You guys, I’m obsessed! I don’t know why I would order cheesecake from restaurants from now on. If you’re looking for the perfect New York cheesecake recipe, this one checks all the boxes. It’s rich, creamy, dense, and absolutely irresistible. With a buttery graham cracker crust and a silky smooth filling, this classic baked cheesecake delivers that signature tangy‑sweet flavor New York cheesecake is known for. Whether you’re making it for a special occasion or just because, this easy cheesecake recipe is guaranteed to impress. It’s also my husband’s all-time favorite dessert and after plenty of taste-testing, this version is officially husband‑approved. This recipe also uses less sugar than most others out there, it’s just how we like it.
Some tips for making New York cheesecake:
- You’ll need to bake it in a water bath. Use a springform pan and wrap it in several layers of foil to prevent water from seeping in. But here’s the thing, even if a little water does sneak in, don’t worry. Once your cheesecake is done and chilled overnight in the fridge, the crust won’t be soggy, it will be just fine.
- Room-temp ingredients = no lumps.
- Mix on low speed to avoid cracks.
- Water bath = dense + creamy texture.
- Chill at least 6 hours in the fridge or overnight for best result.
- When you slice each slice, dip your knife in hot water and wipe it with a paper towel, this gives you clean slices.
Special Equipment for the Perfect New York Cheesecake:
- Spring form pan (9-inch), the MVP of cheesecake baking, bakery style edges and makes releasing the cake effortless (no flipping disasters here). You can get it from Amazon and here the link to the search page in Amazon, Spring form pan.
- Roasting pan or large deep baking dish, essential for creating that gentle water bath (a.k.a. bain-marie) that keeps your cheesecake silky smooth and prevents cracks.
- Heavy-duty aluminum foil, wrap your springform pan like a pro to keep any water out while baking.
- Electric mixer, for that ultra-smooth, lump-free filling. Creamy is the goal. you can use either stand electric mixer or hand electric mixer.
Optional Toppings:
- Whipped cream
- Fresh berries
- Berry compote
- Lemon curd
- Salted caramel
- Chocolate ganache
I think we got enough of the introduction, let’s cook some food! I mean let’s bake some cheesecake!
Preheat oven to 325°F (165 °C).
Wrap the bottom and sides of a 9‑inch springform pan with at least 2 layers of aluminum foil.
Make the crust. I put the crackers into a large Ziploc bag and roll over them with a rolling pin until I get a sandy texture.
Mix graham cracker crumbs, sugar, and melted butter.
Press the crust firmly into the bottom of the pan using the back of a measuring cup.
Bake the crust for 10 minutes, then let it cool.
Beat cream cheese and sugar on low speed using a stand mixer or hand mixer until smooth.
Add sour cream, vanilla, salt, lemon zest, and cornstarch (or flour).
Mix again on slow speed, do not overbeat.
Add eggs one at a time.
Mixing just until just combined.
Pour filling over the crust. Place pan in a roasting pan. Pour hot water halfway up the sides.
Bake 55–60 minutes until center jiggle like Jell-O. Turn oven off, crack door, cool 1 hour inside oven.
Cool completely, then refrigerate at least 6 hours (overnight is best).
Let me know it goes if you try it, I’d love the hear from you. The recipe card and comment box is below.
- Crust:
- 1½ cups graham cracker crumbs (about 10 sheets, if Trader Joe’s 25 crackers) or Nilla Wafers
- 2 tablespoons sugar (no sugar if using Nilla Wafers)
- 6 tablespoons unsalted butter, melted
- Filling:
- 24 oz. (3 blocks) full‑fat cream cheese, room temperature
- ¾ cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 tablespoons cornstarch or 2 tablespoons all‑purpose flour
- ½ teaspoon salt
- Zest of ½ lemon (optional but highly recommended)
- Preheat oven to 325°F (165 °C).
- Wrap the bottom and sides of a 9‑inch springform pan with at least 2 layers of aluminum foil.
- Make the crust. Put the crackers into a large Ziploc bag and roll over them with a rolling pin until you get a sandy texture. Mix crumbs, sugar, and melted butter.
- Press the crust firmly into the bottom of the pan using the back of a measuring cup.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar on low speed using a stand mixer or hand mixer until smooth.
- Add sour cream, vanilla, salt, lemon zest, and cornstarch (or flour).
- Mix again on slow speed, do not overbeat.
- Add eggs one at a time, mixing just until combined.
- Pour filling over the crust.
- Place pan in a roasting pan.
- Pour hot water halfway up the sides.
- Bake 55–60 minutes until center jiggle like Jell-O.
- Turn oven off, crack door, cool 1 hour inside oven
- Cool completely, then refrigerate at least 6 hours (overnight is best). Enjoy!
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