Short description

A classic New York‑style cheesecake is a rich, dense, creamy dessert built on a buttery graham cracker crust, baked slowly to set just right, then chilled until firm.

Why You’ll Love This Recipe

This cheesecake gives you that decadent, melt‑in‑your‑mouth texture: smooth cream cheese, a subtle tang from sour cream, vanilla aroma, and the perfect crust. It’s impressive yet reliable, great for special occasions or when you want something luxuriously satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

Graham cracker crumbs
Melted butter
Granulated sugar

For the filling

Full‑fat cream cheese, softened to room temperature
Granulated sugar
Vanillas extract
Sour cream
Eggs (room temperature)
Salt

Optional topping

Sour cream mixed with a little sugar and vanilla (or just use plain sour cream)
Fruit compote or fresh berries

directions

Preheat the oven and prepare a 9‑inch (or 10‑inch) springform pan. Grease it, and press the graham cracker crust mixture firmly into the bottom (and optionally up the sides). Bake the crust for a short time (about 10 minutes) to set, then remove and let cool slightly.
Meanwhile, beat the cream cheese until smooth and creamy. Add sugar and mix just until combined. Scrape the bowl to avoid lumps.
Add vanilla, then sour cream, salt. Mix gently.
Add the eggs one at a time, mixing on low speed and only until just incorporated after each egg. Over‑mixing introduces air which can cause cracking.
Pour the filling over the crust. Optionally, place the pan in a water bath to reduce cracking (wrap the bottom in foil and set into a larger pan with hot water).
Bake at a moderate temperature (e.g. 160‑175 °C / 325‑350 °F) until the edges are set but center still has a slight jiggle.
Turn off the oven; leave the cheesecake inside with the door slightly ajar and allow it to cool gradually (this helps avoid sudden temperature change which can cause cracks).
After cooling to room temperature, chill in refrigerator for several hours; preferably overnight for best texture.

Servings and timing

Servings: about 10‑12 slices (for a 9‑inch cheesecake)
Prep time: ~ 20‑30 minutes
Bake time: ~ 1 hour (may vary depending on oven and pan)
Cooling time: ~ 1 hour at room temperature, then at least 4‑6 hours in the refrigerator, ideally overnight

Variations

Add lemon zest or a little lemon juice for a bright citrus note.
Use a different crust: e.g. crushed digestive biscuits or a chocolate cookie crust in place of graham crackers.
Top with fruit compote (strawberries, blueberries), salted caramel, chocolate ganache, or fresh fruit.
Skip the water bath and instead bake carefully at lower heat if preferred; or use the sour cream topping to cover any minor cracks.

storage/reheating

Store in the refrigerator, covered tightly, for up to 5‑7 days.
For longer storage, you can freeze the cheesecake: wrap tightly in plastic wrap and then foil; freeze whole or by slices. Thaw in the refrigerator overnight before serving.
Avoid reheating baked cheesecake; it’s meant to be served chilled. If you want warm dessert, serve with warm sauce or topping.

FAQs

What size pan should I use?

A 9‑inch (23 cm) springform pan is standard. You can use a 10‑inch if you want more surface area (thinner slices) but baking time might be slightly shorter.

Why is my cheesecake cracking on top?

Cracking often comes from too much air in the batter (mixing too fast), sudden temperature changes (too hot oven or removing too quickly), or over‑baking. Using a water bath and gradually cooling helps a lot.

Can I use low‑fat cream cheese or substitute with something else?

Using full‑fat cream cheese gives the classic rich texture. Low‑fat versions tend to be softer or less creamy. Some substitute with mascarpone or blend in ricotta, but that changes flavor and texture.

Do I need a water bath (bain‑marie)?

It helps keep the baking more gentle and moist and reduces risk of cracks, but it’s not strictly necessary if you bake at a lower temperature, go slow, and cool gradually.

Can I bake this upside down or use convection oven?

Convection ovens bake faster and with more circulating air; you’ll need to reduce the temperature a bit and monitor more closely. “Upside down” isn’t typical — cheesecake is baked upright.

How do I know when the cheesecake is done baking?

The edges should look set and slightly pulling from the pan sides. The center should still jiggle a little when the pan is gently shaken. It will continue to set as it cools.

Can I make this ahead of time?

Yes — this cheesecake actually benefits from chilling overnight. Making a day ahead is ideal.

What toppings work well with New York cheesecake?

Fruit compotes (berries, cherries), caramel sauce, chocolate sauce, fresh fruit, sour cream topping, whipped cream. Keeps it elegant without overpowering the creamy flavor.

How do I get a smooth, creamy texture (no lumps)?

Make sure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature. Beat the cream cheese first until smooth before adding other ingredients. Scrape the bowl down. Don’t over‑mix once eggs are added.

Can I freeze slices instead of the whole cheesecake?

Yes, you can freeze individual slices, wrapped well. Thaw in refrigerator when ready to eat. Texture is usually preserved quite well, particularly if wrapped to avoid ice crystals.

Conclusion

This New York cheesecake is timeless: rich, creamy, satisfying. While it takes time (baking, cooling, chilling), the process is straightforward, and the result is a dessert that looks elegant and tastes absolutely indulgent. With a few simple ingredients and some patience, you’ll have a cheesecake that rivals any bakery.