I’ve got all the pro tips and expert testing to help you whip up a New York cheesecake with a graham cracker crust so good, you will put Cheesecake Factory and Juniors to shame. Facts!
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My Recipe Tips
- Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
- Use a Water Bath: For extra insurance against cracks and more moisture, USE one! Bake the cheesecake with a pan of water in the oven. This will generate steam, and a steam oven will prevent the cheesecake from drying out.
- Don’t open the oven while baking! Changes in temperature during baking can cause the cheesecake to crack or sink in the middle. Instead, just give it a jiggle at the end of baking. If it’s firm at the edges and still wobbles a little in the center, it’s done.
- Cool Completely Before Chilling. Once room temperature, add to the fridge overnight. If you add a warm cheesecake to a cold fridge, it will trap condensation and make it soggy.
How to Make New York Cheesecake
Make the Crust
Step 1: Whisk together graham cracker crumbs, sugar and melted butter.
Step 2: Press mixture into the bottom of a non-stick sprayed springform pan and bake in a preheated oven of 350 degrees F (175 degrees C) for 10 minutes.
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Make the Filling and Bake
Step 3: In the bowl of your stand mixer fitted with a paddle attachment, beat together cream cheese and sugar until completely smooth.
Step 4: Next add heavy cream then add eggs one at a time, mixing until incorporated. Next, add sour cream, vanilla bean paste and flour and mix until smooth.
Step 5: Pour cheesecake filling into baked crust. Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.
New York Cheesecake Recipe
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Ingredients
For The Crust
- 1 1/2 cup graham cracker crumbs or shortbread crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted salted butter
For The Cheesecake Filling
- 32 oz cream cheese 4 (8 ounces) packages/ room temperature/ full fat is best
- 1 1/2 cups granulated sugar
- 3/4 cup heavy whipping cream
- 4 large eggs room temperature
- 1 cup sour cream or plain greek yogurt, room temperature
- 1 1/2 tbsp vanilla bean paste or vanilla extract
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Instructions
For The Crust
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes. Remove from the oven and let cool while you work on the filling.
For the Cheesecake Filling
- In the bowl of your stand mixer fitted with a paddle attachment, beat together cream cheese and sugar on medium until completely smooth, about 2 minutes.
- Add heavy cream then scrape down the sides of a bowl.
- Turn the mixer down to low then add eggs, one at a time, mixing until incorporated.
- Add sour cream, vanilla bean paste, flour and salt and mix until smooth, about a minute.
- Using two layers of foil, cover the base of the springform pan so the water will not seep in. Place the covered pan on a sheet pan. Pour the cheesecake filling into the crust and smooth the top.
- Place the sheet pan on the oven rack and pour enough water to fill up to an inch around the foil-wrapped cheesecake. Close the oven door and bake for 45 minutes. Turn off the oven and allow cake to cool for 1 hour with the oven door closed, then for another hour with the door slightly ajar (not completely open). You can use a wooden spoon to hold the door open about an inch. Remove the cake from the oven and let cool at room temperature for an additional 30 minutes, then wrap in plastic wrap and place in the refrigerator overnight before serving.
Notes
How to Store New York Cheesecake
Once your cheesecake has fully cooled (totally cooled boos, don’t play around), cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.How long will New York Cheesecake last in the fridge?
This cheesecake will last 4 to 5 days in the fridge.Can I freeze New York style cheesecake?
Yep, you can freeze it! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months y’all.Nutrition
Recipe Help
You can but I prefer full-fat cream cheese to get that super luscious flavor.
The best way to cut clean slices is by using a sharp knife dipped in hot water, wiping it clean between each slice.
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Hello,
Where I live, I have not seen real heavy cream, only plant based cream (usually from palm oil). Should I use that or it would be better if i exclude that ingredient?
Thank you!
I wonder if it is called something else where you live. You could try asking the grocery store clerk, they would know. I am not sure if the plant based cream would work the same.
This is the best cheesecake recipe it took a little longer to prepare than I expected but it was worth it thank you so much Jocelyn
how do you cook it if you have a convection oven
I haven’t baked this particular recipe in a convection oven but you could potentially bake at 250F for about 50 minutes or so.
The best cheesecake ever.
I made this today for my boyfriends birthday request and it came out with no cracks! I’m so pleased. I think I did have it too high up a rack in the oven because it’s a bit darker on top but it’s still soft and creamy. I guess now that I was confused about how the water bath worked because I wrapped the spring form in tinfoil with parchment paper, but I put the cake on the rack above the water instead of inside it. Whoops!! But the cake still came out beautifully! Thanks so much!
I was a bit confused about the water bath as I’ve never done that before and the recipe tips mention to place the pan of water on the bottom rack with the cake pan on the top rack. My cheesecake cracked, but I don’t even care. Best tasting cheesecake ever! And the graham cracker crust too! Super simple to put together.
I’ve tried multiple cheesecake recipes and I’ve never been able to achieve a clear white top – mine always brown. The same thing happened with this recipe. What is the secret? Your pictures show a perfectly creamy white top…
I am wondering where you are placing the cheesecake in your oven. I’m also wondering if your oven may need to be calibrated as well since it seems like it might be baking your cakes fast. You can test the temperature in your oven by hanging a thermometer in the oven and setting it to 350 degrees. See if it matches up.
The cheesecake was very good! My wife and I enjoyed it! I always thought that cheesecake was too difficult to make, but it wasn’t at all.
What to do if I don’t have vanilla bean paste?
You can replace the vanilla bean paste with vanilla extract.
I have a question about the water bath: You say to triple wrap the pan in heavy duty foil – does this mean the pan sits directly in the water or should the bath go on the next rack down?
Also, my friend wants a strawberry swirl IN the cake – is it OK to swirl in some strawberry syrup (i’ll figure that out) in before it bakes or will that mess with the bake?
Thanks!
You sit the cheesecake in the pan with the water which is why you need to be absolutely certain that you wrap it very thoroughly. If you have concerns, you can definitely avoid doing the water bath since this recipe hardly ever cracks. Also I think you would be ok with a strawberry swirl. I wouldn’t add too much since it could change the ratios of the recipe but sounds so delicious. Enjoy!
Best Buy ever! I use silicone cheesecake wraps now. Forget the fingers crossed foil wrap. The baking pan fits into the wrap and it goes up the sides of the pan-fits snugly. If interested bought them on Amazon and wraps come in various sizes to fit your size pan using.
Can I substitute pure vanilla extract if I can’t get the vanilla bean paste? If so how much of the extract.
Yes you can. You use the same amount.