Why You’ll Love Classic New York Cheesecake Recipe
This cheesecake captures the essence of a true New York-style dessert: thick, dense, and irresistibly creamy. You’ll love how the simple ingredients come together to create a luxurious texture and flavor that rivals any bakery. Whether you serve it plain or with your favorite topping—fresh fruit, chocolate drizzle, or caramel sauce—this cheesecake is sure to impress family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs
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Unsalted butter, melted
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Cream cheese, softened
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Granulated sugar
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Sour cream
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Eggs
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Vanilla extract
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Lemon juice
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All-purpose flour (optional, for added structure)
Directions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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Combine graham cracker crumbs with melted butter, then press the mixture firmly into the bottom of the pan to form a crust. Bake for about 10 minutes, then let it cool.
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In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until creamy.
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Blend in the sour cream, vanilla extract, and lemon juice. Mix until fully incorporated.
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Add eggs one at a time, mixing on low speed after each addition to avoid overbeating.
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Pour the batter over the cooled crust and smooth the top with a spatula.
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Place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath.
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Bake for about 1 hour and 10 minutes, or until the edges are set but the center is slightly jiggly.
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Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
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Remove from the oven and refrigerate for at least 4 hours or overnight before slicing and serving.
Servings and timing
This recipe makes 12 servings.
Prep time: 25 minutes
Cook time: 1 hour 10 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6 hours and 35 minutes
Variations
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Chocolate Swirl Cheesecake: Add melted chocolate to a portion of the batter and swirl it into the filling before baking.
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Berry-Topped Cheesecake: Top with a mixture of fresh strawberries, blueberries, and raspberries before serving.
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Salted Caramel Cheesecake: Drizzle with salted caramel sauce and sprinkle with sea salt for a rich twist.
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Oreo Crust Cheesecake: Substitute crushed Oreos for graham crackers for a cookies-and-cream flavor.
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Mini Cheesecakes: Divide the batter into muffin tins for individual servings.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best enjoyed chilled, but you can let it rest at room temperature for 15–20 minutes before serving for a softer texture.
FAQs
How do I prevent cracks on my cheesecake?
Avoid overmixing the batter, bake in a water bath, and let it cool gradually to prevent cracks.
Can I make this cheesecake ahead of time?
Yes, it’s best made a day ahead since it needs several hours to chill and set properly.
Do I need to use a water bath?
A water bath helps ensure even baking and prevents the cheesecake from drying or cracking.
What can I use instead of graham crackers for the crust?
Try crushed digestive biscuits, vanilla wafers, or even Oreos for a different flavor.
How can I tell when the cheesecake is done baking?
The edges should be set, but the center should still have a slight jiggle when gently shaken.
Can I use low-fat cream cheese?
Full-fat cream cheese provides the classic dense and creamy texture. Low-fat versions may alter the consistency.
How long should the cheesecake cool before refrigerating?
Let it cool in the oven for an hour, then at room temperature before chilling for several hours or overnight.
What toppings go best with this cheesecake?
Fresh berries, fruit compote, caramel, chocolate ganache, or whipped cream are popular choices.
Why is my cheesecake lumpy?
Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.
Can I bake this cheesecake without a springform pan?
You can use a deep cake pan lined with parchment, but removing it will be more difficult.
Conclusion
This Classic New York Cheesecake delivers everything you love about the iconic dessert—rich, velvety texture, balanced sweetness, and a buttery crust that melts in your mouth. Perfect for celebrations, holidays, or simply treating yourself, this cheesecake is a recipe you’ll return to time and time again.
