Introduction

Classic New York Style Cheesecake is rich, creamy, and irresistibly smooth. With its buttery graham cracker crust and subtle lemon notes, it’s the perfect dessert for any special occasion or a cozy treat at home.

Classic New York Style Cheesecake Recipe - Recipe Image

Ingredients

For the crust:

1½ cups graham cracker crumbs (from 12 whole crackers)
5 tablespoons unsalted butter (melted)
2 tablespoons sugar
⅛ teaspoon salt

For the filling:

32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest (from 1 lemon)
2 teaspoons fresh lemon juice (from 1 lemon)
¼ teaspoon salt
6 large eggs
½ cup sour cream

Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
Berry sauce (for serving, optional)

Instructions

Step 1: Preheat the oven to 375°F. Wrap the springform pan in heavy-duty aluminum foil to prevent leaks and spray it with nonstick cooking spray.
Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside.
Step 3: Reduce the oven temperature to 325°F and bring water to a boil to prepare a water bath.
Step 4: Using a mixer, beat the cream cheese, sugar, and flour together until smooth and creamy. Add the vanilla extract, lemon zest, lemon juice, and salt, mixing to combine.
Step 5: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Stir in the sour cream until blended.
Step 6: Pour the filling over the baked crust in the springform pan. Place the pan inside a larger roasting pan and carefully add hot water to the roasting pan, about 1 inch up the sides of the springform pan.
Step 7: Bake the cheesecake for 1 hour and 30 to 45 minutes. The center should still jiggle slightly but not be liquidy.
Step 8: Remove the springform pan from the water bath and allow the cheesecake to cool completely in the pan. Remove the foil, then chill the cheesecake in the refrigerator for at least 8 hours or overnight.
Step 9: To serve, run a hot knife around the edges before slicing, wiping the knife clean between each cut. Serve plain or with berry sauce if desired.

Tips & Variations

Allow cream cheese to come to room temperature before mixing to ensure a smooth batter without lumps.
Use a water bath to prevent cracks in the cheesecake and create a moist baking environment.
For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs or finely chopped nuts.
Add a touch of almond extract in place of some vanilla for a different flavor twist.
If you prefer a lighter texture, fold in whipped cream gently before baking.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake for up to 2 months. When ready to eat, thaw in the refrigerator overnight. Reheat slices gently to room temperature or serve chilled depending on preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to wrap the springform pan in foil?

Wrapping the springform pan in foil prevents water from the water bath from leaking into the cheesecake while baking, which helps keep the crust firm and ensures even cooking.

How can I tell when the cheesecake is done?

The cheesecake is done when the edges are set and lightly golden, and the center jiggles slightly when gently shaken but isn’t liquid. This gentle jiggle indicates moistness without underbaking.

Classic New York Style Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

A rich and creamy Classic New York Style Cheesecake with a buttery graham cracker crust, smooth cream cheese filling, and a hint of lemon zest and juice for brightness. Baked in a water bath for a perfectly dense yet silky texture, this timeless dessert is perfect served plain or with a fresh berry sauce.

Author: Tara
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 10 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1½ cups graham cracker crumbs (from 12 whole crackers)
5 tablespoons unsalted butter (melted)
2 tablespoons sugar
⅛ teaspoon salt

For the Filling

32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest (from 1 lemon)
2 teaspoons fresh lemon juice (from 1 lemon)
¼ teaspoon salt
6 large eggs
½ cup sour cream

Optional

Berry sauce (for serving)

Instructions

Preheat and prepare pan: Preheat your oven to 375°F (190°C). Thoroughly wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil to prevent leaks, then spray the inside with nonstick spray.
Make and bake crust: Combine graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the oven for 10 minutes, then remove and set aside.
Prepare water bath and reduce oven temp: Lower the oven temperature to 325°F (163°C). Boil water to later use for the water bath, ensuring a gentle, crack-free bake.
Mix filling base: In a large bowl, beat the cream cheese, sugar, and flour together until completely smooth and creamy. Add in the vanilla extract, lemon zest, lemon juice, and salt, mixing to combine well.
Incorporate eggs and sour cream: Add eggs to the mixture one at a time, mixing gently after each to avoid incorporating too much air. Finally, stir in the sour cream until just blended for extra creaminess.
Assemble and water bath bake: Pour the filling evenly over the baked crust. Place the springform pan inside a roasting pan and carefully pour the hot water around it until it reaches about 1 inch up the sides of the springform pan.
Bake cheesecake: Bake for 1 hour and 30 to 45 minutes. The cheesecake is done when the center slightly jiggles but is not liquid.
Cool and chill: Remove the cheesecake from the oven and let it cool in the water bath to room temperature. Once cooled, remove the foil and refrigerate for at least 8 hours or overnight to set fully.
Serve: Slice the cheesecake using a hot knife, wiping the blade clean between cuts for neat slices. Serve plain or with optional berry sauce for added flavor.

Notes

Wrapping the springform pan with foil is crucial to prevent water from the bath leaking into the cheesecake.
Mix eggs gently to avoid adding too much air, which can cause cracks.
Using full-fat cream cheese and sour cream ensures the classic dense and creamy texture.
Allowing the cheesecake to chill overnight improves the flavor and texture.
Wiping the knife with a hot towel between cuts helps achieve clean slices.

Keywords: New York Style Cheesecake, Classic Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Graham Cracker Crust