Creamy New York Style Cheesecake

A proper New York cheesecake is tall, dense, incredibly creamy, and has that signature tangy richness that no other dessert can match. This is not a light and fluffy cheesecake — this is the real deal. The kind you’d get at a deli in Manhattan, served in a thick, unapologetic slice that requires a fork and full attention.

The water bath is the key to everything. I know it sounds fussy, but wrapping the pan in foil and setting it in a roasting pan of hot water is what prevents cracks and gives you that perfectly smooth, creamy texture from edge to center. Skip it and you’ll get a cracked, dry cheesecake. Do it and you’ll get perfection. It’s worth the extra step, I promise.

Sarah Mitchell

Creamy New York Style Cheesecake

A proper New York cheesecake is tall, dense, incredibly creamy, and has that signature tangy richness that no other dessert can match. This is not a light and fluffy cheesecake — this is the real deal.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 4 packages (32 oz) cream cheese, softened
• 1 1/4 cups granulated sugar
• 5 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour
• 1 cup sour cream

Method

 

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of aluminum foil.
2. Mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
3. Bake the crust for 10 minutes. Let cool while you make the filling.
4. Beat the cream cheese with a mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides frequently.
5. Add the sugar and beat until incorporated.
6. Add the eggs one at a time, beating on low speed after each — don't whip air in.
7. Mix in the vanilla, flour, and sour cream until just smooth.
8. Pour the filling over the crust.
9. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the springform pan.
10. Bake for 60-65 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the very center (about 3-inch diameter).
11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
12. Remove from the water bath, remove foil, and refrigerate for at least 4 hours or overnight.

Notes

Every ingredient must be at room temperature — cold cream cheese = lumpy cheesecake. Beat on low speed once you add the eggs — too much air causes the cheesecake to puff up and crack as it cools. The slow cooling in the oven prevents thermal shock cracks. For a fruit topping, make a quick strawberry or blueberry compote by simmering berries with sugar and lemon juice.