Name: The Ultimate New York‑Style Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 13 h
Cuisine: American
Ingredients: 190 g graham crackers (about 12 full sheets); 35 g (≈ 3 tbsp) granulated sugar; 70 g (5 tbsp) unsalted butter, melted; 910 g (32 oz) full‑fat cream cheese (4 blocks), room temperature; 325 g (≈ 1½ cups) granulated sugar; ½ tsp salt; 1 tsp vanilla bean paste (or vanilla extract); 4 large eggs, room temperature; 120 g (½ cup) heavy whipping cream, room temperature; 240 g (1 cup) full‑fat sour cream, room temperature; 2–3 tbsp freshly squeezed lemon juice

A rich, creamy, and perfectly balanced New York–style cheesecake is my go-to dessert when I want something that feels both luxurious and nostalgic. With a crisp, golden graham-cracker crust and a velvety-smooth filling, this classic cheesecake never fails to impress, whether I’m celebrating a special occasion or simply craving an indulgent treat. It’s everything I love in a cheesecake — dense yet silky, sweet but slightly tangy, and undeniably satisfying.

Ingredients

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

190 g graham crackers (about 12 full sheets)

35 g (≈ 3 tbsp) granulated sugar

70 g (5 tbsp) unsalted butter, melted

Cheesecake filling:

910 g (32 oz) full‑fat cream cheese (4 blocks), room temperature

325 g (≈ 1½ cups) granulated sugar

½ tsp salt

1 tsp vanilla bean paste (or vanilla extract)

4 large eggs, room temperature

120 g (½ cup) heavy whipping cream, room temperature

240 g (1 cup) full‑fat sour cream, room temperature

2–3 tbsp freshly squeezed lemon juice

Directions

I always start by bringing all the ingredients to room temperature—this is key for a smooth filling. Then I preheat the oven to 325°F and prepare a 9-inch springform pan by brushing it with butter, lining it with parchment, and wrapping the outside in foil.

For the crust, I pulse the graham crackers and sugar in a food processor until fine, then add the melted butter and mix until combined. After pressing the mixture firmly into the pan, I bake it for 7–8 minutes and let it cool.

For the filling, I beat the cream cheese, sugar, salt, and vanilla until smooth and fluffy, about 3–5 minutes. In a separate bowl, I lightly whisk the eggs and then add them gradually to the cream cheese mixture on low speed. I mix in the cream, sour cream, and lemon juice gently—overmixing is the enemy here.

I pour the batter into the crust, tap the pan to release air bubbles, and set it in a water bath in a larger baking tray. Then I bake for 75–80 minutes. When it’s done, the edges are firm but the center still jiggles.

After turning off the oven, I let the cheesecake rest briefly before removing it. I cool it on the counter for 2–3 hours, then refrigerate it overnight to set. Before serving, I run a knife around the edge, release the springform, and optionally decorate it with berries or whipped cream.

Servings and timing

Servings: 12

Prep time: 30 minutes

Cooking time: 75 minutes

Cooling + chilling time: ~12 hours (includes overnight chill)

Total time: About 13 hours

Variations

Sometimes I like to mix it up with different crusts—crushed chocolate cookies or digestive biscuits work beautifully. Swirling in raspberry puree before baking adds a lovely fruity contrast. I also enjoy infusing the filling with a bit of espresso powder or topping it with salted caramel. If I’m short on time, I skip the water bath and accept a few cracks—it still tastes divine.

Storage/Reheating

Once chilled, I store the cheesecake in the fridge covered loosely with foil or plastic wrap for up to 5 days. For longer storage, I freeze individual slices wrapped tightly and placed in an airtight container. When I’m ready to enjoy it again, I thaw it in the fridge overnight. I don’t recommend reheating cheesecake—it’s best served cold or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

I always use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually. Running a knife around the edges before releasing the pan also helps.

Can I make this cheesecake ahead of time?

Yes, I usually make it the day before and chill it overnight. It actually tastes better the next day once it’s fully set and the flavors have developed.

What’s the best way to slice cheesecake cleanly?

I dip a sharp knife in hot water, wipe it dry, and slice. Then I repeat this for each cut to keep the edges neat.

Can I use low-fat cream cheese or sour cream?

I don’t recommend it. Full-fat dairy gives the cheesecake its signature rich texture and flavor. Using low-fat versions can make it watery or bland.

Do I have to use a springform pan?

Yes, I find that a springform pan is essential for easy removal and presentation. It helps keep the crust intact and the sides smooth.

Conclusion

This ultimate New York–style cheesecake is one of my all-time favorite desserts. It’s indulgent, classic, and always a crowd-pleaser. With a bit of planning, I can pull off a stunning homemade cheesecake that rivals any bakery version. Whether I’m making it for guests or just treating myself, it never disappoints.

Recipe: