New York Style Cheesecake – Creamy, Rich & Delicious

I still remember the first time I baked this on a cold, rainy Saturday. The windows fogged, the smell of vanilla and sugar filled the kitchen, and I couldn’t stop sneaking tastes from the mixing bowl. If you’re craving something cozy, creamy, and just a little bit nostalgic, this New York Style Cheesecake might be the dessert you’ve been waiting for.

Why You’ll Love This Recipe

This isn’t your average cheesecake. A true New York Style Cheesecake is rich, dense, and ultra creamy with just the right tang. It’s not overly sweet, and the texture? Dreamy. Each slice stands tall with a buttery graham cracker crust and can be served plain or topped with a glossy homemade strawberry sauce.

It’s a terrific choice for birthdays, dinner parties, or just because you want something amazing waiting in the fridge.

What Makes New York Cheesecake Different?

New York cheesecake is all about simplicity and strength. It uses more cream cheese and eggs than regular cheesecakes, which gives it that iconic dense texture. There’s no fluff here—just pure, rich flavor.

The ingredients are minimal, but they do the heavy lifting. Cream cheese, sour cream, eggs, sugar, and a hint of lemon. That’s it. No fillers. No shortcuts.

Key Tips for Baking the Perfect New York Cheesecake

Start with room temperature ingredients. This helps everything mix evenly.

Mix on low speed. Fast mixing adds air, and air equals cracks.

Always use a water bath. It keeps the oven moist and the baking gentle.

Cool it gradually. First in the oven, then in the fridge overnight. That’s your best bet for a smooth, crack-free top.

You can also line the sides of your springform pan with parchment to help prevent tension cracks.

Ingredients You’ll Need

For the Graham Cracker Crust

• 2 cups ground honey graham cracker crumbs (or gluten-free alternative)
• 1/3 cup granulated sugar
• 1/2 tsp cinnamon
• 1/8 tsp kosher salt
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• (4) 8oz blocks full-fat Philadelphia cream cheese, room temp
• 1 1/2 cups granulated sugar
• 3 tbsp cornstarch
• 4 large eggs + 1 yolk, room temp
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 1 cup sour cream, room temp

For the Strawberry Topping (Optional)

• 1 lb fresh strawberries
• 1/4 cup sugar
• 1 tsp cornstarch
• Juice of 1/2 lemon
• 1 tbsp honey

Step-by-Step Instructions

Make the Graham Cracker Crust

Preheat your oven to 350°F. Grease a 9″ springform pan and line the base with parchment.

Mix crumbs, sugar, cinnamon, salt, and melted butter in a bowl until it resembles wet sand.

Press the mixture firmly into the base and slightly up the sides of the pan.

Bake for 10 minutes, then set aside to cool. Reduce oven to 305°F.

Prepare the Cheesecake Batter

Beat cream cheese until very smooth.

Add sugar and cornstarch. Mix slowly until just combined.

Whisk eggs, yolk, lemon juice, and vanilla in a small cup. Add to the batter in batches.

Fold in the sour cream gently by hand. Don’t rush this part.

Pour batter into cooled crust. Tap the pan gently to release air bubbles.

Bake with a Water Bath

Place a large pan on the bottom oven rack and fill with boiling water.

Place cheesecake on the middle rack and bake for 1 hour 40 minutes.

Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour.

Cool & Chill Properly

Remove from oven, let it come to room temperature, then chill uncovered in the fridge overnight.

This step sets the texture, so don’t skip it.

Make the Strawberry Topping

Rinse and quarter your strawberries, saving about ½ cup for later.

In a small saucepan, mix sugar and cornstarch. Toss in the berries, add lemon juice, and simmer for 5–8 minutes.

Blend half the mixture, return it to the pan, add the reserved strawberries and honey. Cook until glossy.

Cool to room temp, then refrigerate until ready to use.

Equipment You’ll Need

• 9″ springform pan
• Deep baking pan or roasting dish for water bath
• Stand or hand mixer
• Small saucepan for topping

Storage & Freezing Tips

Store covered in the fridge for up to 10 days. The texture actually improves after a day or two.

To freeze, wrap whole or sliced cheesecake tightly and freeze for up to 3 months.

Thaw overnight in the refrigerator before serving.

New York Style Cheesecake: Frequently Asked Questions

Classic New York Style Cheesecake Recipe Card (Tasty Plugin)

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More Such Recipes

Looking for more indulgent desserts? Try my Pumpkin Pie Cheesecake for a Fall-Inspired Twist or whip up a batch of No-Bake Chocolate Oreo Lasagna for Easy Dessert Lovers. For something fruity, Caramel Apple Cheesecake Bars as a Fruity, Seasonal Treat are a great pick, or go bold with my Simple Churro Cheesecake for a Fun Flavor Fusion.

Final Thoughts

New York style cheesecake takes a little patience, but the reward is worth it. It’s a dessert that feels special, yet somehow comforting. Whether you’re baking for a celebration or prepping a make-ahead treat, this cheesecake holds its own.

Don’t forget to tag me on Pinterest or share your creation on Facebook. I’d love to see your version.