I made the Best New York Cheesecake and I’m not kidding when I say each slice is crazily rich, silky and dense; you’ll be scrolling for the recipe.

Jump to Recipe

I am obsessed with this Best New York Cheesecake. It hits every note I crave: dense, silky, super creamy, and it slices like a dream.

I love the tang from cream cheese and the gentle coolness of sour cream that makes every bite sing. I don’t overthink it.

I just want that first forkful, heavy and velvety, then another. This is one of those Cheesecake Recipes Classic that makes me forget pie ever existed.

People ask for seconds. I ask for thirds.

Seriously, it’s addictive, proud, and totally worth the indulgence. No fluff.

Just rich slices and silence every single.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs: crunchy base that gives texture and holds everything together.
Granulated sugar for crust: adds subtle sweetness and helps the crumbs bind.
Unsalted butter melted: makes the crust rich and pleasantly buttery.
Cream cheese: the creamy heart of the cake, tangy and silky.
Granulated sugar for filling: sweetens the filling without masking the tang.
Sour cream: gives tang and silky mouthfeel, keeps it from being heavy.
Heavy cream: adds richness and makes the filling luxuriously smooth.
Large eggs: they set the filling and make it custardy.
Pure vanilla extract: warm, simple flavor that makes it feel homey.
Fresh lemon zest: bright pop of citrus, optional but refreshing.
Cornstarch or flour: stabilizes the filling so it’s not wobbly.
Fine salt: balances sweetness and rounds out all the flavors.
Sour cream topping: creamy finish with a light, tangy contrast.
Sugar and vanilla for topping: makes the finish just sweet and aromatic.

Ingredient Quantities

Graham cracker crumbs 1 1/2 cups (150 g)

Granulated sugar for crust 2 tablespoons

Unsalted butter melted 6 tablespoons (85 g)

Cream cheese 32 ounces (900 g), room temperature

Granulated sugar for filling 1 1/4 cups (250 g)

Sour cream 1 cup (240 g)

Heavy cream 1/2 cup (120 ml)

Large eggs 4, room temperature

Pure vanilla extract 2 teaspoons

Fresh lemon zest 1 teaspoon (optional)

Cornstarch 2 tablespoons (or 2 tablespoons all purpose flour)

Fine salt 1/4 teaspoon

Sour cream topping 1 cup (240 g) with 2 tablespoons sugar and 1 teaspoon vanilla for optional finish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F (160°C). Lightly grease a 9 inch springform pan and wrap the outside with foil if you want to avoid leaks, then set aside.

2. Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons (85 g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom and about 1/2 inch up the sides of the pan. Chill in the fridge while you make the filling.

3. Bring 32 ounces (900 g) cream cheese, 4 large eggs, 1 cup (240 g) sour cream, 1/2 cup (120 ml) heavy cream and eggs to room temperature first. Cold ingredients make lumps and nobody likes that.

4. Beat the room temp cream cheese on medium speed until totally smooth and fluffy, scraping the bowl a few times. Add 1 1/4 cups (250 g) granulated sugar, 2 tablespoons cornstarch (or 2 tablespoons all purpose flour), and 1/4 teaspoon fine salt. Mix just until combined, dont overbeat or you’ll add too much air.

5. Add the eggs one at a time on low speed, mixing after each just until blended. Stir in 1 cup (240 g) sour cream, 1/2 cup heavy cream, 2 teaspoons pure vanilla extract and 1 teaspoon fresh lemon zest (optional). Fold gently at the end to keep it silky.

6. Pour the batter over the chilled crust, smooth the top with a spatula, and tap the pan a few times on the counter to release big air bubbles. If you see big bubbles pop them with a toothpick.

7. Bake at 325°F (160°C) for about 55 to 70 minutes. The edges should be set and lightly puffed, the center will still have a small jiggle like loose gelatin. Do not panic if it browns a tiny bit.

8. Optional sour cream topping: mix 1 cup (240 g) sour cream with 2 tablespoons sugar and 1 teaspoon vanilla. When cake is done, spread topping over warm cheesecake and return to oven for 5 more minutes to set, or just spread after it cools if you prefer.

9. Cool the cheesecake on a wire rack for 1 hour, then run a thin knife around the edge to loosen it from the pan (this helps prevent cracks). Chill in the fridge at least 6 hours or overnight for the creamiest texture.

10. Release from the springform, slice with a knife dipped in hot water and wiped dry between cuts, serve cold. Leftovers keep well covered in the fridge for up to 5 days.

Equipment Needed

1. 9 inch springform pan (and foil to wrap the outside if you want to avoid leaks)
2. Large mixing bowls (one for crust, one for filling)
3. Electric mixer (stand or hand)
4. Rubber spatula and a bowl scraper to get every bit out
5. Measuring cups and spoons + kitchen scale for best accuracy
6. Rolling pin or food processor to make graham crumbs (unless precrumbed)
7. Wire cooling rack and a long, thin knife for loosening and slicing
8. Toothpicks or skewer to pop big air bubbles and a clean cloth for dipping the knife between slices

FAQ

Q: My cheesecake cracked on top, how do I prevent that?

A: Cracks usually come from overmixing, too much oven heat, or sudden temp changes. Beat just until smooth, bake low and steady, and cool the oven with the door cracked for 15 minutes after baking so it cools slowly. Also a water bath helps keep temps even.

Q: Can I make this ahead and how long will it keep?

A: Yes. You can bake it a day or two in advance, chill it overnight for best texture. Wrapped well, it keeps in the fridge 4 to 5 days. You can also freeze the whole cake up to 2 months; thaw in the fridge overnight.

Q: Do I need a springform pan and should I line it?

A: A 9 inch springform is best. Line the bottom with parchment for easy release and grease the sides lightly. If your pan leaks, wrap the outside with heavy foil before using a water bath.

Q: Can I use low fat cream cheese or skip the heavy cream?

A: For the creamiest texture use full fat cream cheese and the heavy cream. Low fat versions change the texture and can make the filling less smooth or a bit grainy.

Q: My crust is soggy or falls apart, what did I do wrong?

A: Either the crumbs were too dry or you didn't press them firmly enough, or there was too much butter. Press the mixture firmly into the pan and bake the crust 8 to 10 minutes before adding filling so it sets.

Q: How do I get that silky, not-too-dense New York texture?

A: Use room temperature cream cheese, scrape the bowl often, and fold in eggs one at a time. Add the sour cream and heavy cream at the end and mix just until combined. A little cornstarch helps stabilize without making it heavy.

Creamiest, Most Amazing New York Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs 1 1/2 cups (150 g): swap for crushed digestive biscuits (same weight) or crushed vanilla wafers. If you like a salty-sweet crust try crushed pretzels mixed with 2 tbsp sugar.
Cream cheese 32 ounces (900 g): you can use Neufchâtel 1 for 1 for slightly less fat with almost the same texture. For an extra rich, silky cake use mascarpone but cut sugar by 2-3 tbsp since it is sweeter and less tangy.
Sour cream 1 cup (240 g): plain Greek yogurt (full fat) is the best sub, equal amount. Crème fraîche works too if you want a more buttery flavor.
Cornstarch 2 tablespoons: swap for 2 tablespoons all purpose flour or 2 tablespoons tapioca starch if you want a clearer set and a bit more elasticity.

Pro Tips

1) Chill the crust well before filling it. If the crumbs are slightly colder the batter is less likely to push them around and you get a neater edge. Also press the crust firmly with the bottom of a measuring cup so it won’t crumble when you slice it.

2) Use room temp eggs and cream cheese, but don’t overheat them. If the cream cheese is still a little cool, beat it longer on medium until totally smooth. If it gets warm and gummy, stick it in the fridge for 10 minutes — its easier to fix than a lumpy batter.

3) Avoid overbeating after you add the eggs. Mix each egg just until blended, scraping the bowl, then stop. Overmixing adds too much air and gives you cracks or big bubbles in the top.

4) Cool slowly and don’t rush slicing. Let the cake sit on the counter for about an hour, then chill overnight if you can. Run your knife under hot water and wipe it dry between cuts for clean slices, and if the top cracks a little, a warm knife edge can disguise it when you slice.

Creamiest, Most Amazing New York Cheesecake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made the Best New York Cheesecake and I’m not kidding when I say each slice is crazily rich, silky and dense; you’ll be scrolling for the recipe.

Servings

servings

Calories

611

kcal

Equipment: 1. 9 inch springform pan (and foil to wrap the outside if you want to avoid leaks)
2. Large mixing bowls (one for crust, one for filling)
3. Electric mixer (stand or hand)
4. Rubber spatula and a bowl scraper to get every bit out
5. Measuring cups and spoons + kitchen scale for best accuracy
6. Rolling pin or food processor to make graham crumbs (unless precrumbed)
7. Wire cooling rack and a long, thin knife for loosening and slicing
8. Toothpicks or skewer to pop big air bubbles and a clean cloth for dipping the knife between slices

Ingredients

Graham cracker crumbs 1 1/2 cups (150 g)
Granulated sugar for crust 2 tablespoons
Unsalted butter melted 6 tablespoons (85 g)
Cream cheese 32 ounces (900 g), room temperature
Granulated sugar for filling 1 1/4 cups (250 g)
Sour cream 1 cup (240 g)
Heavy cream 1/2 cup (120 ml)
Large eggs 4, room temperature
Pure vanilla extract 2 teaspoons
Fresh lemon zest 1 teaspoon (optional)
Cornstarch 2 tablespoons (or 2 tablespoons all purpose flour)
Fine salt 1/4 teaspoon
Sour cream topping 1 cup (240 g) with 2 tablespoons sugar and 1 teaspoon vanilla for optional finish

Directions

Preheat oven to 325°F (160°C). Lightly grease a 9 inch springform pan and wrap the outside with foil if you want to avoid leaks, then set aside.
Make the crust: mix 1 1/2 cups (150 g) graham cracker crumbs with 2 tablespoons granulated sugar and 6 tablespoons (85 g) melted unsalted butter until it looks like wet sand. Press evenly into the bottom and about 1/2 inch up the sides of the pan. Chill in the fridge while you make the filling.
Bring 32 ounces (900 g) cream cheese, 4 large eggs, 1 cup (240 g) sour cream, 1/2 cup (120 ml) heavy cream and eggs to room temperature first. Cold ingredients make lumps and nobody likes that.
Beat the room temp cream cheese on medium speed until totally smooth and fluffy, scraping the bowl a few times. Add 1 1/4 cups (250 g) granulated sugar, 2 tablespoons cornstarch (or 2 tablespoons all purpose flour), and 1/4 teaspoon fine salt. Mix just until combined, dont overbeat or you’ll add too much air.
Add the eggs one at a time on low speed, mixing after each just until blended. Stir in 1 cup (240 g) sour cream, 1/2 cup heavy cream, 2 teaspoons pure vanilla extract and 1 teaspoon fresh lemon zest (optional). Fold gently at the end to keep it silky.
Pour the batter over the chilled crust, smooth the top with a spatula, and tap the pan a few times on the counter to release big air bubbles. If you see big bubbles pop them with a toothpick.
Bake at 325°F (160°C) for about 55 to 70 minutes. The edges should be set and lightly puffed, the center will still have a small jiggle like loose gelatin. Do not panic if it browns a tiny bit.
Optional sour cream topping: mix 1 cup (240 g) sour cream with 2 tablespoons sugar and 1 teaspoon vanilla. When cake is done, spread topping over warm cheesecake and return to oven for 5 more minutes to set, or just spread after it cools if you prefer.
Cool the cheesecake on a wire rack for 1 hour, then run a thin knife around the edge to loosen it from the pan (this helps prevent cracks). Chill in the fridge at least 6 hours or overnight for the creamiest texture.
Release from the springform, slice with a knife dipped in hot water and wiped dry between cuts, serve cold. Leftovers keep well covered in the fridge for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.