My No-Fail New York Cheesecake Recipe
Last week, we introduced two friends visiting from Barcelona to the magic of a classic New York cheesecake, and it reminded me how much I adore a really good one. ♡
While we absolutely loved sampling dozens of Basque cheesecakes during our time living in Spain, there’s just something about the rich, ultra-creamy filling and buttery graham cracker crust of a classic New York cheesecake that will always have my heart.
Over the years, I’ve baked a lot of cheesecakes and tested all the variables — mixing methods, bake times, water baths, steam bakes, ingredient ratios — you name it. And this is the recipe I’ve landed on as my forever favorite. It’s silky-smooth, perfectly set, and wonderfully rich with just the right hint of tang from the sour cream. And — great news — there’s no finicky water bath necessary!
I’ve also included all of my best tips below to help ensure your cheesecakes turn out perfectly every time. So grab some cream cheese and let’s make one!
10 Important Cheesecake Tips
Here are my best tips to help yours turn out perfectly smooth and crack-free:
- Use truly room-temperature ingredients. Cold cream cheese is the number one cause of lumps. Let everything sit out for at least 1–2 hours before you start mixing.
- Mix on low speed only. High speed can beat too much air into the batter, which can cause cracks. Low and slow is the way to go.
- Scrape the bowl often. Cream cheese loves to hide in the corners, so scrape the bottom and sides to make sure everything blends evenly.
- Don’t skip the cornstarch. This is one of those secret ingredients that helps stabilize the filling and gives the cheesecake that perfectly creamy-yet-set texture.
- Tap the pan before baking. Give the pan a few gentle taps on the counter to help release trapped air bubbles.
- Use steam in the oven. Placing boiling water in a heat-safe pan on the lower rack creates a humid environment that helps the cheesecake bake evenly and reduces cracking. I simply pour hot water from a kettle into a baking dish. (And I much prefer this method to wrapping the cheesecake in foil for a water bath!)
- Look for the jiggle. The center should still wobble ever-so-slightly when you gently shake the pan. If it looks wet or liquidy, it needs more time.
- Cool slowly. Letting the cheesecake rest in the turned-off oven prevents sudden temperature changes that can lead to cracks.
- Chill overnight. I know it’s hard to wait, but the texture fully sets and improves after a good long chill. Then slice, serve and enjoy!
Recipe Variations
Here are a few fun twists that you’re welcome to try with this recipe:
- Add lemon zest and a splash of lemon juice to brighten the filling.
- Swirl in strawberry or raspberry sauce before baking for a pretty marbled effect.
- Swap the graham crackers for chocolate cookie crumbs for a cookies-and-cream vibe.
- Fold in mini chocolate chips for a little texture.
- Top with salted caramel sauce and flaky sea salt for a sweet-salty finish.
FAQ
This recipe uses a steam method instead of a traditional wrapped water bath. It’s so much easier and still works well to prevent cracking.
It’s usually caused by overmixing, overbaking, or cooling too quickly. The good news? It’ll still taste amazing. (And you can always cover cracks with fruit or toppings!)
The edges should be lightly golden and set, while the center still has a very slight jiggle. It should not look wet or shiny in the middle.
Yes! Wrap it tightly (without toppings), freeze for up to 2 months, then thaw overnight in the fridge before serving.
Use a sharp knife dipped in hot water, wipe it clean between slices, and repeat.
Absolutely! Cheesecake is actually better the next day, which makes it a great make ahead dessert option.
Perfect New York Cheesecake
- Prep Time: 20 mins
- Cook Time: 1 hour 40 mins
- Total Time: 2 hours (plus chill time)
- Yield: 12 slices 1x
Description
Creamy, rich, and perfectly smooth, this foolproof New York cheesecake features a buttery graham cracker crust and a silky, crack-free filling—no water bath required.
Ingredients
Graham Cracker Crust
- 2 cups (280g) finely ground honey graham cracker crumbs (about 2 sleeves)*
- 1/4 cup (60g) granulated sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup (110g) unsalted butter, melted
New York Cheesecake Filling
- 4 (8-ounce) blocks full-fat cream cheese, room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup (250g) sour cream, room temperature
- optional toppings: fresh berries, powdered sugar or strawberry sauce
Instructions
Prepare the Graham Cracker Crust
- Prep the pan. Heat oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the crust. In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until evenly combined.
- Press and bake. Transfer the mixture to the prepared pan and firmly press it into the bottom and up the sides, almost to the top (a small measuring cup works well here).
- Bake. Bake for 10 minutes, then remove from the oven and set aside to cool.
Prepare and Bake the Cheesecake
- Adjust oven + prep steam bath. Reduce oven temperature to 305°F. Place a large roasting pan or a deep oven-safe baking dish on the bottom rack of the oven. Bring a medium pot of water to a boil on the stovetop.
- Mix the eggs. In a small mixing bowl, lightly beat the eggs, vanilla extract, and salt with a fork. Set aside.
- Make the filling. Using a stand mixer fitted with the paddle attachment (or a hand mixer on low speed only), beat the cream cheese on medium-low speed just until smooth, about 30–60 seconds. Add the sugar and cornstarch and mix on low speed just until combined, scraping down the sides and bottom of the bowl as needed. With the mixer on the lowest speed, slowly add the egg mixture in 3–4 additions, mixing gently after each addition. Remove the bowl from the mixer and fold in the sour cream until just combined.
- Fill the pan. Pour the batter into the cooled crust and gently tap the pan on the counter a few times to release any trapped air bubbles.
- Bake. Carefully pour the boiling water into the pan or dish on the bottom rack, then immediately place the cheesecake on the middle rack above it and close the oven door to trap the steam. This gentle steam helps the cheesecake bake evenly and reduces cracking. Bake for 1 hour and 40 minutes, until the edges are lightly golden and the center still has a gentle jiggle but is no longer wet or liquid-looking.
- Cool and chill. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Remove from the oven, then refrigerate uncovered overnight before serving.
- Serve. Remove the cheesecake from the pan. Slice and serve plain or with your desired toppings.
0 Comments