I still remember my first bite of Classic New York Cheesecake at this tiny diner in Brooklyn when I was twelve. The fork practically glided through that creamy perfection, and the buttery graham cracker crust crumbled just right. I begged my mom for the recipe, but the baker just winked and said “It’s all in the technique, kid.”

Years later, after more failed attempts than I’d like to admit (we don’t talk about The Great Crack Incident of 2017), I finally cracked the code for that same velvety texture and rich flavor. This recipe gives you that iconic tall slice – dense yet smooth, with just enough tang from the sour cream to balance the sweetness. It’s become my go-to for birthdays, holidays, or honestly any Tuesday that needs brightening.

Why You’ll Love This Classic New York Cheesecake

This isn’t just any cheesecake—it’s the kind that makes people pause mid-bite and sigh happily. Here’s why it’s special:

• That dreamy texture: Creamy without being heavy, dense but still light on the tongue (yes, it’s magic)
• No fancy techniques: My method skips the water bath drama while still preventing cracks
• The crust: Buttery graham crackers that stay crisp even after chilling
• Versatile superstar: Dress it up with berries or enjoy it naked—it’s always a showstopper

Honestly? This recipe turns first-timers into cheesecake legends. My neighbor still thinks I bought hers from a bakery!

Ingredients for Classic New York Cheesecake

Let’s talk ingredients – and I mean exactly what you’ll need, because cheesecake doesn’t forgive guesswork. After burning through too many cream cheese blocks in my early attempts, I learned the hard way that precision matters here.

• Graham cracker crumbs: 2 cups packed (about 15 full sheets crushed – don’t skimp on packing or your crust will crumble)
• Unsalted butter: 1/2 cup melted (real butter only – margarine makes the crust weep)
• Sugar: 1/4 cup for crust + 1 1/2 cups for filling (yes, it’s a lot – this is New York, not diet food)
• Cream cheese: 4 (8 oz) blocks room temperature (cold cheese = lumpy batter = sad baker)
• Eggs: 4 large (not extra large – they change the texture)
• Sour cream: 1 cup full-fat (low-fat makes it grainy)
• Vanilla: 1 tsp real extract (imitation tastes like chemicals)
• Flour: 1/4 cup all-purpose (the secret stabilizer against cracks)

Pro tip: Set everything out 2 hours before baking. Room temp ingredients blend smoother than a jazz saxophone solo.

Equipment You’ll Need

Listen, I’ve tried making cheesecake with “creative” equipment before (let’s just say salad tongs don’t work for mixing). Here’s what you actually need:

• 9-inch springform pan: The clasp sides are non-negotiable – how else would you free that gorgeous cake?
• Electric mixer: A hand mixer works, but stand mixers make the creaming process dreamy
• Mixing bowls: One large for filling, one medium for crust (no need to wash between!)
• Rubber spatula: For scraping every last bit of that precious batter

That’s it! No fancy gadgets – just solid tools that won’t let you down when the cheesecake cravings hit.

How to Make Classic New York Cheesecake

Okay, deep breath – we’re about to make cheesecake magic happen! I’ll walk you through each step like I’m right there in your kitchen (wearing my lucky apron, of course). Follow these instructions exactly, and you’ll get that perfect creamy texture without a single crack. Promise!

Preparing the Graham Cracker Crust

First things first: that buttery foundation. Preheat your oven to 325°F (165°C) – no cheating on the temperature! In a medium bowl, mix your graham cracker crumbs, melted butter, and 1/4 cup sugar until it looks like wet sand. Dump it into your springform pan and press it down firmly with the bottom of a glass. I mean business here – press until your fingers ache, or the crust will crumble when sliced. Bake this beauty for 10 minutes just to set it, then let it cool while you make the filling.

Making the Cheesecake Filling

Now the fun part! In your large mixing bowl, beat the room-temperature cream cheese on medium until it’s completely smooth – about 2 minutes. No lumps allowed! Gradually add the sugar and beat another minute. Here’s the critical part: add eggs one at a time, mixing just until each disappears. Overbeating eggs = cracks = heartbreak. Scrape the bowl, then gently mix in the sour cream, vanilla, and flour. The batter should look like satin – thick but pourable. Pour it over your cooled crust and smooth the top with a spatula.

Baking and Cooling the Cheesecake

Bake for exactly 1 hour – no peeking! The edges should be set but the center will still jiggle slightly when nudged. This is perfect. Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake cool inside for 1 hour (this gradual cooling prevents sinking). Then transfer it to the counter to cool completely before refrigerating for at least 4 hours (overnight is even better). I know waiting is torture, but trust me – patience makes perfect cheesecake!

Tips for the Perfect Classic New York Cheesecake

After baking more cheesecakes than I can count (and yes, a few disasters along the way), here are my hard-won secrets for flawless results every time:

• Temperature is everything: Cold cream cheese = lumpy batter. Leave ingredients out at least 2 hours – I set mine next to my coffee maker so I remember!
• The jiggle test: When the edges look set but the center wobbles like Jell-O when you nudge the pan, it’s done. Overbaking makes it dry.
• Prevent cracks: Run a thin knife around the edge immediately after baking to release tension as it cools.
• Patience pays: Let it cool gradually in the turned-off oven, then refrigerate overnight for the creamiest texture.

Remember – even cracked cheesecake tastes amazing. But follow these tips, and you’ll get those Instagram-perfect slices!

Ingredient Substitutions and Variations

While I’m a purist about my Classic New York Cheesecake, I get that life happens! Here are my tested swaps:

• Gluten-free: Use gluten-free graham crackers – they work just as well for the crust
• Zesty twist: Add 1 tbsp lemon zest to the filling for bright flavor (my aunt’s favorite!)
• Chocolate lover: Swap 1/4 cup sugar for cocoa powder in the crust – divine with raspberry topping

Just promise me you’ll try the original first – it’s perfection as-is!

Serving and Storing Classic New York Cheesecake

Here’s the best part – slicing into that chilled beauty! Always serve cheesecake cold – it holds its shape better and tastes creamier. My go-to is fresh berries piled high (strawberries macerated with a little sugar are heavenly), but a simple dusting of powdered sugar works too. For storage, keep it covered in the fridge up to 5 days – if it lasts that long! You can also freeze slices wrapped tightly in plastic for 2 months. Thaw overnight in the fridge, and it’ll taste just-baked.

Classic New York Cheesecake Nutritional Information

Let’s be real – we’re not eating cheesecake for our health! But since you asked, here’s the scoop on what’s in each glorious slice (based on 12 servings):

• Calories: 450 (worth every single one)
• Fat: 30g (that’s where the magic happens)
• Carbs: 40g (mostly from that heavenly crust)
• Protein: 8g (cream cheese counts as protein, right?)

Remember, these numbers can change based on your exact ingredients – like if you use organic cream cheese or different graham crackers. But honestly? When that firstetsemell-O when you nudge the’s the best part – slicing into that chilled beauty! Always serve cheesecake cold – it holds its shape better and tastes creamier. My go-to is fresh berries piled high (strawberries macerated with a little sugar are heavenly), but a simple dusting of powdered sugar works too. For storage, keep it covered in the fridge up to 5 days – if it lasts that long! You can also freeze slices wrapped tightly in plastic for 2 months. Thaw overnight in the fridge, and it’ll taste just-baked.

Frequently Asked Questions

I’ve gotten so many questions about this cheesecake over the years – here are the ones that pop up most often:

Can I use low-fat cream cheese?
Oh honey, don’t even think about it! Low-fat cream cheese changes the texture completely – you’ll end up with a grainy, sad imitation of real New York cheesecake. Trust me, I tried it during my “healthy baking” phase and regretted it immediately. Full-fat is the only way to go for that signature creamy richness.

How do I prevent cracks?
Three words: don’t overmix eggs! After adding them one at a time, mix just until combined. Also, that gradual cooling in the turned-off oven is crucial – it lets the cheesecake settle gently. And remember to run a knife around the edge right after baking!

Can I freeze this cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep beautifully for 2 months. Thaw overnight in the fridge – it’ll taste just as dreamy as the day you baked it.

Why does my cheesecake sink in the middle?
Usually means it needed more baking time. The center should still jiggle slightly when you take it out – like set Jell-O. If it’s soupy, give it another 5-10 minutes next time.

Share Your Classic New York Cheesecake Experience

Did your cheesecake turn out silky smooth? Did you add your own twist? I’d love to hear about your baking adventures! Drop me a comment below – your tips might help the next home baker nail this recipe.

Irresistible Classic New York Cheesecake in 4 Steps

---

• Author: Christina R. Jones
• Total Time: 6 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and creamy classic New York cheesecake with a buttery graham cracker crust.

---

Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 (8 oz) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour

---

Instructions

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
3. Beat cream cheese and 1 1/2 cups sugar until smooth. Add eggs one at a time, mixing well after each.
4. Blend in sour cream, vanilla, and flour. Pour over the crust.
5. Bake for 1 hour or until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Chill in the refrigerator for at least 4 hours before serving.

Notes

• Use room-temperature ingredients for a smoother batter.
• Avoid overmixing to prevent cracks.
• Run a knife around the edges before removing the springform pan.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 150mg

Keywords: cheesecake, New York cheesecake, dessert, creamy, classic