Rich, dense, and decadently creamy, New York Style Cheesecake stands tall among the classics. With its velvety filling and golden graham cracker crust, this iconic dessert feels just as fitting for special occasions as it does for a midnight indulgence.

Unlike lighter cheesecake varieties, New York-style is defined by its unapologetic richness and signature tang, thanks to a generous amount of cream cheese and a touch of sour cream. Whether topped with fresh berries or enjoyed plain, it never fails to leave a lasting impression.

What Kind of Cream Cheese Should I Use?

The soul of New York Style Cheesecake is cream cheese. Use full-fat, brick-style cream cheese (not whipped or spreadable) for that signature dense and rich texture. Philadelphia brand is a classic, but any high-quality, full-fat version will do. Softening it at room temperature ensures a smoother batter with no lumps.

Ingredients for the New York Style Cheesecake

Cream Cheese: The foundation of the cheesecake. Use full-fat for richness.

Granulated Sugar: Balances the tanginess of the cream cheese and sweetens the filling.

Sour Cream: Adds a subtle tang and smooth texture to the filling.

Vanilla Extract: Enhances flavor and brings warmth to the richness.

Eggs: Bind the ingredients and contribute to that dense yet creamy bite.

All-Purpose Flour: Just a touch helps prevent cracking by stabilizing the batter.

Graham Cracker Crumbs: Form the base of the crust, offering a sweet crunch.

Butter: Binds the crumbs together and adds richness to the crust.

Salt: A pinch in both crust and filling sharpens the overall flavor.

How To Make the New York Style Cheesecake

Step 1: Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for 8-10 minutes. Let it cool while preparing the filling.

Step 2: Beat the Cream Cheese

Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until completely smooth and creamy. Scrape down the sides frequently to avoid lumps.

Step 3: Add Sugar and Flour

Add granulated sugar and flour to the cream cheese. Beat until well combined and silky.

Step 4: Incorporate Eggs One at a Time

Crack in the eggs, one at a time, mixing on low speed just until each is incorporated. Avoid over-mixing at this stage.

Step 5: Add Sour Cream and Vanilla

Gently mix in the sour cream and vanilla extract. Stir until the batter is smooth and cohesive.

Step 6: Pour and Bake

Pour the filling into the cooled crust. Tap the pan gently to release air bubbles. Bake at 325°F (163°C) for about 1 hour and 10 minutes. The edges should be set, but the center will jiggle slightly.

Step 7: Cool Gradually

Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour. Then transfer it to the counter until fully cooled before chilling in the fridge for at least 6 hours or overnight.

Serving and Storing Your New York Style Cheesecake

For the cleanest slices, use a hot, damp knife and wipe it clean between cuts. Top with whipped cream, fresh berries, or a drizzle of caramel or chocolate sauce depending on your mood.

Store leftovers tightly wrapped in the refrigerator for up to 5 days. For longer storage, slices can be frozen individually and wrapped in plastic wrap and foil—simply thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Avoid over-mixing the batter and bake the cheesecake in a water bath or use a pan of hot water on the oven rack below to maintain moisture.

Can I use a different crust besides graham crackers?

Yes! You can use crushed digestive biscuits, Oreos, or even a shortbread cookie base depending on your flavor preference.

What should the center look like when it’s done baking?

The edges should be set while the center still jiggles slightly when gently shaken. It will firm up as it cools.

Do I need to use a springform pan?

Yes, a springform pan is essential for releasing the cheesecake easily and maintaining its iconic shape.

Can I make this cheesecake ahead of time?

Absolutely! New York Style Cheesecake is best when made a day in advance and chilled overnight.

Why is my cheesecake lumpy?

Lumps are usually caused by cold cream cheese. Always use softened cream cheese and beat it well at the start.

Want More Dessert Ideas?

You might also like the Indulgent Chocolate Chess Pie, with its gooey cocoa filling and crackly top. For a fun finger-food dessert, try the Cheesecake Deviled Strawberries, a sweet-tart delight.

If you’re looking for fruity flavors, the Apple Enchiladas offer a warm spiced bite, while the Raspberry Crescent Rolls are a buttery, jam-filled treat. And don’t miss the Simple Strawberry Cheesecake for another creamy twist.

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If you make it, I’d love to hear how it turned out. Did you use a water bath? Did you go classic or add toppings? Leave a comment below. I’m always curious how others bake it.

New York Style Cheesecake

Author: Julia Koch
Total Time: 5 minute
Yield: 12 servings

Print Recipe

Description

A rich and dense dessert classic, New York Style Cheesecake is known for its ultra-creamy texture and slight tang. Baked over a buttery graham cracker crust and chilled to perfection, it’s perfect for celebrations or a luxurious treat any day of the week.

Ingredients

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

4 large eggs

2 tbsp all-purpose flour

1 and 1/2 cups graham cracker crumbs

1/4 cup melted butter

Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and a pinch of salt. Press into a springform pan and bake for 8-10 minutes. Let cool.
Lower oven temperature to 325°F (163°C).
Beat cream cheese until smooth. Add sugar and flour, mixing until combined.
Add eggs one at a time on low speed, just until incorporated.
Mix in sour cream and vanilla until smooth.
Pour into cooled crust. Tap gently to remove air bubbles.
Bake for 1 hour and 10 minutes until edges are set and center jiggles.
Turn off oven, crack door, and let sit for 1 hour. Cool completely on counter, then chill for 6 hours or overnight.

Prep Time: 25 minutes
Chill Time: 6 hours minimum
Cook Time: 1 hour 10 minutes
Category: Desserts