New York-style cheesecake is a classic dessert known for its rich, creamy texture and perfectly balanced flavor. While many cheesecakes can turn out too dense, dry, or eggy, this recipe ensures a silky-smooth, melt-in-your-mouth experience. With a crisp graham cracker crust and a luscious cream cheese filling, this is truly the best cheesecake recipe you will ever try.

Why You’ll Love This Recipe

Incredibly creamy texture – No dryness or denseness, just smooth, rich decadence.
Perfectly balanced flavor – Not too sweet, with a slight tang that enhances the cream cheese taste.
Simple, no-fuss ingredients – No fancy or hard-to-find ingredients, just pantry staples.
Foolproof baking technique – A water bath and low-temperature baking ensure a perfect cheesecake with no cracks.
Make-ahead friendly – This cheesecake needs to chill overnight, making it perfect for preparing in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Graham crackers, crushed into fine crumbs
Granulated sugar
Melted butter

For the cheesecake filling:

Full-fat cream cheese (block style, not spreadable)
Granulated sugar
Salt
Vanilla extract
Eggs
Heavy whipping cream
Sour cream
Lemon juice
Cornstarch

For the topping:

Unsweetened whipped heavy cream (optional)

Directions

1. Prepare the Crust

Preheat your oven to 325°F (163°C).
Mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for 8 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Batter

Beat the softened cream cheese with sugar, salt, and vanilla until smooth and creamy.
Add the eggs one at a time, mixing on low speed just until combined.
Stir in the heavy cream, sour cream, lemon juice, and cornstarch until fully incorporated.

3. Bake in a Water Bath

Wrap the bottom of your springform pan tightly with aluminum foil to prevent leaks.
Pour the cheesecake batter over the cooled crust.
Place the pan in a larger baking dish and pour hot water around it, filling the dish halfway up the sides of the cheesecake pan.
Bake for 75–80 minutes, until the edges are set but the center is still slightly jiggly.

4. Cool and Chill

Let the cheesecake cool at room temperature for 1 hour.
Cover and refrigerate overnight to allow it to set completely.

5. Decorate and Serve

Pipe whipped cream on top if desired.
Slice and enjoy the creamiest, most delicious cheesecake you’ve ever had!

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 75–80 minutes
Cooling & Chilling Time: At least 8 hours

Variations

Fruit Topping: Add fresh strawberries, raspberries, or a homemade berry compote.
Chocolate Swirl: Mix in melted chocolate for a marbled effect.
Cookie Crust: Swap the graham crackers for crushed Oreos or Biscoff cookies.
Lemon Cheesecake: Increase the lemon juice and add some zest for a citrusy twist.
Caramel Drizzle: Drizzle salted caramel sauce on top before serving.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze slices wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: Cheesecake is best enjoyed cold, but you can let it sit at room temperature for 15 minutes before serving for the best texture.

FAQs

How do I know when my cheesecake is done baking?

The edges should be firm, but the center should still jiggle slightly when gently shaken. If the center is completely firm, the cheesecake may be overbaked.

What can I use instead of graham crackers for the crust?

You can use digestive biscuits, vanilla wafers, or any plain cookies of your choice.

Why did my cheesecake crack?

Cracks are usually caused by overbaking or sudden temperature changes. Always bake with a water bath and let the cheesecake cool gradually.

Can I make this cheesecake without a water bath?

You can, but a water bath ensures even baking and prevents cracks. Without it, the texture may be slightly denser.

How do I prevent a soggy crust?

Make sure to tightly wrap the springform pan with foil to prevent water from leaking in. You can also place the pan inside a larger silicone mold before putting it in the water bath.

Can I use low-fat cream cheese?

No, full-fat cream cheese is essential for achieving the rich, creamy texture of this cheesecake.

How long should I chill the cheesecake before serving?

For best results, chill it overnight (at least 8 hours) before slicing.

Can I make this cheesecake ahead of time?

Yes! Cheesecake actually tastes better when made a day in advance, as the flavors develop overnight.

What’s the best way to cut clean slices?

Use a sharp knife and wipe it clean between each slice for smooth, even cuts.

Can I add toppings before chilling?

It’s best to chill the cheesecake first and then add toppings just before serving to keep them fresh.

Conclusion

This New York-style cheesecake is the ultimate indulgence—rich, creamy, and perfectly balanced in flavor. Whether you enjoy it plain or topped with fruit, chocolate, or caramel, this foolproof recipe will become your go-to for the perfect cheesecake every time. With the right techniques and a little patience, you can make a professional-quality cheesecake right at home. Enjoy!