classic new york cheesecake recipe

Written BySheba G Updated On
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The Best classic new york cheesecake recipe

I have been making this classic New York cheesecake for years and it is always a hit with my family. The kids love the creamy texture and the slight tang from the cream cheese. My husband says it reminds him of the cheesecake from his favorite deli back in the city. This recipe is perfect for birthdays, holidays, or just a Sunday dessert. It uses simple ingredients like cream cheese, eggs, and sugar, so you know exactly what is going into your food. Plus, it has protein and calcium from the dairy, which makes it a slightly better treat than other desserts. I love that I can make it ahead of time and it tastes even better the next day.

Classic New York Cheesecake

4.6 from 1777 votes

A dense, creamy, and rich cheesecake with a buttery graham cracker crust. This is the authentic New York style cheesecake that is perfect for any special occasion or a simple family dessert.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time5 hours (includes chilling)
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

32 oz (4 packages) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
5 large eggs
1/4 cup all-purpose flour

👨‍🍳Directions

1Preheat oven to 325°F. Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from seeping in during the water bath.
2Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until all crumbs are moistened. Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool completely.
3Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add sugar and beat until combined. Add sour cream and vanilla; beat until smooth. Add flour and mix just until incorporated.
4Add eggs one at a time, beating on low speed after each addition until just combined. Do not overmix. Scrape down the sides and bottom of the bowl as needed.
5Pour the filling over the cooled crust. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This is the water bath.
6Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
7Remove cheesecake from water bath and take off the aluminum foil. Run a knife around the edge of the pan to loosen the cheesecake. Refrigerate for at least 4 hours, preferably overnight, before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
Large roasting pan (for water bath)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 175mg🧂Sodium: 380mg🌾Total Carbs: 35g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 9g

📝Notes

For best results, use full-fat cream cheese and do not overmix the batter. Letting the cheesecake cool slowly in the oven helps prevent cracking.

Watch Video Of How Classic New York Cheesecake Works

This classic New York cheesecake is a staple in my kitchen for a reason. It is rich, creamy, and always impresses guests at family gatherings or potlucks. I hope you make it and enjoy it as much as my family does.

❓ Frequently Asked Questions About New York Cheesecake

1. Why did my cheesecake crack on top?

Cracking usually happens from overbaking or a sudden change in temperature. Using a water bath and letting the cheesecake cool slowly in the oven helps prevent this. Also, do not overmix the batter.

2. Can I use low-fat cream cheese?

You can, but the cheesecake will be less creamy and may not set as firmly. For the classic New York texture, full-fat cream cheese is best.

3. How do I know when the cheesecake is done?

The edges should look set and slightly puffed, but the center should still wobble a little when you gently shake the pan. It will firm up as it cools.

4. Can I freeze this cheesecake?

Yes, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.

5. What is a water bath and do I have to use one?

A water bath is a pan of hot water that your cheesecake pan sits in while baking. It provides gentle, even heat and adds moisture to the oven, which helps the cheesecake bake evenly without cracking. I highly recommend using one.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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