New York Style Cheesecake
By Emily Carter ·
Published
Quick answer
Press a graham cracker crust into a springform pan, beat cream cheese with sugar, eggs, sour cream and vanilla until completely smooth, then bake low and slow until the center barely wobbles. Cool slowly and chill overnight for tall, dense slices that cut clean. Makes 1 cheesecake serving 12.
New York Style Cheesecake is the tall, dense, unapologetically rich cake that New York delis made famous. A buttery graham cracker crust, a smooth cream cheese filling with just enough sour cream tang, and a slow bake that leaves it firm enough to slice clean and creamy enough to melt on the tongue. No gelatin, no shortcuts, just patience and good cream cheese.
Why you’ll love it
- Tall, dense slices that look like they came from a deli case.
- Rich but balanced, with sour cream tang cutting the sweetness.
- Made ahead friendly, it tastes even better on day two.
- A plain canvas for berries, caramel, chocolate or nothing at all.
- One bowl filling and a simple crust, no water bath required.
Ingredient notes
Full fat cream cheese: the whole cake. Low fat cream cheese turns watery and soft, so use full fat blocks, softened to room temperature, never whipped tubs.
Sour cream: the New York tang. It loosens the filling just enough and adds the slight sharpness that keeps a rich cake from tasting flat.
Eggs: at room temperature, added one at a time. They set the structure, so cold eggs and rushed mixing both show up as lumps or cracks.
Graham cracker crumbs: buttery, slightly sweet and sturdy. Press them firmly so the crust holds its shape under a tall slice.
Vanilla and lemon: vanilla carries the flavor and lemon brightens it. A tablespoon of lemon juice is enough to lift the cake without turning it citrusy.
The beat just until smooth rule that makes or breaks it
Two rules decide a cheesecake, and both are about restraint. First, beat just until smooth and then stop. Every extra minute of beating whips air into the batter, air rises in the oven, and a risen cake falls and cracks as it cools. Second, trust the wobble and cool slowly. A center that barely trembles is done, and a slow cool in the turned off oven lets it set without shocking it into cracks. Smooth batter, gentle bake, slow cool, overnight chill, and the cake slices like a dream.
Variations
- Berry cheesecake: top chilled slices with macerated strawberries, raspberries or blueberries and a spoonful of their juices.
- Chocolate swirl cheesecake: swirl 1/2 cup of melted dark chocolate through the filling with a knife before baking.
- Caramel pecan cheesecake: spoon warm caramel sauce over chilled slices and scatter toasted pecans on top.
- Lemon cheesecake: add 2 tablespoons of lemon juice and a teaspoon of lemon zest to the filling for a brighter finish.
What we learned testing it
- Room temperature ingredients beat cold ones clearly. The cold batch had visible lumps in the batter, while the room temperature batch baked silky smooth.
- The slow cool beat the fast cool in the side by side test. The quickly cooled cake cracked across the top, while the slowly cooled cake stayed smooth and tall.
- An overnight chill beat a 4 hour chill for slicing. The longer chilled cake cut into clean tall wedges, while the shorter chilled cake sagged at the edges.
Read how we test recipes.
New York Style Cheesecake
Makes 1 9 inch cheesecake · 7 hr 45 min total · Medium
Ingredients
Equipment
9 inch springform pan · Large mixing bowl · Electric mixer · Sheet pan · Aluminum foil
Instructions
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Make and press the crust
Stir the graham cracker crumbs, 1/4 cup sugar and melted butter until the mixture looks like wet sand. Press it firmly and evenly into the bottom of a greased springform pan. Bake at 325 F for 10 minutes, then cool while you make the filling.
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Beat the filling until smooth
Beat the softened cream cheese and 1 cup sugar on low speed until completely smooth, scraping the bowl often. Add the sour cream, vanilla, flour, lemon juice and salt, then add the eggs one at a time, mixing just until each disappears. Stop as soon as the batter is smooth.
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Bake low and slow
Pour the filling over the cooled crust and smooth the top. Set the pan on a sheet pan and bake at 325 F for 65 to 75 minutes, until the edges are set and the center barely wobbles. Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour.
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Chill overnight and slice cold
Move the cooled cake to the fridge and chill for at least 6 hours, overnight if you can. Run a thin knife around the edge, release the springform ring, and slice cold with a sharp knife wiped clean between cuts. Serve plain or with berries.
Notes
- Use room temperature cream cheese and eggs. Cold cream cheese lumps no matter how long you beat it, and lumps never bake out.
- Beat just until smooth, then stop. Overbeating whips in air, and air rises and falls in the oven, leaving cracks behind.
- Bake low and slow and trust the wobble. A center that barely trembles when you nudge the pan will set perfectly as it cools.
- Cool slowly in the turned off oven with the door ajar. A sudden temperature drop is the fastest way to crack a beautiful cheesecake.
- Chill overnight before slicing. Cold cheesecake slices clean, while warm cheesecake smears no matter how sharp the knife is.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Graham cracker crust
- Use crushed vanilla wafers or digestive biscuits with the same amount of melted butter for a different base flavor.
- Sour cream
- Use full fat Greek yogurt in the same amount. The flavor turns slightly tangier and the texture stays dense.
- Lemon juice
- Leave it out for a plainer vanilla flavor, or use a teaspoon of lemon zest instead for brightness without extra liquid.
Storage and make-ahead
Refrigerate the cheesecake, covered, for up to 5 days. Freeze whole slices, wrapped tightly, for up to 2 months. Thaw frozen slices overnight in the fridge before serving.
Frequently asked questions
What makes a new york style cheesecake different?
New York style cheesecake is tall, dense and rich, made with plenty of full fat cream cheese and a little sour cream for tang. It is baked, not set with gelatin, and it slices into firm clean wedges instead of soft mousse like slices.
Why did my cheesecake crack on top?
Cracking usually comes from overbeating, baking too hot, or cooling too fast. Beat just until smooth, bake low and slow, and cool the cake slowly in the turned off oven with the door ajar.
How do I know when the cheesecake is done?
The edges should look set and the center should barely wobble when you gently nudge the pan, like set gelatin. It will finish setting as it cools, so do not wait until the center looks firm in the oven.
Do I need a water bath for new york style cheesecake?
A water bath helps, but this recipe skips it by baking low and slow and cooling slowly. If your oven runs hot, set the springform pan in a larger pan with an inch of hot water for extra insurance.
Can I make new york style cheesecake ahead of time?
Yes, it is actually better made ahead. Bake it a day before serving, chill it overnight in the fridge, and slice it cold with a thin sharp knife wiped clean between cuts.
