I’ve tested more cheesecake recipes than I can count, but this New York style cheesecake is the one I come back to again and again. It’s rich, dense, creamy, and perfectly tangy thanks to a mix of cream cheese, sour cream, and fresh lemon juice. I bake the smooth filling on a classic graham cracker crust and top it off with sweet cherry pie filling for that nostalgic, diner-style finish. Best of all, you don’t need a complicated water bath, just a few smart baking techniques I’ve picked up from years of testing in my own kitchen.
Top Reader Reviews
I never write reviews, but I used this recipe to make and the cheese cake was delicious. It turned out perfect. I will definitely make this cheese cake again.
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Excellent easy. Did I say Excellent!
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Easy New York Cheesecake (No Water Bath!)
I designed this homemade New York cheesecake recipe to be as simple and foolproof as possible. Instead of wrestling with a traditional water bath or par-baking the crust, I use an easier, low-stress method: a shallow pan of water goes into the oven as it preheats. The gentle steam keeps the cheesecake creamy and prevents cracks, without the risk of leaks or a soggy crust. It saves time, cuts the fuss, and still delivers that silky, velvety texture everyone loves.
I stick to the classic NYC formula: four bricks of cream cheese, a full cup of sour cream, and a bit of flour for that dense, ultra-creamy structure. A touch of lemon zest brightens the richness without making it taste lemony, and the simplified steam-bath method makes the whole process approachable while still giving you a smooth, bakery-quality finish.
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Cool Slowly to Prevent Cracks
After baking, turn off the oven and leave your baked cheesecake inside with the door closed for 2-3 hours. This slow, gradual cooling prevents cracks by avoiding sudden temperature changes. Once fully cooled, refrigerate for at least 4 hours (or overnight) to let the texture set. I use this technique every time, and it’s worked consistently in all my test batches, even without a water bath.
Easy New York Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust:
- 1½ cups crushed graham crackers (about 14 cracker sheets)
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter melted
For the Filling:
- 32 ounces cream cheese room temperature (4 bricks)*
- 1½ cups granulated sugar
- ¾ cup milk room temperature
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- 1 lemon (about 2 tablespoons juice and 1 tablespoon zest)
- 3 tablespoons all-purpose flour
- 10 ounces cherry pie filling optional (½ can)
Instructions
- Preheat oven to 350°F. Place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom and up the sides of the prepared springform pan.1½ cups crushed graham crackers, ¼ cup granulated sugar, 3 tablespoons unsalted butter
- In a large bowl, using a hand mixer, beat the cream cheese with the sugar until just smooth. Add the milk, then mix in the eggs one at a time, mixing until just incorporated. Stir in the sour cream, vanilla, lemon juice and zest, and flour until smooth. Pour filling into the prepared crust.32 ounces cream cheese, 1½ cups granulated sugar, ¾ cup milk, 4 large eggs, 1 cup sour cream, 1 tablespoon pure vanilla extract, 1 lemon, 3 tablespoons all-purpose flour
- Bake for 1 hour on a rack in the middle of the oven. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. Chill in the refrigerator until ready to serve, topping with cherry filling if desired.10 ounces cherry pie filling
Notes
- Line the outside of the springform pan well to prevent leaking.
- Easily prepare graham cracker crumbs by adding graham crackers to a food processor or placing them in a sealed Ziplock bag and whacking with a rolling pin.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- Beat the cream cheese well at the beginning to ensure that it is smooth. Press any lumps against the side of the bowl to remove them.
- Don’t overmix once the eggs go in. Overmixing adds air, which expands in the oven and contributes to cracking and a puffed, uneven surface.
- Gently tap the pan on the counter a few times before baking to release hidden air bubbles for a smoother final texture.
- Avoid opening the oven door while the cheesecake bakes. Even one quick peek can cause the temperature to drop and lead to sinking or cracking.
- Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If, after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
- Run a warm knife around the edge after baking. Loosening the cheesecake from the sides of the pan prevents cracking as it contracts while cooling.
- If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 2 hours and a maximum of 3 hours.
- I chose to top my cheesecake slices with cherry pie filling, but you can top yours with apple pie filling, homemade lemon curd, fresh berries, hot fudge sauce, caramel sauce, whipped cream, or pumpkin mousse.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
How to Make New York Style Cheesecake Step-by-Step
Prep: Gather up everything you need to make this New York cheesecake recipe. Preheat your oven to 350°F, and place a roasting pan with 2 inches of water on a rack set on the bottom shelf to heat while the oven preheats. Grease a 9-inch springform pan, then wrap the outside of the pan in two layers of aluminum foil; set aside. Crush the graham crackers; melt the butter; bring the cream cheese, milk, eggs, and sour cream to room temperature; and juice and zest the lemon.
Press the Crust: In a medium bowl, mix 1½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and 3 tablespoons of melted unsalted butter. Press into the bottom and up the sides of the prepared springform pan. I like to use the bottom of a measuring cup to press my crust evenly into the pan.
Mix the Filling: In a large bowl, using a hand mixer, beat 32 ounces (4 bricks) of room-temperature cream cheese with 1½ cups of granulated sugar until just smooth. Use a rubber spatula to press out any lumps before moving on. Add ¾ cup of room-temperature milk, then mix in 4 large, room-temperature eggs one at a time, mixing until just incorporated. Take care not to overmix once the eggs go in, or your cheesecake will turn out too airy and may crack. Stir in 1 cup of room-temperature sour cream, 1 tablespoon of vanilla extract, the juice and zest of 1 lemon, and 3 tablespoons of all-purpose flour until smooth. Pour filling into the prepared crust. Gently tap the pan on the counter a few times to knock out any air bubbles.
Bake the Cheesecake: Bake for 1 hour on a rack in the middle of the oven. Avoid opening the oven door while the cheesecake bakes, as this can cause cracking. The cheesecake is ready when it jiggles just slightly in the center but is no longer runny. Turn the oven off and let the cheesecake cool inside with the door closed for at least 2-3 hours to prevent cracking. I like to run a warm knife around the sides of the cheesecake while it’s still warm to separate it from the pan so it doesn’t crack as it contracts while cooling. Chill in the refrigerator until ready to serve, topping with 10 ounces of cherry pie filling if desired.
How to Store and Freeze
Store leftover classic New York cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying chilled.
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