New York Cheesecake

The ultimate dense, creamy, and tangy New York-style cheesecake with a buttery graham cracker crust.

By Cressio Rinaldi

A New York cheesecake is the heavyweight of the cheesecake world: tall, dense, rich and creamy, with a mild tang that cuts through the richness. It uses a lot of cream cheese, 32 oz of it, with sour cream, eggs, a little flour and lemon juice. It sounds intimidating, and the method is straightforward, but it does ask for care and patience.

The three secrets are the same for every great cheesecake. Everything should be at room temperature, so the batter is smooth. The eggs should be mixed in gently, on low speed, so you don’t add air. And the cheesecake should cook slowly in a water bath and cool slowly in the oven, to prevent cracking.

It serves 12, takes about two hours of work and then needs at least six hours in the fridge, so start the day before you want to serve it.

Read this first

1. Soften the cream cheese completely. Cold cream cheese leaves lumps.
2. Mix the eggs on low, just until combined. Don’t over-mix.
3. Use a water bath and cool slowly. This is how you avoid cracks.

Prep time: 25 mins · Cook time: 1 hr · Serves 12

Ingredients

• 2 cups Graham crackers, crushed
• 6 tbsp Butter, melted
• 32 oz (4 blocks) Cream cheese, softened
• 1.25 cups Sugar
• 1 cup Sour cream
• 4 Large eggs
• 2 tsp Vanilla extract
• 1 tbsp Lemon juice
• 2 tbsp All-purpose flour

Instructions

1. Preheat oven to 325°F (165°C). Mix crushed graham crackers with melted butter and press firmly into the base of a greased 9-inch springform pan. Bake for 10 minutes and let cool. Look for: A firm, evenly pressed crust that is lightly golden and smells toasty.
2. Beat cream cheese on medium speed until smooth. Gradually add sugar and beat until fluffy. Look for: A smooth, fluffy, pale, lump-free mixture that coats the beater.
3. Add sour cream, vanilla, and lemon juice. Mix in flour. Add eggs one at a time, mixing on low just until combined — do not over-mix. Look for: A smooth, thick, pale batter, with no streaks of egg or flour.
4. Pour filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Look for: A level surface, with no visible air bubbles.
5. Bake in a water bath (wrap pan in foil and place in a larger pan of hot water) for 55-65 minutes until edges are set but center still jiggles slightly. Look for: Set edges, a pale, matte surface with no browning or cracks, and a center that jiggles slightly.
6. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours or overnight before slicing. Look for: A firm, chilled cheesecake that releases cleanly from the pan.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 530
• Fat: 39g
• Saturated Fat: 21g
• Carbohydrates: 39g
• Fiber: 1g
• Sugar: 29g
• Protein: 9g
• Sodium: 370mg
• Cholesterol: 170mg

Notes

• Chill Time Matters: Don't rush the chill — a full 6 hours, ideally overnight, is what lets this cheesecake set firmly enough to slice cleanly.
• Storage: Keeps covered in the fridge for up to 5 days.
• Freezing: Freezes well, whole or sliced, for up to 2 months — thaw overnight in the fridge before serving.
• Avoiding Cracks: The water bath and gradual oven cooldown both work to prevent the top from cracking as it sets.

Cook It With Me

Make the crust

Preheat the oven to 325 F (165 C). Mix the 2 cups of crushed graham crackers with the 6 tablespoons of melted butter and press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then let it cool.

Beat the cream cheese

In a large bowl, beat the 32 oz of softened cream cheese on medium speed until smooth, scraping down the bowl. Gradually add the 1 1/4 cups of sugar and beat until fluffy.

Add the rest

Mix in the 1 cup of sour cream, 2 teaspoons of vanilla and 1 tablespoon of lemon juice, then the 2 tablespoons of flour. Add the 4 eggs one at a time, mixing on low speed just until each disappears. Don’t over-mix.

Pour

Pour the filling over the cooled crust. Tap the pan gently on the counter several times to release air bubbles.

Bake in a water bath

Wrap the outside of the springform pan with a double layer of heavy-duty foil, so water can’t leak in. Place it in a larger roasting pan and pour hot water around it, halfway up the sides. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly.

Cool slowly and chill

Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate for at least 6 hours, or overnight, before slicing.

The Ingredients, One by One

Cream cheese

32 oz (four blocks) of full-fat cream cheese. Take it out of the fridge 2 to 3 hours before baking. Don’t use whipped or low-fat cream cheese.

Sugar

1 1/4 cups. It sweetens and helps the texture.

Sour cream

A cup gives the signature tang and a creamy texture.

Eggs

Four large eggs, at room temperature. They set the cheesecake.

Vanilla and lemon juice

Add depth and brightness to the rich filling.

Flour

Two tablespoons help stabilize the filling and reduce cracking.

Graham crackers and butter

The classic crust. Pre-baking for 10 minutes makes it crisp.

The Technique Behind It

Why room-temperature ingredients

Cold cream cheese stays lumpy, and beating it harder to smooth it adds air. Soft cream cheese blends smoothly with little mixing.

Why a water bath

It surrounds the cheesecake with steady, gentle heat, so it cooks evenly and the surface stays moist and smooth.

Why cool slowly in the oven

A rapid change in temperature makes the cheesecake contract quickly and crack. A slow cool keeps it intact.

How Do You Know It Is Done?

The center will continue to set as it cools, so don’t bake until it is firm.

Check	What you see	Notes
Edges	Set and slightly puffed	They should not wobble.
Center	A slight jiggle, about 2 to 3 inches wide	It sets as it chills.
Temperature	About 150 F in the center	A thermometer takes the guesswork out.

Mistakes That Cost You the Dish

• Cold cream cheese The filling is lumpy.
• Overmixing the eggs Cracks form.
• Foil that leaks The crust is soggy.
• Skipping the slow cool The top cracks.
• Cutting too soon The slices are soft and messy.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Cheesecake cracked	Overmixed or cooled too fast	Cover with fruit or sour cream topping.
Crust is soggy	Water leaked in	Use double heavy-duty foil, or an oven bag.
Cheesecake is lumpy	Cold cream cheese	Soften it fully.
Cheesecake is runny	Underbaked or not chilled enough	Chill overnight.
Top browned	Oven too hot	Tent with foil.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Graham crackers	Crust	Digestive biscuits or Oreos work.
Sour cream	Tang	Greek yogurt works.
Lemon juice	Brightness	Lemon zest also works.
Vanilla	Flavor	Almond extract in small amounts.
Water bath	Gentle heat	Place a pan of hot water on the lower rack as a substitute.

Plan Ahead

• Make ahead: Best made a day ahead.
• Fridge: Up to 5 days.
• Slicing: Use a hot, wiped knife for clean slices.
• Freezer: Freezes for 2 months.

What to Serve With It

Serve chilled, plain or with strawberries, cherry compote or a drizzle of chocolate. A thin layer of sour cream topping is a classic finish.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.