Best New York Style Cheesecake

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This dense, creamy New York Style Cheesecake is a slice of dessert heaven! It’s a rich, velvety cheesecake with a classic graham cracker crust that will make you fall in love with cheesecake all over again.

Looking for more cheesecake recipes? Try this easy cheesecake recipe made with a classic water bath, or this simple no-bake cheesecake!

A Classic New York Style Cheesecake

My Favorite New York Style Cheesecake

By now you certainly know that I’m a BIG fan of cheesecake. The number of cheesecake recipes I have are almost endless and yet, until now, I didn’t have a classic New York-Style Cheesecake. That had to change!

And there’s no doubt that this cheesecake recipe is as tasty as it gets! The cheesecake is ultra thick and dense, and it has the smoothest texture. If you’ve never tried a New York-style cheesecake before, you definitely need to! It’s for true cheesecake lovers, for sure!

A Slice of Classic New York Style Cheesecake

What’s the Difference Between NY Cheesecake and Classic Cheesecake?

The primary difference between a New York-Style Cheesecake and other cheesecakes is how dense and rich it is. It’s stick-to-the-roof-of-your-mouth thick and creamy and my gosh, it’s so good!

There are a few differences between my Classic Cheesecake and this one, which gives this one it’s signature texture. First, this New York style cheesecake uses more cream cheese. As a result, there’s also a little more sugar to balance out that extra cream cheese.

This New York cheesecake also uses heavy cream instead of sour cream to make it a bit firmer and denser. Extra eggs and the addition of egg yolks contribute to this cheesecake’s denser texture as well and help bind everything together. They also add flavor – particularly the egg yolks. Finally, I like to add a touch of lemon zest to my New York cheesecake for added flavor! That little touch of lemon really takes the flavor of this cheesecake over the top!

A Freshly Made New York Style Cheesecake on a Plate

Recipe Ingredients

For the Crust

  • Graham Cracker Crumbs
  • Salted Butter
  • Sugar

For the Cheesecake

  • Cream Cheese: Bring your cream cheese to room temperature before making your cheesecake so that you don’t end up with a lumpy filling.
  • Sugar
  • All Purpose Flour
  • Lemon Zest: Gives this cheesecake part of it’s signature flavor.
  • Vanilla Extract
  • Heavy Cream
  • Eggs: This cheesecake uses both whole eggs and egg yolks. The extra yolks give the cheesecake some extra flavor, so don’t leave them out.

A Slice of Creamy New York Cheesecake on a Plate

How to Make New York Style Cheesecake

For the Crust

  1. Prepare for Baking: Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  2. Mix Ingredients: Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  3. Bake: Bake the crust for 8-10 minutes, then set it aside to cool.
  4. Prepare for Water Bath: Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

For the Cheesecake

  • Reduce Oven Temperature: Reduce the temperature of your oven to 300°F.
  • Beat Ingredients: In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed. Scrape down the sides of the bowl.
  • Add Lemon & Vanilla: Add the lemon zest and vanilla extract and mix on low speed until well combined.
  • Incorporate Heavy Cream: Add the heavy cream and mix on low speed until well combined.
  • Add Eggs & Egg Yolks: Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • Pour Mixture Over Crust: Pour the cheesecake batter into the crust. Your pan will be very full.
  • Assemble Water Bath: Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  • Bake: Bake the cheesecake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
  • Turn Off the Oven: Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but it’ll slowly begin to cool as well.
  • Crack Oven Door: Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  • Chill: Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  • Place on a Serving Dish: Remove the cheesecake from the springform pan and place it on a serving dish. Refrigerate it until you’re ready to serve!

A New York Style Cheesecake with Raspberries on a Plate

Tips for the Best Cheesecake

  • Bring Ingredients to Room Temperature: Make sure your cream cheese and eggs have reached room temperature before you start on your cheesecake. This will ensure that everything incorporates easily and uniformly.
  • Beat at Low Mixer Speed: Use low speed when mixing your cheesecake ingredients to reduce the amount of air added to the batter, which can cause cracks. Be sure to pause the mixer between ingredients to scrape down the sides of the bowl.
  • Cool Slowly: Follow the cooling steps for this cheesecake so it doesn’t cool too fast. If you remove it from the oven as soon as it’s done baking, it will cool too quickly and cracks will form.
  • Don’t Let the Water Bath Leak: Follow these instructions to make sure you’re doing the water bath correctly without letting water leak into your cheesecake.
  • Check out These Tips Too: For more advice on making the perfect cheesecake, refer to my top ten tips!

A Slice of New York Style Cheesecake Topped with Raspberries

Serving Suggestions

  • Fresh Fruit: Top your cheesecake with fresh raspberries, blueberries or strawberries for a fruity and colorful treat.
  • Chocolate Sauce: Drizzle your favorite brand of chocolate sauce over your cheesecake or make my simple Homemade Hot Fudge Sauce!
  • Raspberry Sauce: This Raspberry Sauce (seen in the photos) is a classic for cheesecake and pairs perfectly.
  • Lemon Curd: The tang in this Lemon Curd would go great with this cheesecake.
  • Chocolate Curls: If you want a quick and easy way to dress up your cheesecake, top it with some fancy looking chocolate curls!

How to Store Homemade Cheesecake

Store leftover cheesecake well covered in the refrigerator. Enjoy it within 5 days for best freshness. You can also freeze this cheesecake for about 2 months if you wrap your slices individually with plastic wrap!


Read Transcript

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A Slice of New York Style Cheesecake Topped with Raspberries
Recipe

New York Style Cheesecake

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12-14 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This smooth and creamy New York Style Cheesecake is a slice of dessert heaven! It’s a rich, velvety cheesecake with a classic graham cracker crust.


Scale

Ingredients

For the Crust

  • 1 3/4 cups (235g) graham cracker crumbs
  • 6 tbsp (112g) salted butter, melted
  • 2 tbsp (26g) sugar

For the Cheesecake

  • 40 oz (1130g) cream cheese, room temperature (five 8 oz packages)
  • 1 3/4 cup (362g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 tsp lemon zest
  • 4 tsp vanilla extract
  • 1/2 cup (115g) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Instructions

Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  3. Bake the crust for 8-10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Cheesecake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the lemon zest and vanilla extract and mix on low speed until well combined.
  4. Add the heavy cream and mix on low speed until well combined.
  5. Add the eggs and egg yolks one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Pour the cheesecake batter into the crust. Your pan will be very full.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for about 2 hours. The edges should be set and the center should be somewhat set, but still jiggly.
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  12. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.
  13. Serve with your favorite toppings. Cheesecake is best when stored well covered and eaten within about 5 days.

Keywords: new york style cheesecake, new york style cheesecake recipe, new york cheesecake, new york cheesecake recipe, classic new york cheesecake, best new york cheesecake, best new york cheesecake recipe

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Recipe rating

52 Comments
  1. Ann Johnson

    I love this cheesecake recipe so much. Can I add instant pudding and add nilla wafers to make a banana pudding cheesecake!

      1. Laurie

        I’ve made this recipe twice and it was outstanding! Since I have an 8″ springform pan there is leftover. What tenp and for how long should I bake the same recipe in small tart pans? Thank you so very much! All of the 11 recipes I’ve tried of yours are the bomb!

      2. Lindsay

        I’m so glad to hear you’ve enjoyed the recipes! I haven’t ever made cheesecake in a little tart pan, so I’m not sure how to adjust for that. Sorry!

  2. Annmarie

    I made this for my daughter’s birthday and everyone loved it now my other daughter’s boyfriend wants a peanut butter one just like it how do I make it so it’s just as awesome

    1. Lindsay

      I’m so glad you enjoyed it! As for a peanut butter version, it’s hard to say how to change it without testing it, plus any changes like that will ultimately change the final texture so it won’t be quite the same. But you could try replacing the heavy cream with peanut butter, or maybe reduce the cream by half and then add 1/2 cup of peanut butter. You just may need to account for a little bit different baking time.

  3. Lori R Hamilton

    Oh my goodness…this is the best cheesecake ever!! Mine only took an hour and a half to cook and I didn’t use a water bath. I had a big crack that almost went away in the cooling process. I probably overcooked a bit but it was completely perfect! Thank you! I also use 3t of vanilla bean paste and 1 t of vanilla and it had the cool vanilla specks…which I love!

    1. Lindsay

      I’m glad you enjoyed it! Yes, without a water bath the cheesecake will cook more quickly and typically cracks.

  4. Glenna Vogt

    OMG I just made this and it turned out fabulous. Thank you so much for this recipe I am 66 and this was my first attempt at New York Cheesecake. Nailed it thanks to you.

  5. Gina

    HELP! I’ve made this cheesecake twice before and it’s literally amazing. I got so many compliments on it. However, this time I made it I totally forgot the heavy cream! I realized when I went in my fridge and it was sitting there staring at me. The batter consistency felt normal when I was pouring it into the pan. I didn’t even notice anything wrong. It’s been in the oven for 2 hours already. Will it be okay?? My Mom loves dense cheesecake so I hope that’s the only effect.

    1. Lindsay

      So glad you’ve enjoyed it! As for leaving out the cream, it should be fine. It probably will be more dense and a little less creamy, but otherwise ok.

  6. Wendy Lee

    Hi, I made this cheesecake and it’s the best I’ve ever tasted, absolutely wonderful!! So velvety smooth. Just a quick question, to make a smaller one with half the ingredients, would you half the cooking time ?

  7. Anna

    This recipe is so delicious! I have friends and family always requesting this recipe when they try it. I don’t think we’ve ever had left overs! Have you tried adding chocolate to the mixture before? I’ve read other recipes adding melted semi sweet chocolate, but I’m not sure if the amount of sugar should be reduced without getting overly sweet?

    1. Lindsay

      So glad you enjoyed it! I haven’t tried adding chocolate to this one, but do have a dark chocolate cheesecake you could try. I didn’t reduce the sugar because it’s dark chocolate, which is more bitter so the sugar is actually good.

  8. Jackie H Motsenbocker

    Lindsay This recipe is awesome. I love NYC and cannot say I’ve had better (including Cheesecake Factory). I have a question…the first time I made it, the rise was well above the pan. It was delicious. I made it again today…no rise at all. What might I have done wrong and which way should it turn out?

    1. Lindsay

      I’m so glad you enjoyed it! The rise in this cheesecake comes from the eggs. So maybe you added more or less eggs by accident to one of those versions? It should rise a bit, but not above the pan.

  9. heymamatrey

    Hello Lindsay and all other cheesecake-bathers. I am, primarily, a sourdough bread baker. I can’t for the life of me understand why everyone is so loyal to the triple-wrap and bathe method of baking cheesecakes. For sourdoughs you also need a humid/steamy environment. All we breadzies do is place an oven-safe bowl of boiling water in the bottom of the oven. Et voila! I also use this technique for my cheesecakes, and it never, ever fails to provide creamy-dreamy, crack-free cakes.

    My best friend just texted me the following: “It appears some water made it into my springform” (sad face emoji) Sad day in cheesecake land.” Don’t let this happen to you! There’s really no need to risk it. Trust me.

      1. trey

        Oh Noooooooo! The cheesecake experimentation saga continues.
        Time and temp modification? Lower and slower? I actually bake at 275 when I have the time to do so. I’m sure you left it in the oven after baking, cause you sound like this is not your first rodeo. Oh, you could pour some of the boiling water right onto the floor of your oven to create a big steam at the beginning. Careful not to steam-burn your fingers (which I’ve done before, sigh.

        Best, and sorry, really sorry. Trey

    1. Lindsay

      Technically you can replace it, but I used heavy cream to add to the dense texture of the cheesecake. Sour cream will alter that a bit.

    2. Sharon

      I made this recipe for very first time making a cheesecake at age 64 !! What was I so afraid of?? You gave so many hints , etc and described the process the best I have ever seen !! Thank you so much ! Today I am making the second one in just a weeks time for my best friend who couldn’t settle for just one piece ! The best cheesecake ever.  Thank you so much !!!

  10. MJ

    I have question regarding the number of eggs. Recipe indicates on one line 5 large eggs and on another line 2 egg yolks from large eggs. Please confirm my understanding that the 2 egg yolks are in addition to the 5 large eggs. (i.e., 5 large eggs plus 2 egg yolks from additional large eggs.). Thank you. I’m anxious to try your recipe. I am hoping this recipe is the really dense NY Style – unlike that creamy Cheesecake Factory stuff.

    1. Lindsay

      Yes, that’s correct. Feel free to read through the blog post to learn why I did it that way. I hope you enjoy it!

  11. Rachael

    How far in advance can I make this cheesecake? You mentioned freezing it for up to 2 months but if wrapping slices individually, how about for the whole cheesecake? Thanks!!

    1. Lindsay

      It should be fine for about 2 months for the whole cheesecake too. Just wrap it well and thaw in the fridge.

  12. Ally

    I made this cheesecake earlier this month, and it was my first attempt at making cheesecake. It came out AWESOME! Decadent and not too sweet. I made a strawberry sauce to go with it, which I also found on your website. I love making your recipes, Lindsay! They always come out so yummy! Thanks!

  13. Erin

    Gosh, I would LOVE a slice of this cheesecake right now!! I’ve even seen versions of New York style cheesecake on the internet that have a crumb topping–thought that was one of the greatest ideas I’d ever seen 😀 In my opinion, crumb topping makes evvvvvvvverything better. That, and sprinkles!

  14. Hannah Kimsey

    It’s seriously delicious. I also paired it with your raspberry sauce recipe. My friends loved it! 
    My only regret is that the top became a little more tan than I hoped for.

    1. Lindsay

      So glad you enjoyed it! It does bake a while in the oven, so that can cause some browning. Maybe try lowering the position a touch in the oven or covering it loosely with some foil once it starts to brown.

  15. Barry

    Wow! What an extremely decadent dessert! I’ve now made several cheesecakes from Lindsay and they all have been winners. This one would be appropriate for an extra special occasion with many guests as this cheesecake goes a long ways. Most can’t handle more than a sliver. One thing I did find extremely helpful was: https://www.amazon.com/gp/product/B07C1RGRN1/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

    I’ve never had good luck wrapping spring form pans with aluminum foil. But this silicon protector works like a charm. It even has a fill line on it. I got the 9″ protector for my 9″ springform pan and it works great. May be something to consider for those that have trouble keeping water out of their crusts like I did.

    Again, great job Lindsay! Thanks for continuing to provide such quality recipes for us!

    1. Lindsay

      I haven’t made an 10 inch, so I’m not sure. You could try increasing the ingredients or leave them as is and have a thinner cheesecake. If you leave them as is, you’d probably want to reduce the baking time a bit.

    2. Dawn MacDonald

      I am terrible with cheesecake and this recipe worked great! Thank you! I have seen your suggestions for toppings, can you suggest any that I can mix in or would it ruin your recipe?

      1. Lindsay

        I’m so glad you enjoyed it. What are you looking to do as far as mixing something in? Like swirling lemon curd in or something?

  16. Christine

    I have a similar recipe to this one, but not as sweet. I do have a question- in the ingredients list, you mention 32 oz of cream cheese, but then 5 8 oz packages, but that would be 40 oz.
    I have a recipe for a Juniors cheesecake that calls for 30 oz of cream cheese for a 8″ cheesecake. I know the recipe by heart, I’ve made it so many times to rave reviews. It calls for just a dusting of graham cracker crumbs in the buttered springform pan, no real ‘crust’. The point is, if you want the denseness of a true NY cheesecake, 40 oz is about right for a 9″ cake. I’ve even made a 10″ with 60 oz. of cream cheese! You can never lose with cheesecake, one of my favorites!
    ( I even downloaded 200 cheesecakes recipes from Ebay once) Hope you are feeling well during this pandemic, looking forward to the little princess making her debut!

    1. Lindsay

      Yes, someone else just pointed that out too. It’s five packages, so 40 oz total. That’s definitely the right amount for a dense cheesecake like this one. It’s so good! Glad to hear you’ve enjoyed one similar. Thanks so much Christine!

  17. Marcia

    The recipe says 32 ounces of cream cheese, but then it says 5 8oz. packages.  That’s 40 oz.  Which is correct?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12