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This classic New York-style cheesecake is rich, creamy, and decadent. It’s made with sour cream and heavy cream for an extra smooth and creamy texture that New York cheesecake is best known for! Read on for expert tips on how to get the best crack-proof cheesecake!
This classic New York-style cheesecake is silky, smooth, creamy, and tall! It’s an incredibly easy recipe that’s made with simple ingredients and full of tips to get you that perfect, crack-free cheesecake. It’s also the perfect dessert for Thanksgiving, Christmas, and other special occasions because it can be made up to two days in advance.
Crack-proof New York cheesecake
The 3 main techniques for crack-free cheesecake:
- Remove air bubbles – The most common reason for cracked cheesecake is over-mixing and large air bubbles. Over-mixing will create air bubbles that make their way to the surface during baking, resulting in cracks. To remove air bubbles, mix the batter on the lowest speed for 2 minutes to push up air bubbles so you can easily pop them. Slowly pour the batter from a height of 6 inches to pop large air bubbles, and finally bang the pan on the counter to release any remaining air bubbles.
- Use a water bath – Also called a bain-maire, this technique involves placing the springform pan inside a large pan, filled with shallow water. It allows for gentle, even cooking and creates a humid environment that prevents cracks.
- Watch for improper temperature – The cheesecake should bake at a constant temperature for even heating. Use an oven thermometer to monitor and avoid opening the oven which can result in the cheesecake collapsing due to the sudden drop in temperature.
The portions and pan size used in this recipe will give you a tall and creamy cheesecake that’s quintessential to classic New York cheesecake. The addition of sour cream and heavy cream gives it a silky texture that’s light yet luscious. Its tall height, velvety-smooth texture, and generous slices are why everyone loves New York-style cheesecakes.
Ingredients for Classic Cheesecake
- Graham crackers – A classic ingredient in New York cheesecake. Use a food processor to make crumbs or place the crackers in a resealable bag and crush them with a rolling pin or a kitchen mallet.
- Cream cheese – Use full-fat cream cheese that’s been softened on the counter or microwaved on 50% power for 20 seconds at a time.
- Sour cream – Use full-fat sour cream for the best flavor. For a silkier, softer version replace half the sour cream with heavy cream.
- Eggs – Room temperature eggs are recommended.
- Sugar – Use fine, granulated sugar that quickly dissolves in the batter.
Step by Step Photos
- Make graham cracker crumbs using a food processor and then mix with melted butter, sugar, and salt.
- Press them into a springform pan that’s been double-lined with aluminum foil and inserted with a round of parchment paper on the bottom. This will help efficiently remove the cheesecake and prevent water from leaking through the bath. Bake at 350 degrees F for 8 to 10 minutes and remove. Lower the oven to 325 degrees F.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sour cream, sugar, and vanilla together until smooth and creamy.
- On the lowest setting of the mixer, beat the batter for 1 to 2 minutes to pop any air bubbles. This will help prevent cracks from forming on the cheesecake. You should end up with a creamy, smooth batter that flows like pancake batter.
- Pour the batter into the crust slowly to pop any more air bubbles.
- Insert the springform pan into a larger pan and fill it with hot water halfway up the springform pan. This is called a water bath and will help cook the cheesecake gently and evenly while supplying humidity to prevent the cheesecake surface from drying out and cracking.
- Bake at 325 degrees F for 75 minutes. You should see the cheesecake expand as it cooks, this is normal.
- Turn off the oven but leave the cheesecake inside for one hour. Slightly crack the oven to slowly reduce the temperature and avoid the cheesecake from collapsing. Insert a wooden spoon into the door if needed. Afterward, remove the cheesecake from the oven and remove the foil lining. Once it comes to room temperature, lightly cover it and chill in the fridge for at least 4 hour to overnight.
If all goes right, you should end up with a perfect, crack-free New York-style cheesecake that’s smooth and creamy. But if your cheesecake cracked, no worries! There are plenty of delicious toppings you can use to cover the crack such as cherry cheesecake topping or chocolate ganache. It’ll only make it more delicious!
To serve, cut slices using a thin knife that’s been dipped in hot water and wiped dry before each slice. Heating the knife in hot water will get you smooth, clean slices without sticking.
Tips for Classic New York Cheesecake
- Use room-temperature ingredients. This helps the cheesecake batter become smooth and creamy with no lumps.
- Make sure the cream cheese is completely soft. My preferred way of softening cream cheese is in the microwave. Heat at 50% power for 20 seconds at a time. It’s completely fine if the cream cheese is warm to the touch.
- A lot of recipes call for adding the eggs last to prevent air bubbles. From my experience, this isn’t necessary as long as you remove the air bubbles before baking. To do this, mix the batter on the lowest speed for 1 to 2 minutes before pouring it into the springform pan. This helps push air bubbles to the surface so you can easily pop them. When pouring, slowly pour from a 6-inch height to pop large air bubbles that may remain. Lastly, bang the pan on the counter several times to pop any more air bubbles.
- Avoid opening the oven door which can cause the cheesecake to collapse due to the temperature drop. Once it’s finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill the cheesecake overnight for best results.
I hope you enjoy this recipe for classic New York cheesecake! Please leave a rating and let me know how it goes!
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Classic New York Cheesecake
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs, See Note 1
- 2 ½ tablespoons butter, melted
- 1 ½ tablespoons sugar
- pinch of salt
Cheesecake Batter
- 2 8oz packages cream cheese, softened, see Note 2
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream, see Note 3
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.
Crust
- Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.1 cup graham cracker crumbs, 2 ½ tablespoons butter, 1 ½ tablespoons sugar, pinch of salt
Cheesecake Filling
- Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Note: For a smoother, silkier cheesecake, replace half the sour cream with heavy cream.Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.2 8oz packages cream cheese, 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Serve
- Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice. Serve and enjoy!
Notes
- Graham cracker crust – Reduce the amount by half if you only want a bottom crust with no sides.
- Cream cheese – Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds at a time at half power until soft (my preferred method).
- Sour cream – Replace half the sour cream with heavy cream for a softer, silkier texture. This will give you a creamy, melt-in-your-mouth cheesecake that’s velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
Tips:
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
- Once it’s finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make-ahead for the holidays – New York cheesecake can be made up to 2 days in advance and stored in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
New York cheesecake is a taller, creamier cheesecake that’s at least 2 inches tall and made with additional ingredients like sour cream and sometimes heavy cream. Its texture is creamy and luscious and is always served in generous portions. Regular cheesecake is quite dense and more shallow with its main ingredients being cream cheese, eggs, and sugar.
Cracks can form due to air bubbles, improper temperature, and over-beating. Use room temperature ingredients to get a smooth even batter. Pop air bubbles by mixing the batter on the lowest speed for 2 minutes and bang the pan several times on the counter before baking. Avoid opening the oven door during baking as it can cause the cheesecake to collapse and crack.
This was everyone’s favorite dessert at our Christmas potluck! People were raving about it. I added half heavy cream and half Greek yogurt and it was just the right texture. Baked it exactly as the recipe says. Absolutely the best cheesecake ever! I’m so thrilled I found a recipe that works. Thank you!
Loved everything about this cheesecake. It’s so worth the time to do a water bath because mine came out with NO cracks and very smooth. This is now my base recipe for cheesecake. Phenomenal!
Can a 9 inch springform pan be used? Thanks
Hi Tina! Yes just double the recipe and bake it for 1.5 hours instead. Let me know how it turns out!
Silky and very smooth. It almost melts in your mouth. I did the heavy cream option and it was so decadent. I’ll be using heavy cream in all my cheesecakes now. Thanks for the tip!
I have a 9 in spring form pan. How would i change this recipe for my 9in pan?
Hi Janelle! Bake it for 1.5 hours instead at the same temperature listed in the recipe. Let me know how it turns out!
In the description, it says “It’s made with sour cream and heavy cream for an extra smooth and creamy texture that New York cheesecake is known best for!”
I have read the recipe several times over and nowhere does it mention heavy cream as an ingredient. Im confused, why would it say that but not use it?
Hi Susan! It’s in the recipe instructions to replace half the sour cream with heavy cream for a silkier, softer cheesecake. You can get to the recipe by clicking on the “Jump to Recipe” button at the top of the page. Hope that helps!
If I want to make this a layered cheesecake how would I do it? I want to add a cake layer in the middle. Thanks!
I’ve been making cheesecake for at least 25 years and everyone raves about this. This is without a doubt the best recipe, and you give wonderful directions.
The description at the top of this recipe mentions using sour cream and heavy cream to make a light yet luscious cheesecake. However, there is no heavy cream mentioned in the preparation or ingredients.
Hi Douglas, it’s under recipe note 3 under the recipe but I’ll add it where it’s more visible.
This recipe is a classic for a reason – what a superb cheesecake! I followed the recipe to the letter, as I am not the most confident baker, and it came out perfectly. No cracks, perfectly cooked, smooth, creamy and so delicious.
I loved the gentle cooking in the water bath, and believe this makes a big difference to the outcome! I was careful to not open the oven door during the cooking, also. Really appreciated all of your tips!
Magnificent! Made this many times and it always results in the best cheesecake. You can add nuts to the crust by adding them to the food processor along with the graham crackers. Simply delicious.
This cheesecake recipe is to die for. It’s totally perfect in every way – great on it’s own, but we topped ours with some macerated strawberries and it was delish!
Is the water bath absolutely necessary? I don’t have a roasting pan big enough! ??
Hi Glenda! It’s to help prevent the cheesecake from cracking but it would still taste delicious without the water bath. I recommend a thick, fruit topping to cover up any cracks like my strawberry sauce.
You say in the description it is creamy because you use sour cream and heavy cream, but
there is no heavy cream listed in the recipe. Please advise.
Looking to make this for next Wednesday.
Hi Hariet! You can replace half the sour cream with heavy cream if you’d like a softer, creamier cheesecake. It’s down in the recipe notes under Note 3. Hope that helps!
This was the best cheesecake I’ve made so far! Huge hit with our guests! I made a berry compote to spoon over the top with blueberries, blackberries and raspberries.
How can I increase the cheesecake to a 9″ cheesecake? How should I increase the ingredients? Thanks.
Hi Debbie! You can double the recipe and bake it for 1.5 hours at the same temperature listed in the recipe.
Perfect!!
Rave reviews from everyone who was lucky enough to have some. I have made two so far but there’s another coming up soon! This recipe is a winner for sure.
Hello! I love this recipe! I’ve made it a few times and it always turns out perfectly! I am wanting to make a larger cheesecake for the holidays and was wondering if you had any suggestions on increasing the recipe for a 9 or 10 inch pan?
Thank you so much!
Thanks Tiffany! For a 9 inch pan, double the recipe and bake it for 1.5 hours at the same temperature. Hope this helps!
Hi! I only have a 9″ springform. What would be the quantities and baking time?
Hi Kim! You can double the recipe and bake it for 1.5 hours at the same temperature. Hope that helps!
Great recipe. I would recommend this to anyone who loves cheese cake. Easy,great texture and came out perfect.