🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 138 (from laksa197)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa138.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/","crawl_time":1776009124,"first_indexed_time":1504022410,"http_code":200,"src_unparsed":"com,browneyedbaker!www,\/new-york-style-cheesecake-recipe\/ s443","src_root_hash":"14399896418924175938","history_drop_reason":null,"meta_title":"Classic New York Cheesecake Recipe - Brown Eyed Baker","meta_descriptions":["This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive celebratory dessert!"],"attrs_boilerpipe_text":"Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert!\nCheesecake is one of my great loves. Over the years, I've shared many, many \ncheesecake recipes\n, including \nbrownie cheesecake\n, \nOreo cheesecake\n, \nfig almond cheesecake\n, \npumpkin cheesecake\n, \nred velvet cheesecake\n, and \npeanut butter fudge cheesecake\n (among others!).\nToday, we're taking a deep dive into the \nultimate\n cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling.\nWhy Homemade Cheesecake Is the Best\nWhile homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but \nyou won't need to use a hot\n water bath to make this recipe (which is one of the things I love about it)!\nThere are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional \ngraham cracker crust\n and ultra-creamy cheesecake filling.\nIf you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it!\n“Regular Cheesecake” vs New York Cheesecake\nAlmost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream.\n\"Regular\" cheesecake\n is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my \nOreo cheesecake recipe\n. Simply omit the Oreo cookies for a plain version.\nNew York-style\n cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.)\nSimple Ingredients\nThe beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities.\nGraham Crackers\n (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers.\nCream Cheese\n – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny.\nSour Cream\n – Again, use full-fat sour cream.\nLemon Juice\n – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer.\nHow to Make New York Cheesecake\nComplete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap:\nStep #1: Make the Crust\n – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling.\nStep #2: Make the Cheesecake Filling\n – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust.\nSave This Recipe\nEnter your email address, and we'll send it straight to your inbox!\nStep #3: Bake Low and Slow\n – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.\nStep #4: Brown the Top\n – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!).\nStep #5: Chill\n – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight.\nRevised and Updated Cheesecake Baking Method\nThe Original Recipe:\n Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully.\nSo, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research.\nAs it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top.\nThe Updated Recipe:\n Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top.\nThis also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed!\nTopping Ideas\nWhile a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas:\nHomemade whipped cream\n (or from a can!)\nSalted caramel sauce\n (homemade is linked, or store-bought)\nHot fudge sauce\n (homemade is linked, or use store-bought)\nChocolate ganache\nFresh fruit – Blueberries, cherries, raspberries, blackberries, etc.\nCanned pie filling – Spoon some over top of the entire cheesecake, or just individual slices.\nFruit compote\nPowdered sugar\nCrushed Oreos or other cookies\/candy\nChocolate shavings\nHow to Store and Freeze Cheesecake\nStorage:\n Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\nTo Freeze the Entire Cheesecake:\n Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\nTo Freeze Slices of Cheesecake:\n Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\nRecipe Notes & Success Tips\nMixer: \nThis recipe comes together best when you use an electric mixer; while a \nstand mixer\n makes an easy job of it, you can also use a \nhand mixer\n if that is all you have, just be sure to use a large mixing bowl!\nSpringform Pan:\n To make this deep dish New York cheesecake recipe, a \nspringform pan\n is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\nThermometer:\n An \ninstant-read thermometer\n is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\nBrowned Top:\n As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. \nErr on the side of removing it earlier rather than later.\nChill:\n A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\nWatch the Recipe Video:\nIf you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️\nNew York Cheesecake Recipe\nYield:\n16\nservings\nPrep Time:\n1\nhour\nCook Time:\n2\nhours\n15\nminutes\nCooling and Chill Time:\n9\nhours\nTotal Time:\n12\nhours\nThis New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert!\n4.57\n(\n109\nratings)\nFor the Crust:\n▢\n2\ncups\ngraham cracker crumbs\n,\n14 whole graham crackers\n▢\n⅓\ncup\n(\n66\ng\n)\nlight brown sugar\n▢\nPinch\nsalt\n▢\n½\ncup\n(\n85\ng\n)\nunsalted butter\n,\nmelted\nFor the Cheesecake Filling:\n▢\n40\nounces\ncream cheese\n,\nat room temperature and cut into 1-inch pieces\n▢\n1½\ncups\n(\n298\ng\n)\ngranulated sugar\n,\ndivided\n▢\n⅛\nteaspoon\nsalt\n▢\n⅓\ncup\n(\n76\ng\n)\nsour cream\n▢\n2\nteaspoons\nlemon juice\n▢\n2\nteaspoons\nvanilla extract\n▢\n2\negg yolks\n▢\n6\neggs\nFor the Fresh Strawberry Topping:\n▢\n2\npounds\nstrawberries\n,\nhulled and cut into ¼-inch slices (about 3 cups sliced strawberries)\n▢\n½\ncup\n(\n99\ng\n)\ngranulated sugar\n▢\nPinch\nof salt\n▢\n1\ncup\n(\n340\ng\n)\nstrawberry jam\n▢\n2\ntablespoons\nlemon juice\nPreheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.\nMake the Crust\n:\nIn a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.\nReduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.\nMake the Cheesecake Filling\n:\nBeat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.\nPour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.\nRemove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).\nOnce the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.\nRemove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.\nTo Make the Fresh Strawberry Topping:\nIn a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.\nProcess the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).\nSpringform Pan:\n To make this deep dish New York cheesecake recipe, a \nspringform pan\n is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\nThermometer:\n An \ninstant-read thermometer\n is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\nBrowned Top:\n As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. \nErr on the side of removing it earlier rather than later.\nChill:\n A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\nStorage:\n Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\nTo Freeze the Entire Cheesecake:\n Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\nTo Freeze Slices of Cheesecake:\n Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\nNutritional values are based on one-sixteenth of cheesecake.\nCalories:\n448\nkcal\n,\nCarbohydrates:\n34\ng\n,\nProtein:\n8\ng\n,\nFat:\n32\ng\n,\nSaturated Fat:\n18\ng\n,\nCholesterol:\n178\nmg\n,\nSodium:\n347\nmg\n,\nPotassium:\n149\nmg\n,\nFiber:\n1\ng\n,\nSugar:\n27\ng\n,\nVitamin A:\n1234\nIU\n,\nVitamin C:\n1\nmg\n,\nCalcium:\n96\nmg\n,\nIron:\n1\nmg\nDid you make this recipe?\nLeave a review\nbelow, then snap a picture and tag\n@thebrowneyedbaker\non Instagram so I can see it!\nCourse:\nDessert\nCuisine:\nAmerican\nThis recipe was originally published in April 2013.\nPhotography by \nDee Frances\n.","attrs_markdown":"[Skip to Main Content](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#content)\n\n[![Brown Eyed Baker](https:\/\/www.browneyedbaker.com\/wp-content\/themes\/browneyedbaker2021\/mobile-header\/logo-mobile.png)](https:\/\/www.browneyedbaker.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- [Home](https:\/\/www.browneyedbaker.com\/)\n- About\n  - 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Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert\\!*\n\n![Slice of New York cheesecake with strawberry topping on a white and black speckled plate.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-24-1200A.jpg)\n\nCheesecake is one of my great loves. Over the years, I've shared many, many [cheesecake recipes](https:\/\/www.browneyedbaker.com\/recipes\/desserts\/cheesecake-recipes\/), including [brownie cheesecake](https:\/\/www.browneyedbaker.com\/brownie-mosaic-cheesecake\/), [Oreo cheesecake](https:\/\/www.browneyedbaker.com\/oreo-cheesecake\/), [fig almond cheesecake](https:\/\/www.browneyedbaker.com\/2010\/09\/28\/fig-almond-cheesecake\/), [pumpkin cheesecake](https:\/\/www.browneyedbaker.com\/pumpkin-cheesecake-recipe\/), [red velvet cheesecake](https:\/\/www.browneyedbaker.com\/red-velvet-cheesecake-recipe\/), and [peanut butter fudge cheesecake](https:\/\/www.browneyedbaker.com\/chocolate-peanut-butter-cup-cheesecake\/) (among others!).\n\nToday, we're taking a deep dive into the *ultimate* cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling.\n\n## Why Homemade Cheesecake Is the Best\nWhile homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but **you won't need to use a hot** water bath to make this recipe (which is one of the things I love about it)\\!\n\nThere are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional [graham cracker crust](https:\/\/www.browneyedbaker.com\/best-graham-cracker-crust-recipe\/) and ultra-creamy cheesecake filling.\n\nIf you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it\\!\n\n![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201511'%3E%3C\/svg%3E)\n\n![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-21-1200A.jpg)\n## “Regular Cheesecake” vs New York Cheesecake\nAlmost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream.\n\n**\"Regular\" cheesecake** is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my [Oreo cheesecake recipe](https:\/\/www.browneyedbaker.com\/oreo-cheesecake\/). Simply omit the Oreo cookies for a plain version.\n\n**New York-style** cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.)\n\n## Simple Ingredients\nThe beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities.\n\n- **Graham Crackers** (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers.\n- **Cream Cheese** – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny.\n- **Sour Cream** – Again, use full-fat sour cream.\n- **Lemon Juice** – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer.\n## How to Make New York Cheesecake\nComplete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap:\n\n**Step \\#1: Make the Crust** – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling.\n\n![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep1A.jpg)\n\n**Step \\#2: Make the Cheesecake Filling** – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust.\n\n![Cheesecake batter being mixed together in a red KitchenAid mixer.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![Cheesecake batter being mixed together in a red KitchenAid mixer.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep2A.jpg)\n\n![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep3A.jpg)\n\n![Cheesecake batter being poured over graham cracker crust in springform pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![Cheesecake batter being poured over graham cracker crust in springform pan.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep4A.jpg)\n\n### Save This Recipe\nEnter your email address, and we'll send it straight to your inbox\\!\n\n**Step \\#3: Bake Low and Slow** – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.\n\n**Step \\#4: Brown the Top** – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!).\n\n![Straight on view of New York cheesecake on serving platter with browned top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![Straight on view of New York cheesecake on serving platter with browned top.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-20-1200A.jpg)\n\n**Step \\#5: Chill** – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight.\n\n## Revised and Updated Cheesecake Baking Method\n**The Original Recipe:** Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully.\n\nSo, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research.\n\nAs it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top.\n\n**The Updated Recipe:** Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top.\n\nThis also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed\\!\n\n## Topping Ideas\nWhile a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas:\n\n- [Homemade whipped cream](https:\/\/www.browneyedbaker.com\/how-to-make-fresh-homemade-whipped-cream\/) (or from a can!)\n- [Salted caramel sauce](https:\/\/www.browneyedbaker.com\/homemade-salted-caramel-sauce-recipe\/) (homemade is linked, or store-bought)\n- [Hot fudge sauce](https:\/\/www.browneyedbaker.com\/homemade-hot-fudge-sauce-recipe\/) (homemade is linked, or use store-bought)\n- [Chocolate ganache](https:\/\/www.browneyedbaker.com\/chocolate-ganache-recipe\/)\n- Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc.\n- Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices.\n- Fruit compote\n- Powdered sugar\n- Crushed Oreos or other cookies\/candy\n- Chocolate shavings\n\n![Side view of New York cheesecake with strawberries on top and one slice removed.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201636'%3E%3C\/svg%3E)\n\n![Side view of New York cheesecake with strawberries on top and one slice removed.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-22-1200A.jpg)\n## How to Store and Freeze Cheesecake\n- **Storage:** Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\n- **To Freeze the Entire Cheesecake:** Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\n- **To Freeze Slices of Cheesecake:** Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\n## Recipe Notes & Success Tips\n- **Mixer:** This recipe comes together best when you use an electric mixer; while a [stand mixer](https:\/\/amzn.to\/3w49jYL) makes an easy job of it, you can also use a [hand mixer](https:\/\/amzn.to\/3QgJRq1) if that is all you have, just be sure to use a large mixing bowl\\!\n- **Springform Pan:** To make this deep dish New York cheesecake recipe, a [springform pan](https:\/\/amzn.to\/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\n- **Thermometer:** An [instant-read thermometer](https:\/\/www.avantlink.com\/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\n- **Browned Top:** As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. **Err on the side of removing it earlier rather than later.**\n- **Chill:** A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\n## Watch the Recipe Video:\n**If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️**\n\n![New York cheesecake topped with fresh strawberry sauce on a serving plate.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![New York cheesecake topped with fresh strawberry sauce on a serving plate.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2021\/10\/new-york-cheesecake-21-square-300x300.jpg)\n## New York Cheesecake Recipe\nYield: 16 servings\n\nPrep Time: 1 hour hr\n\nCook Time: 2 hours hrs 15 minutes mins\n\nCooling and Chill Time: 9 hours hrs\n\nTotal Time: 12 hours hrs\n\nThis New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert\\!\n\n4\\.57 (109 ratings)\n\n[Print](https:\/\/www.browneyedbaker.com\/wprm_print\/new-york-cheesecake-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.browneyedbaker.com%2Fnew-york-style-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.browneyedbaker.com%2Fwp-content%2Fuploads%2F2021%2F10%2Fnew-york-cheesecake-21-square.jpg&description=New+York+Cheesecake+Recipe&is_video=false)\n\n[Rate](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#respond)\n\n### Ingredients\n#### For the Crust:\n- ▢\n  2 cups   graham cracker crumbs, 14 whole graham crackers\n- ▢\n  ⅓  cup  (66 g) light brown sugar\n- ▢\n  Pinch   salt\n- ▢\n  ½  cup  (85 g) unsalted butter, melted\n\n#### For the Cheesecake Filling:\n- ▢\n  40 ounces   cream cheese, at room temperature and cut into 1-inch pieces\n- ▢\n  1½ cups  (298 g) granulated sugar, divided\n- ▢\n  ⅛ teaspoon   salt\n- ▢\n  ⅓ cup  (76 g) sour cream\n- ▢\n  2 teaspoons   lemon juice\n- ▢\n  2 teaspoons   vanilla extract\n- ▢\n  2   egg yolks\n- ▢\n  6   eggs\n\n#### For the Fresh Strawberry Topping:\n- ▢\n  2 pounds   strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)\n- ▢\n  ½ cup  (99 g) granulated sugar\n- ▢\n  Pinch   of salt\n- ▢\n  1 cup  (340 g) strawberry jam\n- ▢\n  2 tablespoons   lemon juice\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.\n- **Make the Crust**\n  \n  **:** In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.\n- Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.\n- **Make the Cheesecake Filling**\n  \n  **:** Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.\n- Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.\n- Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).\n- Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.\n- Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.\n- **To Make the Fresh Strawberry Topping:** In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.\n- Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).\n\n### Notes\n- **Springform Pan:** To make this deep dish New York cheesecake recipe, a [springform pan](https:\/\/amzn.to\/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\n- **Thermometer:** An [instant-read thermometer](https:\/\/www.avantlink.com\/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\n- **Browned Top:** As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. **Err on the side of removing it earlier rather than later.**\n- **Chill:** A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\n- **Storage:** Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\n- **To Freeze the Entire Cheesecake:** Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\n- **To Freeze Slices of Cheesecake:** Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\n\nNutritional values are based on one-sixteenth of cheesecake.\n\nCalories: 448kcal, Carbohydrates: 34g, Protein: 8g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 178mg, Sodium: 347mg, Potassium: 149mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1234IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 1mg\n\n### Did you make this recipe?\n[Leave a review](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#respond) below, then snap a picture and tag [@thebrowneyedbaker](http:\/\/www.instagram.com\/browneyedbaker) on Instagram so I can see it\\!\n\nAuthor: [Michelle Lettrich](https:\/\/www.browneyedbaker.com\/about\/)\n\nCourse: Dessert\n\nCuisine: American\n\n*This recipe was originally published in April 2013.*\n\n*Photography by [Dee Frances](https:\/\/www.onesarcasticbaker.com\/).*\n\n[*« Previous Post*The Weekend Dish: 4\/20\/2024](https:\/\/www.browneyedbaker.com\/the-weekend-dish-4-20-2024\/)\n\n[*Next Post »* Homemade Soft Pretzels](https:\/\/www.browneyedbaker.com\/soft-pretzels\/)\n\n4\\.57 from 109 votes ([67 ratings without comment](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/))\n\n## Leave a Reply [Cancel reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#respond)\n## 442 Comments on “New York Cheesecake”\n1. **angie** —\n   \n   January 31, 2026 @ 6:27 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6324644)\n   \n   so i wanted to use this recipe but im using 4, 4in springform pans cause its gonna be for valentine’s day, i was wondering what the time difference for baking the crust and the cheesecake itself would be, as well as if the temp of the oven would also have to change?\n2. **Gabriel D** —\n   \n   January 25, 2026 @ 2:12 am\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6324372)\n   \n   I was wondering if you use 4 blocks of cream cheese or 5 ? We use 5 – 40oz in a 9″ pan, and it still seems to always over fill. Just wondering if I am doing something wrong.?\n   \n   Thank you\\!\n3. **Anthony Chisholm** —\n   \n   January 18, 2026 @ 12:52 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6324084)\n   \n   Excellent. I use a 8×3 daddio and it’s extra tall. Takes about a little longer but the towering cake is impressive.\n4. **Lilly Flower** —\n   \n   December 22, 2025 @ 9:07 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6322911)\n   \n   If I can give it 10 stars it still wouldn’t be enough. This is my 3rd year making this recipe following it to the letter and it comes out perfect and delicious. No cracks at all\\!\n5. **Kelli** —\n   \n   December 21, 2025 @ 11:53 am\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6322847)\n   \n   Simple the best! Follow the easy to read instructions and be prepared to WOW your guests with the cheesecake treat of their lifetime! Highly recommend the easy strawberry sauce topping for the finish. Even my “gotta be blueberry” lovers adored the strawberry sauce topping\\!\n6. **Candace** —\n   \n   December 15, 2025 @ 11:17 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6322630)\n   \n   “Classic browned top”? You’re obviously not a New Yorker. That does not exist. What state are you from?\n7. **Michele Wolbert** —\n   \n   December 12, 2025 @ 8:14 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6322495)\n   \n   My favorite recipe\n8. **Christina Eglowitz** —\n   \n   November 11, 2025 @ 10:47 am\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6321251)\n   \n   Recipes sounds yummy and will be making for Thanksgiving, just one quick question. What size springform pan should I use? It was not mentioned in the recipe.\n   - **[Michelle Lettrich](https:\/\/www.browneyedbaker.com\/about\/)** —\n     \n     November 12, 2025 @ 8:57 pm\n     \n     [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6321314)\n     \n     You should use a 9-inch springform pan.\n9. **Heather** —\n   \n   October 5, 2025 @ 4:38 pm\n   \n   [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6320344)\n   \n   How long would you bake if it is mini individual cheesecakes? 5oz. ? Just go by temperature?\n10. **Shanell** —\n    \n    September 20, 2025 @ 1:41 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6320092)\n    \n    I made this cheesecake for a baby shower. It was a hit. Now everyone want me to make them one…😁  \n     I forgot to take a picture but it was pretty.\n    \n    Any suggestions on how long to bake a  \n     4-6in cake? And what temperature?\n11. **Salman** —\n    \n    September 15, 2025 @ 12:29 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6319856)\n    \n    I really enjoyed this breakdown of different cheesecake recipes! It’s so helpful to see how small changes like adding sour cream, heavy cream, or even goat [cheese](https:\/\/sweetreservebakery.com\/) can completely change the flavor and texture. This post gives such clear guidance for anyone wanting to bake the perfect cheesecake at home.\n12. **Lindsay Patterson** —\n    \n    March 20, 2025 @ 9:20 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6311817)\n    \n    Can you make this recipe in a glass pie pan??\n    - **[Michelle](https:\/\/www.browneyedbaker.com\/about\/)** —\n      \n      March 20, 2025 @ 9:39 pm\n      \n      [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6311819)\n      \n      Hi Lindsay, No a glass pie pan will not be large enough to hold all of the batter.\n13. **Beth Wilson** —\n    \n    March 12, 2025 @ 1:42 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6311069)\n    \n    Hi, what size pan did you use? I’m sorry I missed seeing that. I have a 10″ and wasn’t sure what was used in your recipe – which looks delicious, by the way! \\<3\n    \n    Thank you so much\\!  \n     Beth\n    - **[Michelle](https:\/\/www.browneyedbaker.com\/about\/)** —\n      \n      March 13, 2025 @ 9:57 am\n      \n      [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6311240)\n      \n      Hi Beth, This recipe uses a 9-inch springform pan. You can use a 10-inch pan, the cheesecake will just be a little shorter and will bake in less time.\n14. **Deborah Harrison** —\n    \n    March 8, 2025 @ 8:32 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6310445)\n    \n    I have used this recipe several times with raves comments thank you for sharing your recipe\n15. **Betty** —\n    \n    February 11, 2025 @ 10:57 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6308666)\n    \n    Best cheese cake ever 😋\n16. **Ericka** —\n    \n    December 22, 2024 @ 8:05 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6305117)\n    \n    This is a fantastic cheesecake! The family is requesting this at Christmas dinner.\n17. **Kate** —\n    \n    December 9, 2024 @ 7:01 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6303450)\n    \n    Disappointed by this, I’ve had success with many of your recipes before. Followed the instructions to a T. Used Philadelphia cream cheese and 18% milkfat sour cream. Baked for 2.5 hours until internal temp was 150F. Cooled it, decorated it, and when I cut into it, it was only about 20% baked. Good thing this was a trial run and not for a big event. It was my first time baking a cheesecake without a water bath and I think I will stick to the classic method from now on.\n18. **Ann DiRenno** —\n    \n    November 29, 2024 @ 11:51 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6302290)\n    \n    This is the best cheesecake recipe. It’s dense, creamy and without a crack\\!\n19. **OZ** —\n    \n    November 27, 2024 @ 11:07 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6302016)\n    \n    I love this recipe but the cheesecake is never no where done baking after 3 hours at 200 degrees F. I have made this recipe for several years and I always struggle with the time.\n20. **Dee M.** —\n    \n    November 21, 2024 @ 12:32 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6301252)\n    \n    I have made this recipe (not yours but same) a lot in the last 15 years. I use the water bath method.. always comes out photo ready and perfect at 350 degrees F.\n21. **Karen casey** —\n    \n    June 29, 2024 @ 3:59 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6283245)\n    \n    I have made your lovely NY cheesecake recipe three times and each time as it’s cooling the top cracks can you explain why?\n22. **Jeff Winett** —\n    \n    June 29, 2024 @ 11:09 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6283236)\n    \n    Oh does this recipe call to me. I note that the crust recipe calls for a goodly amount of Graham cracker crumbs, and while the directions say to line the bottom and sides, that your picture has only the base lined with the crumbs. Am I missing something here? Just wondering if I did the base only, should I use the full crumb recipe?\n23. **Donna** —\n    \n    June 24, 2024 @ 9:26 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6282742)\n    \n    I’ve been looking for a really good NY cheesecake and this is the best I’ve found in the last 10 years. Simple ingredients, great instructions, easy to make & delicious! I’m keeping this one handy so I don’t loose it. TY\n24. **Timothy Daniel Rafferty** —\n    \n    May 18, 2024 @ 10:55 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6277668)\n    \n    Turned out delicious and very attractive. I wish I could post pictures.\n25. **Julie :)** —\n    \n    May 6, 2024 @ 7:00 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6275529)\n    \n    This is my daughters go to birthday request every year. I love the recipe and it turns out perfect every time. I do put a pan of water below the middle rack so that the cheesecake does not crack. I also go the full 3 hours on the cook and have added 30 minutes sometimes if the jiggle more than I want. I would love it if you had a Pumpkin version of this exact recipe for Thanksgiving\\!\n26. **Annie W** —\n    \n    April 26, 2024 @ 2:47 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6274212)\n    \n    Hello, I make this for my family, and they love it! I personally do not like cream cheese. I do have a question. How do you take the bottom off of the cake? I have tried putting it in warm water, putting a liner between the crust and the bottom of the pan, and still no luck. What do you do? Thank you for your time.\n    - **[Michelle](https:\/\/www.browneyedbaker.com\/about\/)** —\n      \n      April 26, 2024 @ 9:54 pm\n      \n      [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6274272)\n      \n      Hi Annie, I have an older version of this cake lifter\/spatula: <https:\/\/amzn.to\/3Jzr0ma>. I gently slide it between the crust and the pan and lift the cheesecake onto a serving platter. I hope that helps!\\!\n27. **Dolores** —\n    \n    April 24, 2024 @ 1:24 am\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6273932)\n    \n    I have a recipe for cheesecake, and it is easy and without the best cheesecake I’ve ever baked. My oven has been running hot lately and it’s a little dry.\n    \n    I plan to use your directions next time.\n28. **Dot** —\n    \n    April 23, 2024 @ 10:21 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6273928)\n    \n    I have made this and it is really delicious. Best New York Cheese Cake my Husband and I have had. give it a go\n29. **mary** —\n    \n    April 12, 2024 @ 5:11 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6272508)\n    \n    can this recipe be converted for a 6 inch springform pan – If so, what changes would I have to make in ingredient measures as well as bake time\n30. **Aparecida Buratto** —\n    \n    February 13, 2024 @ 5:21 pm\n    \n    [Reply](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#comment-6258693)\n    \n    Adorei a receita. Magnifico\\!  \n     Muito obrigada.  \n     Aparecida\n\nMore Comments:\n\n[« Previous](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/comment-page-9\/#comments) [1](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/comment-page-1\/#comments) … [8](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/comment-page-8\/#comments) [9](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/comment-page-9\/#comments) 10\n\n[![Michelle Headshot](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2021\/08\/about-300x300.jpg)*Welcome* Hi, I’m Michelle\\!](https:\/\/www.browneyedbaker.com\/about\/)\n\nI believe that anyone can learn to confidently make recipes worthy of celebration. 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[Read More »](https:\/\/www.browneyedbaker.com\/about\/)\n\n**Follow Me:**\n\n## Info\n- [Home](https:\/\/www.browneyedbaker.com\/)\n- [About](https:\/\/www.browneyedbaker.com\/about\/)\n- [Contact](https:\/\/www.browneyedbaker.com\/contact\/)\n- [FAQ](https:\/\/www.browneyedbaker.com\/faq\/)\n- [Photography](https:\/\/www.browneyedbaker.com\/food-photography\/)\n\n## Browse\n- [Recipe Index](https:\/\/www.browneyedbaker.com\/recipe-index\/)\n- [Baking 101](https:\/\/www.browneyedbaker.com\/baking-101\/)\n- [Bake-A-Long](https:\/\/www.browneyedbaker.com\/bake-a-long\/)\n- [Conversions](https:\/\/www.browneyedbaker.com\/conversions\/)\n- [Substitutions](https:\/\/www.browneyedbaker.com\/substitutions\/)\n\n## Follow\n- [Instagram](http:\/\/instagram.com\/thebrowneyedbaker\/)\n- [Facebook](http:\/\/www.facebook.com\/browneyedbaker)\n- [Pinterest](http:\/\/pinterest.com\/browneyedbaker\/)\n- [Twitter](https:\/\/twitter.com\/browneyedbaker)\n- [YouTube](https:\/\/www.youtube.com\/channel\/UCUYzU8PUU2UR9rpJnJbFkSw)\n\n[Top](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/)\n\n**©2008-2026 Brown Eyed Baker**. All Rights Reserved. *Design by [Purr](https:\/\/www.purrdesign.com\/).*   \n[Disclaimer](https:\/\/www.browneyedbaker.com\/disclaimer\/) \/ [Privacy Policy](https:\/\/www.browneyedbaker.com\/privacy-policy\/) \/ [Terms & Conditions](https:\/\/www.browneyedbaker.com\/terms-conditions-2\/)\n\n- 29538\n- [5137](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.browneyedbaker.com%2Fnew-york-style-cheesecake-recipe%2F&t=Classic%20New%20York%20Cheesecake%20Recipe%20-%20Brown%20Eyed%20Baker \"Share on Facebook\")\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"*Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert\\!*\n\n![Slice of New York cheesecake with strawberry topping on a white and black speckled plate.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-24-1200A.jpg)\n\nCheesecake is one of my great loves. Over the years, I've shared many, many [cheesecake recipes](https:\/\/www.browneyedbaker.com\/recipes\/desserts\/cheesecake-recipes\/), including [brownie cheesecake](https:\/\/www.browneyedbaker.com\/brownie-mosaic-cheesecake\/), [Oreo cheesecake](https:\/\/www.browneyedbaker.com\/oreo-cheesecake\/), [fig almond cheesecake](https:\/\/www.browneyedbaker.com\/2010\/09\/28\/fig-almond-cheesecake\/), [pumpkin cheesecake](https:\/\/www.browneyedbaker.com\/pumpkin-cheesecake-recipe\/), [red velvet cheesecake](https:\/\/www.browneyedbaker.com\/red-velvet-cheesecake-recipe\/), and [peanut butter fudge cheesecake](https:\/\/www.browneyedbaker.com\/chocolate-peanut-butter-cup-cheesecake\/) (among others!).\n\nToday, we're taking a deep dive into the *ultimate* cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling.\n\n## Why Homemade Cheesecake Is the Best\nWhile homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but **you won't need to use a hot** water bath to make this recipe (which is one of the things I love about it)\\!\n\nThere are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional [graham cracker crust](https:\/\/www.browneyedbaker.com\/best-graham-cracker-crust-recipe\/) and ultra-creamy cheesecake filling.\n\nIf you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it\\!\n\n![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-21-1200A.jpg)\n\n## “Regular Cheesecake” vs New York Cheesecake\nAlmost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream.\n\n**\"Regular\" cheesecake** is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my [Oreo cheesecake recipe](https:\/\/www.browneyedbaker.com\/oreo-cheesecake\/). Simply omit the Oreo cookies for a plain version.\n\n**New York-style** cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.)\n\n## Simple Ingredients\nThe beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities.\n\n- **Graham Crackers** (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers.\n- **Cream Cheese** – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny.\n- **Sour Cream** – Again, use full-fat sour cream.\n- **Lemon Juice** – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer.\n## How to Make New York Cheesecake\nComplete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap:\n\n**Step \\#1: Make the Crust** – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling.\n\n![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep1A.jpg)\n\n**Step \\#2: Make the Cheesecake Filling** – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust.\n\n![Cheesecake batter being mixed together in a red KitchenAid mixer.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep2A.jpg)\n\n![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep3A.jpg)\n\n![Cheesecake batter being poured over graham cracker crust in springform pan.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-prep4A.jpg)\n\n### Save This Recipe\nEnter your email address, and we'll send it straight to your inbox\\!\n\n**Step \\#3: Bake Low and Slow** – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.\n\n**Step \\#4: Brown the Top** – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!).\n\n![Straight on view of New York cheesecake on serving platter with browned top.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-20-1200A.jpg)\n\n**Step \\#5: Chill** – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight.\n\n## Revised and Updated Cheesecake Baking Method\n**The Original Recipe:** Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully.\n\nSo, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research.\n\nAs it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top.\n\n**The Updated Recipe:** Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top.\n\nThis also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed\\!\n\n## Topping Ideas\nWhile a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas:\n\n- [Homemade whipped cream](https:\/\/www.browneyedbaker.com\/how-to-make-fresh-homemade-whipped-cream\/) (or from a can!)\n- [Salted caramel sauce](https:\/\/www.browneyedbaker.com\/homemade-salted-caramel-sauce-recipe\/) (homemade is linked, or store-bought)\n- [Hot fudge sauce](https:\/\/www.browneyedbaker.com\/homemade-hot-fudge-sauce-recipe\/) (homemade is linked, or use store-bought)\n- [Chocolate ganache](https:\/\/www.browneyedbaker.com\/chocolate-ganache-recipe\/)\n- Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc.\n- Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices.\n- Fruit compote\n- Powdered sugar\n- Crushed Oreos or other cookies\/candy\n- Chocolate shavings\n\n![Side view of New York cheesecake with strawberries on top and one slice removed.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2024\/04\/new-york-cheesecake-22-1200A.jpg)\n\n## How to Store and Freeze Cheesecake\n- **Storage:** Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\n- **To Freeze the Entire Cheesecake:** Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\n- **To Freeze Slices of Cheesecake:** Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\n## Recipe Notes & Success Tips\n- **Mixer:** This recipe comes together best when you use an electric mixer; while a [stand mixer](https:\/\/amzn.to\/3w49jYL) makes an easy job of it, you can also use a [hand mixer](https:\/\/amzn.to\/3QgJRq1) if that is all you have, just be sure to use a large mixing bowl\\!\n- **Springform Pan:** To make this deep dish New York cheesecake recipe, a [springform pan](https:\/\/amzn.to\/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\n- **Thermometer:** An [instant-read thermometer](https:\/\/www.avantlink.com\/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\n- **Browned Top:** As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. **Err on the side of removing it earlier rather than later.**\n- **Chill:** A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\n## Watch the Recipe Video:\n**If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️**\n\n![New York cheesecake topped with fresh strawberry sauce on a serving plate.](https:\/\/www.browneyedbaker.com\/wp-content\/uploads\/2021\/10\/new-york-cheesecake-21-square-300x300.jpg)\n\n## New York Cheesecake Recipe\nYield: 16 servings\n\nPrep Time: 1 hour\n\nCook Time: 2 hours  15 minutes\n\nCooling and Chill Time: 9 hours\n\nTotal Time: 12 hours\n\nThis New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert\\!\n\n4\\.57 (109 ratings)\n\n#### For the Crust:\n- ▢\n  2 cups   graham cracker crumbs, 14 whole graham crackers\n- ▢\n  ⅓  cup  (66 g) light brown sugar\n- ▢\n  Pinch   salt\n- ▢\n  ½  cup  (85 g) unsalted butter, melted\n\n#### For the Cheesecake Filling:\n- ▢\n  40 ounces   cream cheese, at room temperature and cut into 1-inch pieces\n- ▢\n  1½ cups  (298 g) granulated sugar, divided\n- ▢\n  ⅛ teaspoon   salt\n- ▢\n  ⅓ cup  (76 g) sour cream\n- ▢\n  2 teaspoons   lemon juice\n- ▢\n  2 teaspoons   vanilla extract\n- ▢\n  2   egg yolks\n- ▢\n  6   eggs\n\n#### For the Fresh Strawberry Topping:\n- ▢\n  2 pounds   strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)\n- ▢\n  ½ cup  (99 g) granulated sugar\n- ▢\n  Pinch   of salt\n- ▢\n  1 cup  (340 g) strawberry jam\n- ▢\n  2 tablespoons   lemon juice\n\n- Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.\n- **Make the Crust** **:** In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.\n- Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.\n- **Make the Cheesecake Filling** **:** Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.\n- Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.\n- Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).\n- Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.\n- Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.\n- **To Make the Fresh Strawberry Topping:** In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.\n- Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).\n\n- **Springform Pan:** To make this deep dish New York cheesecake recipe, a [springform pan](https:\/\/amzn.to\/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)\n- **Thermometer:** An [instant-read thermometer](https:\/\/www.avantlink.com\/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.\n- **Browned Top:** As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. **Err on the side of removing it earlier rather than later.**\n- **Chill:** A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)\n- **Storage:** Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.\n- **To Freeze the Entire Cheesecake:** Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.\n- **To Freeze Slices of Cheesecake:** Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.\n\nNutritional values are based on one-sixteenth of cheesecake.\n\nCalories: 448kcal, Carbohydrates: 34g, Protein: 8g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 178mg, Sodium: 347mg, Potassium: 149mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1234IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 1mg\n\n### Did you make this recipe?\n[Leave a review](https:\/\/www.browneyedbaker.com\/new-york-style-cheesecake-recipe\/#respond) below, then snap a picture and tag [@thebrowneyedbaker](http:\/\/www.instagram.com\/browneyedbaker) on Instagram so I can see it\\!\n\nCourse: Dessert\n\nCuisine: American\n\n*This recipe was originally published in April 2013.*\n\n*Photography by [Dee Frances](https:\/\/www.onesarcasticbaker.com\/).*","meta_canonical":null}

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Boilerpipe Text	Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert! Cheesecake is one of my great loves. Over the years, I've shared many, many cheesecake recipes , including brownie cheesecake , Oreo cheesecake , fig almond cheesecake , pumpkin cheesecake , red velvet cheesecake , and peanut butter fudge cheesecake (among others!). Today, we're taking a deep dive into the ultimate cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling. Why Homemade Cheesecake Is the Best While homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but you won't need to use a hot water bath to make this recipe (which is one of the things I love about it)! There are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional graham cracker crust and ultra-creamy cheesecake filling. If you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it! “Regular Cheesecake” vs New York Cheesecake Almost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream. "Regular" cheesecake is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my Oreo cheesecake recipe . Simply omit the Oreo cookies for a plain version. New York-style cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.) Simple Ingredients The beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities. Graham Crackers (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers. Cream Cheese – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny. Sour Cream – Again, use full-fat sour cream. Lemon Juice – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer. How to Make New York Cheesecake Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap: Step #1: Make the Crust – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling. Step #2: Make the Cheesecake Filling – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust. Save This Recipe Enter your email address, and we'll send it straight to your inbox! Step #3: Bake Low and Slow – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours. Step #4: Brown the Top – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!). Step #5: Chill – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight. Revised and Updated Cheesecake Baking Method The Original Recipe: Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully. So, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research. As it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top. The Updated Recipe: Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top. This also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed! Topping Ideas While a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas: Homemade whipped cream (or from a can!) Salted caramel sauce (homemade is linked, or store-bought) Hot fudge sauce (homemade is linked, or use store-bought) Chocolate ganache Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc. Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices. Fruit compote Powdered sugar Crushed Oreos or other cookies/candy Chocolate shavings How to Store and Freeze Cheesecake Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. Recipe Notes & Success Tips Mixer: This recipe comes together best when you use an electric mixer; while a stand mixer makes an easy job of it, you can also use a hand mixer if that is all you have, just be sure to use a large mixing bowl! Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) Watch the Recipe Video: If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️ New York Cheesecake Recipe Yield: 16 servings Prep Time: 1 hour Cook Time: 2 hours 15 minutes Cooling and Chill Time: 9 hours Total Time: 12 hours This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert! 4.57 ( 109 ratings) For the Crust: ▢ 2 cups graham cracker crumbs , 14 whole graham crackers ▢ ⅓ cup ( 66 g ) light brown sugar ▢ Pinch salt ▢ ½ cup ( 85 g ) unsalted butter , melted For the Cheesecake Filling: ▢ 40 ounces cream cheese , at room temperature and cut into 1-inch pieces ▢ 1½ cups ( 298 g ) granulated sugar , divided ▢ ⅛ teaspoon salt ▢ ⅓ cup ( 76 g ) sour cream ▢ 2 teaspoons lemon juice ▢ 2 teaspoons vanilla extract ▢ 2 egg yolks ▢ 6 eggs For the Fresh Strawberry Topping: ▢ 2 pounds strawberries , hulled and cut into ¼-inch slices (about 3 cups sliced strawberries) ▢ ½ cup ( 99 g ) granulated sugar ▢ Pinch of salt ▢ 1 cup ( 340 g ) strawberry jam ▢ 2 tablespoons lemon juice Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan. Make the Crust : In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely. Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position. Make the Cheesecake Filling : Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition. Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours. Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack). Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight. Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving. To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine. Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it). Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. Nutritional values are based on one-sixteenth of cheesecake. Calories: 448 kcal , Carbohydrates: 34 g , Protein: 8 g , Fat: 32 g , Saturated Fat: 18 g , Cholesterol: 178 mg , Sodium: 347 mg , Potassium: 149 mg , Fiber: 1 g , Sugar: 27 g , Vitamin A: 1234 IU , Vitamin C: 1 mg , Calcium: 96 mg , Iron: 1 mg Did you make this recipe? Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Course: Dessert Cuisine: American This recipe was originally published in April 2013. Photography by Dee Frances .
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Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert\! ![Slice of New York cheesecake with strawberry topping on a white and black speckled plate.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-24-1200A.jpg) Cheesecake is one of my great loves. Over the years, I've shared many, many [cheesecake recipes](https://www.browneyedbaker.com/recipes/desserts/cheesecake-recipes/), including [brownie cheesecake](https://www.browneyedbaker.com/brownie-mosaic-cheesecake/), [Oreo cheesecake](https://www.browneyedbaker.com/oreo-cheesecake/), [fig almond cheesecake](https://www.browneyedbaker.com/2010/09/28/fig-almond-cheesecake/), [pumpkin cheesecake](https://www.browneyedbaker.com/pumpkin-cheesecake-recipe/), [red velvet cheesecake](https://www.browneyedbaker.com/red-velvet-cheesecake-recipe/), and [peanut butter fudge cheesecake](https://www.browneyedbaker.com/chocolate-peanut-butter-cup-cheesecake/) (among others!). Today, we're taking a deep dive into the ultimate cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling. ## Why Homemade Cheesecake Is the Best While homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but you won't need to use a hot water bath to make this recipe (which is one of the things I love about it)\! There are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional [graham cracker crust](https://www.browneyedbaker.com/best-graham-cracker-crust-recipe/) and ultra-creamy cheesecake filling. If you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it\! ![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201511'%3E%3C/svg%3E) ![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-21-1200A.jpg) ## “Regular Cheesecake” vs New York Cheesecake Almost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream. "Regular" cheesecake is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my [Oreo cheesecake recipe](https://www.browneyedbaker.com/oreo-cheesecake/). Simply omit the Oreo cookies for a plain version. New York-style cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.) ## Simple Ingredients The beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities. - Graham Crackers (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers. - Cream Cheese – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny. - Sour Cream – Again, use full-fat sour cream. - Lemon Juice – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer. ## How to Make New York Cheesecake Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap: Step \#1: Make the Crust – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling. ![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep1A.jpg) Step \#2: Make the Cheesecake Filling – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust. ![Cheesecake batter being mixed together in a red KitchenAid mixer.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![Cheesecake batter being mixed together in a red KitchenAid mixer.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep2A.jpg) ![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep3A.jpg) ![Cheesecake batter being poured over graham cracker crust in springform pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![Cheesecake batter being poured over graham cracker crust in springform pan.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep4A.jpg) ### Save This Recipe Enter your email address, and we'll send it straight to your inbox\! Step \#3: Bake Low and Slow – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours. Step \#4: Brown the Top – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!). ![Straight on view of New York cheesecake on serving platter with browned top.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![Straight on view of New York cheesecake on serving platter with browned top.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-20-1200A.jpg) Step \#5: Chill – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight. ## Revised and Updated Cheesecake Baking Method The Original Recipe: Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully. So, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research. As it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top. The Updated Recipe: Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top. This also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed\! ## Topping Ideas While a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas: - [Homemade whipped cream](https://www.browneyedbaker.com/how-to-make-fresh-homemade-whipped-cream/) (or from a can!) - [Salted caramel sauce](https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/) (homemade is linked, or store-bought) - [Hot fudge sauce](https://www.browneyedbaker.com/homemade-hot-fudge-sauce-recipe/) (homemade is linked, or use store-bought) - [Chocolate ganache](https://www.browneyedbaker.com/chocolate-ganache-recipe/) - Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc. - Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices. - Fruit compote - Powdered sugar - Crushed Oreos or other cookies/candy - Chocolate shavings ![Side view of New York cheesecake with strawberries on top and one slice removed.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201636'%3E%3C/svg%3E) ![Side view of New York cheesecake with strawberries on top and one slice removed.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-22-1200A.jpg) ## How to Store and Freeze Cheesecake - Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. - To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. - To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. ## Recipe Notes & Success Tips - Mixer: This recipe comes together best when you use an electric mixer; while a [stand mixer](https://amzn.to/3w49jYL) makes an easy job of it, you can also use a [hand mixer](https://amzn.to/3QgJRq1) if that is all you have, just be sure to use a large mixing bowl\! - Springform Pan: To make this deep dish New York cheesecake recipe, a [springform pan](https://amzn.to/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) - Thermometer: An [instant-read thermometer](https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. - Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. - Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) ## Watch the Recipe Video: If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️ ![New York cheesecake topped with fresh strawberry sauce on a serving plate.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![New York cheesecake topped with fresh strawberry sauce on a serving plate.](https://www.browneyedbaker.com/wp-content/uploads/2021/10/new-york-cheesecake-21-square-300x300.jpg) ## New York Cheesecake Recipe Yield: 16 servings Prep Time: 1 hour hr Cook Time: 2 hours hrs 15 minutes mins Cooling and Chill Time: 9 hours hrs Total Time: 12 hours hrs This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert\! 4\.57 (109 ratings) [Print](https://www.browneyedbaker.com/wprm_print/new-york-cheesecake-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.browneyedbaker.com%2Fnew-york-style-cheesecake-recipe%2F&media=https%3A%2F%2Fwww.browneyedbaker.com%2Fwp-content%2Fuploads%2F2021%2F10%2Fnew-york-cheesecake-21-square.jpg&description=New+York+Cheesecake+Recipe&is_video=false) [Rate](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#respond) ### Ingredients #### For the Crust: - ▢ 2 cups graham cracker crumbs, 14 whole graham crackers - ▢ ⅓ cup (66 g) light brown sugar - ▢ Pinch salt - ▢ ½ cup (85 g) unsalted butter, melted #### For the Cheesecake Filling: - ▢ 40 ounces cream cheese, at room temperature and cut into 1-inch pieces - ▢ 1½ cups (298 g) granulated sugar, divided - ▢ ⅛ teaspoon salt - ▢ ⅓ cup (76 g) sour cream - ▢ 2 teaspoons lemon juice - ▢ 2 teaspoons vanilla extract - ▢ 2 egg yolks - ▢ 6 eggs #### For the Fresh Strawberry Topping: - ▢ 2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries) - ▢ ½ cup (99 g) granulated sugar - ▢ Pinch of salt - ▢ 1 cup (340 g) strawberry jam - ▢ 2 tablespoons lemon juice Cook Mode Prevent your screen from going dark ### Instructions - Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan. - Make the Crust : In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely. - Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position. - Make the Cheesecake Filling : Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition. - Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours. - Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack). - Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight. - Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving. - To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine. - Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it). ### Notes - Springform Pan: To make this deep dish New York cheesecake recipe, a [springform pan](https://amzn.to/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) - Thermometer: An [instant-read thermometer](https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. - Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. - Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) - Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. - To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. - To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. Nutritional values are based on one-sixteenth of cheesecake. Calories: 448kcal, Carbohydrates: 34g, Protein: 8g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 178mg, Sodium: 347mg, Potassium: 149mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1234IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 1mg ### Did you make this recipe? [Leave a review](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#respond) below, then snap a picture and tag [@thebrowneyedbaker](http://www.instagram.com/browneyedbaker) on Instagram so I can see it\! Author: [Michelle Lettrich](https://www.browneyedbaker.com/about/) Course: Dessert Cuisine: American This recipe was originally published in April 2013. Photography by [Dee Frances](https://www.onesarcasticbaker.com/). [« Previous PostThe Weekend Dish: 4/20/2024](https://www.browneyedbaker.com/the-weekend-dish-4-20-2024/) [Next Post » Homemade Soft Pretzels](https://www.browneyedbaker.com/soft-pretzels/) 4\.57 from 109 votes ([67 ratings without comment](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/)) ## Leave a Reply [Cancel reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#respond) ## 442 Comments on “New York Cheesecake” 1. angie — January 31, 2026 @ 6:27 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6324644) so i wanted to use this recipe but im using 4, 4in springform pans cause its gonna be for valentine’s day, i was wondering what the time difference for baking the crust and the cheesecake itself would be, as well as if the temp of the oven would also have to change? 2. Gabriel D — January 25, 2026 @ 2:12 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6324372) I was wondering if you use 4 blocks of cream cheese or 5 ? We use 5 – 40oz in a 9″ pan, and it still seems to always over fill. Just wondering if I am doing something wrong.? Thank you\! 3. Anthony Chisholm — January 18, 2026 @ 12:52 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6324084) Excellent. I use a 8×3 daddio and it’s extra tall. Takes about a little longer but the towering cake is impressive. 4. Lilly Flower — December 22, 2025 @ 9:07 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6322911) If I can give it 10 stars it still wouldn’t be enough. This is my 3rd year making this recipe following it to the letter and it comes out perfect and delicious. No cracks at all\! 5. Kelli — December 21, 2025 @ 11:53 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6322847) Simple the best! Follow the easy to read instructions and be prepared to WOW your guests with the cheesecake treat of their lifetime! Highly recommend the easy strawberry sauce topping for the finish. Even my “gotta be blueberry” lovers adored the strawberry sauce topping\! 6. Candace — December 15, 2025 @ 11:17 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6322630) “Classic browned top”? You’re obviously not a New Yorker. That does not exist. What state are you from? 7. Michele Wolbert — December 12, 2025 @ 8:14 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6322495) My favorite recipe 8. Christina Eglowitz — November 11, 2025 @ 10:47 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6321251) Recipes sounds yummy and will be making for Thanksgiving, just one quick question. What size springform pan should I use? It was not mentioned in the recipe. - [Michelle Lettrich](https://www.browneyedbaker.com/about/) — November 12, 2025 @ 8:57 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6321314) You should use a 9-inch springform pan. 9. Heather — October 5, 2025 @ 4:38 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6320344) How long would you bake if it is mini individual cheesecakes? 5oz. ? Just go by temperature? 10. Shanell — September 20, 2025 @ 1:41 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6320092) I made this cheesecake for a baby shower. It was a hit. Now everyone want me to make them one…😁 I forgot to take a picture but it was pretty. Any suggestions on how long to bake a 4-6in cake? And what temperature? 11. Salman — September 15, 2025 @ 12:29 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6319856) I really enjoyed this breakdown of different cheesecake recipes! It’s so helpful to see how small changes like adding sour cream, heavy cream, or even goat [cheese](https://sweetreservebakery.com/) can completely change the flavor and texture. This post gives such clear guidance for anyone wanting to bake the perfect cheesecake at home. 12. Lindsay Patterson — March 20, 2025 @ 9:20 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6311817) Can you make this recipe in a glass pie pan?? - [Michelle](https://www.browneyedbaker.com/about/) — March 20, 2025 @ 9:39 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6311819) Hi Lindsay, No a glass pie pan will not be large enough to hold all of the batter. 13. Beth Wilson — March 12, 2025 @ 1:42 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6311069) Hi, what size pan did you use? I’m sorry I missed seeing that. I have a 10″ and wasn’t sure what was used in your recipe – which looks delicious, by the way! \<3 Thank you so much\! Beth - [Michelle](https://www.browneyedbaker.com/about/) — March 13, 2025 @ 9:57 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6311240) Hi Beth, This recipe uses a 9-inch springform pan. You can use a 10-inch pan, the cheesecake will just be a little shorter and will bake in less time. 14. Deborah Harrison — March 8, 2025 @ 8:32 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6310445) I have used this recipe several times with raves comments thank you for sharing your recipe 15. Betty — February 11, 2025 @ 10:57 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6308666) Best cheese cake ever 😋 16. Ericka — December 22, 2024 @ 8:05 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6305117) This is a fantastic cheesecake! The family is requesting this at Christmas dinner. 17. Kate — December 9, 2024 @ 7:01 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6303450) Disappointed by this, I’ve had success with many of your recipes before. Followed the instructions to a T. Used Philadelphia cream cheese and 18% milkfat sour cream. Baked for 2.5 hours until internal temp was 150F. Cooled it, decorated it, and when I cut into it, it was only about 20% baked. Good thing this was a trial run and not for a big event. It was my first time baking a cheesecake without a water bath and I think I will stick to the classic method from now on. 18. Ann DiRenno — November 29, 2024 @ 11:51 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6302290) This is the best cheesecake recipe. It’s dense, creamy and without a crack\! 19. OZ — November 27, 2024 @ 11:07 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6302016) I love this recipe but the cheesecake is never no where done baking after 3 hours at 200 degrees F. I have made this recipe for several years and I always struggle with the time. 20. Dee M. — November 21, 2024 @ 12:32 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6301252) I have made this recipe (not yours but same) a lot in the last 15 years. I use the water bath method.. always comes out photo ready and perfect at 350 degrees F. 21. Karen casey — June 29, 2024 @ 3:59 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6283245) I have made your lovely NY cheesecake recipe three times and each time as it’s cooling the top cracks can you explain why? 22. Jeff Winett — June 29, 2024 @ 11:09 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6283236) Oh does this recipe call to me. I note that the crust recipe calls for a goodly amount of Graham cracker crumbs, and while the directions say to line the bottom and sides, that your picture has only the base lined with the crumbs. Am I missing something here? Just wondering if I did the base only, should I use the full crumb recipe? 23. Donna — June 24, 2024 @ 9:26 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6282742) I’ve been looking for a really good NY cheesecake and this is the best I’ve found in the last 10 years. Simple ingredients, great instructions, easy to make & delicious! I’m keeping this one handy so I don’t loose it. TY 24. Timothy Daniel Rafferty — May 18, 2024 @ 10:55 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6277668) Turned out delicious and very attractive. I wish I could post pictures. 25. Julie :) — May 6, 2024 @ 7:00 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6275529) This is my daughters go to birthday request every year. I love the recipe and it turns out perfect every time. I do put a pan of water below the middle rack so that the cheesecake does not crack. I also go the full 3 hours on the cook and have added 30 minutes sometimes if the jiggle more than I want. I would love it if you had a Pumpkin version of this exact recipe for Thanksgiving\! 26. Annie W — April 26, 2024 @ 2:47 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6274212) Hello, I make this for my family, and they love it! I personally do not like cream cheese. I do have a question. How do you take the bottom off of the cake? I have tried putting it in warm water, putting a liner between the crust and the bottom of the pan, and still no luck. What do you do? Thank you for your time. - [Michelle](https://www.browneyedbaker.com/about/) — April 26, 2024 @ 9:54 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6274272) Hi Annie, I have an older version of this cake lifter/spatula: <https://amzn.to/3Jzr0ma>. I gently slide it between the crust and the pan and lift the cheesecake onto a serving platter. I hope that helps!\! 27. Dolores — April 24, 2024 @ 1:24 am [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6273932) I have a recipe for cheesecake, and it is easy and without the best cheesecake I’ve ever baked. My oven has been running hot lately and it’s a little dry. I plan to use your directions next time. 28. Dot — April 23, 2024 @ 10:21 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6273928) I have made this and it is really delicious. Best New York Cheese Cake my Husband and I have had. give it a go 29. mary — April 12, 2024 @ 5:11 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6272508) can this recipe be converted for a 6 inch springform pan – If so, what changes would I have to make in ingredient measures as well as bake time 30. Aparecida Buratto — February 13, 2024 @ 5:21 pm [Reply](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#comment-6258693) Adorei a receita. Magnifico\! Muito obrigada. Aparecida More Comments: [« Previous](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/comment-page-9/#comments) [1](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/comment-page-1/#comments) … [8](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/comment-page-8/#comments) [9](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/comment-page-9/#comments) 10 [![Michelle Headshot](https://www.browneyedbaker.com/wp-content/uploads/2021/08/about-300x300.jpg)Welcome Hi, I’m Michelle\!](https://www.browneyedbaker.com/about/) I believe that anyone can learn to confidently make recipes worthy of celebration. 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Readable Markdown	Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert\! ![Slice of New York cheesecake with strawberry topping on a white and black speckled plate.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-24-1200A.jpg) Cheesecake is one of my great loves. Over the years, I've shared many, many [cheesecake recipes](https://www.browneyedbaker.com/recipes/desserts/cheesecake-recipes/), including [brownie cheesecake](https://www.browneyedbaker.com/brownie-mosaic-cheesecake/), [Oreo cheesecake](https://www.browneyedbaker.com/oreo-cheesecake/), [fig almond cheesecake](https://www.browneyedbaker.com/2010/09/28/fig-almond-cheesecake/), [pumpkin cheesecake](https://www.browneyedbaker.com/pumpkin-cheesecake-recipe/), [red velvet cheesecake](https://www.browneyedbaker.com/red-velvet-cheesecake-recipe/), and [peanut butter fudge cheesecake](https://www.browneyedbaker.com/chocolate-peanut-butter-cup-cheesecake/) (among others!). Today, we're taking a deep dive into the ultimate cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling. ## Why Homemade Cheesecake Is the Best While homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but you won't need to use a hot water bath to make this recipe (which is one of the things I love about it)\! There are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional [graham cracker crust](https://www.browneyedbaker.com/best-graham-cracker-crust-recipe/) and ultra-creamy cheesecake filling. If you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it\! ![Straight on view of New York cheesecake with fresh strawberry topping with a glass of milk in the background.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-21-1200A.jpg) ## “Regular Cheesecake” vs New York Cheesecake Almost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream. "Regular" cheesecake is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my [Oreo cheesecake recipe](https://www.browneyedbaker.com/oreo-cheesecake/). Simply omit the Oreo cookies for a plain version. New York-style cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.) ## Simple Ingredients The beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities. - Graham Crackers (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers. - Cream Cheese – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny. - Sour Cream – Again, use full-fat sour cream. - Lemon Juice – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer. ## How to Make New York Cheesecake Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap: Step \#1: Make the Crust – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling. ![Mixing together graham cracker crust ingredients and pressing it into the prepared pan.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep1A.jpg) Step \#2: Make the Cheesecake Filling – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust. ![Cheesecake batter being mixed together in a red KitchenAid mixer.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep2A.jpg) ![Eggs being mixed into cheesecake batter in the bowl of a stand mixer.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep3A.jpg) ![Cheesecake batter being poured over graham cracker crust in springform pan.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-prep4A.jpg) ### Save This Recipe Enter your email address, and we'll send it straight to your inbox\! Step \#3: Bake Low and Slow – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours. Step \#4: Brown the Top – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!). ![Straight on view of New York cheesecake on serving platter with browned top.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-20-1200A.jpg) Step \#5: Chill – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight. ## Revised and Updated Cheesecake Baking Method The Original Recipe: Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully. So, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research. As it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top. The Updated Recipe: Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top. This also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed\! ## Topping Ideas While a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas: - [Homemade whipped cream](https://www.browneyedbaker.com/how-to-make-fresh-homemade-whipped-cream/) (or from a can!) - [Salted caramel sauce](https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/) (homemade is linked, or store-bought) - [Hot fudge sauce](https://www.browneyedbaker.com/homemade-hot-fudge-sauce-recipe/) (homemade is linked, or use store-bought) - [Chocolate ganache](https://www.browneyedbaker.com/chocolate-ganache-recipe/) - Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc. - Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices. - Fruit compote - Powdered sugar - Crushed Oreos or other cookies/candy - Chocolate shavings ![Side view of New York cheesecake with strawberries on top and one slice removed.](https://www.browneyedbaker.com/wp-content/uploads/2024/04/new-york-cheesecake-22-1200A.jpg) ## How to Store and Freeze Cheesecake - Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. - To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. - To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. ## Recipe Notes & Success Tips - Mixer: This recipe comes together best when you use an electric mixer; while a [stand mixer](https://amzn.to/3w49jYL) makes an easy job of it, you can also use a [hand mixer](https://amzn.to/3QgJRq1) if that is all you have, just be sure to use a large mixing bowl\! - Springform Pan: To make this deep dish New York cheesecake recipe, a [springform pan](https://amzn.to/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) - Thermometer: An [instant-read thermometer](https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. - Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. - Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) ## Watch the Recipe Video: If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️ ![New York cheesecake topped with fresh strawberry sauce on a serving plate.](https://www.browneyedbaker.com/wp-content/uploads/2021/10/new-york-cheesecake-21-square-300x300.jpg) ## New York Cheesecake Recipe Yield: 16 servings Prep Time: 1 hour Cook Time: 2 hours 15 minutes Cooling and Chill Time: 9 hours Total Time: 12 hours This New York Cheesecake recipe creates a creamy, rich, and decadent dessert. Make it for an impressive dinner party, birthday, or holiday dessert\! 4\.57 (109 ratings) #### For the Crust: - ▢ 2 cups graham cracker crumbs, 14 whole graham crackers - ▢ ⅓ cup (66 g) light brown sugar - ▢ Pinch salt - ▢ ½ cup (85 g) unsalted butter, melted #### For the Cheesecake Filling: - ▢ 40 ounces cream cheese, at room temperature and cut into 1-inch pieces - ▢ 1½ cups (298 g) granulated sugar, divided - ▢ ⅛ teaspoon salt - ▢ ⅓ cup (76 g) sour cream - ▢ 2 teaspoons lemon juice - ▢ 2 teaspoons vanilla extract - ▢ 2 egg yolks - ▢ 6 eggs #### For the Fresh Strawberry Topping: - ▢ 2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries) - ▢ ½ cup (99 g) granulated sugar - ▢ Pinch of salt - ▢ 1 cup (340 g) strawberry jam - ▢ 2 tablespoons lemon juice - Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan. - Make the Crust : In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely. - Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position. - Make the Cheesecake Filling : Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition. - Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours. - Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack). - Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight. - Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving. - To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine. - Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it). - Springform Pan: To make this deep dish New York cheesecake recipe, a [springform pan](https://amzn.to/44bIXkg) is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.) - Thermometer: An [instant-read thermometer](https://www.avantlink.com/click.php?tt=el&merchant_id=504989e8-60a3-41a9-bf0f-e83e99fc256e&website_id=49636a91-5364-42fb-a8f1-78f50db15bce&url=https%3A%2F%2Fwww.thermoworks.com%2Fthermapen-one%2F) is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly. - Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later. - Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!) - Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days. - To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. - To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes. Nutritional values are based on one-sixteenth of cheesecake. Calories: 448kcal, Carbohydrates: 34g, Protein: 8g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 178mg, Sodium: 347mg, Potassium: 149mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1234IU, Vitamin C: 1mg, Calcium: 96mg, Iron: 1mg ### Did you make this recipe? [Leave a review](https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/#respond) below, then snap a picture and tag [@thebrowneyedbaker](http://www.instagram.com/browneyedbaker) on Instagram so I can see it\! Course: Dessert Cuisine: American This recipe was originally published in April 2013. Photography by [Dee Frances](https://www.onesarcasticbaker.com/).
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