Name: Rich New York Style Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 10 h
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs (about 12 whole crackers); 2 tablespoons sugar; Pinch of salt; 4 tablespoons unsalted butter, melted; 2½ pounds (five 8-ounce blocks) cream cheese, at room temperature; 1¾ cups granulated sugar; ¼ cup cornstarch; 1 tablespoon vanilla extract; 2 large eggs; 2 large egg yolks; ½ cup heavy cream; ½ cup sour cream; Fresh berries or fruit compote (optional); Powdered sugar, for dusting (optional)

Rich, dense, and ultra-creamy, this New York Style Cheesecake is everything I want in a show-stopping dessert. With a buttery graham cracker crust and a silky-smooth filling, it strikes that perfect balance of tangy and sweet. It’s the kind of treat I save for special occasions—or sometimes just a well-deserved weekend indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1½ cups graham cracker crumbs (about 12 whole crackers)

2 tablespoons sugar

Pinch of salt

4 tablespoons unsalted butter, melted

For the Filling:

2½ pounds (five 8-ounce blocks) cream cheese, at room temperature

1¾ cups granulated sugar

¼ cup cornstarch

1 tablespoon vanilla extract

2 large eggs

2 large egg yolks

½ cup heavy cream

½ cup sour cream

For the Topping (Optional):

Fresh berries or fruit compote

Powdered sugar, for dusting

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9-inch springform pan. I wrap the outside of the pan with a double layer of heavy-duty foil to prevent leaks during the water bath.

For the crust, I mix the graham cracker crumbs, sugar, and salt in a medium bowl. Then I stir in the melted butter until evenly moistened and press the mixture firmly into the bottom of the pan. I bake it for 10 minutes, remove it from the oven, and let it cool slightly. I also reduce the oven temperature to 325°F (163°C).

In a stand mixer fitted with a paddle attachment, I beat the cream cheese until smooth and creamy—about 2 minutes—scraping the sides as needed.

I add the sugar and cornstarch, then beat again until fluffy, about 1–2 minutes.

Next, I mix in the vanilla extract, followed by the eggs and egg yolks one at a time on low speed, making sure not to overbeat.

I stir in the heavy cream and sour cream until just smooth.

I pour the filling into the prepared crust and smooth out the top.

Then I place the springform pan into a large roasting pan, pour hot water into the roasting pan (about halfway up the springform pan), and bake for 1 hour and 30 minutes, until the center is set but slightly jiggly.

I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

After that, I remove the cheesecake from the water bath and let it cool completely on a rack. Once at room temperature, I refrigerate it for at least 8 hours or overnight.

Just before serving, I carefully release the cheesecake from the springform pan. Sometimes I garnish it with fresh berries or a spoonful of fruit compote.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Chilling Time: At least 8 hours (preferably overnight)

Total Time: 10 hours

Servings: 12

Calories: 510 kcal per slice

Variations

Chocolate Swirl: I sometimes swirl in melted chocolate before baking for a chocolate-marble effect.

Lemon Zest: For a citrusy twist, I add a tablespoon of lemon zest to the filling.

Crust Alternatives: I’ve used crushed digestive biscuits or chocolate wafers instead of graham crackers for a different base.

Mini Cheesecakes: I divide the batter into muffin tins with liners to make individual portions—great for parties.

No Topping or Fancy Finish: Some days I just dust it with powdered sugar, while other times I go big with a berry compote or caramel drizzle.

Storage/Reheating

I store leftover cheesecake in the refrigerator, covered loosely with foil or plastic wrap, for up to 5 days. For longer storage, I freeze individual slices tightly wrapped in plastic and foil. When I want a slice, I thaw it overnight in the fridge or let it sit at room temperature for about an hour. I never reheat cheesecake—it’s best served chilled or at room temp for the perfect texture.

FAQs

How do I prevent cracks in my cheesecake?

I always use a water bath and avoid overbeating the filling. Letting the cheesecake cool slowly in the oven with the door cracked helps prevent sudden temperature changes that cause cracks.

Can I make this cheesecake ahead of time?

Yes, I usually make it the day before since it needs to chill overnight. It actually tastes better after resting in the fridge.

What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wipe it clean between slices for that perfect bakery-style cut.

Can I freeze the whole cheesecake?

Absolutely. I wrap it well in plastic wrap and foil, then freeze it for up to 2 months. I thaw it in the fridge overnight before serving.

Do I need to use a springform pan?

Yes, I highly recommend it. It makes releasing the cheesecake much easier and keeps the shape intact after baking and chilling.

Conclusion

This Rich New York Style Cheesecake is one of those classic desserts I turn to when I want something impressive, indulgent, and irresistibly creamy. Whether I’m making it for a holiday, birthday, or just to satisfy a craving, it never disappoints. With a little planning and patience, I end up with a decadent, crowd-pleasing dessert that always earns compliments.

Recipe: