Few desserts are as satisfying as a proper New York cheesecake dense, rich, just slightly tangy, and impossibly creamy. This version bakes up smooth and crack-free every time, thanks to a handful of simple techniques that take the guesswork out of cheesecake baking. Serve it with a fresh strawberry sauce, or let it shine completely on its own.
Why I Love This Recipe
Cheesecake has a reputation for being finicky — it’s easy to end up with something underbaked, overbaked, or cracked right down the middle. This recipe fixes all of that by baking low and slow, using a water bath, and cooling the cake gradually. Once you get the process down, it becomes one of those recipes you can make on repeat, and no one will ever guess it didn’t come from a bakery.
What Makes New York Cheesecake Different
Not all cheesecakes are the same some are no-bake, some are light and airy, some are loaded with mix-ins. New York cheesecake stands apart because of its texture: dense, rich, and heavy enough that one slice is usually plenty.
That richness comes from leaning heavily on cream cheese rather than thinning the batter with cream or sour cream the way some other styles do. Extra eggs and egg yolks add smoothness and help bind the batter into that signature tight, dense crumb. A touch of sour cream and fresh lemon juice rounds it out with a subtle tang — otherwise, the ingredient list stays simple and classic.
Equipment You’ll Need
- A springform pan — non-negotiable for getting the cheesecake out cleanly
- A deep baking dish or roasting pan for the water bath
- A stand mixer (a hand mixer works too, just go slow and easy)
- A small saucepan, if you’re making the strawberry topping
Ingredients
Strawberry Topping
- 1 lb fresh strawberries
- ¼ cup granulated sugar
- 1 tsp cornstarch
- Juice of ½ lemon
- 1 tbsp honey
Graham Cracker Crust
- 2 cups ground graham cracker crumbs (about 2 sleeves)
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- ⅛ tsp kosher salt
- ½ cup unsalted butter, melted
Cheesecake Filling
- 4 (8 oz) blocks full-fat cream cheese, room temperature
- 1½ cups granulated sugar
- 3 tbsp cornstarch
- 4 large eggs + 1 egg yolk, room temperature
- 2 tsp fresh lemon juice
- 2 tsp vanilla extract
- 1 cup sour cream, room temperature
How to Make New York Cheesecake
Make the strawberry topping
- Rinse, hull, and quarter the strawberries, setting ½ cup aside. Combine the sugar and cornstarch in a saucepan, then add the remaining strawberries and lemon juice.
- Bring to a boil over medium heat and cook 5–8 minutes until the strawberries soften. Puree half the mixture (an immersion blender works well), then return it to the pan along with the reserved fresh berries. Cook another minute until glossy and thickened.
- Remove from heat, stir in the honey, and let cool at room temperature before refrigerating to thicken further.
Make the crust
4. Preheat the oven to 350°F. Line a 9-inch springform pan with parchment on the bottom and up the sides.
5. Mix the graham cracker crumbs, sugar, cinnamon, and salt, then stir in the melted butter until it resembles wet sand. Press firmly into the bottom and up the sides of the pan.
6. Bake for 10 minutes, then set aside to cool while you make the filling.
Make the cheesecake
7. Lower the oven temperature to 305°F. Place a large roasting pan on the bottom rack and start boiling a pot of water for the water bath.
8. Make sure the cream cheese and eggs are fully at room temperature this matters more than you’d think.
9. Whisk together the eggs, lemon juice, and vanilla in a separate container and set aside.
10. Beat the cream cheese on medium-low speed until smooth, about 30 seconds to a minute. Add the sugar and cornstarch and mix on low until combined.
11. Scrape down the bowl, then mix again briefly to smooth everything out.
12. With the mixer on its lowest setting, slowly stream in the egg mixture in 3–4 additions. Resist the urge to speed this up.
13. Remove the bowl from the mixer and fold in the sour cream by hand with a spatula.
14. Pour the batter into the crust and tap the pan on the counter a few times to release any trapped air bubbles.
15. Carefully pour the boiling water into the roasting pan on the bottom rack, then quickly place the cheesecake on the rack above it and close the oven door to trap the steam.
16. Bake for 1 hour 40 minutes, until the edges look set and the center still jiggles slightly when nudged.
17. Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour to cool gradually.
18. Transfer to the fridge, uncovered, and chill overnight. Slice the next day and top with strawberry sauce, powdered sugar, or serve plain.
Cheesecake Baking Tips
- Use full-fat, block-style cream cheese. It makes a noticeable difference in richness and texture.
- Bring everything to room temperature first. Cold ingredients mixed with room-temperature ones can cause lumps and uneven mixing.
- Mix low and slow. Running the mixer too fast whips air into the batter, which can lead to cracks as that air escapes during baking.
- Don’t skip the water bath. The added moisture keeps the cheesecake from drying out and cracking in the oven.
- Cool it gradually. Turning off the oven and cracking the door lets the cheesecake finish setting gently, which helps prevent a sunken or cracked surface.
Why Cheesecakes Crack (and How to Avoid It)
- Overmixing introduces air bubbles that expand and escape during baking — always mix on low.
- Skipping the water bath exposes the cheesecake to dry heat, which dries out and cracks the surface.
- Uncovered pan sides can cause the cheesecake to stick as it shrinks while cooling, creating tension that cracks the center. Line the sides of the pan well with parchment.
- Sudden temperature changes — always let the cheesecake cool gradually in the oven before moving it to the fridge.
If it does crack, don’t stress — it’ll still taste great. Cover it with fresh fruit, a sauce, or a quick topping of sour cream mixed with a little powdered sugar.
Substitutions
- Gluten-free: swap the graham crackers for a gluten-free alternative and reduce the butter by about 2 tablespoons.
- Sour cream: plain 2% Greek yogurt works as a substitute, though the original gives the best texture.
Storage
- Refrigerator: Store covered for up to 10 days once fully chilled.
- Freezer: Wrap tightly in plastic wrap and foil (or freeze individual slices) for up to 3 months. Thaw overnight in the fridge before serving.
FAQs
Why did my cheesecake crack? Usually it’s one of a few things: overmixing, skipping the water bath, exposed pan sides causing the cake to stick as it shrinks, or a sudden temperature change when cooling. Address those and you should get a smooth top.
How do I cover up a cracked cheesecake? Top it with fresh fruit, a fruit sauce, or a simple sour cream and powdered sugar topping — no one will notice once it’s plated.
Can I make this gluten-free? Yes — the graham cracker crust is the only source of gluten, so swap in a gluten-free cracker and slightly reduce the butter.
What can I use instead of sour cream? Plain Greek yogurt is the closest substitute, though the classic recipe uses sour cream for the best result.
New York Style Cheesecake
Ingredients
Equipment
Method
- Rinse, hull, and quarter the strawberries. Reserve 1/2 cup off to the side. Then in a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the 1/2 cup) to evenly coat. Stir in the lemon juice and place over medium heat.
- Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Once soft, use an immersion blender or scoop out half of the mixture into a blender/food processor to puree half of the strawberries. Return to the saucepan along with the reserved 1/2 cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened.
- Remove from heat and stir in the honey. Pour the sauce into a container and leave uncovered to cool at room temperature, then transfer to the refrigerator to chill and thicken.
- Preheat your oven to 350°F and prepare a 9-inch springform pan. Lightly coat the entire inside with cooking spray. Cover the bottom with parchment paper and press two strips (or as many as it takes to cover the walls) of parchment paper up against the sides. They should peak over top the pan just a little.
- In a medium bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, cinnamon, and salt. Then stir in the melted butter until you get the texture of wet sand.
- Pour into the pan and press it down into the bottom and up the sides of the pan. It should almost reach the top. I like to use a small measuring cup to pack it in.
- Bake for 10 minutes then set it out to cool while you prepare the cheesecake.
- Drop the oven temperature to 305°F (yes, 305!) and place a large baking pan on the very bottom rack of your oven, like a roast pan. While you prepare the cheesecake, get a medium sized pot of water boiling over the stove. You’ll pour this into the baking pan once you’re ready to bake.
- Before you start, make sure your cream cheese and eggs are at room temp. THIS IS VERY IMPORTANT! If you forgot to leave them out or are just impatient (like me) you can fill a bowl with warm water and let the cream cheese or eggs sit in there for about 20 minutes. If you need to bring up the temperature of both, make sure to place them in separate bowls.
- For best results, I recommend using a stand mixer. A hand mixer is also an option, but be very careful and only work on low speed.
- In a 2-cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.
- With the paddle attachment, mix the cream cheese on medium-low speed just until it’s smooth (30 seconds to 1 minute). Add in the sugar and cornstarch and mix on low for about 30 seconds to combine.
- Scrape down the sides and bottom of the bowl, then mix again on low speed for another 30 seconds to smooth out.
- With the mixer on the lowest setting, slowly add in the egg mixture. It should take 3 to 4 pours and PATIENCE. You’ll be tempted to bump up the speed but don’t do it!
- Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.
- Pour the batter into the pan and tap it against your counter a couple times to bring up any air bubbles that might have been caught in there.
- Carefully pour the boiling water from the stovetop into the pan on the bottom rack and place the cheesecake on the middle rack just above it. Move quickly to trap in that steam.
- Bake for 1 hour and 40 minutes. It’s done when the edges are golden and the center jiggles when the pan is nudged. Once it’s done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.
- After the hour is up, put the cheesecake in the fridge uncovered and let it chill overnight. The next day, remove from the pan, slice, and top with powdered sugar, homemade strawberry sauce, or leave it as is. Enjoy!