Learn to make a classic dessert with this incredible New York Cheesecake recipe. It’s fluffy, flavorful, decadent, and as delicious as you’d expect it to be.
What’s in this New York Cheesecake Recipe?
If you’ve ever tried a classic cheesecake from New York, you know how good it tastes. It’s decadent, rich, creamy, and full of flavor. If you’d like to emulate that same great taste, try this recipe. It’s not hard to prepare, and it leaves you with an incredible dessert.
- Graham Crackers: Create a rich, flavorful crust.
- Granulated Sugar: Sweetens the crust and the cheesecake.
- Unsalted Butter: Binds the crust together.
- Cream Cheese: Forms the base of the cheesecake, making it dense and creamy.
- Milk: Ensures the batter is not too thick.
- Eggs: Bind the cheesecake, creating a smooth and rich texture.
- Sour Cream: Softens the texture of the cheesecake and adds moisture and tangy flavor.
- Vanilla Extract: Adds subtle vanilla flavor.
- Lemon: Adds a bit of acidity and helps to create a thick texture.
- All-Purpose Flour: Helps to thicken and bind the cheesecake.
Pro Tip: Easily prepare graham cracker crumbs by adding graham crackers to a food processor.
Variations on New York Style Cheesecake
This cheesecake recipe is a true classic, but it’s also a great blank slate. You can change it up however you like to suit your mood.
This recipe gets its name from the traditional cheesecakes that New York is famous for preparing and serving to both residents and tourists.
New York cheesecake is rich and dense due to the high volume of cream cheese adn eggs in the recipe. It’s also made silky due to the addition of sour cream. A regular cheesecake uses more sour cream and/or heavy cream to thin out the batter, making it less dense.
I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
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.
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.
How to Store
Store leftover New York cheesecake in an airtight container in the refrigerator for up to 3 days. Serve cold.
How to Freeze
Freeze New York cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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.
New York Cheesecake Recipe
For the Crust
- 1½ cups crushed graham crackers 213 grams, about 14 cracker sheets
- ¼ cup granulated sugar 50 grams
- 3 tablespoons unsalted butter 42 grams, melted
For the Filling
- 32 ounces cream cheese 908 grams, room temperature (4 packages)
- 1½ cups granulated sugar 300 grams
- ¾ cup milk 170 grams, room temperature
- 4 large eggs 200 grams, room temperature
- 1 cup sour cream 227 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- 1 lemon juiced and zested (about 2 tablespoons juice and 1 tablespoon zest)
- 3 tablespoons all-purpose flour 23 grams
- 10 ounces cherry pie filling 284 grams, optional (½ can)
- 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
- Use room temperature ingredients for the best results.
- Easily prepare graham cracker crumbs by adding graham crackers to a food processor.
- 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.
- Line the outside of the springform pan well to prevent leaking.
- Take care not to overbake the cheesecake. The center should still be slightly wobbly!
- Be sure to chill the cheesecake in the refrigerator until you’re ready to serve it.
- You can top it with the cherry filling after letting it chill.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
- The cherry filling is optional. If you don’t like cherries, you can use a different filling, such as strawberry or blueberry.