New York Style Cheesecake (Rich, Creamy & Perfectly Smooth)

There’s something timeless about a New York Style Cheesecake — thick, creamy, and smooth with just the right balance of sweetness and tang. It’s the ultimate dessert for any occasion, whether you’re hosting a dinner party or just want to treat yourself to something decadent.

This version stays true to the classic — made with cream cheese, sour cream, and a touch of lemon for brightness. It’s baked low and slow for that signature velvety texture and topped with a golden finish that’s impossible to resist.

Serve it plain or add your favorite topping — berries, caramel, or chocolate — for a dessert that always steals the show. Top this creamy cheesecake with caramel pecan sweet rolls on the side, or serve it after coconut cream pie or chocolate cake for a grand finale.

Recipe Card

Servings: 12 Prep Time: 20 minutes Cook Time: 1 hour 10 minutes Chill Time: 4 hours (or overnight) Total Time: 5 hours 30 minutes

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 4 large eggs

• 2 tablespoons all-purpose flour

• 2 teaspoons lemon juice (optional, for brightness)

Instructions

1. Preheat the Oven: Preheat to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.

2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.

3. Prepare the Filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, vanilla, and lemon juice, mixing until just combined. Beat in eggs one at a time, followed by flour.

4. Bake: Pour the batter into the cooled crust. Place the pan inside a larger baking dish and pour hot water halfway up the sides (to create a water bath). Bake for 65–70 minutes, or until the center is almost set but still slightly jiggly.

5. Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then transfer to the refrigerator for at least 4 hours or overnight.

6. Serve: Remove from the springform pan and slice with a warm, clean knife. Serve plain or top with fruit sauce, caramel, or chocolate ganache.

Tips for the Best Cheesecake

• Use room temperature ingredients to ensure a silky texture.

• Don’t overmix — it can introduce air bubbles that cause cracks.

• Bake in a water bath for even, gentle heat.

• Run a thin knife around the edge right after baking to prevent cracking as it cools.

• Chill overnight for the perfect firm, creamy consistency.

Final Thoughts

This New York Style Cheesecake is creamy, classic, and absolutely irresistible — the kind of dessert that impresses every guest and feels like pure indulgence.

Serve it as-is or get creative with toppings — it’s the perfect blank canvas for any occasion.

FAQ

Q: How do I prevent cracks in my cheesecake? Use a water bath, avoid overmixing, don’t overbake, and cool slowly with the oven door cracked open.

Q: Do I need to use full-fat cream cheese? Yes — full-fat makes the cheesecake dense, creamy, and classic NY style.

Q: How long should cheesecake chill? At least 6 hours, but overnight chilling gives the best texture.

Q: Why is my cheesecake runny in the center? It likely needed more bake time. The center should jiggle slightly but not be liquid.

Q: Can I freeze New York cheesecake? Absolutely — freeze whole or sliced for up to 2 months. Thaw in the fridge.