Why You’ll Love This Recipe

I love how this cheesecake strikes the perfect balance between sweet and tangy, thanks to its signature cream cheese base. It’s also incredibly versatile — I can serve it plain, or dress it up with fresh berries, chocolate drizzle, or fruit compote. The slow baking process ensures a firm yet creamy texture that holds its shape while melting in my mouth. It’s the kind of dessert that always impresses, whether I’m making it for a holiday dinner or a quiet evening at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
All-purpose flour
Sour cream
Large eggs
Vanilla extract
Lemon juice (optional for a slight tang)

directions

I start by preheating the oven to 325°F (163°C).
I mix graham cracker crumbs, sugar, and melted butter until combined, then press the mixture into the bottom of a springform pan. I bake it for about 10 minutes and let it cool.
In a large bowl, I beat softened cream cheese until smooth, then add sugar and flour and mix until combined.
I add sour cream, vanilla extract, and lemon juice, mixing just enough to blend.
One at a time, I add the eggs, beating gently after each to avoid too much air.
I pour the batter over the cooled crust and smooth the top.
I place the pan in a water bath and bake for 1 hour to 1 hour 10 minutes, until the edges are set and the center is slightly jiggly.
I turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
After removing it from the oven, I refrigerate it for at least 4 hours, preferably overnight.
Before serving, I run a knife around the edge to release it from the pan.

Servings and timing

This Classic New York Cheesecake serves 12 to 14 slices. It takes about 20 minutes to prepare, 1 hour to bake, and needs at least 4 hours to chill — I usually let it rest overnight for best results.

Variations

Sometimes I switch things up by adding a swirl of raspberry or chocolate to the batter before baking. I’ve also tried using crushed Oreos for the crust instead of graham crackers. For a citrus twist, I add a little more lemon juice and zest to brighten the flavor. When I want something extra indulgent, I top it with a layer of chocolate ganache or salted caramel.

storage/reheating

I keep the cheesecake covered in the fridge for up to 5 days. For longer storage, I slice it and freeze the pieces individually. I wrap them in plastic wrap and foil to prevent freezer burn. When I want a slice, I thaw it in the fridge overnight. Cheesecake is best enjoyed cold or at room temperature — I never reheat it in the microwave.

FAQs

How do I prevent cracks in my cheesecake?

I always use a water bath and avoid overmixing the batter. Cooling it gradually in the oven with the door slightly open helps prevent sudden temperature changes that cause cracks.

Can I make this cheesecake ahead of time?

Yes, I often make it a day or two in advance. It actually tastes better after sitting in the fridge overnight, which gives the flavors time to develop.

Do I need to use a springform pan?

Absolutely. A springform pan makes it easy to remove the cheesecake without damaging it. I always line the bottom with parchment paper for extra insurance.

What’s the best way to slice cheesecake cleanly?

I dip a sharp knife in hot water, wipe it dry, and slice. Then I clean and reheat the knife between each cut to keep the slices neat.

Can I use low-fat cream cheese?

I’ve tried it, but I prefer full-fat cream cheese for the best texture and flavor. Low-fat versions tend to make the cheesecake less creamy and more prone to cracking.

Conclusion

This Classic New York Cheesecake is a dessert I keep coming back to. It’s simple, elegant, and endlessly customizable. Whether I’m hosting a celebration or enjoying a quiet night in, this cheesecake always hits the spot. Once I’ve mastered the basic recipe, it becomes the perfect canvas for any flavor twist I want to try.

Classic New York Cheesecake