Dessert
Classic New York Cheesecake
A dense, creamy, crack-free cheesecake on a buttery graham cracker crust, baked low and slow.
By the Forkful editorial team · Published
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Makes
- 12 servings
Cheesecake is one of the most searched dessert recipes on Google, and the New York style is the one everyone has in mind: tall, dense, ultra-creamy and just a little tangy, on a crisp graham cracker base.
It is far easier than its reputation suggests. Everything comes down to three habits: use room-temperature ingredients, mix on low speed so you do not beat in air, and bake it gently in a water bath. Then be patient — it needs a long chill before slicing.
Ingredients
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- For the crust
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
- For the filling
- 32 oz full-fat cream cheese, at room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 4 large eggs, at room temperature
Instructions
- Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch (23 cm) springform pan tightly with two layers of heavy-duty foil.
- Mix the crumbs, sugar and melted butter and press firmly into the bottom of the pan. Bake for 10 minutes and let it cool.
- Beat the cream cheese on low speed for 2 minutes until completely smooth. Add the sugar and flour and beat until combined, then the sour cream, vanilla and lemon juice. Scrape the bowl often.
- Add the eggs one at a time on low speed, mixing only until each disappears.
- Pour the filling over the crust. Set the pan in a roasting tin and pour in hot water to come 1 inch (2.5 cm) up the sides.
- Bake for 60–70 minutes, until the edges are set but the centre (about 3 inches / 7 cm) still wobbles slightly when you nudge the pan.
- Turn off the oven, open the door a crack and leave the cheesecake inside for 1 hour. Run a knife around the edge, cool to room temperature, then refrigerate for at least 6 hours or overnight.
Tips for the best result
- 1Cold cream cheese makes a lumpy filling — take everything out of the fridge 2 hours ahead.
- 2Mix on low speed. Air bubbles expand in the oven and cause cracks.
- 3For clean slices, dip a long knife in hot water and wipe it dry between cuts.
- 4Top with fresh berries, a berry sauce or salted caramel just before serving.
Storage
Keep covered in the fridge for up to 5 days. Cheesecake freezes very well: wrap whole or in slices and freeze for up to 2 months, then thaw overnight in the fridge.
Frequently asked questions
Why did my cheesecake crack?
Usually from overmixing, overbaking or cooling too quickly. Mix on low, take it out while the centre still wobbles and cool it slowly in the oven.
Can I bake cheesecake without a water bath?
Yes. Put a pan of hot water on the rack below instead; it adds humidity, though the texture is slightly less silky.
How do I know when cheesecake is done?
The edges look set and slightly puffed, while the centre still jiggles like set jelly. It firms up completely as it chills.
