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.
This recipe is a joke. I prepare it and baked it exactly how it saids in the recipe, but the texture it’s watery. As I looked at other recipes on the internet, most of them have different temperature to cook, higher, not at 200 F like this one.
So dissapointed!!!
Hi Michelle,
I love cheesecake no doubt.. but I like the DRY DENSE and CRUMBLY kind..not of the super soft runny kind…I like light and airy too but still prefer the dry kind..not sure if its a New York style kind? how is this one in comparison? I just don’t want to make it and be disappointed in the texture..also some add flour and some don’t..and some use a water bath and other don’t..i don’t know the difference?
Hi Delia, I don’t think that I’ve ever had a cheesecake that could be described as “dry and crumbly”. Dense, yes, but all the ones I’ve had are smooth and creamy. I’ve never added flour; some say that water baths help to alleviate cracks, but I’ve had both smooth and cracked cheesecakes using both methods.
Is 40 ounces of cream cheese the correct amount? that is a lot of cream cheese…
Yes, that is the correct amount. This is a large cheesecake.
What did I do wrong!? It still turned out delicious, but I put the cheesecake in the oven at 500 degrees for 10 minutes and it turned a very dark brown, almost too dark, and then turned down oven to 200 as directed for hour and a half. Still very very good, but in your pictures the cheesecake does not look dark at all.
Hi Loretta, My cheesecake definitely got a toasted look around the edges and about an inch in from the edge. The photo of the recipe from Cook’s Illustrated shows a toasted-looking top, as well.
I made this yesterday for Easter, today! Everyone LOVED it. Thank you SO much!!!
I am making this cheesecake for the 2nd time tonight. I filled my spring form pan with the cheesecake filling and popped it in the oven at the 500 degree setting. About 5 minutes later, I started hearing sizzling. I ran to the oven and turned on the light. The cake had risen sooo much that it was overflowing the pan, falling off the edge, and burning at the bottom of the oven. LoL. I am not criticizing this recipe, just commenting on my fail. I think that the first time I made this, I didn’t use the whole batter. My current cake looks terrible, but I’m really hoping that it will taste ok. Fingers crossed!!
Is this for two cheesecakes?
Hi Kelly Ann, No, just one cheesecake.
I made this cheesecake and it came out great except for one thing, there was a crack right down the middle. Do you know what might have went wrong? I followed the recipe to a t. The crack didn’t appear until after I took it out of the oven and placed it on the wire cooling rack.
Thanks,
Lucy
Same thing happeneded to me! I was so sad. Someone suggested making sure the CC is at room temp but mine was definitely at room temp! However, my eggs and sour cream were not.
Love your recipes!!!! Any suggestions on cook times for 4 4.5″ spring foam pans? Should I still start them off at 500 degrees or do you think they will burn easily?
Thank you!!!!!
Hi Michelle, I’m really not sure for a time, as I haven’t tried it. I think that I would still do it at 500 degrees, but only for a few minutes.
Any advice as to how I can adjust this recipe for mini cheese cakes? I don’t own a springform pan, and I don’t plan on buying one soon
Hi Anne, You could try making little ones in muffin cups, if you’d like. You’d have to reduce the baking time significantly.
Wonderful recipe. Thanks for sharing that.
My husband requested cheesecake for his birthday cake. I had never made one before, so I was a bit nervous! I have to say, this cheesecake turned out marvelously! It was stunningly delicious! Every. Single. Recipe of yours I try is a total winner! I kid you not, in the last three days alone I have made your thick and chewy chocolate chip cookies (my go-to recipe,) your breakfast sausage bake (another family favorite,) and now this cheesecake! I will be making it again for sure! It’s absolutely perfect! Wow. Thank you for doing what you do!
I made this for a friend’s birthday last week and it was awesome :-) I browsed no less than 15 recipes for NY style cheesecake but yours looked yummy and approachable. I was a little nervous since it was only the second full-sized cheesecake I’ve made and others seemed to have browning issues with it. No cracks and did not get too brown! I’ll definitely be making it again. Thanks!
I followed the recipe exactly and the top of mine is super dark after only an hour after turning the oven to 200, i have a small apartment sized oven, does this affect it? please help :(
This is in the oven now. Glad I found a good recipe to try. My only complaint is…I never knew spring form pans existed. So when the recipe called for it I had to Google it then run out and buy one. I now know why many Google pics had the pan wrapped on the outside w foil. I stuck this in at 500°f and within seconds I could smell something burning. The pan leaks and bits of this precious batter were burning on the bottom. I stuck a round pizza pan under it, and I’m hoping it won’t drastically affect the outcome. This is my very first try at making a cheesecake so, trial and error lol. Hopefully it turns out semi decent because its for my hubbys b-day tomorrow!
I have made this recipe a couple of times and everyone always LOVES it. I am concerned about the cosmetic look of it, I always get a giant crack in the center. Any suggestions or recommendations? Should I try baking it in a water bath to eliminate the cracks? Thanks!
Hi Angela, I haven’t had any issues with cracks; you can try a water bath, although you may need to adjust the baking time.
Hey Angela! I just finished making my third last night (no expert) but hopefully this will help… Make sure the cream cheese is room temperature. The second one I made came out with two cracks. I did everything the same but I was in such a rush I didn’t let the CC warm to room temp. Hopefully that helps! My other two didn’t come with cracks (but they were a bit more brown on top.)
Pls help!! Trying to do this for my dad’s bday but I don’t understand this part:
6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.
Thanks so much for the recipe and help!!! My mouth is already watering and I’ve only read the post!! :)
Wooowwwww, I just realized that the graham cracker crust is only on the bottom!!!! Not with sides like a pie. I’m super embarrassed … I promise I’m pretty intelligent! Lol, can’t wait to see final product, I just put the crust in the oven! :)
This cheesecake recipe was the worst ever! 500 degrees – – – really. The top and bottom was SCORCHED! Yes, I did have it on the recommended oven rack height. What a total waste of time and ingredients! It went into the garbage can. Never again!
Mines in the oven doing just that. Not impressed.
Hi I wanted to make this recipe in muffin tins so I can freeze and eat later. Any recommendations for baking time? I assume it would differ since there will be a thinner later of batter sitting in the oven. Thank you!
Hi Shira, You will definitely need to reduce the baking time, but since I haven’t done this, I don’t have a specific time to give you.
After experimenting a few times I ended up baking the crust for just 3-4 minutes, and then between 8-10 minutes at 250 degree celsius, and 13 minutes at 90 degrees celsius using the muffin tins. I also added more sour cream to the recipe and they came out great!
My oven max is 220 degree celsius, 500 F is about 260 C. How do I go about adjusting the cooking time? Appreciate your input.
Hi Celia, I would bake it at your max temperature for the same amount of time, but you may need to add some time at the end of baking (at the lower temperature) to make up for it.
My cheesecake is still in the oven ( it’s been an hour). But it got cracks at the center. Do you know why? It smells good thou, hope it will taste good!
Can you use the 1/3 fat cream cheese called Neufchatel Cheese? I use it in all my dips, but I was unsure if it would affect the taste or consistency of a cheesecake. Please help! :)
Hi Lisa, I highly discourage the use of low-fat cream cheese in baking. Because it is low-fat, it has a much higher water content than full-fat cream cheese, which can greatly affect texture in baked goods.
I made this yesterday as instructed in the recipe and it turned out the most beautiful cheesecake I’ve ever made, and it seems like I’ve tried thousands of recipes. The cake was such a beautiful golden color, I couldn’t believe that I had baked it. When my husband ate his slice today, he broke out with “this is the best you’ve ever made”. This recipe is a keeper.
Hi! I made this cheesecake for my husbands birthday! The cheesecake was to die for ! However, I put he oven on 500 degrees and then down to 200 after that. Just after turning down my foil on bottom of oven caught on fire ! I ended up with a burned crust only on the bottom. I felt. 500 was too high and not sure if it spilled over. What do u think about going to 400 then down to two hundred? Please advise! Thank you !
Hi Beth, I have not tried baking it at 400 then 200, but you could certainly try it. You may need to bake it for a longer period of time at 200 degrees. Let me know if you try it!
I can’t wait to make this cheescake for a valentines desert and of course strawberry topping. I was just wondering instead of sourcream do you think I can use plain Greek yogurt instead?
Hi Amanda, While I haven’t tried it, I think that would work okay.
Thanks Michelle will try I know most desserts Splenda measures cup for cup.
Hi! So I’ve been struggling with cheesecakes, either the water bath makes them soggy (like a boston style) or my cheesecake get riddled with cracks, This recipe looks a ton different than other ones I’ve used so I’m hoping for success!
I do have a question, If I do a raspberry puree and swirl on top of the cheesecake, do you think it will still come out ok with the blast of heat at the beginning?
Hi Lauren, I think it will be okay. Enjoy!
I love the sound of this cheesecake but, I was wondering if I could substite Splenda in place ofregular sugar ? I have a diabetic friend that loves cheesecake.
Hi Melisa, That’s a tough question; I don’t typically test my recipes with substitutes like Splenda, so I can’t guarantee what the outcome will be and if there will be a difference in taste or texture. If you give it a try, though, I’d love for you to share your feedback!
Made this two days ago for a late Christmas celebration. Followed the directions exactly and got rave reviews, including “Best Cheesecake Ever”. Only change I would make in the future is to make a thicker crust to support the luscious filling. Thank you for sharing this recipe.
When I initially commented I clicked the “Notify me when new comments are added”
checkbox and now each time a comment is added I get four emails with the same comment.
Is there any way you can remove people from that service?
Bless you!
Hi Leilani, Unfortunately, I don’t have the ability to manage those subscriptions, for privacy reason for readers.