New York Cheesecake is a timeless dessert staple that just can’t be beat! This no-frills recipe yields the best cheesecake every time. It’s smooth, rich, and balances the signature sweet and tangy flavors perfectly.

New York style cheesecake on a white plate

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What is New York Style Cheesecake?

New York style cheesecake is a rich, dense, tight-textured cheesecake made with cream cheese, eggs, and sour cream. It is traditionally baked on a graham cracker crust and has a sweet, tangy flavor!

What’s the Difference between New York Cheesecake and Regular Cheesecake?

A New York cheesecake is denser and richer than a classic cheesecake because it uses much more cream cheese and more eggs. A regular cheesecake uses more sour cream and/or heavy cream to thin out the batter, making it less dense.

overhead view of a slice of classic New York style cheesecake
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Ingredients for New York Cheesecake

  • Graham Crackers: Form the base of a classic New York cheesecake crust. If using whole graham crackers, use a food processor or blender to crush them into crumbs. You can swap these for Teddy Grahams, vanilla wafers, or Biscoff cookies if you prefer.
  • Butter: Holds the graham crackers together.
  • Sugar: Brown sugar sweetens the crust, while granulated sugar sweetens the cheesecake. You can use all granulated sugar in the crust and the cheesecake if you prefer.
  • Salt: Enhances the flavors of the crust and cheesecake.
  • Cream Cheese: Forms the base of the cheesecake, making it dense and creamy. Use full-fat cream cheese for the best results. For a lower-fat cheesecake, you can use light cream cheese or Neufchatel, but the cheesecake will not be as rich and the flavor will change.
  • Eggs: Helps to bind the cheesecake, creating a smooth and rich texture.
  • Sour Cream: Softens the texture of the cheesecake and adds moisture and tangy flavor. Plain or Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
  • Vanilla: Adds subtle vanilla flavor.
  • Lemon Zest: Adds a bit of acidity and helps to create a thick texture.
overhead view of a New York cheesecake, partially cut into slices

Can I Make It Gluten-Free?

Yes! To make New York cheesecake gluten-free, substitute the graham crackers for gluten-free graham crackers.

Can I Use Fat-Free Cream Cheese?

I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor and texture slightly.

How do I Prevent Cracks?

Cheesecakes can crack for a number of reasons. To prevent cracks, try these tips:

  • Mix the batter low and slow to prevent air bubbles.
  • Use a water bath to heat the cheesecake more evenly.
  • Let the cheesecake cool down in the oven for at least an hour to avoid temperature shock.
  • Grease the springform pan well to prevent sticking.

What Toppings Should I Use?

A classic New York cheesecake goes great with just about any topping. Try:

a slice of New York cheesecake on white plate, topped with blueberry sauce

Tips!

  • Use room temperature ingredients for the best results.
  • The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
  • Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
  • Line the outside of the springform pan well to prevent leaking.
  • Take care not to overbake the cheesecake. The center should still be slightly wobbly!
  • To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.

a slice of classic cheesecake against a marble counter top

How to Store New York Cheesecake

Make Ahead: This New York cheesecake can be made up to 2 days in advance and stored in an airtight container in the refrigerator until ready to serve.

Storage: Store leftover New York cheesecake in an airtight container in the refrigerator for up to 5 days. Serve cold.

Freezing: Freeze New York cheesecake whole or in individual slices tightly wrapped in 2 layers or plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

More Delicious Cheesecake Recipes We Love

New York style cheesecake with blueberry

Make a delicious New York Cheesecake for Thanksgiving, Christmas, a birthday, or any other time the craving kicks in! When I’m craving cheesecake, this is the number one classic recipe I utilize.

More Dessert Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

New York Cheesecake Recipe

5 from 1 vote
Prep: 15 minutes
Cook: 2 hours
Cool/Chill Time: 9 hours
Total: 11 hours 15 minutes
Servings: 12 slices
Author: Becky Hardin
New York cheesecake
If you're looking for a classic dessert recipe that is sure to please, you can't go wrong with this fluffy and fool-proof New York Style Cheesecake.
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Ingredients 

For the Crust

  • cups graham cracker crumbs 213 grams (from about 14 cracker sheets)
  • 5 tablespoons unsalted butter 71 grams, melted (⅝ stick)
  • 2 tablespoons brown sugar 27 grams
  • teaspoon kosher salt

For the Filling

  • 40 ounces full-fat cream cheese 1,134 grams, room temperature (5 bricks)
  • 1⅓ cups granulated sugar 267 grams
  • ½ teaspoon kosher salt
  • 5 large eggs 250 grams, room temperature
  • 1 cup sour cream 227 grams, room temperature
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 teaspoon lemon zest 2 grams

Instructions 

  • Preheat oven to 350°F. Use butter to grease a 9-inch springform pan. Set aside.
  • In a bowl, stir the crust ingredients together until combined. Press into the bottom and halfway up the sides of the springform pan.
    1½ cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons brown sugar, ⅛ teaspoon kosher salt
    graham cracker crumbles
  • Bake for 12-15 minutes until golden. Set aside to cool.
    graham cracker crust pressed into round cake pan
  • Reduce oven temperature to 325°F.
  • Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and the cream cheese has no visible lumps. This is crucial for a smooth cheesecake!
    40 ounces full-fat cream cheese
    whipped cream in a metal mixing bowl.
  • With the mixer still running, slowly add in the sugar. Beat until light and fluffy, about 3 minutes.
    1⅓ cups granulated sugar
    whipped cream in a bowl on a marble countertop.
  • Add in the salt and mix.
    ½ teaspoon kosher salt
  • Add the eggs one at a time, mixing well between each addition.
    5 large eggs
  • Mix in the sour cream, vanilla, and lemon zest.
    1 cup sour cream, 2 teaspoons pure vanilla extract, 1 teaspoon lemon zest
    cheesecake mixture in a mixing bowl
  • Using aluminum foil, tightly wrap the bottom of the springform pan and up the sides.
  • Pour in the filling and smooth it into one even layer.
  • Place the cheesecake pan inside a roasting pan. Pour in boiling water to come up halfway up the sides of the cheesecake.
    cheesecake in water bath
  • Transfer to the oven and bake for 1 hour 30 minutes to 1 hour 45 minutes until the cheesecake is just set. If it is getting too golden during baking, cover it with foil.
  • Let the cheesecake cool in the oven with the door propped open for about 1 hour.
  • Remove the cheesecake from the oven and the pan, discarding the foil, and set on a wire rack.
  • Run a knife around the edges to make sure the cheesecake is not stuck to the sides of the pan. Let it cool completely on the wire rack.
  • Once cool, cover with plastic wrap and transfer to the fridge to chill for at least 8 hours.

Video

Becky’s Tips

  • You can also teddy grahams, vanilla wafers, or Biscoff cookies instead of graham crackers.
  • In the crust, regular granulated sugar may be substituted in place of the brown sugar.
  • For a lower-fat cheesecake, you can use light cream cheese or Neufchatel, but the cheesecake will not be as rich and the flavor will change.
  • Plain or Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
  • Do NOT skip greasing the springform pan; otherwise, the cheesecake could crack!
  • Use room temperature ingredients. For best results, let your ingredients sit at room temperature for about 2 hours.
  • If using whole graham crackers, use a food processor or blender to crush them into crumbs.
  • The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
  • When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
  • Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
  • For best results, use heavy duty foil or two layers of regular foil to line the outside of the springform pan. This will prevent leaking.
  • Take care not to overbake the cheesecake. The center should still be slightly wobbly!
  • Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
  • Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool; it may just take a little longer.
  • To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Storage: Store New York cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Serving: 1sliceCalories: 580kcalCarbohydrates: 38gProtein: 10gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 197mgSodium: 524mgPotassium: 202mgFiber: 0.4gSugar: 31gVitamin A: 1647IUVitamin C: 0.4mgCalcium: 135mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

5 from 1 vote (1 rating without comment)
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