I finally nailed a Homemade New York Style Cheesecake that slices perfectly creamy and makes everyone insist I bring it to every gathering.

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I’m obsessed with this Homemade New York Style Cheesecake because it’s dense and creamy in a way that slaps you awake. I love the tang from sour cream and the way full fat cream cheese gives that rich, slightly tangy bite.

But it’s not fussy; it’s honest. I crave that clean vanilla note and the satin-smooth Cheesecake Recipe Classic mouthfeel that holds its slice but melts on the tongue.

I don’t want fluff, just a big slab of real-deal cheesecake that makes people shut up and eat. Now pass me a fork.

No sharing, please. I mean it, seriously now.

Ingredients

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Graham cracker crumbs: crunchy, buttery base that gives the cheesecake a comfy foundation.
Sugar for crust: just a little sweet kick to balance the buttery crumbs.
Unsalted butter: holds the crust together and makes it rich and toasty.
Pinch of salt for crust: brings out the sweet and toasty notes.
Basically essential.
Cream cheese: the silky, tangy heart of the cake — creamy and indulgent.
Sugar for filling: keeps it sweet without masking the tangy cheese.
Cornstarch or flour: helps it set so you get clean, pretty slices.
Eggs: add structure and a custardy, smooth texture when baked gently.
Sour cream in batter: makes it tangier and silkier.
Plus it mellows the richness.
Heavy cream: adds silkiness and a lighter mouthfeel to the dense filling.
Vanilla extract: warm, familiar aroma that makes it smell like home.
Lemon zest: brightens the whole thing with a little fresh zing.
Salt for filling: sharpens flavors and stops it from tasting flat.
Sour cream for topping: cool and tangy dollop that contrasts the rich cake.
Powdered sugar for topping: dusting sweetness that looks cute and tastes light.
Vanilla for topping: ties the topping to the cake with extra warmth.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 150 g)

2 Tbsp granulated sugar (for crust)

6 Tbsp unsalted butter, melted (about 85 g)

pinch of fine salt (for crust)

32 oz (4 packages, 8 oz each) full fat cream cheese, room temperature

1 1/4 cups granulated sugar (250 g)

2 Tbsp cornstarch or 2 Tbsp all purpose flour (optional but helps set)

4 large eggs, room temperature

1 cup sour cream, room temperature

1/2 cup heavy cream, room temperature

2 tsp pure vanilla extract

1 tsp lemon zest (optional, but brightens flavor)

1/4 tsp fine salt (for filling)

1/2 cup sour cream (for optional topping)

2 Tbsp powdered sugar (for optional topping)

1/2 tsp vanilla extract (for optional topping)

How to Make this

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1. Preheat oven to 325°F (160°C). Grease a 9 inch springform pan and wrap the outside with a double layer of heavy foil so water wont leak in during the water bath.

2. Make the crust: combine 1 1/2 cups graham cracker crumbs, 2 Tbsp granulated sugar, a pinch of fine salt and 6 Tbsp melted unsalted butter. Press firmly into the bottom and slightly up the sides of the pan. Chill in fridge while you make the filling.

3. Beat 32 oz full fat cream cheese at room temperature on medium speed until smooth and lump free, about 2 to 3 minutes. Scrape bowl often so there are no chunks.

4. Add 1 1/4 cups granulated sugar and 2 Tbsp cornstarch or flour if using, then mix until combined and slightly glossy. Stop before it gets too airy.

5. Add eggs one at a time, mixing on low speed after each just until blended. Overbeating will add air and cause cracks so go slow.

6. Mix in 1 cup sour cream, 1/2 cup heavy cream, 2 tsp pure vanilla extract, 1 tsp lemon zest if using, and 1/4 tsp fine salt. Fold gently or mix on low until smooth. Scrape the bowl and smooth the top in the pan.

7. Place the wrapped springform pan into a larger roasting pan. Pour very hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.

8. Bake at 325°F for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour to reduce sudden temperature change.

9. Remove from oven, lift cheesecake out of water bath and remove foil. Cool to room temperature on a rack, then chill in the fridge at least 6 hours or overnight to fully set.

10. Optional topping: mix 1/2 cup sour cream with 2 Tbsp powdered sugar and 1/2 tsp vanilla extract. Spread over chilled cheesecake before serving. Run a thin knife around the edge, release the springform, slice with a hot clean knife for neat pieces. Enjoy.

Equipment Needed

1. 9 inch springform pan (and heavy duty aluminum foil to wrap it)
2. Large roasting pan or rimmed baking sheet (for the water bath)
3. Electric mixer (stand or hand) or a sturdy whisk if you must
4. Medium and large mixing bowls
5. Measuring cups and spoons (plus a kitchen scale if you prefer grams)
6. Rubber spatula and a metal or offset spatula to smooth the top
7. Fine grater or zester for the lemon zest
8. Wire cooling rack and a serrated or chef knife for slicing
9. Oven mitts and a heatproof pitcher or ladle to add the hot water safely

FAQ

Q: Why did my cheesecake crack, and how do I stop it? A: Cracks happen when the top cools too fast or you overbeat air into the batter. Fixes – don't overmix the cream cheese, bake low and slow, use a water bath to keep the oven moist, and let the cake cool gradually in the oven with the door cracked for an hour. Also make sure eggs are room temp so they blend smoothly.

Q: Do I have to use full fat cream cheese? A: Yes, full fat gives the rich, creamy New York texture. Low fat versions make a softer, sometimes grainy cheesecake and can weep more. For best results use the 32 oz full fat cream cheese called for, at room temperature.

Q: What does the cornstarch or flour do, and can I skip it? A: Cornstarch or all purpose flour helps the filling set and reduces cracking, especially if you like a tall, dense NY style. You can skip it if you prefer a looser texture, but adding the 2 Tbsp makes the outcome more reliable.

Q: How do I know when it's done baking? A: The edges should be set and lightly puffed, while the center still has a slight jiggle – like gelatin. It will firm up as it cools. Overbaking makes it dry and more likely to crack, so aim for about 50-60 minutes at 325 F, depending on your oven and pan size.

Q: Can I use a springform pan and do I need a water bath? A: Yes, use a 9 or 10 inch springform pan for easy removal. A water bath is highly recommended – it prevents cracks and gives an even bake. Wrap the outside of the pan tightly in foil to stop leaks and set it in a larger pan with hot water about 1 inch deep.

Q: How should I store or freeze leftovers? A: Cool completely, then chill in the fridge for at least 4 hours before slicing. Covered tightly, cheesecake keeps 4-5 days in the fridge. To freeze, cut into slices or freeze whole, wrap in plastic then foil, freeze up to 2 months. Thaw overnight in the fridge.

Homemade New York Style Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits, crushed vanilla wafers, or plain shortbread cookies for a richer crust.
Unsalted butter (melted): swap with melted coconut oil for a subtle coconut hint, or use melted margarine if you need a dairy free option.
Full fat cream cheese: you can use Neufchâtel (slightly less fat, similar texture), or mascarpone for a creamier, richer filling, or a block-style vegan cream cheese for a dairy-free version.
Sour cream / heavy cream: replace sour cream with full fat Greek yogurt (same tang, thicker), and replace heavy cream with half and half plus 1 Tbsp melted butter per 1/2 cup for similar richness.

Pro Tips

1) Get everything really close to room temp, especially the cream cheese and eggs. Cold blocks mean lumps and more mixing, and that leads to extra air. If it still has tiny lumps, stop and mash them with a spatula instead of whipping more, you’ll thank me later.

2) Be gentle with the eggs and mixing, go slow and low speed once eggs go in. Overmixing adds air which causes cracks and sinking. If the batter looks a little glossy and smooth, stop, dont chase perfection.

3) Seal the pan well and use a water bath, but dont let boiling water splash in. Wrap with heavy foil and pour very hot but not boiling water so the outside bakes gently. After baking, turn the oven off and leave the cheesecake inside with the door cracked for an hour, that prevents sudden temperature shocks that make cracks.

4) Chill it long enough, at least 6 hours but preferably overnight, then slice with a knife dipped in hot water and wiped clean between cuts for neat slices. If you add the sour cream topping, spread it only after the cake is fully chilled so it doesnt run.

Homemade New York Style Cheesecake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally nailed a Homemade New York Style Cheesecake that slices perfectly creamy and makes everyone insist I bring it to every gathering.

Servings

servings

Calories

592

kcal

Equipment: 1. 9 inch springform pan (and heavy duty aluminum foil to wrap it)
2. Large roasting pan or rimmed baking sheet (for the water bath)
3. Electric mixer (stand or hand) or a sturdy whisk if you must
4. Medium and large mixing bowls
5. Measuring cups and spoons (plus a kitchen scale if you prefer grams)
6. Rubber spatula and a metal or offset spatula to smooth the top
7. Fine grater or zester for the lemon zest
8. Wire cooling rack and a serrated or chef knife for slicing
9. Oven mitts and a heatproof pitcher or ladle to add the hot water safely

Ingredients

1 1/2 cups graham cracker crumbs (about 150 g)
2 Tbsp granulated sugar (for crust)
6 Tbsp unsalted butter, melted (about 85 g)
pinch of fine salt (for crust)
32 oz (4 packages, 8 oz each) full fat cream cheese, room temperature
1 1/4 cups granulated sugar (250 g)
2 Tbsp cornstarch or 2 Tbsp all purpose flour (optional but helps set)
4 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup heavy cream, room temperature
2 tsp pure vanilla extract
1 tsp lemon zest (optional, but brightens flavor)
1/4 tsp fine salt (for filling)
1/2 cup sour cream (for optional topping)
2 Tbsp powdered sugar (for optional topping)
1/2 tsp vanilla extract (for optional topping)

Directions

Preheat oven to 325°F (160°C). Grease a 9 inch springform pan and wrap the outside with a double layer of heavy foil so water wont leak in during the water bath.
Make the crust: combine 1 1/2 cups graham cracker crumbs, 2 Tbsp granulated sugar, a pinch of fine salt and 6 Tbsp melted unsalted butter. Press firmly into the bottom and slightly up the sides of the pan. Chill in fridge while you make the filling.
Beat 32 oz full fat cream cheese at room temperature on medium speed until smooth and lump free, about 2 to 3 minutes. Scrape bowl often so there are no chunks.
Add 1 1/4 cups granulated sugar and 2 Tbsp cornstarch or flour if using, then mix until combined and slightly glossy. Stop before it gets too airy.
Add eggs one at a time, mixing on low speed after each just until blended. Overbeating will add air and cause cracks so go slow.
Mix in 1 cup sour cream, 1/2 cup heavy cream, 2 tsp pure vanilla extract, 1 tsp lemon zest if using, and 1/4 tsp fine salt. Fold gently or mix on low until smooth. Scrape the bowl and smooth the top in the pan.
Place the wrapped springform pan into a larger roasting pan. Pour very hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
Bake at 325°F for about 55 to 70 minutes until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn the oven off, crack the door and let the cheesecake cool inside for 1 hour to reduce sudden temperature change.
Remove from oven, lift cheesecake out of water bath and remove foil. Cool to room temperature on a rack, then chill in the fridge at least 6 hours or overnight to fully set.
Optional topping: mix 1/2 cup sour cream with 2 Tbsp powdered sugar and 1/2 tsp vanilla extract. Spread over chilled cheesecake before serving. Run a thin knife around the edge, release the springform, slice with a hot clean knife for neat pieces. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.