Best New York Cheesecake Recipe – Classic, Creamy & Easy Homemade Baked Cheesecake
Alright, let’s talk about cheesecake. Not just any cheesecake—the best, creamiest, most perfect New York-style cheesecake you’ve ever had. You know, the kind that’s thick, rich, and just melts in your mouth. The kind you dream about after having one bite.
Now, as a mom of three, I don’t have time for desserts that don’t deliver. If I’m going to turn on the oven and bake something, it better be worth it. And let me tell you, this homemade cheesecake? It’s worth every second. Whether you’re looking for the best classic cheesecake recipe, a simple cheesecake recipe, or just something sweet to treat yourself after a long day of keeping tiny humans alive, this one’s for you.
This is the best New York cheesecake recipe—thick, creamy, with just the right amount of tang. No weird ingredients, no complicated steps. Just good old-fashioned classic New York cheesecake done right. If you’ve been searching for easy homemade cheesecake recipes that actually taste like they came from a fancy bakery, you’ve found it.
So grab your ingredients, preheat that oven, and let’s make the perfect cheesecake—because you deserve it.
Ingredients
For the Crust
- 2 cups graham cracker crumbs (about 14 full crackers, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 4 blocks (8 oz each) cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
Step By Step Instructions
Step 1: Make the Crust
- Preheat the oven to 325°F (163°C).
- Mix together graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand.
- Press it firmly into the bottom of a 9-inch springform pan. (I like to use the bottom of a measuring cup to really pack it in.)
- Bake for 10 minutes, then set aside to cool while you make the filling.
Step 2: Make the Cheesecake Batter
- In a large bowl, beat cream cheese and sugar together until smooth. This should take about 2-3 minutes. (No lumps allowed.)
- Add vanilla extract and eggs, one at a time, mixing after each one. Keep the speed low—you don’t want too much air in there.
- Stir in sour cream and flour until just combined. Don’t overmix. The batter should be thick, creamy, and ready to go.
Step 3: Bake the Cheesecake
- Pour the batter over the cooled crust and smooth out the top.
- Bake for 55-60 minutes. The edges should look set, but the middle should still jiggle a little.
- Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for an hour. This helps prevent cracks.
Step 4: Chill (Both You and the Cheesecake)
- Let the cheesecake cool completely at room temp.
- Cover it and refrigerate for at least 4 hours, but overnight is best.
- When you’re ready to serve, top with whatever you love—fresh berries, caramel, or just eat it as is.
FAQs About Making the Best New York Cheesecake
What makes New York cheesecake different from regular cheesecake?
New York-style cheesecake is denser, creamier, and richer than regular cheesecake. It uses more cream cheese, eggs, and sometimes sour cream or heavy cream to create that thick, smooth texture. It’s also baked at a lower temperature to keep it from drying out or cracking.
Why did my cheesecake crack?
A few reasons:
Overmixing the batter – Too much air makes it rise and fall too quickly.
Baking at too high a temperature – Low and slow is the secret to a creamy cheesecake.
Skipping the cooling process – Sudden temperature changes cause cracks. Always let it cool gradually.
How do I know when my cheesecake is done?
Look for set edges with a slightly jiggly center. If the middle looks wet, it needs more time. A fully baked cheesecake will firm up as it cools. Overbaking makes it dry and crumbly.
Can I freeze cheesecake?
Absolutely! Wrap the whole cheesecake (or individual slices) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Can I use a different crust instead of graham crackers?
Yep! Try Oreo crumbs, digestive biscuits, vanilla wafers, or even a shortbread crust for a fun twist.
Classic New York Cheesecake Recipe Card
New York Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press firmly into a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, one at a time, mixing on low.
- Stir in sour cream and flour until just combined.
- Pour filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes (edges should be set, center slightly jiggly).
- Turn off oven and let it sit inside for 1 hour with the door slightly open.
- Let cheesecake cool completely at room temp.
- Refrigerate for at least 4 hours (overnight is best!).
- Slice and serve with your favorite toppings!
Notes
Tips for the Perfect Cheesecake
- Use room temp ingredients for a smooth batter.
- Don’t overmix to prevent cracks.
- Cool slowly to avoid sinking or cracking.
- Use a water bath for an ultra-smooth texture.
Storing & Freezing
- Store in the fridge for up to 5 days.
- Freeze slices for up to 3 months, wrapped tightly.
