New York Cheesecake
Follow this classic New York Cheesecake recipe for a creamy, rich, and decadent dessert. Serve it plain or with your favorite cheesecake toppings (lots of suggestions below) for an impressive holiday, birthday, dinner party, or special occasion dessert!
Cheesecake is one of my great loves. Over the years, I've shared many, many cheesecake recipes, including brownie cheesecake, Oreo cheesecake, fig almond cheesecake, pumpkin cheesecake, red velvet cheesecake, and peanut butter fudge cheesecake (among others!).
Today, we're taking a deep dive into the ultimate cheesecake recipe: New York-style cheesecake with a classic graham cracker crust and a sky-high cheesecake filling.
Why Homemade Cheesecake Is the Best
While homemade cheesecake can be a little time-consuming and look a little intimidating, it's a great recipe for bakers of any level. It doesn't require very much hands-on time. Many cheesecake recipes require baking cheesecake in a water bath to ensure an even bake and reduce the risk of cracks forming on the top of the cake, but you won't need to use a hot water bath to make this recipe (which is one of the things I love about it)!
There are two parts to cheesecake - both simple to make with basic baking ingredients; a traditional graham cracker crust and ultra-creamy cheesecake filling.
If you've ever tasted cheesecake from scratch, you know the results are absolutely, 100% worth it!
“Regular Cheesecake” vs New York Cheesecake
Almost every style of baked cheesecake has a base of cream cheese and eggs. The difference lies in the amount of cream cheese and the addition of sour cream.
"Regular" cheesecake is traditionally lighter in texture and baked to pale perfection. For a classic cheesecake recipe (not New York style) try my Oreo cheesecake recipe. Simply omit the Oreo cookies for a plain version.
New York-style cheesecake is made with more cream cheese than regular cheesecake; it's typically denser and richer and is sometimes browned on top. (Side note: another variation of New York cheesecake involves baking a layer of sour cream on top of the cheesecake at the end.)
Simple Ingredients
The beauty of a classic cheesecake is that it relies upon a simple list of ingredients to create rich decadence! I’ve highlighted some of the important ones below. As always, check the recipe card below for a full list of ingredients and quantities.
- Graham Crackers (for the crust) – You can use store-bought graham cracker crumbs or crush up whole graham crackers.
- Cream Cheese – Be sure to use full-fat cream cheese for a cheesecake that is firm and creamy, not watery or runny.
- Sour Cream – Again, use full-fat sour cream.
- Lemon Juice – Fresh or bottled is fine; the flavor is very subtle, but you can omit it if you prefer.
How to Make New York Cheesecake
Complete instructions for making this delicious New York cheesecake recipe are in the recipe card at the bottom of this post, but here's a quick recap:
Step #1: Make the Crust – Mix together the graham cracker crumbs, brown sugar, salt, and melted butter, then press into the bottom and about an inch of the way up the prepared pan. (If you want to double the crust, you can press it higher up the pan.) You will then bake the crust and set it aside to cool while you make the filling.
Step #2: Make the Cheesecake Filling – You will mix together the filling ingredients (cream cheese, sugar, sour cream, lemon juice, vanilla extract, and eggs), then pour the cheesecake batter into the prepared crust.
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Step #3: Bake Low and Slow – Bake at 200 degrees F until the cheesecake reaches 150 degrees F on an instant-read thermometer. This takes anywhere from 2 hours 15 minutes to 3 hours.
Step #4: Brown the Top – Increase the oven temperature to 500 degrees F and pop the cheesecake back in the oven for a few minutes to get a classic browned top (or skip this step if you prefer a paler top!).
Step #5: Chill – This is a crucial step! Let the cheesecake cool completely to room temperature, then refrigerate for at least 6 hours or overnight.
Revised and Updated Cheesecake Baking Method
The Original Recipe: Many of you may be familiar with the original form of this cheesecake recipe that I published in 2013. That recipe required you to start baking the cheesecake at 500 degrees F for 10 minutes, then lower the temperature to 200 degrees F for the remaining baking time. I've received a mixed bag of comments and reviews over the years - some readers comment that it turns out perfectly, while others say the cheesecake was completely burnt on top. I couldn't identify where to make changes to the recipe because every time I made it, it turned out wonderfully.
So, I re-tested it in a new-to-me oven. And it burned… and cracked. I was stumped after making so many successful cheesecakes following this method, so I did a ton of reading and research.
As it turns out, the time it takes your oven to drop in temperature makes all the difference. All ovens vary in the amount of time it takes to drop in temperature, and in this particular recipe, we're dropping the temperature by 300 degrees F. If your oven lowers in temperature quickly, you likely would not have had a problem. However, if an oven takes a long time to drop the temperature, the cheesecake bakes at a higher temperature for too long, resulting in a too-dark and cracked top.
The Updated Recipe: Since a slightly toasted top is characteristic of a New York cheesecake, I wanted to figure out how to make this work. As it turns out, Cook's Illustrated also re-visited this recipe and flipped the order of baking. START the cheesecake in an oven at 200 degrees F and finish the cheesecake at 500 degrees F for a few minutes to get that classic browned top.
This also provides another benefit - if you like a purely pale cheesecake without any color on top, you can completely skip the last step of browning with no other adjustments needed!
Topping Ideas
While a fabulous cheesecake can absolutely stand on its own, sometimes it's nice to dress it up a bit when serving to others (you could even set up a cheesecake topping bar!). You'll find a recipe for fresh strawberry topping included with the cheesecake recipe below, and here are some other cheesecake topping ideas:
- Homemade whipped cream (or from a can!)
- Salted caramel sauce (homemade is linked, or store-bought)
- Hot fudge sauce (homemade is linked, or use store-bought)
- Chocolate ganache
- Fresh fruit – Blueberries, cherries, raspberries, blackberries, etc.
- Canned pie filling – Spoon some over top of the entire cheesecake, or just individual slices.
- Fruit compote
- Powdered sugar
- Crushed Oreos or other cookies/candy
- Chocolate shavings
How to Store and Freeze Cheesecake
- Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
- To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in aluminum foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.
Recipe Notes & Success Tips
- Mixer: This recipe comes together best when you use an electric mixer; while a stand mixer makes an easy job of it, you can also use a hand mixer if that is all you have, just be sure to use a large mixing bowl!
- Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)
- Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.
- Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
- Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
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New York Cheesecake Recipe
Ingredients
For the Crust:
For the Cheesecake Filling:
- 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
- 1½ cups (298 g) granulated sugar, divided
- ⅛ teaspoon salt
- ⅓ cup (76 g) sour cream
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 egg yolks
- 6 eggs
For the Fresh Strawberry Topping:
- 2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
- ½ cup (99 g) granulated sugar
- Pinch of salt
- 1 cup (340 g) strawberry jam
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt. Pour in the melted butter over the mixture and stir with a fork or rubber spatula until the entire mixture is moistened. Press evenly into the bottom and up the sides of the prepared springform pan and bake until the edges begin to lightly brown, 11 to 13 minutes. Set aside to cool completely.
- Reduce oven temperature to 200 degrees F. Adjust oven rack to lower-middle position.
- Make the Cheesecake Filling: Beat the cream cheese, ¾ cup of the sugar, and the salt on medium-low speed until combined, about 1 minute. Beat in the remaining ¾ cup of sugar until combined, about 1 minute. Scrape down the sides of the bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low speed until thoroughly combined, 1 minute. Scrape the bowl and beater well. Add the whole eggs two at a time, beating for 30 seconds after each addition.
- Pour the filling over the crust and place the springform pan on the lower-middle rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours 15 minutes to 3 hours.
- Remove the cake from the oven and increase the oven temperature to 500 degrees F (leave the rimmed baking sheet on the bottom rack).
- Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack. Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place on a wire rack and allow to rest for 5 minutes. Run a paring knife between the cheesecake and the side of the springform pan, then allow to cool to room temperature, at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours but ideally overnight.
- Remove the sides of the springform pan and allow to sit at room temperature for 30 minutes before serving.
- To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
- Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
Notes
- Springform Pan: To make this deep dish New York cheesecake recipe, a springform pan is essential. Using this pan will give your cheesecake height and, because the outer ring is separate from the base, the sides stay smooth when you release it after cooling. (It's impossible to get a baked cheesecake out of a regular cake pan without it breaking apart into pieces.)
- Thermometer: An instant-read thermometer is the absolute best way to ensure your cheesecake is done but not overdone. The cheesecake will continue to cook as it cools, so we're looking for 150 degrees F; baking to this internal temperature will give you the most amazingly creamy cheesecake. If you do not have an instant-read thermometer, gently shake the pan - you want a circular area of about 2 inches in the center to still jiggle slightly.
- Browned Top: As mentioned above, you can skip the browning step completely if you'd like. If you DO plan on browning the top, be sure to keep a close eye on it because it will brown quickly. I find that it darkens a shade or two after cooling, so keep that in mind, as well. Err on the side of removing it earlier rather than later.
- Chill: A thoroughly chilled cheesecake is best! While 6 hours is the minimum, overnight is even better. (Which is awesome, because cheesecake is the ultimate make-ahead dessert!)
- Storage: Keep the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 4 days.
- To Freeze the Entire Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap in foil, and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- To Freeze Slices of Cheesecake: Wrap each slice individually in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in April 2013.
Photography by Dee Frances.
We made this cheesecake last night. This was our first time to make a cheesecake. My problem is that my electric oven takes forever to cool down. So when my daughter checked on the cheesecake after 45 minutes at 200 it was very, very brown across the entire top of the cheesecake. We decided to remove it from the oven even though it still had 30 minutes more baking time. It cracked shortly after that. I cooled it on the counter and refrigerated a few hours later. I tried a slice this morning, after removing the browned top layer. Tastes delicious. Could I skip the 10 minutes at 500?
Hi Cassi, The blast of heat at 500 helps to set the cheesecake. The cheesecake will be brown on top. If you find it’s too brown for your liking, I would loosely place a piece of foil over the top part way through baking.
So I absolutely LOVE this cheesecake – it’s the only one I use. I am making a layered cake for a friend of mine (2 cake layers with a cheesecake layer in between) and I would love to use this recipe as it’s my favorite, but I am wondering if I would need to split the recipe in half since it usually is pretty tall? I also obviously won’t have the crust layer either. Any advice Michelle?
Hi Melissa, It all depends on how thick you want the cheesecake to be. For the Red Velvet Cheesecake (https://www.browneyedbaker.com/2012/02/08/red-velvet-cheesecake-recipe/) I made last year, I split the cheesecake into two layers, but you could do it either way.
This cheesecake looks amazing! I hope mine turns out as well as yours, I’ve got it in the oven right now! :D Thank you so much for sharing this recipe with us!
I was trying to find a recipe I made at Thanksgiving but the Internet tricked me so I couldn’t find it. I searched and came across this recipe. It sounded so good it’s in the oven as I type this out! I’m looking forward to trying this in the morning!!!
I made this for Mother’s Day and it was the BEST cheesecake I’ve ever made! I’ve always done a water bath because they say you’re supposed to. No matter what I did, it would be soggy. This cooking method was perfect and the taste of the cheesecake, I would say, was far superior than anything at Cheesecake Factory. You never fail for a new go-to recipe!
I’m just making this now (in the oven as I type!) and was thinking of making a coulis for the top rather than just a pour over topping. When would you say is the best time to put on coulis? I was thinking just before it goes into the fridge (i.e. after it’s cooled down for 3 hours).
Hi Nat, A coulis is pretty thin, so I would not pour it over top until you’re ready to serve.
Wow this looks amazing! I’ve been looking for exactly this type of strawberry cheesecake for a while! I have a few questions though. One, can I bake the crust but not the cake? Is it better to cook the cake in the oven or just eave it in the fridge? If I were to put it in the fridge instead of in the oven, how do I proceed? Secondly, do we have to put that many eggs? Six eggs looks a lot to me… Ok I think that is enough questions for one comment. I’d love an answer if you can! This looks amazing!
Hi Catherine, You have to bake the cheesecake; if you leave it in the fridge it will just remain in a liquid batter state. Yes, you have to use that many eggs, as the recipe states.
Did she really just ask if you have to put the cake in the oven?? LOL!
Catherine, there are many recipes for refrigerator cheesecakes…. they usually require gelatin so they set. New York style is ALWAYS baked :)
I’ve been waiting forever for you to post a basic cheesecake recipe! Thank you so much. It is gorgeous.
About how much of a cup are the graham crackers. I already have graham cracker crumbs and do not want to go out and buy another box of regular graham crackers. Thank you.
Hi Tammy, I didn’t measure the crumbs before proceeding, but I would give an educated guess that it was around 1.5 to 2 cups.
Your cheesecake looks absolutely fabulous! You totally have me craving cheesecake now!
What a wonderful recipe! I wonder, do you think if raspberries were used it would be too bitter?
For the topping? I think it would be just fine! You could just use 3 cups of fresh raspberries (no need to cut or slice them).
Yes just for the topping but if i wasn’t sure if it would be too bitter. Thanks for replying Michelle. Top blog!!
can you suggest a cooking time and conversion for a 6″ version?
Hi Michaela, There are some pan conversions on this page: https://www.browneyedbaker.com/conversions/, as well as a link to even more pan sizes. You’ll want to calculate the volume ratio of the 9″ pan vs the 6″ and then scale the ingredients back by that much. I can’t garner a guess at cooking time since I haven’t made this in a 6″ pan, although it will certainly be less.
Thank you!
I love your conversion guide. A lot of help where we in the UK use grams or ounces and have cups but dont measure butter in sticks :)
I will have a play this weekend with a 6″ and post my results. I would cook the larger size but then would have to eat it – big :)
for anyone who hasnt got facebook for Michelles BEB page. I did it!
divided the recipe by 9, multiplied by 6. I then doubled my quantities for the base and after realising I only had 21 oz of cream cheese halved the original recipe for the filling. (120g wouldnt fit in so in the fridge).
baked for 1 hour 5, perfect!!
thank you Michelle for a beautiful recipe x
Hi. Thanks for the recipe. Would like to give this a try today, but we dont have graham crackers in our country and i have to replace with another kind of biscuit. May i know roughly how many grams is one sheet of graham cracker?
Thanks again for the recipe with the mouthwatering pic!
Hi Sally, One sheet of graham cracker is 15.5 grams. Hope that helps! Enjoy!
When you say 1 sheet, is that equal to 2 squares or 1 square and do you know how many cups of crumb it ends up being? Thanks!
Hi Josephine, 1 sheet is equal to 2 squares. I am not sure how many cups of crumbs it ends up being.
This looks like the perfect cheesecake! Wish I had a slice right now!
This looks absolutely delicious, im wondering if i could cut the amount of eggs to half. would it effect the recipe? I’m really looking forward to make cheesecake, but i really hate the smell and taste of eggs. Also, would it effect the recipe if i added a little bit of white vinegar (to get rid of the egg’s smell) ?
and thank you for the amazing recipe :)
Hi Mashael, You cannot eliminate eggs in this recipe without it affecting the recipe. The cheesecake does not smell or taste like eggs, but they are necessary for the texture of the cheesecake. You do not need to add vinegar (I would not do this), as the cheesecake does not smell like eggs.
This is been outstanding strawberry cake….. this is the first time ever i m seeing this kind of cake
Wow, this looks great. I am wondering would you consider making a strawberry shortcake cheesecake, it’s more like a layered white cake with strawberry and cheese filling. Any suggestions on how to get a similar recipe?
Thanks.
Hi Riham, I will add a strawberry shortcake cheesecake recipe to my list, thank you for the suggestion!
Oh my, that is one gorgeous cheesecake! No doubt it tastes as good as it looks.
I have been wanting cheesecake for awhile….I watched a recent episode of Good Eats and Alton Brown made cheesecake and now you….Time to make one myself!
this cheesecake looks absolutely divine and perfect!!!
Your cheesecake looks luscious! I love the look of that strawberry topping – yum!
Yum! I love NY-style cheesecake, and this one looks delicious!!
Oh, how I love cheesecake! Especially with strawberries! Love your photos as well, they’re beautiful :)
So gorgeous! It’s like I can just reach through your beautiful photos and grab a slice!
Cheesecake and I are like this (fingers twisted together) and will always be. Lovely and the fact that it doesn’t have to bake in a water bath makes me 1000x happier.
Yum! Your pictures are so beautiful! I’ve always been a little afraid to try making cheesecake. Maybe with your instructions I can overcome my fear!
I love cheesecake too, but I’ve always been a little intimidated to make one (partly because of the water bath). You make this seem so easy! I’ll have to try this recipe out. It looks absolutely gorgeous!
absolutely, completely perfect. gorgeous!
Cheesecake is one of my greater loves as well. I love that you kept the recipe to just simple cheesecake. Beautiful photography too!
OMG Michele, you are killing me! First it was the Snickers Cake (which I will be making VERY soon), then it was the Cheddar Bay Biscuits (which I made last night) and my biscuits have never been so moist. Now this??!! Now I’m not sure which I will make first – the Snickers cake or the Cheesecake! Keep em coming girl! :-)