Create tangy, delicious cheesecake that looks like it came straight from the bakery with this rich and creamy New York Cheesecake 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 our Banana Pudding Cheesecake, Perfect Chocolate Cheesecake, and Key Lime Cheesecake.
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!
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 1/2″ tall and approximately 1/4″ 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
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
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 chocolate cheesecake
- Instant pot new york cheesecake
- Eggnog cheesecake
- White chocolate raspberry cheesecake
New York Cheesecake 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
-This can be made gluten-free by using gluten-free graham crackers.
Nutrition
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.
I’m so glad you liked the recipe! Thanks so much for sharing your additions. I’m sure it turned out delicious!
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?
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?
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.
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.
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!
You have made my day!! Thank you so much for saying that!!
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
Thank you for sharing that! Recipes from family are the best ones!
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…
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…
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.