Creamiest, Most Amazing New York Cheesecake Recipe

I’m calling this the Best New York Cheesecake because it yields a rich, creamy, unapologetically dense cake that doesn’t need a water bath and hides a simple technique that makes it reliably perfect.

I used to think cheesecakes were all the same, then I met this one. This Best New York Cheesecake is rich and so creamy it almost begs you to skip utensils.

The tang of cream cheese plays against the crunchy graham cracker crumbs in a way that kept surprising me with every forkful. I screwed up the first couple tries, yeah, but when it finally worked it was worth the mess.

It tastes fancy but it really isn’t pretentious, and honestly I keep dreaming about making it again. If you like bold, dense dessert you might end up obsessed too.

Ingredients

• Graham cracker crumbs: Mostly carbs and crunch, a bit of fiber, gives sweet toasty base
• Cream cheese: High fat with some protein, makes cheesecake ultra creamy, not a health food
• Sour cream: Tangy, adds gentle acid and silkiness, moderate fat and small protein
• Heavy cream: Pure fat, gives velvet texture and richness, no real nutrition besides calories
• Eggs: Provide protein and structure, help it set, also add moisture and richness
• Granulated sugar: Straight carbs, sweetens everything, no fiber or protein, balances tang and vanilla
• Flour or cornstarch: Stabilizer to prevent cracks, tiny carbs, adds subtle body not flavor
• Vanilla and lemon: Vanilla adds warmth and aroma, lemon adds brightness and slight acidity

Ingredient Quantities

• Graham cracker crumbs 1 1/2 cups (about 10 to 12 full crackers, finely crushed)
• Granulated sugar for crust 2 tablespoons
• Unsalted butter melted 6 tablespoons
• Cream cheese full fat 24 ounces (3 8 ounce packages), room temp
• Granulated sugar 1 cup
• Sour cream 1 cup, room temp
• Heavy cream 1/4 cup
• Large eggs 3, room temp
• Pure vanilla extract 2 teaspoons
• Fresh lemon juice 1 tablespoon (or 1 teaspoon lemon zest)
• All purpose flour 2 tablespoons (or substitute 2 tablespoons cornstarch)
• Fine salt 1/4 teaspoon
• Optional sour cream topping: sour cream 1 cup, granulated sugar 2 tablespoons, vanilla 1 teaspoon

How to Make this

1. Preheat oven to 325°F (163°C). Grease a 9 inch springform pan and line the bottom with parchment. Mix 1 1/2 cups graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons melted unsalted butter, press firmly into the bottom and slightly up the sides, then prebake 8 to 10 minutes. Let crust cool while you make the filling.

2. Make sure the 24 ounces full fat cream cheese, 1 cup sour cream, and 3 large eggs are all room temp. Cold ingredients = lumpy batter, trust me. Cut the cream cheese into chunks so it smooths faster.

3. Beat the cream cheese with 1 cup granulated sugar on low to medium speed until smooth and not grainy, scraping the bowl often. Keep speed moderate so you don’t whip in air.

4. Add 1 cup sour cream and 1/4 cup heavy cream, 2 teaspoons vanilla, and 1 tablespoon fresh lemon juice (or 1 teaspoon lemon zest). Mix gently until combined. Add 2 tablespoons all purpose flour (or 2 tablespoons cornstarch) and 1/4 teaspoon fine salt, mix just to incorporate.

5. Add the 3 eggs one at a time, mixing on low and scraping the bowl between each egg. Stop as soon as each egg is blended. Overbeating will give you cracks.

6. Pour the filling into the cooled crust, smooth the top, then gently tap the pan on the counter a few times to release big air bubbles.

7. Bake at 325°F for 50 to 65 minutes until the edges look set and the center still has a slight jiggle about 2 inches in from the edge. Turn off the oven, crack the oven door and let the cheesecake cool inside for 1 hour to prevent sudden temperature shock.

8. After the hour, run a thin knife around the edge to loosen the cake from the pan sides (this helps avoid cracks as it contracts). Let cool to room temp, then cover and chill at least 8 hours or overnight for best texture.

9. Optional sour cream topping: mix 1 cup sour cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla. Either spread it over the warm cake and bake 4 to 6 minutes at 325°F to set, or spread it on cold and just chill until firm. Before serving run a hot clean knife between slices for neat cuts.

Equipment Needed

1. 9-inch springform pan
2. Parchment paper (to line the bottom)
3. Measuring cups and spoons
4. Mixing bowls, at least two
5. Electric mixer, hand or stand mixer if you have one
6. Rubber spatula and a bowl scraper
7. Whisk
8. Rolling pin or food processor (for crushing graham crackers)
9. Thin knife and a cooling rack for loosening and cooling

FAQ

Creamiest, Most Amazing New York Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: swap with crushed digestive biscuits, vanilla wafers or shortbread cookies, same volume, press into pan like you would graham crumbs.
• Unsalted butter melted: use melted coconut oil or melted ghee in an equal amount; if you only have salted butter, cut back the added salt a bit.
• Cream cheese full fat: mascarpone gives an even silkier, richer result; Neufchatel lowers the fat slightly but keeps the texture, both measure 1 to 1 for cream cheese.
• Sour cream in the batter: plain Greek yogurt works great as a substitute, same amount, gives the same tang but a touch firmer finish.

Pro Tips

1) Use a water bath for silkier texture and fewer cracks. Wrap the springform in two layers of heavy duty foil so it wont leak, set it inside a larger roasting pan, then pour hot water about halfway up the sides before you put it in the oven. It adds moisture and makes the bake much gentler.

2) Don’t guess the doneness, use an instant read thermometer. Aim for about 150 to 155°F in the center, or look for that slight jiggle 2 inches from the edge then pull it out, the residual heat will finish it while it rests.

3) Get the filling ultra smooth by cubing the cream cheese, beat low and scrape often, then finish smoothing with a rubber spatula. If it still seems a bit grainy, let the bowl sit over warm (not hot) water for 20 to 30 seconds and stir gently, but don’t melt it or you’ll lose structure.

4) For clean slices and the best mouthfeel let the chilled cheesecake sit at room temp 20 to 30 minutes before serving, and run a knife under hot water and wipe it between cuts. If you need party-ready slices sooner, pop the whole cake in the freezer for 15 to 30 minutes to firm it up for neater edges.