New York Cheesecake
Authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake made with sour cream. The technique for mixing and baking makes the best cheesecake that doesn’t crack, even without a water bath! Pin it for Later »
New York Cheesecake Overview
- Difficulty: Intermediate
- Components Used: Classic Graham Cracker Crust
New York Cheesecake is an incredibly creamy and dense style of cheesecake that is somewhat different than other cheesecakes due to the way it is baked and because the recipe includes sour cream in the mixture.
Perfect Cheesecake Without a Water Bath
One of my favorite things about a New York style cheesecake is that it is baked without a water bath, unlike many other cheesecakes. A water bath can be frustrating because it can leak into the pan and cause a messy cheesecake.
New York cheesecake is started in a very hot oven for a short period of time and then finished at a low temperature. This method forms a skin on the top of the cheesecake, setting the top in place which keeps the filling dense and prevents cracking on top even without the water bath!
How to Make New York Cheesecake
Before you get started making your cheesecake, you need to make sure that your butter, sour cream, and eggs are at room temperature. Let them sit out for at least an hour before getting started. This is extremely important for the creamiest and best New York style cheesecake.
Step 1: Make the Crust
I like to use a traditional graham cracker crust for my cheesecake. But you could also use a shortbread crust if you prefer.
Mix the graham cracker crumbs with the melted butter and the sugar until well combined, then press them into the bottom of the spring form pan and about 1/2″ up the sides. Bake the crust until it is set and slightly toasted.
Step 2: Prepare the Filling
Next you want to cream together the softened cream cheese with sugar and flour. The flour is a unique ingredient that isn’t in other styles of cheesecakes and it gives the cake a little more structure.
Next you are going to mix in the eggs one at a time until they are all incorporated. The eggs will bind our cheesecake together and create a silky smooth texture.
And last, you are going to mix in the sour cream, the lemon zest, and the vanilla. The sour cream is going to add a bit of tang to the cheesecake along with the lemon zest. The zest is technically optional, but I think it adds the perfect flavor. It won’t taste like a lemon cheesecake.
Step 3: Bake the Cheesecake
Pour the cheesecake into your pan (you don’t need to wait for the crust to cool) and place it on a sheet pan. The batter is going to come almost all the way to the top of your pan.
You’re going to start the cheesecake at a really high temperature in the oven for a few minutes and then you’re going to turn the temperature down and let it finish cooking. This high temperature will set the top of the cheesecake and the low temperature will slowly cook it so it stays creamy and the top doesn’t crack.
Step 4: Cool the Cheesecake
Perhaps the most difficult part of making this cheesecake is waiting for it to cool! After the baking time is over, you are going to let it cool in the oven with the door shut for about an hour. This will ensure the cheesecake doesn’t cool too quickly, further preventing it from cracking.
Then the cheesecake needs to chill in the refrigerator for, at the very least, for 6 hours and preferably over night before taking it out of the pan and slicing it. Allowing it to completely chill is going to give your cheesecake the best flavor and texture!
Step 5: Serve!
I love this cheesecake served plain, but it is also delicious with a fresh strawberry sauce, a hot fudge sauce, or a caramel sauce!
Tips, Tricks, and Techniques
- It is especially important that your ingredients be at room temperature before making the filling for this cheesecake. This will ensure that the filling is extremely creamy, making the best cheesecake.
- Be sure to use the paddle attachment, not the whisk attachment, when mixing the cheesecake filling. Cream cheese can start to separate if it is not beaten properly.
- This filling will fill up a 9″ (23 cm) spring form pan right up to the top, making a very tall and rich cheesecake. The process of starting it in a hot oven will ensure it will not overflow.
- Cheesecake is best made the day before serving due to the long baking and chilling time. Allow it to chill in the refrigerator for 4 hours at the very least before slicing so the filling will be truly set.
- This classic plain cheesecake with a simple graham cracker crust is truly amazing eaten on its own, or use it as a canvas for fresh berries or top with a chocolate sauce, strawberry sauce, or caramel sauce!
- If you prefer a sturdier crust, you can use the shortbread crust recipe in place of the graham cracker crust.
Ingredient Functions
- Cream Cheese is the key ingredient in the filling and is also the main structure and flavor of the cheesecake. Full fat cream cheese is the best option for the creamiest cheesecake with the best flavor.
- Sugar sweetens the cheesecake filling.
- Flour is used in a small quantity to help stabilize the filling and keep it dense.
- Eggs are the binding ingredient and help create a silky smooth texture.
- Sour Cream adds a slightly tangy flavor and contributes to the creaminess of the filling.
- Vanilla and Lemon Zest only serve to flavor the cheesecake. These two ingredients create the iconic classic cheesecake flavor.
New York Cheesecake
Authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake made with sour cream. The technique for mixing and baking this cheesecake makes it truly the best!
Ingredients
For the Crust
- 12 sheets (6.64 oz, 186 gr) original graham crackers (or another type of crunchy cookie such as a digestive biscuit or biscoff cookie)
- 1/4 cup (1.75 oz, 49 gr) granulated sugar
- 1/2 cup (4 oz, 112 gr) unsalted butter, melted
For the Filling
- 4- 8 oz packages (2 lbs, 0.9 kg) full fat cream cheese, room temperature
- 1 1/2 cups (10.5, 294 gr) granulated sugar
- 3 TBSP (0.8 oz, 22 gr) all-purpose flour
- 4 large eggs, room temperature
- 1 cup (8.5 oz, 238 gr) sour cream, room temperature
- 1 tsp vanilla extract
- 1 tsp grated lemon zest
Instructions
Note: It is extremely important that your oven is truly heated to 475 F before baking the cheesecake. An oven thermometer can help determine if your oven is heating hot enough. It usually takes at least 20 (sometimes longer) full minutes for ovens to reach a temperature this high. It is also essential that you do not open the oven door during the baking process. Letting out the heat can cause the cheesecake to not set.
- Prep: 1 1/2 hours before preparing the cheesecake, set out the cream cheese, eggs, and sour cream to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. You will need a 9" (23 cm) spring form pan for this recipe. Right before starting the crust, preheat your oven to 375 F (190 C) and position your oven rack in the center position. (Do not use the convection setting if you oven has it for this recipe)
- Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1" (2.5 cm) up the side of a 9" (23 cm) spring form pan.
- Bake & Cool Crust: Bake the crust at 375 F (190 C) for 8 minutes. Set the crust aside to cool while you prepare the filling.
- Cream the Sugar & Cream Cheese: Increase the oven temperature to 475 F (246 C)- it needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar, and flour and beat on medium speed for 6 minutes, until light and fluffy. Turn the mixer down to low speed.
- Beat in the eggs one at a time while the mixer is running on low speed. Add the sour cream, vanilla, and lemon zest. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
- Bake: Pour the mixture into the prepared crust. It will completely fill the spring form pan and then place the pan onto a sheet pan. Place on the center rack in a 475 F (246 C) oven for 8 minutes.
- Leave the door closed and reduce the oven temperature to 200 F (93 C) for 1 hour. Turn the oven off (again, do not open the oven door!) and leave the cheesecake in the off oven for 1 more hour.
- Cool: Let the cheesecake cool and then refrigerate for at least 6-8 hours (or overnight), before removing the sides of the pan and slicing.
- Store: Cover the cheesecake with plastic wrap and store in the refrigerator for up to 1 week. To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and/or foil and store in the freezer for up to 3 months.
Notes
*Recipe adapted from The Baker's Manuel New York Style Cheesecake
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Nutrition Information:
Amount Per Serving: Calories: 507
160 Comments on “New York Cheesecake”
I would love to use this recipe for a cheesecake, but would also like to add the flavor of lemon to it as well as create a raspberry puree for a topping. I grow my own lemons which are close to 5lbs each, so I get more juice and zest than I know what to do with! If I wanted to add lemon flavor to this, would adding fresh lemon juice change the consistency enough that I’d have to change any of the other amounts of ingredients?
You can add it! I would add 2 TBSP lemon juice and 2 TBSP lemon zest to your filling. You don’t need to change any ingredients.
I do a New York cheese cake every Christmas. I am excited to try your recipe with the flour and extra cheesecake and sour cream. The top breaking is one of my concerns every year. Thanks
Can I half this recipe?
This was absolutely delicious thank you. Do you have oven temp and time for a 6×3 inch spring form pan? I just to scale it down.
which shelf should be used to bake the cheesecake? It is usually the middle. Is that correct?
Correct!
I made the cheescake today. Followed the instructions, but I have a few cracks . I also noticed my oven was a bit too hot so I reduced the temp slightly.
Great article
Could you add Oreos to this recipe or other mix in?
Cami add mini chocolate chips to this cheesecake
Yes you can!
Of course! I would suggest adding about 1 cup of chips.
Hey love your recipe but quick question, what if I’m allergic to sour cream and yogurt can i substitute it with milk or something else??
I’ve made this several times and I love the flavor and texture but it always cracks.
That’s a pretty common problem. Do you have an oven thermometer? If so, I wonder if that’s the case that your oven is either too hot or not warm enough. That’s sometimes the culprit.
I really love this recipe. The smoke one responder noted was likely caused by butter running out the bottom of the pan and onto the bottom of the oven. I have had the same problem. I tried putting the springform pan directly on a sheet pan but then the cheesecake cracked. I found putting the sheet pan on the lower rack catches the butter and the cheesecake does not crack. Hope this helps.
Thank you for the tips! It’s greatly appreciated.
This is soooo good!! I had never made a cheesecake before, had always heard they were too fussy and difficult to make. Well, this one came out perfect and the taste is awesome! Followed the directions as written and watched the video. Thank you so much for these great recipes, and the videos really help me. I’ll be making this again.
I’m so glad you like it!
About to try this version Cheese Cake out for the 1st time right now !!!
Enjoy!
The cake it self was wonderful but even though I paid close attention to instructions, I still had 2 huge cracks on the top. So I covered it up
with raspberries and whip cream and everyone loved it.
I am concerned that the oven will remain too hot after reducing from 475 degrees F to 200 degrees F. After reducing the temp to 200 degrees F can I open the oven and allow the heat to escape or trust that it will reduce without my fretting? I really want to make this cheesecake.
This recipe has been tested many many times! You want it to slowly cool down or it will crack. If you open it, it will cool down too quickly.
I followed directions and confirmed temperatures- my cheese cake looks over browned and cracked. It rose a couple of inches over pan height. I hope not too dry or burnt. I won’t follow these temperatures again.
I’m sorry it didn’t work out! How did it taste? Did you use the center position for your oven rack? Did you leave the door closed the entire time?
This is the best cheesecake recipe I’ve tried… and I’ve tried a bunch!! The texture and flavor are spot on! One thing I do with any cheesecake recipe is a water bath – I’ve never had a cheesecake crack, not once – I use the water bath with this recipe and it works great as usual. The only thing that doesn’t work for me is only cooking it for an hour 200° F after turning it down from 475° F. It’s probably just my oven but I find the very middle to be a little runny if I don’t cook it longer and turn the temp up just a bit. I know it’s fine if the middle is runny because the eggs are cooked through but I like a fairly firm cheesecake and cooking it a few extra minutes with a slightly higher temp seems to make it be just right for my liking. Other than that, it’s a great recipe that I’ve used for at least a year now and will continue to use!
I’ve got my cheesecake baking right now. Following instructions to the letter. I’m wondering if you would advise me about the best time to circle cut cake from the pan before releasing clasps on pan. Should I cut before placing it in the refrigerator or after it’s gotten cold for six plus hours? I plan on wrapping it with plastic wrap afterwards and store in fridge until Christmas Eve. Thank you!
I have made this cheesecake twice – perfect both times! I wanted to do a marble cheesecake and found a recipe that added an additional 8 oz block of cream cheese and 4 oz melted chocolate. I wondered if I can use your technique (temperature) for baking and if so, how much time would I add (if any) for the extra ingredients.
Hi, I’m unsure about the extra cream cheese but for a marble cheesecake I would simply: take out 2 cups of the batter and stir in the melted chocolate. I would then pour that chocolate mixture over the rest of the cheesecake batter in the pan and swirl it around with a butter knife.
Thank you so much. I feel kind of silly – your suggestion seems so obvious! Again, your NY cheesecake recipe has worked perfectly for me both times. I did what you recommended and purchased an oven thermometer to check accuracy before my first cheesecake. Discovered my oven runs 25 degrees hotter so made my adjustments. No cracks at all and produced a very creamy cheesecake.
Oh wow! That’s a big temperature difference. I’m so glad you discovered it!
I finally made the marble cheesecake and this time, it cracked fairly deeply. My first two plain cheesecakes were picture perfect so I was very disappointed. I wondered if the swirling through the batter with the 2 cups of chocolate batter made a difference as I used the same temperature settings as the original. I always leave the cheesecake in the closed over for 2 hours after baking – just to be sure. That said, the cheesecake was still delicious and creamy – maybe not as creamy as my previous.
Thanks for sharing! You should have had the same success with the marble. I’m sorry about that!
Hello! I was wondering if this recipe is like a Master one from your cookbook where we can add different flavors? Thank you!
Me again – I wasn’t clear in my question – I was wondering if the Master Cheesecake recipe in the cookbook or this one could be modified to make flavors like chocolate, peanut butter, espresso, etc. Thank you!
Yes, either one! The cookbook has some ideas for flavor variations.
Hey love your recipe but quick question, what if I’m allergic to sour cream and yogurt can i substitute it with milk or something else??
Hi, I’m sorry I don’t suggest it as it won’t setup properly or have the right flavor.
I have used thick Greek yogurt and crème fraiche and both work as good as sour cream:)
I would like to try out this cheese cake but what can I substitute with sourcream? We do not have sourcream anymore in all our shops for I don’t kwon how long
Do you have yogurt? Use whole fat plain. Regular or greek should work.
This looks awesome! Your next challenge is to come up with a dairy-free soy-free version please 🙂 I’ve developed a dairy-free soy-free etc no-bake version. When I tried a baked version, the filling melted!
I bought your “Baker Bette’s Better Baking Book” and it has changed my baking forever for the better. I rewrote all of my recipes in grams and everything is turning out better than I thought it would. I have been baking since I was little and your book has transformed how I look at baking. I can’t believe how off some of the ingredients were when you start to weigh them. No wonder I was so disappointed in the end results. Thank you for writing this wonderful book. Love all of the selections of recipes.
Sincerely,
Debra Frause
Hi Debra, thank you so much for your kind words! I am so happy to hear it. Thank you so much for loving the book and following me! Happy baking!
I have had great success with this recipe in the past. Today I tried making 2 smaller cakes (7”) from it. I reduced the cooking time to 50 minutes, but left them in the oven for the full hour after cooking. Both developed cracks.
I have previously checked and adjusted my oven so I know it is spot on. There was no noticeable jiggle at the center of either at the end of cooking (50 minutes). Should I further reduce the cooking time to the point where there is a slight jiggle when I turn off the oven?
Hi, I haven’t tested this recipe using a smaller pan however yes, I think it best to reduce the cooking time as you’ve noted.
It was very challenging to start this Cheesecake. I end up throwing my crushed graham with sugar at the start. The measurement was not right. Good thing i haven’t combined the melted butter. I was very careful in adding the ingredients and kept reading through. The New York Cheesecake turned out really good. No cracks, very smooth and beautiful. My patience and dedication was worth it. Also,it was a perfect timing for Father’s Day. It’s my husband’s favorite dessert. Thank you, thank you.
I’m so glad it worked out for you! Great job!
I absolutely LOVE this recipe and my 9″ cheesecake turns out perfect! I do have a question though. I wanted to make one for an elderly couple at our church and they only need maybe a 6″ version. Are there instructions for the smaller version?
You can divide the recipe and only make 2/3 of it or you can make it as is and have leftover filling. Bake as instructed!
Thanks Bettie, your recipes always work so well. I originally found your site when doing Belgian waffles. This recipe worked like a charm although being out of town in an Airbnb I used a ready made graham crust. I think some people miss the critical points you have which is ingredients at room temperature and making sure oven is actually 475.
Thanks for sharing! Glad you like it!
In the recipe itself, you do not mention placing the filled springform pan on a sheet pan to bake. Is that an omission or not actually important to do?
Yes, I put it on a sheet pan so it’s easier to transport and better in the oven. I will make that note in the recipe. Thanks!
I want to cut the recipe in half since I need to use lactose free ingredients and I already have a smaller pre-made pie crust. Would the temperatures and timing be the same or need to be adjusted??
It cannot be dense and creamy at the same time. If there is one thing I totally “dislike ” is dense cheese cake. That is why I never make it. NO DENSE CHEESE CAKE.
Absolutely love this cheesecake! It has been my go to, never fail Cheesecake recipe for at least 3 years now! Thanks