Perfect New York Cheesecake

Create tangy, delicious cheesecake that looks like it came straight from the bakery with this rich and creamy New York Cheescake recipe!

You just need a bit of time, and to follow these step by step directions. You will not be disappointed, it’s scrumptious!  For some cheesecake twists try Banana Pudding Cheesecake, Perfect Chocolate Cheesecake, White Chocolate Raspberry Cheesecake.


New York Cheesecake topped with fresh strawberries

The BEST New York Style Cheesecake

What is the difference between a New York cheesecake and regular? New York cheesecake relies on cream cheese to give it it’s rich and creamy texture, whereas normal cheesecake uses heavy cream and sour cream. New York cheesecakes can be considered dense, and normal cheesecakes can be considered silkier.

I’ve been dying to share this recipe with you guys! Believe it or not, I haven’t had a whole lot of success with actual cheesecakes. Yes, I’ve made a few in the past, but they’ve always had falling or cracking issues. That’s why I’ve stuck with what works… mini cheesecakes! I love my pan dearly and have had so much fun making all of these bite-size treats!

However, I promised a friend that I would make them a New York Style Cheesecake when they came to visit, which forced me to finally try this recipe. Not only was it easy to slice, but it came out looking like something you’d buy at the Cheesecake Factory. I can’t wait to use this base again and create all sorts of wonderful things with it!

Freshly baked new york style cheesecake

How to Make New York Cheesecake

CRUST. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top. Mix until the crumbs become coated. Pour into the prepared springform pan Gently smooth out a nice layer on bottom and side about halfway up your pan (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 ½″ tall and approximately ¼″ thick.

BAKE. Bake at 350 degrees for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.

FILLING. Beat the cream cheese, salt and vanilla in the bowl of a stand mixer (approximately 4 minutes or until smooth and creamy). With mixing speed on low, gradually add the sugar. Turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute. 

WATER BATH. Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling.

(*Note: You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan)

BAKE. Bake at 325 degrees for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours. Turn off the oven, slightly crack the door open and allow to cool for 1 hour. 

CHILL. Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving (I prefer 6+ hours). Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator. 

The Topping

Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cooled cheesecake

*Note: you can also do this at about 3 hours into the chill time so that it can set during that remaining hour

During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving

New York Cheesecake with vanilla bean topping

Recipe FAQ

Do you need a springform pan? A springform pan is essential when it comes to making cheesecake because it allows you to easily remove your cheesecake from your pan and cut those beautiful slices that can stand by themselves!

If you don’t have a springform pan then you can easily substitute using a 10 in springform pan with a 9×13 pan, a 9in tube pan, or a 10in bundt pan. To remove the cheesecake from a pan like this you will have to carefully line it with parchment paper and pull it all out at once before you attempt to cut it.

What is a water bath? A water bath is important to baking a cheesecake! A water bath is essential for cheesecake because cheesecake is actually a custard rather than a cake. Custards do best when you cook them slow and low. This is what the water helps to do. The cheesecake isn’t automatically exposed to all of the heat at once, but the water helps to cook it slowly and it gives it a smooth texture.

One tip is that when you get your hot water for the cheesecake you should use a kettle. This way the hot water won’t spill on you and accidentally burn you. 

More Crust Options + Topping Ideas

CRUSTS. Graham cracker crust is typical for cheesecake, but there are lots of other fun options for crust. Simply crust and combine with melted butter to get it to all stick together effectively. Here are a few other options:

  • Oreos 
  • Vanilla wafers
  • Crushed ice cream cones
  • Granola cereal
  • Cornflake cereal
  • Crushed pretzels
  • Coconut macaroons

TOPPINGS. You can add your favorites, but here are a few suggestions…

  • Caramel
  • Syrups/glaze(chocolate or strawberry with fresh strawberries!)
  • Whipped cream
  • Mascarpone
  • Chocolate shavings
  • Crushed candies or crushed cookies

New York Cheesecake Recipe with strawberries on top

How to Store

Storing / Freezing? To freeze New York cheesecake, you need to wrap it tightly in a layer of plastic wrap and a layer of foil and place it in the freezer for up to 3 months. Let it thaw in the fridge overnight before you serve it. Store the cheesecake in the fridge covered loosely with plastic wrap or foil. 

  • How long does it last? It will last about 1 week in the fridge if it’s properly stored.

For more cheesecake recipes:

Perfect New York Cheesecake

New York Cheesecake Recipe

Thick, dense and ultra-rich, this perfect New York cheesecake is so easy it's fool-proof!
4.93 from 28 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hr 10 mins
Cook Time: 1 hr 55 mins
Cooling Time: 5 hrs
Total Time: 8 hrs 5 mins
Servings: 14 slices
Calories: 315kcal
Print Recipe

Ingredients

For the Crust
  • 2 cup graham cracker crumbs - about 15 sheets
  • 2 tbsp granulated sugar
  • pinch salt
  • 5 tbsp butter - melted
For the Filling
  • 4 (8 oz) blocks plain cream cheese - room temperature
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1 1/2 cup granulated sugar
  • 4 eggs - room temperature
  • 2/3 cup sour cream - room temperature
  • 2/3 cup heavy whipping cream - room temperature
For the Sour Cream Topping
  • 1 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste

Instructions

  • Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
  • Preheat oven to 350 degrees, placing the top rack in lower third of oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
  • Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2" tall and approximately 1/4" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
  • Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. With mixing speed on low, gradually add the sugar, then turn back up to high and beat for an additional minute. With mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the sour cream, then the heavy cream, beat on high for 1 minute.
  • Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325 degrees for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours.
  • After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming.
  • Remove the cheesecake from the bath and dry the bottom of the pan. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before serving, I prefer 6+ hours. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil).
  • Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cooled cheesecake (you can also do this at about 3 hours into the chill time so that it can set during that remaining hour). During the chilling process the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove it before serving.

Video

Notes

-Fresh fruit, nuts or decadent swirls make great additions to this cheesecake. You can also top it with pretty much anything your heart desires!
-This can be made gluten-free by using gluten-free graham crackers.

Nutrition

Serving: 14g | Calories: 315kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 210mg | Potassium: 97mg | Fiber: 1g | Sugar: 29g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

      1.  I can’t wait to try this. Just wanted to tell you that in number 6 there are 2 there is a typo. The is written twice in a row. 

    1. somethings wrong with me or my printer. Every time I hit Print it prints about 10 pages of peoples comments instead of the recipe

      1. Hi Sherry! Are you hitting the print button within the light blue recipe area? That will only print the recipe. Hope that helps 🙂

      1. Yes, for up to 3 months. It should be thawed in the refrigerator overnight before serving. Hope that helps!

  1. I literally JUST got a new springform pan that would be perfect for making cheesecake and this recipe looks delicious! (along with your praise for the recipe as well). I hope I get to try a cheesecake recipe this fall season, you can check out my other baking blog posts @ http://www.forloveofbaking.com.

    Cheers! 🙂
    Sydney

    1. Oooh! You’re going to love it! I’d highly recommend pumpkin cheesecake! It’s the best 🙂 Thanks again for your sweet comments!

  2. Wow, it looks beyond perfect if that’s even possible. Just like a New York cheesecake is supposed to look like. The pics speak for themselves. Great job!

    1. So happy to hear that!!! I too had never had success with a full size cheesecake (I do mini ones quite often) until I made this one 🙂 Thank you for letting me know!

      1. I need to make cheesecake in mini muffin pans for a bridal shower. Can you tell me if I need to change anything in this recipe and how long to cook them? Thanks!

        1. You don’t need to change anything! I’d guess that this recipe would make about 24 cheesecakes, but I can’t be sure. Average bake time for cupcake-size cheesecakes is around 18-22 minutes. Hope that helps!

  3. I made this tonight…..it is in the oven cooling right now…smells so good and looks beautiful….My dad has Celiac and tomorrow is his 84th birthday…so I made it for him. And the best thing is the only thing I had to do was use gluten free graham crackers….can’t wait to put it down on the family table tomorrow night!

  4. Sorry if this is a dumb question, do you line the outside of the spring pan with foil? Again sorry I’ve never used a spring pan before but just picked one up!

    1. That’s definitely not a dumb question, I’m so glad you asked! Yes, you will want to make sure the outside is lined with foil. I prefer using the XL foil that way there isn’t a chance water can drip through. In the recipe notes I mentioned that I wedged my springform pan inside a slightly larger cake pan because I didn’t have foil on hand, this works but it’s not quite as good as just putting the foil-lined pan directly into the water bath. The direct contact from the water bath will bake the cheesecake more evenly! Hope that helps 🙂

        1. I’m glad I just read these comments, I actually lined the inside and it still turned out great! But I’m going to do the outside this time. 

          1. Inside or out works! I always get nervous it won’t come away from the foil as clean when it’s lined on the inside 🙂

  5. I made this today & it was amazing! I do have a question about the sour cream topping though. I have read a couple of other recipes that call for putting on the sour cream topping at the end of the regular baking time, putting on the sour cream topping & baking a few more minutes. My topping is not as pretty as yours so I was wondering if I am missing that step & misreading your recipe. Either way…it was a hit with everyone who tried it!

    1. I actually did it after it came out of the oven, but I think baking sounds pretty awesome too, I may have to try that next time! I’m so glad you liked it!

  6. Should I take the crust out of the oven after the 8-10 minutes after being in the oven at 350 degrees before turning it down to 325?

    1. You’ll want to bake the crust for 8-10 minutes at 350 degrees and then right after you remove it turn the temperature down to 325.

  7. My first cheesecake and came amazing !!!
    So taste so delicious !!! I just chance for fruit glaze and fresh berries on the top .

    Thank you!

  8. This cheesecake was delicious and very rich! Very pleased with how it turned out! I accidentally misunderstood directions and put the aluminum foil on the inside instead of the outside of the springform pan. Woops! I was worried, but the foil just pulled right off and it end up perfect! Thank you for the recipe!

  9. this was my first time ever attempt at making a whole cheesecake! it was a last second Christmas Eve decision and it was the hit of the night!!!!!!!!!!!! Not only did I impress myself, but everyone said it was the best cheesecake they’ve ever had!! Kudos to you and thanks for sharing!!

  10. I made this and served it last night and it was delicious and turned out perfectly. It was actually used as a birthday cake so I spread most of the sour cream on as directed and combined the rest with food color so I could decorate the top, similar to icing.

  11. I made your recipe last night and we just had it for dessert. OMG it is to die for! I am a terrible cook but I saw your recipe and photograph on Pinterest and just had to try it. Thank you so much for this recipe!

  12. Once they cheesecake is cooked do I remove the foil for it to cool or keep it on? I just made it and I’m not sure if I should leave the foil wrapped on the outside or not of the pan 🙂

  13. i have kind of a funny question… Beginner baker here ha ! Heavy whipping cream- is that just the stuff you whip yourself? Or is it something else? Wanting to try this asap!

    1. It is! Usually it’s found next to the half & half or creamers… sometimes next to buttermilk. Just look for “heavy whipping cream” or “heavy cream” on the label and you should be good! I hope you love it!

  14. I cannot believe that I finally found a cheesecake recipe that worked!! It is so delicious and came out perfect on my first try. Thanks so much for the recipe!

  15. A M A Z I N G!! I made this a second time last night and the results were just like the first time! I tell ya…super delicious and your instructions are great! Thank you for sharing!! <3
    My little family thinks I am a hero! lol ~Stephanie

  16. this is the first time I’ve ever attempted cheesecake. It is my husband’s favorite, but I’ve always been scared away by horror stories of falling and cracking. Well, his birthday is this week, and I finally screwed up the courage to try it. All the great reviews said this recipe would work, so I used it, and my cheesecake turned out perfectly! It’s golden, smooth, and stunning. It is chilling, and we’ll serve it tomorrow. I hope it tastes as good as it looks!

  17. Out of curiosity, what does baking it in the water bath do? What is the difference of not using one verses using one?

    I’ve made mini cheesecakes in mini muffin tins and didn’t use a water bath and they came out OK.

    1. With a full-size cheesecake it just helps it bake/set evenly… as well as keep it moist. Mini cheesecakes only take 1/3 or a 1/4 of the time to bake so a water bath isn’t needed. Hope that helps!

  18. Hi, I was so intimidated by making a cheesecake, I had never tried it. Well, it’s the second time I’ve made this one. Unbelievable!! Lots of steps but easy to follow and oh so good. Making it for father’s dayday for hubby (more for me) tomorrow. Thank you so much. I make it with a fruit toping.

  19. I made this last night, minus the top layer (couldn’t find vanilla bean paste). It is absolutely amazing! I served it with a homemade strawberry syrup. To. Die. For. Thank you for the recipe.

  20. I had to way adjust the cook time because my oven practically scorched my cheesecake on the outside :(. I’m glad I went to check it early though. However from what I can tell it’s only the top that burnt ^-^.

    But it hasn’t cracked!

    1. Oh no! I hope the rest is ok! I hate when that happens, we just had a new coil put in ours and it’s burning everything 🙁 Let me know how it tastes!

  21. Where do you find vanilla bean paste? My hubby’s 50th is coming up and cheesecake is his favorite. I’m looking forward to trying this.

    1. Hi Kelle! I can actually buy it at my local grocery store now, but you can also find it a most restaurant supply stores and online at places like King Arthur Flour, Sur La Table, Williams-Sonoma and Amazon. I hope you’ll give it a try, I think he’ll love it!

  22. I want to try this recipe, but I don’t have a roasting pan for the water bath. Usually when making cheesecakes I place a 13X9 glass pan filled with water on the rack underneath the cheesecake in the oven to help keep it moist. Any suggestions?

    1. I’ve never tried that with this recipe before so I can’t really say if that would work. I like the roasting pan because of its size but you could try it with the 9×13 underneath and see if it works!

    2. 5 stars
      I use this method all the time because I don’t have a roasting pan big enough. Just keep an eye on the water level in your 13 x 9 pan so it doesn’t boil away. Cheesecake is a type of baked custard so the purpose of a waterbath is to evenly bake it gently.

  23. I never review recipes, but I felt compelled to say this is the best cheesecake I’ve ever had! I’m a foodie, and I’ve an avid baker since I was a kid. I’m VERY picky about my cheesecake. I followed the recipe exactly and it’s absolutely perfect.

    1. Of course your cheesecake was wonderful because take it from me , a rather ancient New Yorker, it is the real thing, a truly ancient authentic NewYork recipe and a tip, never desecrate it by adding fruit extracts and no topping please!

  24. This is my first time to make a cheesecake and I must say that this is one of the recipes that I didn’t spoil to make on the first try plus the top did not crack at all. However, I had encountered a few problems and I am hoping that you could help me. Since cream cheese is so expensive here, I only bought 2 8oz cream cheese so I had to halve the recipe. I placed 1 c of sugar , 1/3 all purpose cream and 1/3 sour cream and baked it for 1 hr and 45 mins. It tastes a little sour but otherwise it tastes like any other cheesecake and it is a just a little browner at the top. My question is that should I decrease the amount of sour cream and should I also decrease the cooking time?

    1. You can cut down the sour cream to 1/4 cup, and decrease the baking time as needed. Also you can toss a piece of foil over it while it’s baking to prevent over-browning… Maybe around the hour mark?

  25. This recipe looks awesome! I want to make it today but I want to eat it on Thursday for thanksgiving, can I make it today and freeze/refrigerate the cheesecake? If so, should I freeze it without the sour cream topping and do that before I’m ready to serve? Or can I freeze the whole thing?

    1. I would probably freeze it with the topping- place the cooled cheesecake (springform sides removed) in the freezer, uncovered, for 1 hour. Then use a knife to separate the cheesecake from the bottom of the pan and slide it onto a foil-wrapped piece of thick cardboard. You can wrap it with plastic wrap and then let it thaw while you eat dinner 🙂 Hope that helps!!

  26. First time I’ve ever made cheesecake and it came out great! I was hoping to use the same recipe to make small cheesecakes in muffin tins. Would that work? How long would I cook the crust for and then the filling?

    1. Yay! Let’s see, I’d say if you’re using a standard size muffin tin, I’d line the wells with foil or paper liners, and bake the crust for about 5 minutes and the filling for 18-22 (just watch them and check for doneness around the 18 minute mark). It should make around 2 dozen. Please leave a comment and let me know how they turn out- I’d love to hear your feedback on the minis!

  27. I made this recipe for my friend who loves cheesecake. He said it was the best he’s ever had, his wife who doesn’t really like sweets was also in love with this recipe. I will never use a different recipe again!

    1. I’m so glad to hear that! It’s definitely a favorite in our family too- and you can do so many things with it!!

  28. I know this is a dumb question, but I can’t seem to find Vanilla Bean Paste. So I was wondering, would Vanilla extract work the same for the topping?

      1. Okay, so this was my very first time making cheesecake, and I was so nervous and sacred that I was going to mess it up. I just wanted to say it turned out so DELICIOUS! THANK YOU SO MUCH for sharing your recipe, it is so GOOD!!!!!!

  29. I did make a delicious cheesecake for the first time, even though the crust was a little bit wet. Next time, I will buy XL foil, so water cannot drip through. Thanks fpr your recipe, the cream cheese is so creamy and silky with no crack …

    1. My bottom crust was fine, but the side crust was a little rubbery. I think a little water got in, so I will buy the larger tin foil next time. Cheese cake is expensive to make- all of the ingredients totaled about $16.00. It was still delicious-worth every penny!

      1. Yes, cheesecake is definitely an expensive treat, but so worth it. You’d be surprised by how often you might use that XL foil. It definitely comes in handy!

    1. I don’t. I’m hoping to add some videos over the next year- I’ll definitely consider doing one for this recipe!

  30. Made this today for a special meal over the weekend. It is came out of the oven PERFECT! I added some grated navel orange peel…about 2 tablespoons and will top it off with some peeled navel orange slices and some fresh raspberries for more color. Great recipe! It is a keeper. Thank you and Happy New Year!

  31. This recipie sounds amazing! I would like to make this but I only have a 12inch springform pan, what would the cooking time be if I used the 12inch pan?

      1. I used a 12 inch and it was done in 1 hour 45 minutes. Baked at 325. Nicely tanned on top. Set in water filled pan. Left in slightly opened oven for one and a half hours

        1. Thanks for the feedback Joe- I’m sure it will be really helpful, especially for those like Cristi with a 12″ pan!

  32. Found your recipe to take advantage of a sale on cream cheese here in North Pole, Alaska (sales on perishables are not to be ignored!). The delectable cheesecake is currently halfway through cooking right now.

    I did want to offer readers an alternative to vanilla bean paste, though it does require some advanced prep–vanilla sugar. After scraping the inside of a vanilla bean for another recipe, I put the pod in a container of a few cups of granulated sugar. About a week or so later, the pod will have infused the sugar with vanilla scent. It’s divine when added to whipped cream or sour cream, or pretty much anything else. The fragrance and taste of vanilla without additional liquid or alcohol!

  33. Hi. I’m interested to try to bake a cheesecake based on your recipe. However, I have difficulties in getting sour cream. Can I substitute it with lemon?

    1. Sour cream is pretty important. It’s what makes it a New York Cheesecake. If anything, I’d swap it out for ricotta and add a touch of lemon juice and zest. Hope that helps!!

  34. Hi,
    I made this cheesecake yesterday and the cheesecake was SO good! However, I had a couple problems. I followed your recipe to the T and I cooked the cheesecake for an hour and 45 minutes. But when it was done, the top was very brown and it had a lot of cracks along the sides. This was a great and tasty recipe, but I did everything you said to do and even beat everything the amount of time you said too. Not sure why the top turned so brown and the cracks appeared before it had even cooled !

  35. Looks like a delicious cheesecake. I do want to try a good recipe like this, and I’m looking for a dense, firm, texture, not so creamy fluffy/airy. Would I get it firm with this recipe? Thank you!

  36. What can I say about this cheesecake…one word sum’s it up…SENSATIONAL!!!

    I have made this recipe a couple of times for parties and dinners. The serving size is great for a group of people. I have nothing but positive comments of this recipe. I have also been told it is the BEST cheesecake they have ever eaten, which is always nice to hear, especially being your nephew. So, this recipe has now been passed on to a couple of my friends.

    Thank you….it’s always great to have positive feedback.

  37. Hi Nat,

    The recipe looks great! Is it possible to substitute yogurt for the sour cream? & milk + butter for the thickened cream?

    1. Hi Kathy! I definitely think the yogurt would be a great substitution, however, I’m not 100% sure about the milk & butter. Are you planning on making your own “heavy cream?” If that’s the case, I’d say yes. Hope that helped a bit, please let me know how it turns out 🙂

  38. Such a great recipe. I started selling these to small business. Everyone loves them. I have been baking 2 at a time in a water bath but today I am trying 3 with the water pan underneath. Sure hope it works. Thanks for the awesome recipe.

  39. I made this the other night, and it is the best cheesecake I have ever made!

    I followed the directions exactly and it turned out perfect???? Absolutely no cracking, which is a first for me!

    My husband said it was better than his moms cheesecake, and my son devoured it.

    Next time I think I will try and bake it a bit with the sour cream topping.

    Thanks for the recipe!

  40. Hi!
    Amazing recepie! I’m going to make it again. I wanted to make mini cheesecakes how should I adjust the cooking time/temperature?

  41. This reminds me of the cheesecakes my mom makes….always with that thin sour cream layer on top!

  42. Hello! This is my absolute favorite cheesecake recipe, I use it as a base for almost any style (chocolate, traditional, etc). I always make this in my 10″ springform pan but I’m curious about downsizing the recipe for an 8″ pan. My first thought is to cut the recipe in half but I’m curious if that’ll be enough. Please let me know feedback if anyone has made a smaller version on this, thanks so much!
    -Hannah

    1. Hi Hannah! I have cut this recipe in half for a 8×8 inch square pan (which is a bit larger) and it took up a little more than half the height of the pan. I would probably try it with a half recipe first, and if it seems to short, do 3/4 of a recipe. Hope that helps, please let me know how it turns out!

  43. This recipe was awesome. I wish I could post a picture! Actually, just look at your picture because mine looks exactly like it! I made it for my husband’s birthday

  44. Hello
    this looks aaaaamazing, can’t wait to try making it.
    Just a quick question before I start, can I use heavy cream instead of heavy whipping cream?

  45. HELP 🙁
    My cheesecake was looking perfect but now i have one big crack in the middle
    Is there any way to fix that?

    1. Oh no! How long did you end up baking the cheesecake for, and did you leave it in the oven to cool? Did you crack the oven door at all while it was baking? You can definitely “fix” it with a topping, but also if the crack is small it might heal itself as it chills.

  46. It looks delicious, but when I see such a long list of ingredients and the recipe itself, I just don’t even try it. To much work for me.

  47. I have made this before and it was AWESOME! I want to make this for my friend for his birthday, but in a smaller size.

    Any suggestions or a recipe for a mini cheesecake (bigger than muffin size)

    Thanks in advance!

    Angie~

  48. …made this last night.  Simply awesome.  I halved it.  I added about a half cup of chopped walnuts to the crust.   Yummy!   Thanks for sharing.  This is my ‘go to’ cheesecake recipe forever.  

  49. Made this cheesecake for Easter dessert. My son is gluten allergic so I used gluten free vanilla honey graham cookies with some chopped pecans for the crust. Also substituted flax meal for one of the eggs. Turned out GREAT. Definately will keep this recipe for sny cheesecake I make in future. Thanks for sharing it.

  50. This is the second time I have made this cheesecake. Everyone loves it!! It is delicious ! Don’t even look for another recipe…this is it !

  51. While the cheesecake was delicious, I had a problem with it sticking in the pan .was I supposed to grease the pan it didn’t say anywhere in the directions?

    1. No, no grease is necessary. Did you have trouble removing it after chilling it? You can always run a cake tester or sharp knife around the top edge to help loosen it up.

      1. Yes , I chilled it overnight but it was sticking to the pan and did not come out without losing parts of it.

  52. This recipe looks doable. I think I’ll go to the dollar store and get a foil turkey roasting pan to put under my spring pan. If I wanted to have my cake swirled with say carrot cake or raspberry sauce can I do that? Also there is a typo in number 6. There is 2 these in a row. Thanks in advance for answering my questions

  53. I love this recipe. I use it as a base for a few different flavors. I line the bottom and sides of my springform pan with parchment paper to keep it from sticking to the sides.

  54. I have made this twice now. THE best cheesecake I’ve ever had, hands down. I’m making one now for my office, in the oven as we speak! I skip the sour cream topping and use strawberries and glaze instead. I wish I could attach a picture for you! Thanks Natalie!

  55. I made this cheesecake for a family gathering and everyone, including myself, claimed it to be the best cheesecake we’ve ever eaten! Cheesecake is one of my favorite desserts and this one is phenomenal! No cracks and so easy to follow the instructions! Incredible recipe!!!

  56. My first attempt at cheesecake. I used extra large foil but I saw a small hole in the bottom when removing it and I think a little water got in. Everything looks cooked and it pulled right away from the sides. I have not chilled it yet so its too early to tell if its ruined. I’m worried about the crust maybe got wet. I dont suppose there is a way to fix that if so?

  57. This is an amazing recipe! I’m a beginner to making cheesecake and this turned out perfect, even with some of the substitutes I made. I substituted whipping cream for a cup of whipped cream, added a 1/3 more sour cream, decreased the sugar by half a cup and added cinnamon to flavor the crust. I’ll try covering the cheesecake with foil to prevent browning next time, but all in all this is a great recipe! 

  58. Help! I want to use a 12 inch springform pan but also want my cheesecake to be TALL.. I can’t seem to find suggestions anywhere.

    1. 12 inch isn’t standard, so that’s probably why. Maybe try 1 1/2 x the recipe and then if it’s too full, bake off the rest in a smaller pan (think bars)?

  59. Hi Natalie! I would like to try this recipe in a cupcake mold. Do I need the water bath procedure? Thanks and God bless!!!

    1. I don’t think you’d need the water bath. Definitely line with cupcake liners. I’m guessing it will make quite a few, maybe 3-4 dozen.

  60. Great tasting cheesecake – made it three times. However, I let it bake for 2 hours and it rises a good 2 inches above my spring form pan. When it is cooling ( I open door of oven and let sit for 1 hour as per recipe ) it all collapses back into the pan. In addition, when it rises the 2 inches there is an overhang of batter so when it collapses back into the pan it leaves a ring of cheesecake all round the pan. It has done this all three times I have made it. What is happening??

  61. It would have been great if you would have responded to my above posting! Guess you’ve lost interest………..

    1. Hi Lucy, I apologize for the delay in response. We just experienced a death in our family as well as a house full of sick kiddos. How tall is your springform pan? My cheesecake usually goes just about a half inch below the brim of my pan. Also how long are you beating the batter for? You may need to beat it less, as it may have too much air in it causing it to rise and deflate. Hope that helps!

  62. Hi, so glad I found your blog. I am making cheesecake for Easter and this recipe sounds wonderful. The question I have is can you make it orange flavored if so how much juice and zest would you add to it?

    1. Hi Debbie! I would add 1/4 cup of orange juice and about a tablespoon of orange zest. Hope that helps 🙂

      1. Thank you Natalie for your quick response. That helps so much I am going to try it on Easter I sure hope it turns out as beautiful as yours did. Might make a carrot cake just in case 🙂

        1. Oh sorry for so many questions will the juice make it not sit up as well or do you sub. it for something else?

  63. This recipe is just as it is described “The perfect New York Cheesecake”. It’s delicious and a real “show stopper”! I baked it for 1 hour and 55 minutes and it came out perfectly. I made a simple berry sauce to top and WOW! I have several different go-to cheesecake recipes and this one will definitely be a favorite with my family!

  64. is there an alternative for the tin foil wrapping? Tin foil is so bad for the environment but I would love to try this recipe !

    1. You can place your springform in a slightly larger cake pan with tall sides (at least 2 inches tall, preferably 3). Hope that helps!

    1. Also, the way I read it, I lined the inside of the Pan with foil, but that seems so weird. I’m only realizing now that maybe it should be the oitside of the Pan?

  65. Made this cheesecake for a party yesterday and only one slice was left! The cheesecake started browning so I put a peice of foil on top. BIG MISTAKE! When i took it off I ripped off some of the top of the cake. Luckily the delicious sourcream topping fixed it all up and no onw knew 🙂 Loved it and will be using it again.

  66. Could i bake this recipe in mason jars? Having a baby shower and thought the individual 1/2 pint jars would look cute with a wooden spoon tied around the lids?

    1. I don’t see why not, I’m just not sure how many jars you would need or the amount of time. Please let me know how it works out if you give it a try!

  67. The recipe is very firm and creamy! I zested and squeezed two small key west limes in it for lime flavored and it was just right. Instead of fighting with tin foil and risking getting water in the cheesecake, you can achieve the same humidity level in the oven by placing the boiling water in a large loaf pan off to the side of the spring form pan. I have always done it this way and never get cracks. I always place a cookie sheet under the spring form pan as leak insurance though.

  68. My hubby LOVES cheesecake and I have a hate/love relationship with baking but this cheesecake came out AMAZING and it was my first time trying it.
    It was an absolute hit 🙂

  69. Thank you so much for such an amazing receipt. This was my first experience and cheesecake came out with no cracks and with very nice top.  Thank you! 

  70. I almost never comment on recipes, but I’ve been using this recipe for years and it is, hands down, the best cheesecake recipe out there. This recipe made me like cheesecake, and I still eat this cheesecake almost exclusively. In fact, I often end up making this after I eat other cheesecake because I’m always disappointed and find myself craving “good cheesecake.” My friends all say it’s the best they’ve ever had. I make it exactly as written. Thanks for the GREAT recipe!

  71. Hi! Love this cheesecake recipe, made it about a year ago & it was a huge hit. I’d love to make a chocolate version, any tips on how to adapt? As simple as just adding melted semisweet chocolate to the filling?

  72. If I cut the ingredients in half for a smaller cake and use a smaller springform pan, how long should it bake?

    Should all ingredients be cut exactly in half?

    Awesome recipe. This is the only cheesecake recipe I use. Family loves it 

      1. Smallest round springform that I have. I think it might be 9 inch or 8 x 8 or 9 x 9 square pan unless you suggest something different?

  73. This Cheesecake is amazing. I made it for Fathers Day today and it’s a huge hit! The taste is perfect and I just love it. I added this to my permanent recipe list and made it my main NY Style Cheesecake recipe!!!! Thank you!

  74. Just made this today. One word… AMAZING! I’m so glad I chose this recipe for my first attempt at homemade cheesecake. ❤️

  75. I have made this recipe several times with great success. It is my go-to cheesecake recipe. I have made my own berry sauces to compliment and love that. My new husband loves this recipe as well. We are having a large gathering to celebrate his birthday and I want to incorporate this and Apples, as he loves both. Do you think adding Apple pie spice to the batter and then baking sliced apples on top that have been sautéed in brown sugar, cinnamon and butter will work well?

    1. I am so glad you like it! You know, I have never tried, but that sounds so good! I bet it would be great! Hope it’s a hit!!

      1. It was a HUGE hit! Thank you again for the recipe. I’m going to make it again this weekend to take to a wine tasting and paring at a friends house. I think it goes well with a Sweet Riesling! Here’s hoping I win bragging rights from the pairing contest. 🙂

  76. 5 stars
    I wanted to use this recipe (because it is my favorite) to make a peanut butter chocolate cheesecake. I am thinking if I only use 3 blocks of cream cheese and one cup of smooth peanut butter that should work for the filling, but I wanted to get your opinion.

    1. That sounds yummy! I personally have not tried, but that should work 🙂 You’ll have to let me know how it turns out!

  77. 5 stars
    Made this for thanksgiving and my family loved it; my mother-in-law who is the baker of the family said it was the best she ever tasted – thank you for a great recipe 

  78. 5 stars
    I have made this cheesecake recipe at least 10 times and I’ve tried others but this one turns out absolutely perfect every single time. I’ve done it with the sour cream topping, which I love and I’ve also done it with strawberry and I’m trying today with salted caramel. 
    YUM. 

  79. 5 stars
    I stumbled upon this recipe from another blog teaching me about baking cheesecake. I had never made a cheesecake before and was ready to attempt. This recipe was not only easy to follow but the cheesecake was nothing short of perfection. I had NO cracking, the texture was amazing, and though the graham cracker crust didn’t come up as high on the sides as I think it should have, that DID NOT MATTER. I have my second cheesecake (this same recipe) in the oven now. I baked it tonight while extremely distracted and from what I can see in the oven, it looks like another winner. I can’t say enough positive things about this recipe!

    1. That’s so nice of you to say! I am so glad you tried it! Thank you for letting me know what you thought!

  80. 5 stars
    Thanks for sharing nice review recipe! They are so great article. I have made this recipe several times with great success. It is my go-to cheesecake recipe. I really appreciate your post and you explain each and every point.

  81. 5 stars
    I am a sucker for a good New York Style Cheesecake! This looks absolutely wonderful! Guess I know what I’ll be making this weekend. 

  82. 5 stars
    The vanilla bean paste was the perfect addition. This tasted amazing and turned out so pretty.

  83. 5 stars
    I need/want to convert this recipe for a 10” springform pan. I’ve been baking this for friends in the Tampa/St Petersburg/FL area for 2 years, and the consensus is always: MORE! They love it. I love the taste (I go for the more creamy texture), and the absolute ease of making the filling. The crust can be frustrating, at times🤣. Please help. Thank you!

    P.s.   is there any way to make this a little less sweet? I leave the sugar out of the crust recipe now and only use honey graham crackers. I use a Ninja to grind up the crackers for the crust…

    1. I am no good with math, and I’m confused by all the formulas online. It may be simple math to them, but once they added letters to math, I lost it. I wasn’t that great with Geometry, either. Can you just convert the recipe for me? I don’t have a computer, just a laptop…

    2. No need to change the recipe for using a 10″ pan. I am glad you share the recipe with others! Not sure how to make it less sweet, unless you use a maybe stevia.

  84. I’ve only used one recipe for NY style cheesecake. It’s from a paper clipping my grandmother from Brooklyn, sent my mother, sometime in the 50’s. Yep it is a very very old recipe. People call it the best cheesecake in the world, what do I know, I’ve only eaten the one. There is no baked crust, just a buttered spring form and crumbled digestives. No use of vanilla, instead a fair amount of lemon juice, like one half lemon. The recipe also calls for one tablespoon of flour. No topping, no jam, jelly or fruit.. Other than that it’s very similar to your recipe. So I’m thinking consistency will be the same, but flavor very different. I think the lemony tang works with the creamy sweet texture. I suppose back in those days, my grand parents came over from Poland in the early 20s, vanilla was a luxury they probably wouldn’t have used. As my grandmother would say, try it you’ll like it. I only visited her twice, she was a terrible cook. But bless her soul for this cheesecake recipe, now enjoyed by 4 generations

  85. 5 stars
    I’ve tasted many a cheesecake including Juniors in New York and after making this one, it far surpassed all others I have ever tasted. My boss (a surgeon) is also a cheesecake snob and I made this for his birthday, and while he found it to be the best he ever tasted, too, I am now stuck making one not only for his birthday but also for Christmas. They are a bit laborious but well worth it. I guess if I keep him happy with this cheesecake it will keep the raises coming, haha! Thanks for the amazing recipe, it’s definitely the best I have had!

  86. I’ve made this recipe a couple of times. Everyone LOVES this recipe. However, I keep fumbling when it comes to the crust. It always ends up getting a little soggy at the bottom. Is there anyway to prevent that in the future?

    1. Hmmm..not sure why it would get soggy. Do you change anything with the recipe? Is the filling nice & thick (not runny) when you pour it? And, the crumb mixture is nice & coated & mixed well?

      1. I don’t believe I change anything. It all looks great to me. The entire crust isn’t soggy, or wet I should say. It’s the bottom and stops in the middle. You can tell it’s a little wet. Like, water seeped in somehow. 

        1. Oh, gotcha! I’m guessing water did leak in through the foil. I usually tend to use more foil then needed, to make sure it’s sealed well.

  87. 5 stars
    Ive made this at least 5 times. Everyone loves it and they think Im the best baker ever! lol Its just a fantastic recipe.
    the only additions I did was I put some cinnamon in with the gram crackers crumbs, some fresh squeezed lemon juice in the main batter and used vanilla bean paste.

    1. I’m so glad you liked the recipe! Thanks so much for sharing your additions. I’m sure it turned out delicious!

  88. 5 stars
    This is the only recipe I have ever used. It works and it’s the best. I would like to make some minis, each stuffed with one chocolate covered strawberry. Have you done this, and if so, should anything be done differently besides sticking the strawberry in before you pour the filling in?

    1. I have not made minis stuffed with chocolate covered strawberries before but I’d love to hear how they turn out! When the minis are baking the chocolate that covers the strawberry will most likely melt off of the strawberry and become part of the cheesecake.

  89. 5 stars
    Easy to make, perfect classic flavor and VERY Creamy! All the things I love in a cheesecake. We topped it with freshly picked strawberries and it was heaven!

  90. 5 stars
    You were not kidding when you said that this was perfect new york cheesecake! So rich and full of creamy goodness! I love adding different fruits and sauces on top of it too.

  91. 5 stars
    Thanks a lot for sharing this new york cheesecake! It’s indeed perfect! Perfect for the fam! Will make it again, it taste amazing and really highly recommended!

  92. 5 stars
    My hubby & I love going out for cheesecake! We love this one! Classic flavors & so thick & creamy!