New York–Style Cheesecake – Creamy, Rich & Perfectly Smooth

Name: New York–Style Cheesecake – Creamy, Rich & Perfectly Smooth
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 12 servings
Ingredients: 2 cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; For the Cheesecake Filling; 900 g (approx. 4 cups) cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream (for richness & tang); 3 large eggs; 2 tsp vanilla extract; 2 tbsp all-purpose flour; 1 tbsp lemon juice (optional, for brightness)

A rich, ultra-creamy New York–style cheesecake featuring a buttery graham cracker crust and a smooth, dense filling baked to perfection. This timeless dessert is indulgent, elegant, and perfect for any celebration.

Nov 26, 2025 - 17:25

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Cheesecake

Prep Time 25 min

Cook Time 70 min

Serving 12

Difficulty Intermediate

New York–style cheesecake is known for its dense yet creamy texture, created by using cream cheese, eggs, and a hint of sour cream for tang. Unlike lighter no-bake versions, this cheesecake is baked in a water bath, giving it a silky finish without cracks. The graham-cracker crust adds the perfect crunchy contrast. This classic dessert is beloved across the world for its luxurious texture and timeless simplicity.

Ingredients

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling
900 g (approx. 4 cups) cream cheese, softened
1 cup granulated sugar
1 cup sour cream (for richness & tang)
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
1 tbsp lemon juice (optional, for brightness)

Nutritional Information

Calories: 450–520

Protein: 8–10 g

Fat: 30–35 g

Carbohydrates: 40–45 g

Sugar: 30–35 g

Directions

How to Make the Perfect New York–Style Cheesecake

Prepare the Crust

Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for 8–10 minutes, then cool while preparing the filling.

2. Make the Creamy Filling

Beat softened cream cheese until smooth and fluffy.
Add sugar and continue mixing until fully incorporated.
Add sour cream, vanilla, and lemon juice; mix well.
Add eggs one at a time, mixing on low speed to avoid adding air.
Fold in flour gently to help stabilize the cheesecake.

3. Assemble & Bake

Pour the creamy filling over the cooled crust.
Wrap the springform pan in foil and place it in a larger baking tray.
Create a water bath by adding hot water to the tray halfway up the pan.
Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly.

4. Cool & Chill

Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
Remove from the water bath and refrigerate for at least 4 hours (overnight is best).
Before serving, run a sharp knife around the edges and remove from the springform pan.