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The Ultimate Creamy, Classic New York Cheesecake Recipe

A thick, creamy slice of new york cheesecake showing a dense filling and a thick, textured graham cracker crust.
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Bake the best New York Cheesecake with this detailed guide. You will achieve a dense, rich, and perfectly creamy texture with a buttery graham cracker crust, avoiding common cracks.

Ingredients

Scale
  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup granulated sugar (for crust)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 3/4 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup heavy cream
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350 degrees F. Mix graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool completely.
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with two layers of heavy-duty aluminum foil. This keeps water out. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and lump-free. Scrape down the sides of the bowl often.
  4. Add the sugar and flour to the cream cheese mixture and beat until just combined. Mix in the vanilla extract and lemon zest.
  5. Beat in the heavy cream. Then, add the eggs one at a time, beating only until each egg is incorporated. Do not overmix the batter once the eggs are added; this incorporates air that causes cracks.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Create the water bath: Carefully place the roasting pan with the cheesecake into the oven. Pour very hot water into the roasting pan until the water reaches about halfway up the sides of the foil-wrapped springform pan.
  8. Bake at 350 degrees F for 15 minutes. Then, reduce the oven temperature to 250 degrees F and continue baking for 60 to 75 minutes more. The edges should look set, but the center 2-3 inches should still jiggle slightly when gently nudged.
  9. Cool the cheesecake slowly: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature for another 1 to 2 hours.
  11. Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, before serving. This step is crucial for achieving the dense, creamy texture.

Notes

  • Room temperature ingredients are essential for a smooth, lump-free filling. Let your cream cheese and eggs sit out for at least one hour before starting.
  • Do not skip the water bath; it provides moist, even heat necessary for a creamy, dense texture and prevents the top from drying out.
  • To prevent cracks during cooling, keep the oven door slightly ajar for one hour after turning the oven off. Rapid temperature changes cause the cheesecake to contract too quickly.

Nutrition

Find it online: https://cookerycourier.com/new-york-cheesecake-recipe-creamy-classic/