New York cheesecake is tall, rich, and unmistakably creamy, with a fine graham cracker crust and a gently bronzed top. Its dense texture comes from plenty of cream cheese and a slow bake.
The filling is mixed at low speed to avoid excess air, then baked in a water bath and cooled gradually. An overnight chill gives the cake its clean slices and classic texture.
Bring every filling ingredient to room temperature before mixing. Cold cream cheese creates lumps, while overbeating incorporates air that can make the cake rise and crack.
Serving Suggestions
Serve the cheesecake plain or with a spoonful of berry compote. Coffee, black tea, or fresh berries balance its richness.
Recipe Notes
Chill the cheesecake for at least 8 hours before slicing. It keeps refrigerated for up to 5 days and can be frozen, tightly wrapped, for up to 2 months.
Classic New York Cheesecake
Equipment
- 9-inch springform pan
- Large roasting pan
- Electric mixer
- Mixing bowls
- Heavy-duty foil
- Medium saucepan
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 32 oz full-fat cream cheese room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp fine salt
- 4 large eggs room temperature
Optional Berry Compote
- 2 cups mixed berries fresh or frozen
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 teaspoon water
Instructions
Bake the crust:
- Heat the oven to 350 F. Grease a 9-inch springform pan and wrap the outside in two layers of heavy-duty foil.
- Mix the graham crumbs, sugar, and melted butter. Press over the bottom and 1 inch up the sides of the pan.
- Bake for 10 minutes, then cool while making the filling. Reduce the oven to 325 F.
Mix the filling:
- Beat the cream cheese on low speed until smooth. Add the sugar and flour and mix just until combined.
- Mix in the sour cream, vanilla, lemon juice, and salt. Add the eggs one at a time on low speed, stopping as soon as each disappears.
Bake, cool, and chill:
- Pour the filling over the crust and place the springform pan in a large roasting pan. Add hot water to reach halfway up the sides.
- Bake for 75 to 90 minutes, until the edges are set and the center still has a gentle wobble.
- Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Remove from the water bath and cool completely.
- Cover and refrigerate for at least 8 hours or overnight before slicing.
Make the optional compote:
- Simmer the berries, sugar, and lemon juice for 5 minutes. Stir in the cornstarch mixture and cook until glossy and lightly thickened.
- Cool completely and spoon beside each cheesecake slice.
Notes
- Use room-temperature filling ingredients for the smoothest batter.
- Mix on low speed and avoid incorporating excess air.
- Chill overnight for the cleanest slices and best texture.