New York Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake is incredibly rich yet balanced with the slight tartness from cream cheese and sour cream. It’s not overly sweet, which lets the cream cheese flavor shine through. The crust offers a perfect buttery crunch that contrasts beautifully with the smooth filling. Plus, I can top it with anything from fresh berries to chocolate ganache to suit any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the crust:

• graham cracker crumbs

• granulated sugar

• unsalted butter, melted

for the filling:

• cream cheese, softened

• granulated sugar

• sour cream

• eggs

• vanilla extract

• lemon juice

• all-purpose flour (optional, for extra stability)

directions

1. I preheat the oven to 325°F (163°C) and grease a springform pan.

2. I combine graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the pan.

3. For the filling, I beat the softened cream cheese until smooth, then add sugar and mix well.

4. I blend in sour cream, eggs one at a time, vanilla extract, and lemon juice, mixing just until combined to avoid overbeating.

5. I pour the filling over the crust and smooth the top.

6. I bake it in a water bath for about 1 hour and 15 minutes, then turn off the oven and let it rest with the door cracked for another hour.

7. I refrigerate it for at least 6 hours, preferably overnight, before slicing.

Servings and timing

This recipe makes about 12 servings. It takes around 30 minutes to prepare, 1 hour and 15 minutes to bake, and requires at least 6 hours of chilling time, totaling about 8 hours including cooling.

Variations

• I sometimes swirl raspberry, blueberry, or chocolate sauce into the batter before baking.

• For a different crust, I use crushed Oreos or digestive biscuits.

• I add a sour cream topping layer and bake for an additional 10 minutes when I want a glossy finish.

• To make it gluten-free, I use gluten-free graham crackers and omit the flour or replace it with a GF alternative.

• I occasionally flavor the filling with almond extract or add a layer of lemon curd on top.

storage/reheating

I store the cheesecake tightly covered in the refrigerator for up to 5 days. It also freezes beautifully—wrapped in plastic and foil—for up to 2 months. I thaw slices overnight in the fridge before serving. I never reheat cheesecake; I serve it chilled or at room temperature.

FAQs

Why is New York cheesecake different from regular cheesecake?

New York cheesecake uses more cream cheese and often includes sour cream or heavy cream, giving it a richer, denser texture compared to lighter, whipped versions.

Can I bake this without a water bath?

I can, but a water bath helps prevent cracking and ensures even baking. Without it, I bake at a lower temperature and place a pan of water on a lower rack to add moisture.

How do I know when the cheesecake is done?

I look for a slightly jiggly center—it will set as it cools. Overbaking can cause cracks and a dry texture.

What’s the best way to slice cheesecake neatly?

I use a sharp knife dipped in hot water and wiped clean between cuts for perfect, clean slices.

Can I make mini cheesecakes with this recipe?

Yes, I divide the batter into muffin tins lined with paper cups and reduce the baking time to about 20–25 minutes.

Conclusion

This New York Cheesecake is everything I want in a dessert—rich, creamy, tangy, and luxurious. It’s the kind of treat that impresses guests and satisfies every time I make it. Whether plain or dressed up with toppings, it’s always a showstopper on the table.