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Black Marble

NY Style Cheesecake

"If you think making a classic delicious cheesecake is a challenge? Think again! This foolproof recipe delivers a cheesecake so dense, thick, rich, and creamy, it rivals those from New York’s most beloved delis—and it’s easy enough for beginners to master."

NY Style Cheesecake (Classic Version)

Servings: 8 to 10

Prep Time: 30 Minutes

Cook Time: 1 Hour 55 Minutes

Total Time: 2 Hours 25 Minutes, plus at least 8 hours to cool



  • 1 1/2 cups graham cracker crumbs, from 12 whole crackers

  • 5 tablespoons unsalted butter, melted

  • 2 tablespoons sugar

  • 1/8 teaspoon salt


  • 4 - 8 oz blocks cream cheese, at room temperature

  • 2 cups sugar

  • 3 tablespoons all-purpose flour

  • 4 teaspoons vanilla extract

  • 1 teaspoon packed lemon zest, from 1 lemon

  • 2 teaspoons fresh lemon juice, from 1 lemon

  • 1/4 teaspoon salt

  • 6 large eggs

  • 1/2 cup sour cream

  • 1 can of mixed berry fruit topping, optional


Preheat the oven to 375°F and set an oven rack in the lower middle position.

Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray, set aside.


In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.

Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.

Reduce the oven temperature to 325°. Set a medium saucepan of water to boil.

Cheesecake Batter

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute.

Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined.

Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined.

Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary.

Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust.

Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan.

Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.)

The cake should will wobble just a bit when the pan is tapped; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes.

Remove the springform pan from the water bath and discard the foil.

Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.

Remove the sides of the springform pan. You can serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter by running a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish.

Slice with a sharp knife, wiping the knife clean between slices. Serve with mixed berry or fruit topping of choice on top of each slice with a side of whipped cream.


Make Ahead:

This cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.


This cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.


Per serving (10 servings) / Calories 659 / Fat 3 g / Saturated fat 24 g / Carbohydrates 59 g / Sugar 49 g / Fiber 1 g / Protein 11 g / Sodium 464 mg / Cholesterol 233 mg

"It’s a custard dessert that requires careful baking in a water bath to prevent cracking and achieve the perfect consistency. But don’t let that daunt you. Cracking happens to the best of us! I have posted my delicious mishaps because hey... IT HAPPENS!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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