New York cheesecake is dense, creamy, and tangy, with a buttery graham crust and a smooth top that slices into tall, clean wedges.
It uses 10 simple ingredients and takes about 8 1/2 hours including bake time, slow oven cooling, and a long chill, so it is ideal when made a day ahead. It serves 12 and needs under an hour of hands on work.
Table of Contents
Why This New York Cheesecake Recipe Works
Cream cheese is the star, and 21 ounces gives a dense, rich center. Sour cream and a tablespoon of lemon juice add the signature tang that separates this style from lighter, sweeter cheesecakes.
Two tablespoons of cornstarch help the filling set smoothly without a gummy flavor, and the extra egg yolk adds richness and a silky texture.
Baking at a gentle 325 degrees F and then cooling the cake in the turned off oven keeps the top flat and the inside creamy. A slow, even bake is the main way to avoid cracks.
Ingredients for New York Cheesecake
- 1 3/4 cups graham cracker crumbs (about 220 grams)
- 7 tablespoons unsalted butter, melted (about 100 grams)
- 21 ounces cream cheese (600 grams), softened
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup sour cream (200 grams), room temperature
- 1 cup granulated sugar (about 220 grams)
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (about 1/2 lemon)
Graham crust. Use about 220 grams of crumbs, which is 1 3/4 cups, and pack them tightly. A snug crust holds together when you cut the first slice.
Cream cheese. Use full fat blocks and soften them for 1 hour. Beat just until smooth, since extra mixing adds air that causes cracks.
Sour cream and lemon. They bring the tang. Use full fat sour cream at room temperature so it blends in without lumps.
Eggs. Four whole eggs and 1 extra yolk give structure and richness. Add them one at a time on low speed.
How to Make New York Cheesecake
1. Prep the pan. Heat the oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with 2 layers of foil to catch leaks, and grease the inside lightly.
2. Press the crust. Stir the graham crumbs and melted butter together until the crumbs look like wet sand. Press them firmly into the bottom of the pan.
3. Bake the crust. Bake for 10 minutes, set the pan on a rack to cool, and lower the oven to 325 degrees F.
4. Beat the cream cheese. In a large bowl, beat the cream cheese on medium low speed until smooth, then add the sugar and beat until combined.
5. Add the eggs. Add the whole eggs and the yolk one at a time on low speed, mixing only until each is blended.
6. Finish the batter. Mix in the sour cream, cornstarch, vanilla, and lemon juice until smooth, scraping the bowl once.
7. Bake gently. Pour the batter over the crust and bake for 60 to 65 minutes, until the edges are set and the center still jiggles slightly.
8. Cool and chill. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
How to Serve New York Cheesecake
Run a thin knife around the edge before removing the springform ring, then slice with a hot, dry knife. Serve plain, or add fruit on the side. A simple espresso martini and cinnamon streusel coffee cake fit a brunch or coffee table, and blueberry crumble muffins or strawberry earthquake cake delight round out a dessert spread.
How to Store and Reheat New York Cheesecake
Cover and refrigerate the cheesecake for 3 to 4 days. To freeze, chill the cheesecake completely, wrap slices tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw slices in the refrigerator overnight before serving.
Tips and Variations for New York Cheesecake
Set up at room temperature. Cold dairy and eggs create lumps. Set everything out for 1 hour.
Mix on low. Too much air makes the cake rise and fall, leaving cracks.
Try a water bath. For the creamiest texture, set the foil wrapped pan in a roasting pan with 1 inch of hot water and bake as directed. Add about 5 minutes if the center looks wet.
Check the jiggle. The center 3 inches should wobble like gelatin when you shake the pan gently.
Keep the oven closed. Peeking drops the temperature and can cause the top to sink. Wait until the minimum bake time before checking.
Cool slowly. The hour in the turned off oven and the long chill finish the cooking and set the texture.
Add a topping. Top slices with fresh berries, sliced strawberries, or a spoonful of cherry sauce.
Serve dairy safely. The University of Minnesota Extension guide to storing and reheating leftovers explains how quickly to refrigerate dairy based foods.
Frequently Asked Questions About New York Cheesecake
What makes New York Cheesecake different from other cheesecakes?
It is taller, denser, and tangier. It relies on plenty of full fat cream cheese plus sour cream and lemon, with no whipped cream or gelatin to lighten it.
Why did my New York Cheesecake crack on top?
Overmixing, a hot oven, or fast cooling are the usual reasons. Mix on low, bake at 325 degrees F, and leave the cheesecake in the turned off oven for 1 hour before chilling.
How do I know when New York Cheesecake is done?
The edges are set and the center 3 inches still jiggle slightly when the pan is nudged. It firms up completely as it cools and chills.
Do I need a water bath?
No. The recipe works well without one if you cool the cake slowly. A water bath makes the texture slightly creamier and lowers the chance of cracks.
Can I use a different crust?
Yes. Cookie crumbs or digestive biscuit crumbs work in the same amounts. Keep the butter the same so the crust stays firm.
New York Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Aluminum foil
Ingredients
Main Ingredients
- 1 ¾ cup graham cracker crumbs about 220 g
- 7 tbsp unsalted butter melted, about 100 g
- 21 oz cream cheese 600 g, softened
- 4 large eggs room temperature
- 1 large egg yolk room temperature
- ¾ cup sour cream 200 g, room temperature
- 1 cup granulated sugar about 220 g
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tbsp lemon juice about 1/2 lemon
Instructions
Cooking
- Heat and wrap. Heat the oven to 350 degrees F and wrap a 9 inch springform pan in 2 layers of foil. Build the crust. Mix the crumbs with the butter until sandy, press firmly into the pan, and bake 10 minutes.
- Lower the heat. Cool the crust and reduce the oven to 325 degrees F.
- Make the batter. Beat the cream cheese until smooth, then beat in the sugar, whole eggs, and yolk one at a time on low speed.
- Add the tang. Stir in the sour cream, cornstarch, vanilla, and lemon juice until smooth.
- Bake. Pour over the crust and bake 60 to 65 minutes until the edges are set and the center barely jiggles.
- Rest and chill. Rest in the turned off oven for 1 hour with the door cracked, cool to room temperature, and refrigerate at least 6 hours.
