Homemade New York Style Cheesecake Recipe

I’m sharing my Homemade New York Style Cheesecake along with a little-known technique that helps achieve a crack-free, evenly set center.

I’ve chased the perfect cheesecake for years and finally landed on something that makes me pause every time I slice into it. This Homemade New York Style Cheesecake looks classic but hides a silky, almost dense cream cheese center that somehow melts on your tongue.

The contrast of that rich interior with a crisp layer of graham cracker crumbs kept from being too sweet is what got me hooked. I don’t always nail it, sometimes cracks happen, but every time someone’s eyes go wide after a bite.

If you like desserts that feel like a discovery, this one will make you curious.

Ingredients

• Graham cracker crumbs: crunchy base, mostly carbs and fiber, gives toasty, slightly sweet flavor.
• Cream cheese: rich, high in fat and protein, creates silky, dense texture and tangy taste.
• Sugar: provides sweetness and structure, raises carbs a lot, helps brown crust edges.
• Sour cream: adds creaminess and mild tang, gives moisture and a slight protein boost.
• Heavy cream: adds silkiness, more fat for richness, smooth mouthfeel, not much fiber.
• Eggs: help bind and set the filling, add protein and lightness, they also help structure.
• Lemon juice: brightens flavor, adds subtle acidity that balances sweetness, almost no carbs.

Ingredient Quantities

• graham cracker crumbs, 1 1/2 cups (about 150 g)
• granulated sugar, 2 tbsp (for crust)
• unsalted butter, 6 tbsp (85 g)
• cream cheese, 32 oz total (four 8 oz blocks), full fat
• granulated sugar, 1 1/4 cups (250 g)
• sour cream, 1 cup (240 g)
• heavy cream, 1/2 cup (120 ml)
• large eggs, 4
• vanilla extract, 2 tsp
• lemon juice, 1 tbsp
• all purpose flour, 2 tbsp
• salt, 1/4 tsp
• optional sour cream topping: sour cream 1 cup, powdered sugar 2 tbsp, vanilla 1 tsp

How to Make this

1. Preheat oven to 325 F. Wrap the outside bottom and sides of a 9 inch springform pan tightly with heavy foil so water wont leak in. Mix 1 1/2 cups graham cracker crumbs with 2 tbsp granulated sugar and 6 tbsp melted unsalted butter; press the mixture firmly into the bottom (and slightly up the sides if you like). Bake crust 8 to 10 minutes, then cool while you make the filling.

2. Let 32 oz full fat cream cheese sit at room temp until very soft, about 30 to 60 minutes. Cold cream cheese makes lumps, so this step matters.

3. In a large bowl, beat the room temp cream cheese with 1 1/4 cups granulated sugar on low to medium speed until smooth and creamy, scraping the bowl often. Dont whip in air.

4. Add 1 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract, 1 tbsp lemon juice, 2 tbsp all purpose flour, and 1/4 tsp salt. Mix on low until just combined and silky, scraping sides as needed.

5. Add the 4 large eggs one at a time, mixing only until each is incorporated. Overbeating will add air and can make cracks.

6. Pour the batter into the prepared crust, smooth the top, and gently tap the pan on the counter to remove big air bubbles. Place the foil-wrapped springform in a deep roasting pan and pour hot water into the roasting pan until it comes about halfway up the outside of the springform for a water bath.

7. Bake at 325 F for about 60 to 75 minutes, until the edges are set and the center still slightly jiggles when you gently shake the pan. Every oven is different so start checking around 55 minutes.

8. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature change and cracking. Then remove from oven, lift the springform onto a rack and cool to room temperature.

9. Chill the cheesecake, covered, in the refrigerator at least 4 hours or preferably overnight before unmolding and serving. For the optional topping mix 1 cup sour cream with 2 tbsp powdered sugar and 1 tsp vanilla, spread over the chilled cheesecake and refrigerate 30 more minutes so it sets.

10. To serve, run a thin knife under hot water, dry it, then slice cleanly, wiping the blade between cuts. Small tips: dont overmix batter, always use room temp cream cheese and eggs, and the water bath plus slow cooling will give you a super creamy, crack free New York style cheesecake.

Equipment Needed

1. 9 inch springform pan plus heavy duty aluminum foil to wrap the outside
2. Electric mixer, stand or hand
3. Large mixing bowl
4. Rubber or silicone spatula for scraping
5. Measuring cups and measuring spoons
6. Kitchen scale (optional but handy for accuracy)
7. Deep roasting pan or rimmed baking sheet for the water bath
8. Kettle or saucepan to heat/pour hot water
9. Wire cooling rack and a thin sharp knife for clean slices, dont forget to warm the blade between cuts

FAQ

Homemade New York Style Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: digestive biscuits used in the same amount, vanilla wafers 1 to 1 for a sweeter crust, gingersnaps 1 to 1 for warm spice notes, or crushed salty pretzels plus 2 tbsp sugar for a sweet salty twist — will taste different but still great
• Cream cheese: mascarpone swapped 1 to 1 for a silkier, richer filling, Neufchatel 1 to 1 if you want lower fat but expect a slightly softer set, or blend part ricotta with cream cheese (half ricotta half cream cheese) to lighten texture while keeping creaminess
• Heavy cream: use extra sour cream in the same amount for tang and richness, or replace with whole milk plus melted butter to mimic fat (for 1/2 cup cream use 1/2 cup whole milk plus about 2 tbsp melted butter), or try full fat coconut milk 1 to 1 for a dairy free option
• Eggs: for a denser silkier cheesecake use 3 whole eggs plus 1 extra yolk instead of 4 whole eggs, or use only 3 whole eggs for a slightly lighter set, or for egg free try 3/4 cup silken tofu blended with 1 tbsp cornstarch but expect texture changes

Pro Tips

1) Let everything get truly room temp, especially the cream cheese and eggs, not just kinda warm. Cold cream cheese makes little lumps and if you beat fast you trap air and youll get cracks. Mix slow, use a paddle or low speed, and scrape the bowl lots.

2) Double wrap the springform in heavy foil and test it before you fill it, just pour a little water in the outer pan to check for leaks. A slow gentle water bath makes the texture so much creamier, so dont skimp on it.

3) Don’t judge doneness by time alone. Look for set edges and a slightly wobbly center, or use an instant read thermometer and pull it when the center is about 150 to 155 F. Then cool it very slowly so it doesnt crack, patience pays off.

4) Chill fully before unmolding and slice with a hot clean knife wiping it between cuts for perfect pieces. If you get a small crack, a thin sour cream topping will hide it and actually tastes great.