New York-style Cheesecake Recipe

Name: New York-style Cheesecake
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1 9-inch cheesecake (12 servings)
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 4 packages (8 oz each) cream cheese, softened; 1 1/4 cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, room temperature; 2/3 cup sour cream, room temperature; 2/3 cup heavy cream, room temperature

American · Dessert · 85 min total

New York-style Cheesecake recipe videos

This classic New York-style cheesecake is dense, creamy, and rich, with a buttery graham cracker crust. It bakes low and slow for a crack-free top and velvety texture.

20
min prep

65
min cook

12
servings

480
kcal/serving

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
2/3 cup sour cream, room temperature
2/3 cup heavy cream, room temperature

Instructions

Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan.
Bake crust for 10 minutes. Remove from oven and let cool. Reduce oven temperature to 325°F (163°C).
In a large bowl, beat cream cheese with an electric mixer until smooth. Gradually add 1 1/4 cups sugar and vanilla, beating until fluffy.
Add eggs one at a time, beating on low speed after each just until blended. Do not overmix.
Gently stir in sour cream and heavy cream until just combined. Pour filling over crust.
Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
Bake at 325°F for 55-65 minutes, until center is almost set but still slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool in the water bath for 1 hour.
Remove from water bath, discard foil, and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.

Tips

For best results, use room-temperature ingredients to ensure a smooth batter.
To prevent cracks, do not overmix the batter and avoid opening the oven door during baking.
Store leftover cheesecake covered in the refrigerator for up to 5 days.

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