New York Cheesecake Recipe

New York Cheesecake overhead shot with full cheesecake and four slices with raspberries and raspberry sauce

4.62 from 18 votes

Silky, Rich, Creamy and perfectly smooth, this New York cheesecake is the dessert of your dreams! With a few tips and tricks, you can make a restaurant favorite right at home! Better than the Cheesecake Factory!

Prep Time40

Cook Time1

Cooling Time12

Total Time13 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 401kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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