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| Meta Title | Classic New York Cheesecake Recipe (Video) |
| Meta Description | With this foolproof recipe, a creamy, beautiful, crack-free New York-style cheesecake is totally doableâeven for beginners! |
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| Boilerpipe Text | This post may contain affiliate links. Read my
full disclosure policy
.
Think making cheesecake is difficult? Think again! This foolproof recipe delivers a cheesecake thatâs dense, rich, and creamyârivaling those from New Yorkâs most beloved delisâand itâs simple enough for beginners to master.
Cheesecake has always been my husband Michaelâs favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her sonâs heart was through his stomachâand he could be persuaded to do just about anything for a slice of NY cheesecake. Fortunately, I had just graduated from culinary school, so I had a little advantage in both winning his heart and perfecting my cheesecake recipe!
I know making cheesecake can be intimidating. Itâs a custard dessert that needs careful baking in a water bath to prevent cracking and to get that perfect, creamy consistency. But donât let that scare you off. With a few pointers and a tried-and-true recipe, even beginners can whip up a dense, rich, and crack-free cheesecake. Who knows, it might even help you win someone over!
âI made this for my family at Christmas time and everyone LOVED it!â
What Youâll Need To Make New York Cheesecake
Graham cracker crumbs
: Forms the base of the crust, providing a sweet, crumbly texture.
Butter
: Binds the graham cracker crumbs together and adds richness to the crust.
Sugar & salt
: Sweeten the crust and filling while a touch of salt balances and enhances the flavors.
Cream cheese
: The key ingredient of the filling, it provides the rich, creamy texture and tangy flavor. I recommend using a good brand, like Philadelphia.
All-purpose flour
: While it may seem unusual in a cheesecake, the flour is the secret to success. A little starch helps prevent cracking and makes the filling lighter and fluffier.
Vanilla extract & lemon zest/juice:
Add warmth, brightness, and just enough tang to cut through the richness.
Eggs & sour cream:
Give the cheesecake structure while keeping the texture smooth, creamy, and slightly tangy.
Jump to the printable recipe for precise measurements
Key Equipment
Youâll need a 9- or 10-inch
springform pan
and heavy-duty foil. The removable sides make it easy to release the cheesecake, but they often leak. Wrapping the pan in foil prevents water from seeping in during the water bath. Alternatively, place the springform in a larger cake pan to avoid using foil (see how itâs done
here
) or purchase a
silicone wrap
for your pan. You will also need an electric mixer for whipping up the batter and a
large roasting pan
for the water bath.
Video Tutorial
Step-by-Step Instructions
Step 1: Prep the pan and preheat the oven.
Set the oven to 375°F. Wrap the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Spray the inside with nonstick cooking spray.
Step 2: Make the graham cracker crust.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt; stir to combine.
Step 3: Form and bake the crust.
Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set.
Step 3: Start the cheesecake batter.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Beat on medium speed until just smooth, about 1 minute, then mix in the vanilla, lemon zest, lemon juice, and salt.
Step 4: Add the eggs and sour cream.
With the mixer on low, add the eggs, one at a time, mixing until incorporated, scraping the bowl as necessary. Then add the sour cream and mix until the batter is uniform.
Step 5: Assemble the cheesecake.
Pour the batter on top of the baked crust.
Step 6: Bake.
Place the unbaked cheesecake in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. This water bath, or bain marie, ensures even, gentle baking and helps prevent cracking or drying. Bake the cheesecake at 325°F until itâs just set; it should not appear liquid, but will slightly wobble when gently nudged, as it will continue to cook as it cools.
Step 7: Cool, chill, and serve.
Remove the roasting pan from the oven and cool the cheesecake in the water bath on a wire rack for 45 minutes. Then, remove the springform pan, discard the foil, and refrigerate the cheesecake for at least 8 hours or overnight. Slice with a sharp knife, wiping clean between cuts. Serve with berry sauce, if you like. Cheesecake can be made up to two days ahead of time, or frozen for up to 3 months.
You May Also Like
Print
For the Crust
1½
cups
graham cracker crumbs,
from 12 whole crackers
5
tablespoons
unsalted butter,
melted
2
tablespoons
sugar
â
teaspoon
salt
For the Filling
32
oz (four 8-oz blocks)
cream cheese, at room temperature
2
cups
sugar
3
tablespoons
all-purpose flour
4
teaspoons
vanilla extract
1
teaspoon
packed lemon zest,
from 1 lemon
2
teaspoons
fresh lemon juice,
from 1 lemon
Âź
teaspoon
salt
6
large eggs
½
cup
sour cream
Special equipment: 9 or 10-in (23 to 25-cm) springform pan; 18-in (46-cm) heavy-duty aluminum foil
(see Pro Tip)
Berry sauce,
for serving (optional)
For the Crust
Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a 9 or 10-in (23 or 25-cm) springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F (165°C). Set a kettle of water to boil.
Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
Check to make sure your oven has cooled to 325°F (165°C), then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all, but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
For serving:
Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve withÂ
berry sauce
, if you like.
Make-Ahead/Freezing Instructions:
The cheesecake can be stored in the springform pan in the fridge, tightly covered with plastic wrap, for up to two days. It can also be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Pro Tip:
Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil â you canât have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, donât worry â the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Per serving (10 servings)
Calories:
659
kcal
Carbohydrates:
59
g
Protein:
11
g
Fat:
43
g
Saturated Fat:
24
g
Cholesterol:
233
mg
Sodium:
464
mg
Fiber:
1
g
Sugar:
49
g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
4.80 from 1109 votes |
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# Classic New York Cheesecake
- By [Jennifer Segal](https://www.onceuponachef.com/about-jenn-segal)
- Updated December 18, 2024
- [4\.80 (1,109 reviews)](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tab-jump-reviews)
- [2,166 Comments](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tab-jump-reviews)
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This post may contain affiliate links. Read my [full disclosure policy](https://www.onceuponachef.com/privacy-policy).
*Think making cheesecake is difficult? Think again! This foolproof recipe delivers a cheesecake thatâs dense, rich, and creamyârivaling those from New Yorkâs most beloved delisâand itâs simple enough for beginners to master.*
Cheesecake has always been my husband Michaelâs favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her sonâs heart was through his stomachâand he could be persuaded to do just about anything for a slice of NY cheesecake. Fortunately, I had just graduated from culinary school, so I had a little advantage in both winning his heart and perfecting my cheesecake recipe\!
I know making cheesecake can be intimidating. Itâs a custard dessert that needs careful baking in a water bath to prevent cracking and to get that perfect, creamy consistency. But donât let that scare you off. With a few pointers and a tried-and-true recipe, even beginners can whip up a dense, rich, and crack-free cheesecake. Who knows, it might even help you win someone over\!
> âI made this for my family at Christmas time and everyone LOVED it!â
>
> Rebekah
## What Youâll Need To Make New York Cheesecake
- **Graham cracker crumbs**: Forms the base of the crust, providing a sweet, crumbly texture.
- **Butter**: Binds the graham cracker crumbs together and adds richness to the crust.
- **Sugar & salt**: Sweeten the crust and filling while a touch of salt balances and enhances the flavors.
- **Cream cheese**: The key ingredient of the filling, it provides the rich, creamy texture and tangy flavor. I recommend using a good brand, like Philadelphia.
- **All-purpose flour**: While it may seem unusual in a cheesecake, the flour is the secret to success. A little starch helps prevent cracking and makes the filling lighter and fluffier.
- **Vanilla extract & lemon zest/juice:** Add warmth, brightness, and just enough tang to cut through the richness.
- **Eggs & sour cream:** Give the cheesecake structure while keeping the texture smooth, creamy, and slightly tangy.
- [Jump to the printable recipe for precise measurements](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tab-jump-recipe)
## Key Equipment
Youâll need a 9- or 10-inch [springform pan](https://amzn.to/3Ax4eIq) and heavy-duty foil. The removable sides make it easy to release the cheesecake, but they often leak. Wrapping the pan in foil prevents water from seeping in during the water bath. Alternatively, place the springform in a larger cake pan to avoid using foil (see how itâs done [here](https://www.cooksillustrated.com/how_tos/6067-leak-proofing-springform-pans)) or purchase a [silicone wrap](https://easybathcheesecakewrap.com/) for your pan. You will also need an electric mixer for whipping up the batter and a [large roasting pan](https://amzn.to/3o85zOx) for the water bath.
## Video Tutorial
## Step-by-Step Instructions
**Step 1: Prep the pan and preheat the oven.** Set the oven to 375°F. Wrap the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Spray the inside with nonstick cooking spray.
**Step 2: Make the graham cracker crust.** In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt; stir to combine.
**Step 3: Form and bake the crust.** Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set.
**Step 3: Start the cheesecake batter.** In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Beat on medium speed until just smooth, about 1 minute, then mix in the vanilla, lemon zest, lemon juice, and salt.
**Step 4: Add the eggs and sour cream.** With the mixer on low, add the eggs, one at a time, mixing until incorporated, scraping the bowl as necessary. Then add the sour cream and mix until the batter is uniform.
**Step 5: Assemble the cheesecake.** Pour the batter on top of the baked crust.
**Step 6: Bake.** Place the unbaked cheesecake in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. This water bath, or bain marie, ensures even, gentle baking and helps prevent cracking or drying. Bake the cheesecake at 325°F until itâs just set; it should not appear liquid, but will slightly wobble when gently nudged, as it will continue to cook as it cools.
**Step 7: Cool, chill, and serve.** Remove the roasting pan from the oven and cool the cheesecake in the water bath on a wire rack for 45 minutes. Then, remove the springform pan, discard the foil, and refrigerate the cheesecake for at least 8 hours or overnight. Slice with a sharp knife, wiping clean between cuts. Serve with berry sauce, if you like. Cheesecake can be made up to two days ahead of time, or frozen for up to 3 months.
## You May Also Like
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[Print](https://www.onceuponachef.com/wprm_print/classic-new-york-cheesecake-recipe)
## Classic New York Cheesecake Recipe
[4\.80 (1,109 reviews)](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tab-jump-reviews)
By [Jennifer Segal](https://www.onceuponachef.com/about-jenn-segal)
This easy, foolproof cheesecake recipe creates a dense, rich, and creamy dessert with irresistible flavorâperfect for any occasion and sure to impress.
Servings: 8 to 10
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour 55 minutes minutes
Total Time: 2 hours hours 25 minutes minutes, plus at least 8 hours to cool
### Ingredients US Customary Metric
#### For the Crust
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- â
teaspoon salt
#### For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- Âź teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Special equipment: 9 or 10-in (23 to 25-cm) springform pan; 18-in (46-cm) heavy-duty aluminum foil (see Pro Tip)
- [Berry sauce,](https://www.onceuponachef.com/recipes/berry-sauce.html) for serving (optional)
### Instructions
#### For the Crust
- Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a 9 or 10-in (23 or 25-cm) springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F (165°C). Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F (165°C), then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all, but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- **For serving:** Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with [berry sauce](https://www.onceuponachef.com/recipes/berry-sauce.html), if you like.
### Notes
- **Make-Ahead/Freezing Instructions:** The cheesecake can be stored in the springform pan in the fridge, tightly covered with plastic wrap, for up to two days. It can also be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- **Pro Tip:** Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil â you canât have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, donât worry â the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
### Nutrition Information
Per serving (10 servings)Calories: 659kcalCarbohydrates: 59gProtein: 11gFat: 43gSaturated Fat: 24gCholesterol: 233mgSodium: 464mgFiber: 1gSugar: 49g
[Nutritional Data Disclaimer](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html)
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
### See more recipes:
- [Cakes, Pies & Tarts](https://www.onceuponachef.com/recipes/desserts/cakes)
- [Dessert](https://www.onceuponachef.com/recipes/desserts)
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- [American](https://www.onceuponachef.com/cuisine/american)
4\.80 from 1109 votes
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## 2,166 Comments
- 
The cake looked nice but the texture wasnât right for me. Adding the flour certainly prevented the cracks but , all in all, I prefer having cracks over this kind of texture that reminds me of shop-bought cheesecakes like from The Cheesecake Factory.
- â Kate on April 13, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085937)
- 
Its a big and thick cheesecake. Delicious
- â Tracy Lyn Stalnaker on April 13, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085869)
- 
This is the second time Iâve made this recipe, and Iâll tell you it didnât disappoint at all. This is truly the best cheesecake Iâve ever tasted. Itâs so smooth and creamy and the perfect New York cheesecake recipe, Thanks a lot.
- â Aisha on April 12, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085801)
- 
I end up making this cheesecake multiple times a year because itâs just that good! Itâs the perfect balance of creaminess and tartness. Easy to sub in gluten-free graham crackers and gluten-free 1:1 flour\!
- â Jordan on April 10, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085749)
- 
This recipe was PHENOMENAL! Made it for Easter along with the berry sauce and my family told me it was the best cheesecake theyâve ever eaten. So delicious and wasnât too difficult to make.
- â Linda on April 6, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085560)
- 
I have made this recipe countless times, I get comments from cheese cake lovers, that say itâs the best they have ever tasted !!!! Itâs my go to cheese cake.
- â Randall S Goodman on April 5, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085469)
- 
Lovely recipe. I suggest leaving the cheesecake in the slightly opened oven to cool for 30 minutes before taking it out
- â Laura on April 5, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085427)
- How about you say to use extra wide aluminum foil in the middle of the recipe instead of in the tips? I would think that would be VERY important! Weâll see how it comes out using standard size foil. You should probably take a course in writing procedures\!
- â Robert Smith on April 4, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085413)
- Unnecessarily rude! Maybe read the entire recipe and tips first like any normal logical person would?
- â Niki on April 13, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085951)
- Absolutely wonderful, authentic (in my mind) NY style cheesecake. Itâs in the oven as I write this for our Easter celebration. Thanks so nuch for sharing this awesome recipeâźď¸đ°đŁ
- â Susan Burghardt on April 4, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085369)
- 
Iâve made this so many times, and we make the berry sauce to pair with it but with just all strawberries. It is amazing, best cheesecake Iâve ever had\!
- â Kristen on April 3, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085323)
- 
This cheesecake recipe has become my go to! Everyone says itâs the best cheesecake theyâve ever had\!
- â Isabelle Getikian on April 13, 2026
- [Reply](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#comment-1085947)
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| Readable Markdown | This post may contain affiliate links. Read my [full disclosure policy](https://www.onceuponachef.com/privacy-policy).
*Think making cheesecake is difficult? Think again! This foolproof recipe delivers a cheesecake thatâs dense, rich, and creamyârivaling those from New Yorkâs most beloved delisâand itâs simple enough for beginners to master.*
Cheesecake has always been my husband Michaelâs favorite dessert. I remember when I first met my future mother-in-law over 20 years ago, she told me the key to her sonâs heart was through his stomachâand he could be persuaded to do just about anything for a slice of NY cheesecake. Fortunately, I had just graduated from culinary school, so I had a little advantage in both winning his heart and perfecting my cheesecake recipe\!
I know making cheesecake can be intimidating. Itâs a custard dessert that needs careful baking in a water bath to prevent cracking and to get that perfect, creamy consistency. But donât let that scare you off. With a few pointers and a tried-and-true recipe, even beginners can whip up a dense, rich, and crack-free cheesecake. Who knows, it might even help you win someone over\!
> âI made this for my family at Christmas time and everyone LOVED it!â
## What Youâll Need To Make New York Cheesecake
- **Graham cracker crumbs**: Forms the base of the crust, providing a sweet, crumbly texture.
- **Butter**: Binds the graham cracker crumbs together and adds richness to the crust.
- **Sugar & salt**: Sweeten the crust and filling while a touch of salt balances and enhances the flavors.
- **Cream cheese**: The key ingredient of the filling, it provides the rich, creamy texture and tangy flavor. I recommend using a good brand, like Philadelphia.
- **All-purpose flour**: While it may seem unusual in a cheesecake, the flour is the secret to success. A little starch helps prevent cracking and makes the filling lighter and fluffier.
- **Vanilla extract & lemon zest/juice:** Add warmth, brightness, and just enough tang to cut through the richness.
- **Eggs & sour cream:** Give the cheesecake structure while keeping the texture smooth, creamy, and slightly tangy.
- [Jump to the printable recipe for precise measurements](https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html#tab-jump-recipe)
## Key Equipment
Youâll need a 9- or 10-inch [springform pan](https://amzn.to/3Ax4eIq) and heavy-duty foil. The removable sides make it easy to release the cheesecake, but they often leak. Wrapping the pan in foil prevents water from seeping in during the water bath. Alternatively, place the springform in a larger cake pan to avoid using foil (see how itâs done [here](https://www.cooksillustrated.com/how_tos/6067-leak-proofing-springform-pans)) or purchase a [silicone wrap](https://easybathcheesecakewrap.com/) for your pan. You will also need an electric mixer for whipping up the batter and a [large roasting pan](https://amzn.to/3o85zOx) for the water bath.
## Video Tutorial
## Step-by-Step Instructions
**Step 1: Prep the pan and preheat the oven.** Set the oven to 375°F. Wrap the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Spray the inside with nonstick cooking spray.
**Step 2: Make the graham cracker crust.** In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt; stir to combine.
**Step 3: Form and bake the crust.** Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set.
**Step 3: Start the cheesecake batter.** In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Beat on medium speed until just smooth, about 1 minute, then mix in the vanilla, lemon zest, lemon juice, and salt.
**Step 4: Add the eggs and sour cream.** With the mixer on low, add the eggs, one at a time, mixing until incorporated, scraping the bowl as necessary. Then add the sour cream and mix until the batter is uniform.
**Step 5: Assemble the cheesecake.** Pour the batter on top of the baked crust.
**Step 6: Bake.** Place the unbaked cheesecake in a large roasting pan and add boiling water to the pan, about an inch up the sides of the springform. This water bath, or bain marie, ensures even, gentle baking and helps prevent cracking or drying. Bake the cheesecake at 325°F until itâs just set; it should not appear liquid, but will slightly wobble when gently nudged, as it will continue to cook as it cools.
**Step 7: Cool, chill, and serve.** Remove the roasting pan from the oven and cool the cheesecake in the water bath on a wire rack for 45 minutes. Then, remove the springform pan, discard the foil, and refrigerate the cheesecake for at least 8 hours or overnight. Slice with a sharp knife, wiping clean between cuts. Serve with berry sauce, if you like. Cheesecake can be made up to two days ahead of time, or frozen for up to 3 months.
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[Print](https://www.onceuponachef.com/wprm_print/classic-new-york-cheesecake-recipe)
#### For the Crust
- 1½ cups graham cracker crumbs, from 12 whole crackers
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- â
teaspoon salt
#### For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest, from 1 lemon
- 2 teaspoons fresh lemon juice, from 1 lemon
- Âź teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Special equipment: 9 or 10-in (23 to 25-cm) springform pan; 18-in (46-cm) heavy-duty aluminum foil (see Pro Tip)
- [Berry sauce,](https://www.onceuponachef.com/recipes/berry-sauce.html) for serving (optional)
#### For the Crust
- Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a 9 or 10-in (23 or 25-cm) springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
- Reduce the oven temperature to 325°F (165°C). Set a kettle of water to boil.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
- Check to make sure your oven has cooled to 325°F (165°C), then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all, but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
- **For serving:** Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with [berry sauce](https://www.onceuponachef.com/recipes/berry-sauce.html), if you like.
- **Make-Ahead/Freezing Instructions:** The cheesecake can be stored in the springform pan in the fridge, tightly covered with plastic wrap, for up to two days. It can also be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
- **Pro Tip:** Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil â you canât have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, donât worry â the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.
Per serving (10 servings)Calories: 659kcalCarbohydrates: 59gProtein: 11gFat: 43gSaturated Fat: 24gCholesterol: 233mgSodium: 464mgFiber: 1gSugar: 49g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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