New York Style Cheesecake

My Ultimate Dreamy New York Style Cheesecake: The Creamiest, Richest Slice of Heaven

August 15, 2026 by Sharlene

Oh, New York Style Cheesecake! Just uttering the words transports me back to a little diner in the heart of Manhattan, where I had my very first slice. It was a revelation – impossibly creamy, perfectly dense, with just the right touch of tang and a buttery graham cracker crust. It wasn't just dessert; it was an experience. From that moment, I was on a mission to bring that magic home.

Why You'll Love This Recipe

• **Unbelievably Rich & Creamy:** This recipe delivers that iconic, dense, yet silky-smooth texture New York Style Cheesecake is famous for.
• **Perfectly Balanced Flavor:** A harmonious blend of sweet, tangy, and a hint of vanilla and lemon that will tantalize your taste buds.
• **Classic Graham Cracker Crust:** The buttery, slightly crisp crust provides the perfect counterpoint to the velvety filling.
• **Impressive & Crowd-Pleasing:** This showstopper is guaranteed to earn rave reviews at any gathering or special occasion.
• **Easier Than You Think:** While it looks fancy, the steps are straightforward and totally achievable for home bakers.
• **The Ultimate Comfort Dessert:** There’s simply nothing more satisfying than a generous slice of this decadent cheesecake.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (from about 10-12 full graham cracker sheets)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 32 ounces (4 blocks) full-fat cream cheese, softened to room temperature
• 1 ¾ cups granulated sugar
• ¼ cup all-purpose flour
• 1 tablespoon pure vanilla extract
• 1 teaspoon fresh lemon zest (from 1 small lemon)
• 1 cup full-fat sour cream, at room temperature
• ¼ cup heavy cream
• 4 large eggs, at room temperature

How to Make It

1. 1 Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the exterior tightly with 2-3 layers of heavy-duty aluminum foil. This will protect it from the water bath.
2. 2 **For the Crust:** In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool completely on a wire rack while you prepare the filling.
3. 3 **For the Filling:** In a large bowl, using an electric mixer (stand mixer with paddle attachment or hand mixer) on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
4. 4 Gradually add the 1 ¾ cups granulated sugar and the flour, beating on low speed until just combined. Scrape down the bowl.

5. 5 Add the vanilla extract and lemon zest, mixing until incorporated. Stir in the sour cream and heavy cream until the mixture is uniform and smooth.
6. 6 Add the eggs one at a time, mixing on low speed until *just* combined after each addition. Be careful not to overmix at this stage, as it can introduce too much air, leading to cracks.
7. 7 Pour the cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
8. 8 **Prepare the Water Bath:** Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan.

9. 9 Carefully transfer the roasting pan with the cheesecake to the preheated oven.
10. 10 Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set but the center 2-3 inches still jiggles slightly when gently nudged. (The internal temperature should be around 150°F (65°C)).
11. 11 Turn off the oven, but leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracks. After an hour, remove the cheesecake from the water bath and the roasting pan and place it on a wire rack to cool completely to room temperature.
12. 12 Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, before serving. This chilling time is essential for the cheesecake to set properly and develop its dense, creamy texture and rich flavor.
13. 13 To serve, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a hot, clean knife for perfect pieces.

Expert Tips

• Always use full-fat, room temperature cream cheese, sour cream, and eggs. This is crucial for a smooth, lump-free batter and the signature creamy texture.
• Do not overmix the batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to puff up too much and then crack as it cools.
• The water bath (bain-marie) is your best friend! It provides a moist, even cooking environment, preventing cracks and ensuring a silky, custard-like texture.
• Resist the urge to open the oven door too early. The gradual cooling process, first in the turned-off oven and then on the counter, is essential to prevent temperature shock and cracks.
• Chill, chill, chill! A minimum of 6-8 hours, or preferably overnight, is non-negotiable for the cheesecake to fully set, firm up, and develop its incredible flavor.

Variations

Chocolate Swirl Cheesecake: Melt 4 oz of semi-sweet chocolate. After pouring the main filling into the crust, dollop spoonfuls of melted chocolate over the top and swirl gently with a knife for a beautiful marble effect before baking.

Lemon Raspberry Delight: Increase the lemon zest in the filling to 2 teaspoons for a brighter flavor. Serve with a vibrant homemade raspberry compote made from fresh raspberries, a touch of sugar, and a squeeze of lemon juice.

Caramel Pecan Crunch: After the cheesecake has chilled, drizzle generously with store-bought or homemade caramel sauce and sprinkle with 1 cup of toasted chopped pecans for an irresistible nutty, sweet topping.

What to Serve With It

• Fresh berries (strawberries, raspberries, blueberries)
• A simple berry compote or sauce
• A drizzle of homemade chocolate ganache or caramel sauce
• A dollop of freshly whipped cream
• A sprinkle of toasted nuts like pecans or walnuts for added texture

Storage Tips

Fridge: Cover leftover cheesecake tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 5-7 days.

Freezer: For longer storage, individual slices or the whole cheesecake (unadorned) can be frozen. Wrap tightly first in plastic wrap, then in aluminum foil. It will keep well for up to 1 month.

Reheating: Cheesecake is best served chilled. If frozen, thaw slices in the refrigerator overnight before serving. Do not reheat in the oven or microwave, as this will alter the texture.

My Ultimate Dreamy New York Style Cheesecake: The Creamiest, Richest Slice of Heaven

Prep Time30 minutes

Cook Time1 hour 15 minutes

Total Time2 hours 45 minutes (+ chilling)

Servings12 slices

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Filling

• 32 oz full-fat cream cheese, room temp
• 1 ¾ cups granulated sugar
• ¼ cup all-purpose flour
• 1 tbsp pure vanilla extract
• 1 tsp fresh lemon zest
• 1 cup full-fat sour cream, room temp
• ¼ cup heavy cream
• 4 large eggs, room temp

Instructions

1. Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan in foil.
2. Combine crust ingredients; press into pan. Bake 10 mins, cool.
3. Beat cream cheese until smooth. Add sugar, flour, vanilla, lemon zest, sour cream, heavy cream; mix well.
4. Add eggs one at a time, mixing on low until *just* combined.
5. Pour filling over crust. Place pan in a larger roasting pan. Pour hot water into roasting pan halfway up sides of springform.
6. Bake 1 hr 15 mins to 1 hr 30 mins, until edges are set but center jiggles slightly.
7. Turn off oven, leave door ajar for 1 hr. Remove from water bath; cool completely on rack.
8. Refrigerate covered for 6-8 hours or overnight before serving.

Notes

Using room temperature ingredients is key! Do not overmix the batter, especially after adding eggs. The water bath ensures a creamy, crack-free cheesecake. Chilling time is crucial for setting and flavor!

Frequently Asked Questions

Why did my New York Style Cheesecake crack?

Cracks are usually caused by overmixing the batter (incorporating too much air), baking at too high a temperature, or cooling too rapidly. Ensure all ingredients are at room temperature, don't overmix, use a water bath, and allow for gradual cooling.

How do I know when my cheesecake is done baking?

The edges of the cheesecake should be set, and the center 2-3 inches should still have a slight jiggle to it when gently nudged. It will firm up completely as it cools and chills.

Can I skip the water bath?

While technically possible, skipping the water bath significantly increases the risk of cracks and can result in a less creamy, denser texture. For a truly authentic New York Style Cheesecake, the water bath is highly recommended.

What kind of cream cheese should I use?

For the best results, use full-fat block cream cheese, not the spreadable kind from a tub. Philadelphia Cream Cheese is a popular and reliable choice for its consistent quality.