Dense, creamy, and ultra-rich with a graham cracker crust

New York Cheesecake

Name: New York Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 6 h
Yield: 1 nine-inch cheesecake
Ingredients: 2 cups graham cracker crumbs; 1/3 cup granulated sugar (crust); 6 tablespoons unsalted butter, melted (crust); 32 oz (4 blocks) cream cheese, room temperature; 1 cup granulated sugar; 1 cup sour cream, room temperature; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 2 tablespoons all-purpose flour; 1 tablespoon lemon juice; Pinch of salt

6hMedium

Prep Time

25 min

Cook Time

1 hr 10 min

Total Time

6 hr

Servings

1 nine-inch cheesecake

Difficulty

Medium

Cost

Moderate

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New York Cheesecake

Dense, creamy, and ultra-rich with a graham cracker crust

A tall, dense, and impossibly creamy New York-style cheesecake on a buttery graham cracker crust. Crack-free and velvety smooth.

25m

Prep Time

70m

Cook Time

360m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Dessert Vegetarian

Sarah Chen

June 22, 2022(Updated April 13, 2026)

New York cheesecake is the undisputed king of cheesecakes — dense, creamy, and unapologetically rich. This is not a light, fluffy affair. It is a tall, velvety, cream cheese-forward dessert that is meant to be savored in thin, rich slices.

The technique makes all the difference. Room temperature ingredients prevent lumps, gentle mixing avoids incorporating too much air (which causes cracking), and a water bath keeps the oven humid so the cheesecake bakes evenly and stays crack-free. The slow cool-down in the turned-off oven is just as important as the baking itself.

Plain, with fresh berries, or with a swirl of fruit compote on top, this cheesecake is an absolute showstopper.

Ingredients

2 cups graham cracker crumbs
1/3 cup granulated sugar (crust)
6 tablespoons unsalted butter, melted (crust)
32 oz (4 blocks) cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
5 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Pinch of salt

Instructions

1
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil.
2
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Cool.
3
Beat cream cheese on medium speed until completely smooth, about 3 minutes. Scrape the bowl often.
4
Add sugar gradually and beat until combined. Mix in sour cream, then flour, vanilla, lemon juice, and salt.
5
Add eggs one at a time, mixing on low just until each is incorporated. Do not overbeat.
6
Pour filling over the crust. Place the springform pan in a large roasting pan and pour hot water halfway up the sides.
7
Bake for 65-75 minutes, until the edges are set but the center jiggles like gelatin when gently shaken.
8
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

Serving Suggestions

Ways to Serve This Dish

Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving

Substitutions

Graham cracker crustOreo cookie crust

Crush 25 Oreos and mix with 4 tablespoons melted butter

Sour creamHeavy cream

Slightly less tangy but equally creamy

Lemon juiceOmit

Lemon is subtle but brightens the flavor — try to include it

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

Improves aroma in desserts and bakes
Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

Every ingredient must be at room temperature to prevent lumps.
Do not open the oven during baking — temperature fluctuations cause cracks.
Run a knife around the edge immediately after removing from oven to prevent cracking as it contracts.
For the cleanest slices, use a knife dipped in hot water and wiped clean between cuts.

Storage

Refrigerate covered for up to 5 days. Cheesecake actually tastes better after a day in the fridge.

Reheating

Cheesecake is served cold. Remove from fridge 15-20 minutes before serving for the creamiest texture.

Nutrition Facts

Per serving (1 slice (1/12 cake)) · 12 servings

Calories420

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein8g

Carbohydrates34g

Fat28g

Fiber0g

Sugar26g

Sodium310mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my cheesecake crack?: Common causes: overmixing (too much air), overbaking, or cooling too quickly. Follow the water bath and slow-cooling steps carefully.
Can I freeze cheesecake?: Yes. Freeze without toppings for up to 2 months. Thaw overnight in the refrigerator.
Do I really need a water bath?: It is strongly recommended. The water bath prevents cracking and ensures silky texture. If you skip it, the cheesecake will still taste good but may crack.

Explore More

More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Ingredients

2 cups graham cracker crumbs
1/3 cup granulated sugar (crust)
6 tablespoons unsalted butter, melted (crust)
32 oz (4 blocks) cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
5 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1 tablespoon lemon juice
Pinch of salt

Instructions

1
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil.
2
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes. Cool.
3
Beat cream cheese on medium speed until completely smooth, about 3 minutes. Scrape the bowl often.
4
Add sugar gradually and beat until combined. Mix in sour cream, then flour, vanilla, lemon juice, and salt.
5
Add eggs one at a time, mixing on low just until each is incorporated. Do not overbeat.
6
Pour filling over the crust. Place the springform pan in a large roasting pan and pour hot water halfway up the sides.
7
Bake for 65-75 minutes, until the edges are set but the center jiggles like gelatin when gently shaken.
8
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

Tips & Storage

Pro Tips

Every ingredient must be at room temperature to prevent lumps.
Do not open the oven during baking — temperature fluctuations cause cracks.
Run a knife around the edge immediately after removing from oven to prevent cracking as it contracts.
For the cleanest slices, use a knife dipped in hot water and wiped clean between cuts.

Storage

Refrigerate covered for up to 5 days. Cheesecake actually tastes better after a day in the fridge.

Reheating

Cheesecake is served cold. Remove from fridge 15-20 minutes before serving for the creamiest texture.

Frequently Asked Questions

Why did my cheesecake crack?

Common causes: overmixing (too much air), overbaking, or cooling too quickly. Follow the water bath and slow-cooling steps carefully.

Can I freeze cheesecake?

Yes. Freeze without toppings for up to 2 months. Thaw overnight in the refrigerator.

Do I really need a water bath?

It is strongly recommended. The water bath prevents cracking and ensures silky texture. If you skip it, the cheesecake will still taste good but may crack.

New York Cheesecake

New York Cheesecake

New York Cheesecake

Ingredients

Instructions