Classic New York Cheesecake Recipe

There’s just something about a Classic New York Cheesecake—it’s smooth, creamy, and rich, with that perfect bit of tang.

Every time I bake one, the kitchen fills up with this amazing aroma, and honestly, it’s a reminder why this dessert is always a hit.

You really can make a true New York-style cheesecake at home with a handful of simple ingredients and a bit of care.

I’m always impressed by how this cheesecake balances flavor and texture. The dense, velvety filling sits on a crisp graham cracker crust that just holds everything together perfectly.

Each bite feels indulgent, but not over the top—kind of perfect for birthdays or just because it’s Tuesday.

If you want to try making a classic New York cheesecake recipe from scratch, I’ll walk you through it step by step.

You’ll get a list of the equipment I rely on, all the ingredients, and clear instructions in bullet points. I’ll even throw in some tasting notes about what makes this cheesecake so iconic.

Classic New York Cheesecake Recipe

I usually make this cheesecake when I’m craving something rich, smooth, and unfussy.

The crust is crisp, the filling’s creamy with cream cheese and sour cream, and there’s just a little lemon to brighten things up.

I always bake it in a water bath. That trick keeps it silky and helps avoid those annoying cracks.

Equipment

• 9-inch springform pan
• Roasting pan (for the water bath)
• Electric or stand mixer with paddle attachment
• Mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Food processor (for crushing graham crackers)
• Aluminum foil (to wrap the pan and prevent leaks)
• Cooling rack
• Small saucepan (for melting butter)

I double-check that my equipment is clean and dry before I start. The springform pan has to fit tight to avoid leaks. Wrapping it in foil? That’s my go-to for keeping water out during baking.

Ingredients

• 2 cups graham cracker crumbs (about 14 crackers)
• 1/4 cup brown sugar
• 1/2 cup melted butter
• 4 packages (8 oz each) cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

I always let my ingredients come to room temperature. If the cream cheese or eggs are cold, the batter gets lumpy and no one wants that. The lemon juice and zest? They add just enough brightness to balance everything out.

Instructions

• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the springform pan. Bake 10 minutes, then cool.
• Beat cream cheese and sugar until smooth using an electric mixer. Add flour, sour cream, heavy cream, vanilla extract, lemon juice, and zest.
• Add eggs one at a time, mixing on low speed until just combined.
• Pour cheesecake batter over the crust.
• Place the pan inside a roasting pan and pour hot water halfway up the sides to create a water bath.
• Bake 60–70 minutes until the center is slightly jiggly.
• Turn off the oven and let the cheesecake sit inside for 1 hour.
• Remove, cool completely, then chill at least 4 hours before serving.

Notes

I try not to overmix the batter, since that keeps the texture dense and creamy. Using room temperature ingredients really makes a difference—trust me.

If the top browns too fast, I just drape some foil over it. Cracks can happen if you rush the cooling, so I let it cool slowly and patiently.

Sometimes I’ll add an extra tablespoon of melted butter for a firmer crust. The food processor makes the crumbs super even, which is nice.

The finished cheesecake should look smooth, a little golden at the edges, and creamy right in the center. That’s when you know you nailed it.

Tasting Notes

When I take that first bite, I notice how smooth and creamy the texture feels. The filling just melts on my tongue—never too heavy, which is honestly a relief.

It’s rich, but not in a way that overwhelms. Each bite feels easy to enjoy, and I’m not left with that sugary aftertaste some desserts have.

The flavor pops with a gentle tang from the cream cheese. There’s a hint of vanilla in there, which adds this cozy warmth and keeps things balanced.

The sweetness stays subtle and clean, so the dairy flavor really comes through. I appreciate that—sometimes less is more, right?

The crust brings a nice contrast. It’s a bit crisp at the edges and buttery, with a light graham flavor that I actually look forward to.

I love how it adds a little crunch before you hit the creamy center. That mix of textures just works.

Once chilled, the cheesecake feels firm but still soft enough to slice without any trouble. The texture hangs together nicely, yet it’s light in the mouth—kind of surprising, honestly.

For me, the best part is the balance of textures—smooth filling, crisp crust, and a cool, creamy finish that lingers just long enough to make me want another bite.

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