New York-Style Cheesecake

New York-style cheesecake is the gold standard of cheesecakes — a tall, dense, and impossibly creamy filling made with cream cheese and sour cream atop a buttery graham cracker crust. Unlike lighter, fluffier cheesecake styles, the New York version is rich, velvety, and unapologetically indulgent. Originating from the delis and bakeries of New York City in the early 1900s, this iconic dessert has become America’s most beloved cheesecake and a staple at celebrations, holidays, and anytime you need something truly special.

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 15 full crackers)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 32 oz (4 packages) cream cheese, at room temperature
• 1 cup granulated sugar
• 1 cup sour cream, at room temperature
• 1 tablespoon pure vanilla extract
• 2 teaspoons lemon juice
• 3 tablespoons all-purpose flour
• 4 large eggs, at room temperature
• 1 large egg yolk

Instructions

1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in.
2. Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then set aside.
3. Filling: Beat cream cheese on medium speed until smooth and creamy, about 3 minutes. Scrape the bowl often.
4. Add sugar and beat until combined. Mix in sour cream, vanilla, and lemon juice.
5. Add flour and mix on low speed until just incorporated.
6. Add eggs one at a time, mixing on low speed after each. Add the yolk last. Do not over-beat — you want minimal air bubbles.
7. Pour filling over the crust. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform pan (water bath).
8. Bake for 1 hour and 15 minutes. The edges should be set but the center should still jiggle slightly when you gently shake the pan.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracks.
10. Remove from the oven and water bath. Run a thin knife around the edges. Refrigerate at least 6 hours, preferably overnight.

Pro Tips

• Room temperature everything: Cold cream cheese creates lumps that won’t smooth out. Set all ingredients out 1-2 hours before starting.
• Don’t over-mix: Over-beating incorporates too much air, causing the cheesecake to rise and then crack as it falls. Mix on low speed, just until combined.
• The water bath is non-negotiable: It creates gentle, even heat and steam that prevents cracking and gives you that silky, creamy texture.

Serving Suggestions

Serve chilled, topped with fresh berries, cherry compote, strawberry sauce, or simply plain to appreciate the pure, rich cream cheese flavor. For clean slices, dip your knife in hot water and wipe clean between each cut. Cheesecake keeps refrigerated for up to 5 days and freezes beautifully for up to 2 months.

Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Cool/Chill Time: 7+ hours | Servings: 12-16 slices

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