This New York Cheesecake recipe is the one I come back to again and again. After years of making, this is the version that never fails. It has a perfectly smooth texture and just the right balance of richness and flavor.
This recipe is my go-to base whenever I'm developing a new cheesecake flavor - recipes like Huckleberry Cheesecake and Blueberry Crumble Cheesecake all started here. But honestly, this one is just as special on its own.
My taste testers unanimously rated this as the best cheesecake they've ever had! One even said,
"It's not too dense but also not too fluffy. The texture is perfect!"
⭐⭐⭐⭐⭐
If you've ever been intimidated by homemade cheesecake, don't be! With the right technique, it's easier than you think.
Ingredient and Substitution Info
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Graham Cracker Crumbs: You can crush full sheets by hand or in a food processor, or use store-bought crumbs to save time.
- Ground Cinnamon: Adds a hint of spice to the crust, making this taste a little more special than your average cheesecake. You can leave it out if you prefer a more traditional graham base.
- Butter: If you are using unsalted butter, add ¼ teaspoon of salt to the mix.
- Cream Cheese: For the best results, use full-fat block cream cheese and bring it to room temperature before mixing so it mixes in smooth and lump-free.
- Flour: A small amount of all-purpose flour helps the cheesecake set without becoming too dense. It also reduces the risk of cracks - yay!
- Lemon Juice: Your cheesecake won't taste lemony. This addition simply brightens the flavor and helps balance the richness.
- Eggs: A mix of whole eggs and extra yolks gives the cheesecake structure while keeping the texture smooth and creamy. Let them come to room temperature so they incorporate evenly.
- Sour Cream: Used in both the filling and the topping for a classic New York finish. It adds creaminess and a subtle tang. Bring it to room temperature for the best texture. If needed, you can substitute full-fat Greek yogurt, but the flavor will be slightly different.
Keep It Simple 🍃
Skip the foil! The easiest way to set up a water bath is to place your springform pan inside a slightly larger cake pan to catch any leaks, then set that into a roasting pan filled with boiling water. You can also use a silicone pan wrap made for cheesecakes.
Tips to Make the Best Sour Cream Cheesecake
Prepare the Crust
- Crushing the graham crackers as finely as possible will help the crust's stability.
- Use something flat (I use a small glass) to press the crust in firmly. If it's too loose, it'll flake apart when you serve it.
- Let the crust cool completely before adding the filling. Pouring cheesecake filling into a hot crust sounds efficient but can lead to a mushy base.
Make the Filling
- Room temp everything. I know it's annoying, but cold cream cheese = lumpy batter no matter how long you beat it.
- Beat the cream cheese and sugar really well before adding anything else. This is your only shot at a silky base, so take your time here.
- Scrape the bowl more than you think you need to. Pockets of unmixed cream cheese like to hide at the bottom.
- Once the cream cheese is blended into the sugar, mix on low speed. Overmixing adds air, and air causes cracks.
Bake Slowly
- The water bath is not just to prevent cracks. It is an important step if you want a creamy texture and smooth top. Dry oven = dry cheesecake.
- New York cheesecakes usually have browned edges, but the center still jiggles like Jell-O. If you bake until it looks fully done, it'll be overbaked by the time it cools.
- If your cheesecake cracks, there's no need to panic. No one will know once you add the topping!
Finish with Topping
- Wait to prepare the topping until the cheesecake comes out of the oven. Freshly mixed sour cream spreads more easily. If it sits too long, it can get runny or separate.
- A short second bake sets the topping just enough so it stays put and gives that classic glossy finish.
- Chill overnight. It needs at least 8 hours to fully set.
Make Ahead⏳
Cheesecake is best the next day, so you don't have to stress about baking it the day of an event. Chill overnight for the best texture, or freeze tightly wrapped for up to 2 months. Thaw it in the fridge overnight before serving.
Make it Special✨
Serve each slice with fresh berries and a spoonful of homemade berry sauce. Check out the recipe card notes for measurements. This simple step makes the whole dessert feel extra special.
Recipe FAQ
Yes! Once the cheesecake has chilled completely, place it in the freezer on a flat surface for several hours. Once it's solid, wrap it tightly in plastic wrap, then heavy-duty foil.
Use a sharp knife and run it under hot water before each cut. Wipe the blade clean between slices. It takes a few extra seconds, but it makes a big difference in getting those smooth, picture-perfect edges.
Absolutely. Chocolate cookie crumbs give it a more indulgent flavor, while vanilla wafers make it lighter and sweeter. Skip the additional sugar if your cookies are already sweet.
More Cheesecake Recipes
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Recipe
New York Cheesecake with Sour Cream Topping
Recipe by:Ingredients
Cinnamon Graham Cracker Crust
- 10 full (140 grans) graham crackers sheets (about 1 cup crushed)
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon (0.5 grams) ground cinnamon
- ¼ cup (57 grans) butter melted
New York Cheesecake Filling
- 32 ounces (907 grams) cream cheese 4 eight-ounce blocks, room temperature
- 1 ¾ cups (350 grams) granulated sugar
- 3 tablespoons (24 grams) all-purpose flour
- 4 teaspoons (20 ml) vanilla extract
- 2 teaspoons (10 ml) lemon juice
- 4 (4) eggs room temperature
- 2 (2) egg yolks
- ½ cup (115 grams) sour cream room temperature
Sour Cream Topping
- 2 cups (460 grams) sour cream
- ½ cup (100 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
Graham Cracker Crust
- Crush graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.10 full graham crackers sheets
- Transfer the crumbs to a bowl and mix in the granulated sugar and cinnamon, then stir in the melted butter until fully combined.¼ cup granulated sugar, ¼ teaspoon ground cinnamon, ¼ cup butter
- Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, or place the pan in a silicone pan wrap.
- Press the crumb mixture firmly into the bottom of the pan, using your fingers or the flat bottom of a glass or measuring cup to create a smooth, even surface.
- Bake at 375°F (190°C) for 8 minutes. Remove from the oven and reduce the oven temperature to 325°F (165°C).
Cheesecake Filling
- Using an electric mixer, beat the cream cheese on medium speed for 1 minute until smooth. Add the sugar and continue beating for 3 minutes, scraping the sides and bottom of the bowl periodically.32 ounces cream cheese, 1 ¾ cups granulated sugar
- Mix in the flour until incorporated, then add the vanilla and lemon juice, mixing on low speed until combined.3 tablespoons all-purpose flour, 4 teaspoons vanilla extract, 2 teaspoons lemon juice
- Add the eggs and egg yolks one at a time, mixing on low speed and scraping the bowl before each addition.4 eggs, 2 egg yolks
- Mix in the sour cream on low speed until fully combined.½ cup sour cream
- Pour the cheesecake batter over the crust. Tap gently on the counter to remove air bubbles, then smooth the top with a spatula.
- Bring several cups of water to a boil. Place the cheesecake in a roasting pan and carefully pour the hot water into the pan until it reaches about 1 inch up the sides.
- Bake at 325°F (165°C) for 90–100 minutes, or until the edges are starting to brown and the center still has a slight jiggle.
- Remove the cheesecake from the oven and increase the temperature to 325°F (177°C). Let the cheesecake cool slightly while you prepare the sour cream topping.
Sour Cream Topping
- In a bowl, whisk together sour cream, sugar, and vanilla extract until smooth.2 cups sour cream, ½ cup granulated sugar, 1 teaspoon vanilla extract
- Carefully spread the mixture over the warm cheesecake. Return to the oven and bake at 325°F (165°C) for 10 minutes.
- Remove the cheesecake from the oven. After 10 minutes, run a knife around the edge to loosen the sides of the cheesecake from the pan. Cool at room temperature for 1 hour. Cover with plastic wrap and transfer to the refrigerator for at least 8 hours or overnight before serving.
Notes
Once fully cooled, cover the cheesecake tightly with plastic wrap or store it in an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then foil. Thaw overnight in the fridge before serving. Homemade Berry Sauce
For a simple topping, combine 2 cups of fresh or frozen berries (like raspberries, blueberries, or strawberries) with 2 tablespoons of sugar, and 1 teaspoon of lemon juice in small saucepan. Stir 1 teaspoon of cornstarch into 1 tablespoon of cold water, then add to the berries. Cook over medium heat, pressing on the berries as they break down. Boil for 3 minutes, then remove from the stove. Press the berries through a fine mesh strainer to remove the seeds.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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