This New York cheesecake recipe is the plain baked pillar: a tall cream-cheese filling, sour cream, a graham crust, and a water bath so the top stays mostly smooth. It is not a no-bake cheesecake and it is not banana, Biscoff, or pumpkin. Those stay on their pages. If your cheesecake cracks, the guide on this site explains why — this page is the method that prevents most of it.
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New York Cheesecake
- Total Time: 10 hours
- Yield: 12 slices 1x
Description
Classic New York cheesecake with graham cracker crust, sour cream, and a water bath. From Alissa at Yummy Dishes.
Ingredients
Crust
- 1 3/4 cups (175g) graham cracker crumbs
- 3 tablespoons (38g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 32 oz (908g) full-fat cream cheese, room temperature
- 1 1/4 cups (250g) granulated sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (240g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
Instructions
- Heat the oven to 350°F (175°C). Wrap a 9-inch springform pan in two layers of heavy foil. Stir crumbs, sugar, and melted butter; press into the bottom and 1 inch up the sides. Bake 10 minutes. Cool. Lower the oven to 325°F (165°C).
- Beat the cream cheese on medium-low until smooth, about 2 minutes. Scrape the bowl. Beat in the sugar and flour. Beat in the sour cream, vanilla, and lemon zest just until combined.
- Add the eggs and yolk one at a time on low. Stop as soon as the streaks disappear. Do not whip air into the batter.
- Pour into the crust. Set the pan in a roasting pan and pour hot water halfway up the foil.
- Bake 70 to 80 minutes. The edges should be set; the center should still jiggle in a 2-inch circle. Turn the oven off, crack the door, and rest 1 hour.
- Cool on a rack 1 hour, then refrigerate at least 8 hours, preferably overnight. Run a thin knife around the ring before unmolding.
Notes
Room-temperature dairy is not optional — cold cream cheese lumps. A water bath plus the long cool-down prevents most cracks. Store covered in the fridge up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Why this is the pillar
Flavored cheesecakes on this site assume you already know a plain New York bake. This is that bake. Pumpkin, banana, and no-bake versions stay as separate intents.
Substitutions
A cookie crust can replace graham, but then you are closer to other recipes on the site — keep graham here. Full-fat cream cheese only. Greek yogurt can replace up to half the sour cream.
Mistakes to avoid
Do not beat on high after the eggs go in. Do not skip the water bath. Do not rush the chill. If it still cracks, read the cheesecake-crack guide instead of publishing a second New York recipe.
Storage
Refrigerate covered up to 5 days. Freeze slices, wrapped, for 1 month. Thaw overnight in the fridge.
Nutrition (estimated)
About 480 calories per slice if cut into 12. Estimate only, not a lab test.
FAQ
Do I have to use a water bath?
For this tall New York style, yes. It keeps the texture creamy and cuts down on cracks.
Why did my cheesecake crack?
Usually overbaking, too much air, or a fast temperature drop. Use the crack guide on this site for the full checklist.
Can I skip the sour cream?
You can use full-fat Greek yogurt, but the classic tang comes from sour cream.
How do I know it is done?
A 2-inch center jiggle, not a liquid wave. It finishes setting in the fridge.