cracks.
A water bath helps the cheesecake bake gently and evenly.
Refrigerate overnight before serving for best flavor and structure.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 24.8g
- Sodium: 309.7mg
- Fat: 29.4g
- Saturated Fat: 17.1g
- Carbohydrates: 38.7g
- Protein: 7.7g
- Cholesterol: 151.6mg
More Such Recipes
Looking for more creamy, dreamy desserts? You might enjoy:
- Simple churro cheesecake with a cinnamon sugar twist
- Tasty pumpkin pie cheesecake with warm spices
- Mini banana cream pies – a no-bake treat to serve with cheesecake
Final Thoughts
This classic New York cheesecake doesn’t need much dressing up. It’s the kind of dessert that brings people to the table and leaves them silent for the first few bites. Whether it’s your first cheesecake or your fiftieth, this one’s always a hit.
If you try it, I’d love to hear how it turns out! Leave a comment or tag me over on Pinterest or Facebook.