If you’re craving a slice of truly decadent, ultra-creamy dessert, this Classic New York Cheesecake is about to become your forever favorite. Imagine a buttery graham cracker crust topped with the silkiest, most luscious cream cheese filling—rich but balanced, gently sweet, and so irresistibly smooth that each bite melts away on your tongue. This recipe brings all the magic of a legendary Manhattan bakery into your own kitchen!

Classic New York Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Classic New York Cheesecake is simple, but together they create pure dessert perfection. Every item has a special job, whether it’s to build structure, add richness, or bring out that signature tang. Here’s what you’ll need and why you need it:

Graham cracker crumbs (1 1/2 cups): These bring a warm, honey-like crunch and form the sturdy (yet tender) base for your creamy filling.
Granulated sugar (1/4 cup for crust + 1 1/4 cups for filling): Sweetness is key, and sugar also helps the filling achieve its just-right texture.
Unsalted butter (1/2 cup, melted): Butter binds the crust and adds a rich, toasty flavor.
Cream cheese (4 packages, softened): The hero of Classic New York Cheesecake, providing that ultra-smooth and creamy body we all swoon over.
Vanilla extract (1 teaspoon): Adds deep, aromatic warmth and makes every bite sing.
Large eggs (4): Eggs bind the filling, give the cheesecake structure, and keep the texture dreamy.
Sour cream (2/3 cup): Infuses a touch of tanginess and guarantees utter creaminess.
Heavy cream (2/3 cup): Lightens the dense texture and enriches the overall feel.
Lemon zest (zest of 1 lemon, optional): Brightens everything with a pop of citrus flavor—a subtle but noticeable lift.

How to Make Classic New York Cheesecake

Step 1: Prep Your Pan and Oven

Before you start on anything else, wrap the outside of your 9-inch springform pan with heavy-duty aluminum foil to keep the water bath from sneaking in later. Preheat your oven to 325°F (160°C), so it’s nice and ready when your cheesecake is.

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until everything looks like wet sand. Pour the mixture into your prepared pan, then press it firmly and evenly over the bottom. Bake this for 10 minutes until set and just starting to smell deliciously toasty. Let the crust cool while you make the filling.

Step 3: Mix the Cheesecake Filling

Grab your largest bowl and beat the softened cream cheese on medium speed until smooth and absolutely lump-free. This part is key to getting that perfectly creamy Classic New York Cheesecake texture. Add in the remaining 1 1/4 cups sugar and the vanilla extract, mixing until everything’s combined and velvety. One at a time, beat in the eggs on low, scraping the bowl after each. Finish by mixing in the sour cream, heavy cream, and (if using) lemon zest until it’s just blended and glossy.

Step 4: Assemble and Prepare for Baking

Pour your dreamy filling onto the cooled crust and gently smooth the top with a spatula. Now comes the cheesecake secret weapon: the water bath. Place your springform pan in a larger roasting pan and pour hot water into the outer pan until it comes halfway up the sides of the springform. This steamy hug ensures your Classic New York Cheesecake bakes up creamy and crack-free!

Step 5: Bake and Cool

Slide the whole assembly into the oven and bake for 60-70 minutes. You’ll know it’s ready when the edges are set but the center just barely jiggles when you nudge it. Leave the cheesecake in the oven, with the door slightly open, for another hour; this gentle cooling helps prevent cracks and keeps the texture plush.

Step 6: Chill and Serve

Take the cheesecake out of the water bath, unwrap the foil, and chill it in the fridge for at least 4 hours, or overnight if you can wait! Patience here rewards you with that iconic creamy-dense Classic New York Cheesecake, easy to slice and ready to dress up however you’d like.

How to Serve Classic New York Cheesecake

Garnishes

The fun of serving cheesecake is how customizable it is! Keep it classic with a pile of fresh berries, a spoonful of cherry or strawberry compote, or even a whisper of powdered sugar for that bakery finish. A dollop of lightly whipped cream is never out of place.

Side Dishes

Balance the decadence of your Classic New York Cheesecake by pairing each slice with fresh fruit, a steaming cup of strong coffee, or even a crisp glass of sparkling wine. The creamy richness is even more lovable when served with something light and refreshing on the side.

Creative Ways to Present

If you’re feeling playful, try cutting the cheesecake into squares for mini bites at a party, swirling caramel or chocolate sauce over the top, or layering each slice with a drizzle of citrus curd. You can even serve with a scoop of tangy fruit sorbet on the side for a stunning textural contrast.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Classic New York Cheesecake tightly with plastic wrap or store in an airtight container in the fridge. The cheesecake keeps its texture for up to 4–5 days, and honestly, the flavors often develop and mellow even more with a little extra time.

Freezing

To freeze, wrap individual slices or the whole cheesecake (minus any fresh fruit toppings) in a layer of plastic and then foil. It will stay lovely in the freezer for up to two months. Thaw overnight in the fridge, and you’ll have a ready-to-eat treat any time a craving hits.

Reheating

While cheesecake is at its best served chilled or at cool room temperature, you can gently warm slices in the microwave for about 10 seconds if you prefer it a little softer. Always use short bursts, just enough to take the chill off, but not so long that it melts or loses structure.

FAQs

Why do I need to use a water bath when baking cheesecake?

A water bath, or bain-marie, creates gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, creamy filling. For Classic New York Cheesecake, it’s the secret to achieving that iconic texture.

Can I make Classic New York Cheesecake ahead of time?

Absolutely! In fact, cheesecake is better when it has a chance to chill. Make it a day (or even two) in advance, keep it covered in the fridge, and it’ll slice beautifully when you’re ready to serve.

How do I get perfect slices without crumbling?

Use a long, sharp knife dipped in hot water, wiping it clean between each cut. This keeps the edges clean and the slices neat, especially important for a showstopping Classic New York Cheesecake.

Can I add other flavors or mix-ins to this recipe?

This Classic New York Cheesecake is a perfect canvas for your creativity. Swirl in a little melted chocolate, fold in citrus zest, or top with a fruit compote to make it your own—but try it plain first to appreciate that luscious texture and tang!

My cheesecake cracked. What did I do wrong?

Cracks usually happen from overbaking or sudden temperature changes. Don’t worry—just cover any cracks with fresh fruit or whipped cream. It will still taste incredible and nobody will be the wiser!

Final Thoughts

If you’ve ever wanted to master the ultimate creamy, dreamy dessert, this Classic New York Cheesecake will make you look like a superstar in the kitchen. It’s a joy to bake and even more of a joy to share—so go ahead, treat yourself and your favorite people to a slice of New York magic right at home.

Classic New York Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: Emma
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of Classic New York Cheesecake with this foolproof recipe. Perfect for any occasion, this decadent dessert will have everyone asking for seconds!

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Zest of 1 lemon (optional)

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Instructions

Preheat Oven: Preheat oven to 325°F (160°C) and wrap a 9-inch springform pan with foil.
Prepare Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes.
Make Filling: Beat cream cheese, sugar, and vanilla. Add eggs one at a time, then mix in sour cream, heavy cream, and lemon zest.
Bake: Pour filling over crust and bake in a water bath for 60-70 minutes.
Cool and Chill: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours before serving.