Desserts > Cakes > Cheesecakes > New York Style Cheesecake Recipe

The Ultimate New York Style Cheesecake

Indulge in the creamy perfection of a classic New York cheesecake. This recipe delivers a rich, dense, and unbelievably smooth cheesecake that's sure to impress. Follow our detailed instructions for a flawless result every time.

Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Servings
12
Ingredients
  • 1 1/2 cups Graham Cracker Crumbs
  • 5 tablespoons Unsalted Butter, melted
  • 1/4 cup Granulated Sugar
  • 32 ounces Cream Cheese, softened
  • 1 1/2 cups Granulated Sugar
  • 4 Large Eggs
  • 1 cup Heavy Cream
  • 2 teaspoons Vanilla Extract
  • 1 tablespoon Lemon Juice

Prepare the Crust

Begin by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage, as it can incorporate too much air into the batter, which can cause cracking during baking. Stir in the heavy cream, vanilla extract, and lemon juice until just combined. Do not overmix.

Bake the Cheesecake

Pour the cheesecake filling over the prepared crust. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. Place the wrapped pan in a larger baking pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan. This water bath creates a humid environment that helps the cheesecake bake evenly and prevents cracking. Bake for 50-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually, further preventing cracking. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Serving and Storage

Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently remove the sides of the springform pan. Serve the cheesecake chilled. It can be garnished with fresh berries, whipped cream, or a chocolate sauce. Store leftover cheesecake in the refrigerator for up to 5 days.

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FAQ

  • Why did my cheesecake crack?

    Cheesecakes crack due to rapid temperature changes and overbaking. Using a water bath, avoiding overmixing the batter, and allowing the cheesecake to cool slowly in the oven can help prevent cracks.
  • Can I use low-fat cream cheese?

    While you can use low-fat cream cheese, the cheesecake will not be as rich and creamy as when using full-fat cream cheese. The texture may also be slightly different.
  • How do I know when the cheesecake is done?

    The cheesecake is done when the edges are set but the center still jiggles slightly. It will continue to set as it cools.