Cheesecake Recipe

I’ve spent years perfecting this classic New York cheesecake recipe, and I’m convinced it’s the key to achieving that silky, restaurant-quality texture at home. The secret isn’t just in the ingredients—it’s in the technique that prevents those dreaded cracks and guarantees every bite melts on your tongue. Most home bakers make three critical mistakes that I’ll help you avoid.

Recipe

I can tell you with absolute certainty that this is the cheesecake recipe that will make you forget every other dessert exists. After perfecting this over countless dinner parties and family gatherings, I’ve watched grown adults go completely silent on the first bite, then immediately ask for the recipe before they’ve even finished their slice.

What makes this cheesecake extraordinary is the silky-smooth cream cheese base that’s been whipped to pure velvet perfection, combined with just a hint of vanilla and a touch of fresh lemon that brightens every single bite. The secret lies in the slow, gentle baking method that prevents those dreaded cracks while creating a texture so creamy it practically melts on your tongue.

Each forkful delivers that perfect balance of rich, tangy sweetness against the buttery graham cracker crust that crumbles just right. My grandmother always said the best desserts are the ones that make people close their eyes when they eat them, and trust me, this cheesecake does exactly that.

Whether you’re a complete beginner or you’ve been baking for years, this recipe is foolproof and forgiving—the kind that makes you look like a dessert genius even if you’ve never made cheesecake before. Once you taste that first perfect slice with its cloud-like texture and incredible depth of flavor, you’ll understand why this has become my go-to showstopper for every special occasion.

Ingredients

Creating the perfect cheesecake starts with getting your ingredients right—and trust me, there are some game-changing secrets that will separate your dessert from the dense, cracked disasters you see everywhere else. The magic is in choosing full-fat everything and bringing your dairy to room temperature before you even think about mixing. This isn’t just a suggestion—it’s the difference between silky perfection and lumpy disappointment.

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs – Buy the pre-made crumbs or crush your own; either works, but make sure they’re fine and even
• ⅓ cup melted butter – Don’t you dare use margarine here; real butter creates that perfect crispy-tender base
• ¼ cup granulated sugar – This helps the crust hold together and adds just the right sweetness
• Pinch of salt – Amplifies all the flavors and balances the sweetness

For the Cheesecake Filling:

• 32 oz cream cheese – This is non-negotiable: full-fat only, and it MUST be room temperature or you’ll get lumps no amount of mixing can fix
• 1 cup granulated sugar – You can sub up to half with brown sugar for deeper flavor, but don’t go sugar-free here
• 4 large eggs – Room temperature again! Cold eggs will seize up your perfectly smooth mixture
• 1 cup sour cream – The secret to tang and creaminess; Greek yogurt works in a pinch but sour cream is superior
• 2 teaspoons vanilla extract – Pure vanilla only—artificial tastes cheap in something this luxurious
• 3 tablespoons all-purpose flour – This prevents cracks and gives structure; cornstarch works as a 1:1 substitute

For the Water Bath:

• Hot water – Enough to come halfway up your springform pan; this creates the gentle, even heat that prevents cracking

Optional Flavor Boosters:

• Lemon zest – Just one teaspoon transforms the entire dessert with bright, fresh notes
• Almond extract – A quarter teaspoon adds sophisticated depth without overpowering

How to Make the Best Classic New York Cheesecake

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with butter. Wrap the entire outside of the pan tightly with heavy-duty aluminum foil—this prevents water from seeping in during the water bath. Place your oven rack in the lower third position and preheat to 325°F. The foil wrap is essential because even the tiniest leak will create a soggy crust that nobody wants.

• Make the graham cracker crust****

Combine 1½ cups graham cracker crumbs, ⅓ cup melted butter, and 2 tablespoons sugar in a bowl. Mix until the crumbs look like wet sand and hold together when squeezed. Press this mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup—really pack it down.

The key is creating an even, compact layer that won’t fall apart when you slice the cheesecake later.

• Par-bake the crust****

Bake the crust for 10 minutes until it’s lightly golden and set. Remove and let it cool while you prepare the filling. This step prevents a soggy bottom and gives you that perfect crust-to-filling ratio. Don’t skip this—a pre-baked crust is what separates amateur cheesecakes from bakery-quality ones.

• Verify all filling ingredients are at room temperature

Take your cream cheese, eggs, and sour cream out of the fridge 2-3 hours before baking. Room temperature ingredients blend together seamlessly, preventing lumps and creating that signature silky texture.

Cold cream cheese will never fully smooth out, no matter how long you mix, and cold eggs can cause the batter to curdle.

• Beat the cream cheese until completely smooth

Using an electric mixer on medium speed, beat 32 ounces of room temperature cream cheese for 3-4 minutes until it’s completely lump-free and fluffy. Scrape down the bowl sides frequently—those stubborn bits hiding on the sides will create lumps in your final cheesecake.

This step requires patience, but it’s the foundation of a perfectly smooth filling.

• Gradually add sugar and vanilla

Slowly add 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese, mixing on low speed until just combined. Adding sugar gradually prevents the mixture from becoming grainy.

Mix only until incorporated—overmixing at any stage introduces air bubbles that can cause cracks during baking.

• Incorporate eggs one at a time

Add 4 large eggs one at a time, mixing on low speed after each addition until just combined. Wait until each egg is fully incorporated before adding the next one. This gradual process guarantees even distribution and prevents the batter from breaking or becoming lumpy.

Stop mixing the moment you can’t see any egg streaks.

• Fold in sour cream and flour

Gently fold in ⅓ cup sour cream and 2 tablespoons all-purpose flour using a large spoon or spatula. The sour cream adds tang and helps prevent cracking, while the flour provides structure.

Mix just until no white streaks remain—this isn’t the time for vigorous stirring. Overmixing now will create a dense, heavy cheesecake.

• Pour and smooth the filling****

Pour the batter over the cooled crust and gently tap the pan on the counter 2-3 times to release air bubbles. Use an offset spatula to smooth the top if needed. Those little taps are important—trapped air bubbles will expand during baking and create unsightly holes or contribute to cracking.

• Create a water bath****

Place the wrapped springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath provides gentle, even heat that prevents the cheesecake from cooking too quickly and cracking.

Make sure your foil wrap is secure—any water leaks will ruin your crust.

• Bake low and slow****

Bake for 55-65 minutes until the edges are set but the center still has a slight jiggle when gently shaken. The center should look almost set but still move slightly—it will continue cooking from residual heat.

A perfectly baked cheesecake looks pale golden on top with no browning or puffing around the edges.

• Cool gradually to prevent cracking

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour—this gradual temperature change prevents the dramatic shrinking that causes cracks. After an hour, remove it from the water bath and cool completely on a wire rack.

Sudden temperature changes are the enemy of crack-free cheesecakes.

• Chill thoroughly before serving

Refrigerate the cheesecake for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld and the texture to set properly. Run a thin knife around the edges before removing the springform pan sides to prevent sticking.

A properly chilled cheesecake will slice cleanly and hold its shape beautifully.

Chef Tips

Several professional techniques can transform your cheesecake from good to exceptional. I’ve learned through years of testing that the water bath temperature matters more than most recipes mention—your water should be hot but not boiling when you place the pan inside.

Consider flavor pairings like lemon-blueberry or chocolate-raspberry. For presentation tips, I recommend chilling overnight before adding garnishes.

Nutrition

This classic cheesecake recipe provides a rich and indulgent dessert that’s high in calories and fat due to the cream cheese, eggs, and sugar content. A typical slice contains significant amounts of protein from dairy ingredients but should be enjoyed in moderation as part of a balanced diet.

What You’ll Love About This Recipe

This cheesecake recipe will quickly become your go-to dessert for every special occasion, and honestly, even for regular Tuesday nights when you need something sweet. It combines the perfect creamy texture with just the right amount of tangy flavor, creating a dessert that feels fancy but doesn’t require fancy skills to make.

Rich, velvety texture that melts in your mouth – The secret is in the slow baking process, which prevents cracks and gives you that restaurant-quality smoothness every single time.

Simple ingredients you probably already have – No need for special trips to gourmet stores, this recipe uses basic pantry staples like cream cheese, eggs, and sugar to create something absolutely magical.

Foolproof method that works for beginners – Even if you’ve never made cheesecake before, the step-by-step instructions make it impossible to mess up, so you can impress your family and friends without breaking a sweat.

Recipe Card

This classic New York-style cheesecake delivers the perfect balance of rich, creamy texture and tangy flavor that makes it an irresistible dessert for any occasion. With its buttery graham cracker crust and silky smooth filling, this recipe creates a restaurant-quality cheesecake that’s surprisingly achievable at home.

Ingredients:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted butter
• 32 oz (4 packages) cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• ⅓ cup sour cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. Mix graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press firmly into bottom of prepared pan.
3. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add 1 cup sugar, beating until combined.
4. Add eggs one at a time, beating just until incorporated after each addition.
5. Mix in sour cream, vanilla, and salt until just combined.
6. Pour filling over crust and smooth top.
7. Place springform pan in a larger roasting pan and add hot water halfway up the sides.
8. Bake for 60-70 minutes until center is almost set but still slightly jiggly.
9. Turn off oven, crack door open, and let cool in oven for 1 hour.
10. Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Notes:

All ingredients must be at room temperature to prevent lumps. Avoid overmixing to prevent cracks. The water bath helps guarantee even, gentle cooking. Cheesecake is done when edges are set but center still has a slight jiggle.

Equipment:

9-inch springform pan, electric mixer, large roasting pan, aluminum foil

Time:

Prep time: 20 minutes

Cooking time: 70 minutes

Cuisine: American

Serving: 12 slices