Description
This Classic New York Cheesecake is everything a true cheesecake should be: dense yet silky, rich without being heavy, and perfectly balanced with a buttery graham cracker crust. It’s a timeless dessert that never goes out of style and always impresses, whether served plain or topped with fresh fruit.
Introduction
New York–style cheesecake is famous for its ultra-creamy texture and deep, tangy flavor. Unlike lighter cheesecakes, this version relies on full-fat cream cheese, eggs, and sour cream to create that signature luxurious bite. With a slow bake and gentle cooling, you’ll get a smooth, crack-free cheesecake that tastes just like it came from a classic New York bakery.
Why You’ll Love This Recipe
Authentic New York–style texture and flavor
Rich, creamy, and perfectly smooth
Simple ingredients with bakery-quality results
Ideal for holidays, celebrations, or make-ahead desserts
Delicious on its own or with endless topping options
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted
For the Filling
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup sour cream
1 tablespoon all-purpose flour (optional, for added stability)
Instructions
Preheat the oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, scraping down the sides as needed. Add the sugar and vanilla extract and mix until fully incorporated.
Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
Gently fold in the sour cream and flour, if using, until the filling is smooth and uniform.
Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Variations
Lemon Cheesecake: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice
Chocolate Swirl: Swirl melted chocolate into the batter before baking
Vanilla Bean: Replace vanilla extract with seeds from one vanilla bean
Gluten-Free: Use gluten-free graham crackers and omit the flour
Tips for Best Results
Use room-temperature ingredients for the smoothest batter
Mix on low speed once eggs are added to avoid air bubbles
Do not overbake—the center should still jiggle slightly
Run a knife around the edge before chilling to help prevent cracks
Serving Suggestions
Serve plain for a classic experience
Top with fresh berries or fruit compote
Add whipped cream for extra indulgence
Drizzle with chocolate or caramel sauce
Storage Tips
Store covered in the refrigerator for up to 5 days
Freeze whole or sliced for up to 2 months
Thaw overnight in the refrigerator before serving
FAQs
Can I make this cheesecake without a springform pan?
A springform pan is highly recommended for clean removal, but you can line a deep cake pan carefully if needed.
Why did my cheesecake crack?
Overbaking or rapid cooling usually causes cracks. The slow oven-cooling step helps prevent this.
Can I use low-fat cream cheese?
For authentic New York cheesecake, full-fat cream cheese is best. Low-fat versions affect texture and flavor.
Conclusion
This Classic New York Cheesecake is a true dessert icon—rich, creamy, and endlessly satisfying. Whether served plain or dressed up with toppings, it’s a recipe worth mastering and repeating. One bite, and you’ll understand why this cheesecake has stood the test of time.