This New York Style Cheesecake is everything a classic dessert should be: rich, dense, smooth, and perfectly creamy. Baked low and slow, it delivers that iconic bakery-style texture with a slightly tangy finish and a buttery graham cracker crust. Enjoy it plain, or pair it with a simple strawberry topping for a timeless dessert that never goes out of style.

Why You’ll Love This Recipe

This cheesecake is made with simple ingredients but delivers impressive results. The texture is thick and velvety without being heavy, and the flavor balances sweetness with a subtle tang from sour cream and fresh lemon juice. It’s a reliable, crack-free recipe when followed patiently, making it ideal for both beginners and experienced bakers. It also stores beautifully, making it perfect for celebrations, gatherings, or make-ahead desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust
2 cups finely ground honey graham cracker crumbs
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, melted

Cheesecake Filling
32 ounces full-fat cream cheese, room temperature
1 1/2 cups granulated sugar
3 tablespoons cornstarch
4 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
1 cup full-fat sour cream, room temperature

Optional Strawberry Topping
1 pound fresh strawberries, hulled and quartered
1/4 cup granulated sugar
1 teaspoon cornstarch
Juice of half a lemon
1 tablespoon honey

Directions

Preheat the oven to 350°F and prepare a 9-inch springform pan by lining the bottom with parchment paper and lining the sides with parchment strips. Lightly grease the pan.

In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 305°F.

Place a large roasting pan on the bottom rack of the oven and bring a pot of water to a boil for the water bath.

In a small bowl, whisk together the eggs, egg yolk, lemon juice, and vanilla. Set aside.

In a large mixing bowl, beat the cream cheese on low speed until smooth. Add the sugar and cornstarch and mix gently until combined. Scrape down the bowl.

Slowly add the egg mixture in several additions, mixing on the lowest speed. Fold in the sour cream by hand until smooth.

Pour the batter into the cooled crust and gently tap the pan on the counter to release air bubbles. Carefully pour the boiling water into the roasting pan and place the cheesecake on the middle rack above it.

Bake for 1 hour and 40 minutes, until the edges are lightly golden and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Transfer to the refrigerator uncovered and chill overnight before slicing.

For the topping, cook strawberries, sugar, cornstarch, and lemon juice over medium heat until softened and thickened. Blend half, return to the pan, stir in honey, and cool before serving.

Servings and timing

Servings: 12 slices
Prep time: 30 minutes
Baking time: 1 hour 50 minutes
Cooling and chilling time: 8 to 12 hours
Total time: approximately 11 to 13 hours

Variations

For a plain cheesecake, skip the fruit topping and serve as is.
For a citrus twist, add orange zest to the batter.
For a chocolate base, replace graham crackers with chocolate cookie crumbs.
For a gluten-free version, use gluten-free graham crackers and reduce butter slightly.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 10 days. For longer storage, freeze the whole cheesecake or individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator. Cheesecake is best served chilled and does not require reheating.

FAQs

Why did my cheesecake crack?

Cracks are usually caused by overmixing, skipping the water bath, or sudden temperature changes during cooling.

How do I know when the cheesecake is done?

The edges should be set and lightly golden while the center still jiggles slightly when moved.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made one day in advance to allow proper chilling.

Can I use low-fat cream cheese?

Low-fat cream cheese will affect texture and richness, so full-fat is recommended.

Is a water bath really necessary?

Yes, the steam helps prevent cracks and keeps the texture creamy.

Can I make this without a stand mixer?

Yes, but use a hand mixer on the lowest speed and mix gently.

Can I freeze this cheesecake?

Yes, it freezes well for up to three months when properly wrapped.

What can I use instead of sour cream?

Plain unsweetened yogurt or Greek yogurt can be used, though texture may vary slightly.

How long should cheesecake chill before serving?

At least 8 hours, but overnight chilling gives the best results.

Can I add toppings other than strawberries?

Yes, fresh fruit, fruit sauces, or a light dusting of powdered sugar all work well.

Conclusion

This New York Style Cheesecake is a true classic that delivers bakery-quality results at home. With its dense, creamy texture and simple ingredients, it’s a dependable dessert for special occasions or whenever you want something truly indulgent. Take your time, follow the steps carefully, and you’ll be rewarded with a flawless cheesecake every time.

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