New York Style Cheesecake

Why You’ll Love This Recipe

I love this recipe because it delivers that classic bakery-quality cheesecake right from my own kitchen. The filling is silky and substantial, thanks to lots of cream cheese and a bit of flour for structure. It’s perfect for holidays, birthdays, or any special occasion—and even better when topped with fresh fruit, whipped cream, or a simple berry sauce.

ingredients

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

Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter (melted)

Cheesecake filling:

• Cream cheese (room temperature)

• Granulated sugar

• Sour cream

• Heavy cream

• Eggs

• Egg yolks

• Vanilla extract

• All-purpose flour

• Lemon juice

• Salt

directions

1. I preheat the oven to 325°F (163°C) and grease a deep 9-inch springform pan. I wrap the outside with foil to prevent water leakage during baking.

2. I mix the graham cracker crumbs, sugar, and melted butter, press the mixture into the bottom of the pan, and bake for 10 minutes. Then I let it cool completely.

3. In a large mixing bowl, I beat the cream cheese until smooth and fluffy. I add the sugar and beat again until well combined.

4. I mix in sour cream, heavy cream, vanilla, lemon juice, flour, and salt until smooth.

5. I add the eggs and egg yolks one at a time, mixing on low speed just until combined to avoid incorporating too much air.

6. I pour the batter over the cooled crust and tap the pan gently on the counter to remove air bubbles.

7. I place the springform pan in a large baking dish and add hot water halfway up the sides to create a water bath.

8. I bake the cheesecake for 1 hour and 30 minutes, then turn off the oven and leave the cheesecake inside with the door cracked for another hour.

9. I remove it, cool completely at room temperature, and then refrigerate for at least 6 hours or overnight.

Servings and timing

This cheesecake serves 12–14 slices. It takes about 30 minutes to prepare, 1 hour 30 minutes to bake, and at least 6 hours to chill before serving.

Variations

• I sometimes top it with a sour cream layer and bake for 10 more minutes for a classic New York touch.

• Swirling in raspberry, blueberry, or chocolate before baking adds a fun twist.

• A chocolate cookie crust or shortbread crust makes a delicious alternative to graham crackers.

• For a citrusy version, I add orange zest or more lemon juice to the filling.

storage/reheating

I store this cheesecake covered in the fridge for up to 5 days. It also freezes well—after chilling, I slice and wrap each piece tightly, then freeze for up to 2 months. I thaw overnight in the refrigerator before serving. I don’t reheat it, but I let it sit at room temperature for 30 minutes to soften before slicing.

FAQs

What makes New York style cheesecake different?

It’s denser, richer, and taller than regular cheesecake, with added cream, sour cream, and sometimes flour to give it a smooth yet firm texture.

Do I need a water bath?

Yes, a water bath helps prevent cracks and ensures even baking. It keeps the texture extra creamy.

Can I use low-fat cream cheese?

I don’t recommend it. Full-fat cream cheese gives the best texture and flavor. Low-fat versions may result in a softer, less stable cheesecake.

Why did my cheesecake crack?

Cracks can come from overmixing, overbaking, or cooling too quickly. I avoid this by mixing gently, using a water bath, and cooling slowly in the oven.

Can I make it ahead of time?

Absolutely. I often make it the day before since it needs plenty of chilling time, and it actually tastes even better the next day.

Conclusion

This New York Style Cheesecake is the ultimate classic dessert—rich, creamy, and beautifully indulgent. I love how it’s both simple and luxurious, making it perfect for any celebration or sweet craving. Whether I top it with fruit or leave it plain, it always delivers that iconic cheesecake experience I crave.