Dense, creamy, and ultra-rich with a graham cracker crust
New York Cheesecake
Prep Time
25 min
Cook Time
1 hr 10 min
Total Time
6 hr
Servings
12
1 nine-inch cheesecake
Difficulty
Medium
Cost
Moderate
$$
New York Cheesecake
Dense, creamy, and ultra-rich with a graham cracker crust
★4.7(17)
A tall, dense, and impossibly creamy New York-style cheesecake on a buttery graham cracker crust. Crack-free and velvety smooth.
25m
Prep Time
70m
Cook Time
360m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
New York cheesecake is the undisputed king of cheesecakes — dense, creamy, and unapologetically rich. This is not a light, fluffy affair. It is a tall, velvety, cream cheese-forward dessert that is meant to be savored in thin, rich slices.
The technique makes all the difference. Room temperature ingredients prevent lumps, gentle mixing avoids incorporating too much air (which causes cracking), and a water bath keeps the oven humid so the cheesecake bakes evenly and stays crack-free. The slow cool-down in the turned-off oven is just as important as the baking itself.
Plain, with fresh berries, or with a swirl of fruit compote on top, this cheesecake is an absolute showstopper.
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar (crust)
- 6 tablespoons unsalted butter, melted (crust)
- 32 oz (4 blocks) cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- 1
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil.
- 2
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Cool.
- 3
Beat cream cheese on medium speed until completely smooth, about 3 minutes. Scrape the bowl often.
- 4
Add sugar gradually and beat until combined. Mix in sour cream, then flour, vanilla, lemon juice, and salt.
- 5
Add eggs one at a time, mixing on low just until each is incorporated. Do not overbeat.
- 6
Pour filling over the crust. Place the springform pan in a large roasting pan and pour hot water halfway up the sides.
- 7
Bake for 65-75 minutes, until the edges are set but the center jiggles like gelatin when gently shaken.
- 8
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Graham cracker crustOreo cookie crust
Crush 25 Oreos and mix with 4 tablespoons melted butter
Sour creamHeavy cream
Slightly less tangy but equally creamy
Lemon juiceOmit
Lemon is subtle but brightens the flavor — try to include it
Tips & Storage
Pro Tips
Every ingredient must be at room temperature to prevent lumps.
Do not open the oven during baking — temperature fluctuations cause cracks.
Run a knife around the edge immediately after removing from oven to prevent cracking as it contracts.
For the cleanest slices, use a knife dipped in hot water and wiped clean between cuts.
Storage
Refrigerate covered for up to 5 days. Cheesecake actually tastes better after a day in the fridge.
Reheating
Cheesecake is served cold. Remove from fridge 15-20 minutes before serving for the creamiest texture.
Nutrition Facts
Per serving (1 slice (1/12 cake)) · 12 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates34g
Fat28g
Fiber0g
Sugar26g
Sodium310mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cheesecake crack?
- Common causes: overmixing (too much air), overbaking, or cooling too quickly. Follow the water bath and slow-cooling steps carefully.
- Can I freeze cheesecake?
- Yes. Freeze without toppings for up to 2 months. Thaw overnight in the refrigerator.
- Do I really need a water bath?
- It is strongly recommended. The water bath prevents cracking and ensures silky texture. If you skip it, the cheesecake will still taste good but may crack.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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