New York Cheesecake

Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert!

Cheesecake is one of my great loves. Over the years, I've shared many, many cheesecake recipes, including brownie cheesecake, Oreo cheesecake, fig almond cheesecake, pumpkin cheesecake, red velvet cheesecake, and peanut butter fudge cheesecake (among others!).

Today, we're taking a deep dive into the ultimate cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling.

Why Homemade Cheesecake Is the Best

While homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but you won't need to use a hot water bath to make this recipe (which is one of the things I love about it)!

There are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional graham cracker crust and ultra-creamy cheesecake filling.

If you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it!

“Regular Cheesecake” vs New York Cheesecake

Almost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream.

"Regular" cheesecake is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my Oreo cheesecake recipe. Simply omit the Oreo cookies for a plain version.

New York-style cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.)

Simple Ingredients

The beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities.

• Graham Crackers (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers.
• Cream Cheese – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny.
• Sour Cream – Again, use full-fat sour cream.
• Lemon Juice – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer.

How to Make New York Cheesecake

Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap:

Step #1: Make the Crust – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling.

Step #2: Make the Cheesecake Filling – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust.

Step #3: Bake Low and Slow – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.

Step #4: Brown the Top – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!).

Step #5: Chill – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight.

Revised and Updated Cheesecake Baking Method

The Original Recipe: Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully.

So, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research.

As it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top.

The Updated Recipe: Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top.

This also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed!

Topping Ideas

While a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas:

• Homemade whipped cream (or from a can!)
• Salted caramel sauce (homemade is linked, or store-bought)
• Hot fudge sauce (homemade is linked, or use store-bought)
• Chocolate ganache
• Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc.
• Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices.
• Fruit compote
• Powdered sugar
• Crushed Oreos or other cookies/candy
• Chocolate shavings

How to Store and Freeze Cheesecake

• Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
• To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.

Recipe Notes & Success Tips

• Mixer: This recipe comes together best when you use an electric mixer; while a stand mixer makes an easy job of it, you can also use a hand mixer if that is all you have, just be sure to use a large mixing bowl!
• Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)
• Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.
• Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
• Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)

Watch the Recipe Video:

If you make this New York cheesecake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️

This recipe was originally published in April 2013.

Photography by Dee Frances.