Introduction
Dense, creamy, and topped with just a hint of tang, the New York style cheesecake is a true baking classic. Whether you’re making dessert for a special occasion or just treating yourself, this rich and indulgent cheesecake never fails to impress.
In this guide, you’ll learn step-by-step how to bake a perfect New York style cheesecake—with tips to avoid cracks and get that smooth, velvety texture.
🍰 What Makes New York Style Cheesecake Different?
Unlike lighter European cheesecakes, New York cheesecake is:
✅ Dense and creamy: Thanks to extra cream cheese and egg yolks
✅ Richly flavored: Sometimes with a touch of lemon zest or vanilla
✅ Baked low and slow: Often in a water bath to prevent cracks
✅ Classic graham cracker crust: Sweet and buttery, the perfect base
🛒 Ingredients
For the crust:
- 2 cups (200g) graham cracker crumbs
- 2 tablespoons sugar
- ½ teaspoon cinnamon (optional)
- ½ cup (115g) unsalted butter, melted
For the filling:
- 4 (8-ounce) packages cream cheese, room temperature
- 1¼ cups granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice (optional)
Tip: Bring all ingredients to room temperature before starting—this helps everything blend smoothly.
👩🍳 Instructions
Step 1: Prepare the Crust
1️⃣ Preheat your oven to 325°F (160°C).
2️⃣ In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until the mixture resembles wet sand.
3️⃣ Press the crust mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
4️⃣ Bake for 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Filling
1️⃣ In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy (2–3 minutes).
2️⃣ Add sugar and beat until well combined.
3️⃣ Mix in sour cream, vanilla, and lemon juice.
4️⃣ Add eggs one at a time, beating just until incorporated after each addition.
5️⃣ Sift in flour and gently fold to combine—don’t overmix.
Step 3: Assemble and Bake
1️⃣ Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil to prevent leaks.
2️⃣ Pour the filling over the crust and smooth the top with a spatula.
3️⃣ Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan (water bath).
4️⃣ Bake for 1 hour and 15 minutes, or until the edges are set but the center is still slightly jiggly.
Step 4: Cool and Chill
1️⃣ Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
2️⃣ Remove from the water bath and let it come to room temperature.
3️⃣ Cover and refrigerate for at least 4 hours, preferably overnight.
✨ Pro Tips for Success
✅ Avoid Overmixing: Too much air causes cracks. Mix only until ingredients are just combined.
✅ Use a Water Bath: Keeps the oven moist and the cheesecake creamy.
✅ Chill Thoroughly: New York cheesecake tastes best after it’s fully set.
✅ Slice Cleanly: Warm a knife under hot water and wipe it dry between cuts.
🍓 Optional Toppings
Customize your cheesecake with:
- Fresh berries and a drizzle of honey
- Cherry or raspberry compote
- Chocolate ganache
- Whipped cream and lemon zest
