A classic New York cheesecake is one of the most iconic desserts in the world. A crisp Graham cracker crust is filled with the creamiest, richest vanilla cheesecake filling, striking that perfect balance; smooth, rich, and velvety with just the right amount of sweetness.
Best New York cheesecake recipe
New York cheesecake is elegant and no fuss, just like New Yorkers. It doesn't mess around! The batter comes together in a few minutes, and the crust is incredibly easy with only two ingredients. But don't be fooled into thinking there is no skill to it. Achieving the trademark dense (not airy) texture that is super rich and creamy, and never dry or cracked, takes a few pro tips and tricks.
I have tested many versions of this iconic American dessert recipe before developing my own, and I will show you exactly how to make it. I have broken it down into easy, step-by-step directions with all my pro-baker experience so that you'll never have a failed cheesecake again!
Ingredient notes you don't want to ignore
The Graham Cracker Cheesecake Crust only has two ingredients: butter and Graham crackers! Use good-quality European-style butter with a high fat content (mine has 82%) for the best results.
Always use good-quality full-fat cream cheese (e.g., Philadelphia) and full-fat sour cream in your New York cheesecake batter. You need sour cream as well as cream cheese for silkiness, so don't skip it. Take them both, as well as the eggs, out of the fridge so that they are all at room temperature before you begin.
Avoid vanilla essence, which has a synthetic flavor and will really impact your cheesecake. Use vanilla extract for the best authentic New York cheesecake flavor.
For a printable recipe card incl. ingredient substitutes, visit the original New York Cheesecake recipe at Spatula Desserts.
Start with the Graham cracker crust
Preheat the oven to 350°F (175°C).
Turn your Graham Crackers into crumbs either by blitzing in a food processor or placing them in a ziplock bag and hitting with a rolling pin. You need even-sized, fine crumbs. Then, weigh the crumbs and place them into a mixing bowl with a pinch of salt.
Melt the butter (gently, don't let it boil) and stir it into the cracker crumbs. Make sure the butter is evenly mixed in; don't be tempted to add more crumbs or more butter.
Pour the buttery crumbs into an ungreased 8 or 9-inch springform pan. I prefer an 8-inch for a taller cheesecake, but it works with both sizes. The important thing is that it has a springform base!
Use a flat-bottomed glass or mug, or a spoon, to really press the crumbs together and form the New York cheesecake crust. It helps to do the sides first, and then the base. You are aiming for an even thickness and pay particular attention to the corners where the base joins the sides. Chill it in the freezer while the oven finishes preheating.
Bake the crust in the preheated oven for 8–10 minutes, which will set it and give it a nice toasty flavor. Let it cool completely to room temperature; do not fill it while it is warm.
Read my in-depth post on making the best Graham cracker cheesecake crust for even more tips and tricks, as well as substitutions.
Prepare your tin and water bath
Your water bath will need to be ready to go as soon as the batter is ready, so be sure to prep it ahead of time!
Preheat the oven to 325°F (165°C). Avoid using the fan setting, as it circulates hot air and creates an uneven baking environment, causing the crust to brown in irregular patches.
Prepare a deep roasting pan for the water bath. It needs to be able to fit your springform pan inside it. Now we need to make your springform pan with the baked crust in it completely watertight to prevent leaks and a soggy crust.
Wrap it in 5-6 layers of strong, heavy-duty aluminum foil, ensuring the base and sides are completely covered to prevent water from seeping in through the springform base. If you have an oven-safe bag, you can also place the wrapped pan inside it.
Make the cheesecake batter
We want to go low and slow with this batter because overbeating incorporates air, which leads to cracks. So keep the mixer speed on low-medium, scrape the sides and base of the mixer bowl down often, and don't be tempted to rush things and whip it!
Place the room temperature cream cheese into the bowl of a stand mixer fitted with the paddle attachment, and turn it to medium-low speed.
Once it's lump-free (which will take around two minutes), scrape the bowl, add the sugar, and continue to mix for another two minutes. Scrape the bowl again once it is incorporated.
Add the freshly squeezed lemon juice, vanilla extract, and room-temperature sour cream, plus a pinch of salt to bring out the flavors. Mix again on low just until everything is combined, which will only take about 10 seconds.
Finally, mix the room-temperature eggs together separately, then pour them into the batter with the mixer running slowly. It will take about 30 seconds to incorporate them, and then switch it off.
How to bake
Bring a kettle of water to the boil for your water bath.
Pour the cheesecake batter into the cooled crust, and gently tap it on the counter to settle the surface and pop any air bubbles. Place the wrapped pan into your prepared water bath.
Pour the boiled water into the pan so that it is about a third of the way up the wrapped springform. Carefully place the waterbath and cheesecake into the preheated oven.
Bake the cheesecake at 325°F (165°C) for 60-75 minutes, without opening the oven door for the first 60. It is ready when the edges look firm, but the center is still slightly jiggly. When it reaches this point, turn the oven off but leave the cheesecake inside.
Allow the cheesecake to cool in the turned-off oven for a further 60 minutes. This gentle cooling helps prevent cracks.
Remove the waterbath and cheesecake from the oven and take the pan out of the waterbath. Carefully unwrap all the foil and place the springform on a cooling rack. Let it sit there for another 60 minutes, and do not remove the springform!
Once it is at room temperature, place the springform into the fridge with some plastic food wrap over the top. Chill the baked New York cheesecake for at least 6 hours or overnight to set fully.
Now it is time to enjoy it! Take it out of the fridge and release it from the springform pan. Use a hot knife to get clean slices.
Storing & freezing
Leftover New York cheesecake can be stored in an airtight container or covered in the fridge for 2-3 days.
You can also freeze slices or a whole cheesecake! To freeze a whole New York cheesecake, keep it in its springform pan and wrap it in plastic food wrap. Wait for it to completely chill first. To freeze individual slices, double wrap them tightly in plastic wrap and aluminum foil.
They will last in the freezer for up to 2–3 months, and it is best to let them thaw overnight in the fridge when you're ready to enjoy.
Expert tips to nake New York cheesecake
- Don't overprocess the Graham cracker crumbs into a paste, or you will end up with cookie butter. Stop when there is a coarse sand-like consistency.
- Melt the butter gently in the microwave or on the stovetop, then let it cool slightly before mixing it into the crumbs; otherwise, it will become greasy.
- Take the cream cheese, eggs, and sour cream out of the fridge before you make this recipe so that they are all at room temperature. This allows for proper emulsification, and you'll get better results. If the cream cheese is too cold, you will get lumps.
- Lightly whisk the eggs with a fork before pouring them into the batter, or it will take too long to mix them in.
- There is no flour in this New York cheesecake recipe, because I have found it is not needed and can also be difficult to mix into the very liquid batter without going lumpy.
- Don't skip the salt in the crust or the batter! It is needed to balance sweetness and enhance flavors.
- Do not be tempted to crank the oven temperature higher; it needs to be low to bake evenly and prevent sinking or cracking.
- Right after taking the cheesecake out of the oven, run a thin knife around the inside edge of the pan to prevent the cheesecake from sticking as it cools=contracts. This will also make it easier to remove when the time comes.
What equipment to use
Always weigh your ingredients by the gram using a digital scale for precision rather than measuring by volume. Baking is a science and requires precision!
Blitz your crackers in a food processor to get a more even crumb. Or use a rolling pin, which can be excellent stress relief!
Combine ingredients in a stand mixer so that you can control the speed and keep it low.
I prefer an 8-inch springform to keep the cheesecake nice and tall, but you can use a 9-inch as well.
All ovens vary, so ensure you're baking at the right temperature by using a digital oven thermometer. If your oven is too hot, you risk the cheesecake overbaking.
Try some of my other cheesecakes
If you love cheesecakes as much as I do, try some of my other cheesecake recipes:
- Japanese cheesecake
- Baklava cheesecake
- Basque Burnt cheesecake
- Pistachio cheesecake
- No-bake strawberry cheesecake
And for even more delicious desserts to enjoy with friends and family, check out my roundup of the best unique desserts.
Leave a Reply