This New York Style Cheesecake is the ultimate dessert for cheesecake lovers. Rich, dense, and ultra-creamy, it features a smooth, velvety filling over a crisp graham cracker crust. Baked to perfection with a subtle tang and classic flavor, this cheesecake rivals any slice you’d get from a top-tier bakery.

Why You’ll Love This Recipe

It’s a true New York classic with an irresistible dense and creamy texture
The graham cracker crust adds the perfect crunch and buttery contrast
Simple ingredients, but big flavor that everyone will love
Great for holidays, birthdays, or any celebration
Holds up beautifully when sliced — perfect for presentation
Can be made ahead of time, making it stress-free for entertaining

Ingredients

The BEST Cheesecake Recipe (New York Style)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted

For the filling:
cream cheese, softened
granulated sugar
sour cream
eggs
vanilla extract
lemon juice (optional, for brightness)
all-purpose flour (helps prevent cracking)

Directions

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 9-inch springform pan. Bake for 10 minutes, then let cool while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until well combined. Add sour cream, vanilla extract, and lemon juice (if using), mixing on low speed. Add the eggs one at a time, mixing just until combined after each addition. Finally, stir in the flour until just incorporated.
Assemble and bake: Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles. Place the pan in a water bath (wrap the bottom of the springform pan in foil to prevent leaks). Bake for 1 hour and 15 minutes, or until the center is just slightly jiggly.
Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove it from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.
Serve: Remove the cheesecake from the pan, slice, and serve as is or topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel.

Servings and timing

This recipe makes about 12–14 slices.
Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Cooling + chilling: at least 7 hours (including overnight chilling)

Variations

Chocolate Swirl: Swirl melted chocolate into the filling before baking
Fruit Topping: Top with strawberry, blueberry, or cherry compote for added flavor
Lemon Cheesecake: Add extra lemon zest and juice for a brighter taste
Oreo Crust: Replace the graham crackers with crushed Oreo cookies for a chocolate twist
Mini Cheesecakes: Bake in muffin tins for individual servings

Storage/Reheating

Store leftovers tightly covered in the refrigerator for up to 5 days.
For longer storage, freeze the cheesecake (whole or sliced) for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator.
Reheating is not typically needed, but you can bring slices to room temperature for 30 minutes before serving for best texture.

FAQs

How do I prevent my cheesecake from cracking?

Avoid overmixing, don’t overbake, and use a water bath to maintain even heat.

Do I have to use a water bath?

It’s highly recommended to avoid cracks and ensure even baking, but you can skip it if you’re okay with a more rustic appearance.

Can I make this cheesecake ahead of time?

Yes, it’s even better when made a day ahead and chilled overnight.

What’s the best cream cheese to use?

Use full-fat brick-style cream cheese for the best texture and flavor.

Can I use a different crust?

Absolutely. You can use Oreo crumbs, digestive biscuits, or even a nut-based crust.

Is it okay to skip the flour in the filling?

Yes, but the flour helps give the cheesecake structure and reduces cracking.

How do I know when my cheesecake is done?

The center should still have a slight jiggle. Overbaking can cause cracks and dryness.

Can I freeze cheesecake?

Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

What pan should I use?

A 9-inch springform pan is ideal for easy removal and perfect shape.

How should I slice cheesecake cleanly?

Use a hot knife (run under hot water, then dry) and wipe clean between cuts.

Conclusion

This New York Style Cheesecake is the ultimate dessert centerpiece. With its rich, dense filling and buttery crust, it’s a timeless treat that’s sure to impress. Whether you’re serving it plain or with your favorite topping, it’s a slice of indulgence worth every bite.