Classic New York Cheesecake Recipe — Rich, Creamy & Baked

This classic New York cheesecake recipe is rich, creamy, and sure to become a favorite. It’s firm yet smooth and delicious with a simple fruit sauce on top.

Creamy, dreamy, and utterly satisfying. This is my take on a classic New York–style cheesecake. It’s not as soft as the ricotta-based version I grew up with, but it’s exactly what I picture when I think of a traditional cheesecake: dense, velvety, and perfectly balanced.

I prefer cheesecakes that aren’t overloaded with fillings; a plain slice with a drizzle of fruit sauce—cherry or berry—is my ideal. If you like your cheesecake loaded with toppings, feel free to adapt, but this version shines when kept simple.

How to make the classic New York cheesecake

Pre-pre step

Take the cream cheese and eggs out of the refrigerator about an hour before you start so they reach room temperature.

Pre-step

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside bottom with aluminum foil to protect from water if you choose to use a water bath.

Step one

Gather your ingredients: room-temperature cream cheese, eggs, graham crackers (for crumbs), and butter for the crust.

Step two

Process about 13 graham crackers until you have 1 1/2 cups of fine crumbs. Transfer the crumbs to a mixing bowl.

Step three

Melt 1/2 stick of butter over low heat. Pour the melted butter over the graham cracker crumbs and mix with a spatula until evenly moistened.

Step four

Press the moistened crumbs firmly into the bottom of the prepared springform pan to form an even crust. Set aside.

Blend it up

Step five

Place four packages of softened cream cheese and 1 cup granulated sugar in a stand mixer. Beat on medium until smooth and creamy, about 1–2 minutes.

Step six

Add the eggs one at a time, mixing only until each egg is just incorporated. Overmixing can introduce air and increase the chance of cracking.

Step seven

Measure the remaining ingredients: 1/2 cup milk (or almond milk), 1/4 cup flour (I used spelt), 2 teaspoons vanilla extract, and sour cream.

Step eight

Using a rubber spatula, gently fold in the flour, sour cream, milk, and vanilla until the batter is just combined. Avoid overmixing to keep the texture dense and even.

Step nine

Pour the batter into the prepared crust and smooth the top. Bake at 350°F for 1 hour.

Step ten

When the baking time is up, turn off the oven and leave the cheesecake inside with the door closed to cool slowly. Let it rest in the oven for at least 3 hours; 5 hours is better. This gradual cooling helps reduce cracking, though a crack may still appear—either way, it will taste fantastic.

Once cooled, release the springform and transfer the cheesecake to a serving plate. Top slices with your favorite sauce—cherry sauce is a classic choice—or serve plain.

Slice, serve, and enjoy.

I hope you love this classic New York cheesecake—rich, satisfying, and ideal with a simple fruit topping.

Other cream cheese recipes

• Creamy cheesecake
• Rocky road cheesecake
• Pumpkin layered bread
• Pistachio cookies

As always, may all your dishes be delish! If you try this recipe, leave a comment to share how it turned out.

Classic New York Cheesecake

Dense, creamy, and simple—this is a classic New York-style cheesecake perfect with fruit sauce.

Course: Dessert

Cuisine: Dessert

Keyword: cheesecake, classic cheesecake, classic New York cheesecake

Prep Time: 3 hours 10 minutes

Cook Time: 1 hour

Total Time: 4 hours 10 minutes

Servings: 12 Slices

Calories: 434kcal

Author: Elaine Benoit

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs (about 13, processed)
• 1/2 stick butter, melted

Cheesecake

• 4 packages cream cheese, softened
• 1 cup sugar
• 4 eggs, room temperature
• 1/2 cup milk (or almond milk)
• 2 teaspoons vanilla extract
• 1/4 cup flour (I used spelt)
• Sour cream (amount included with milk/flour in instructions)

Instructions

1. An hour before starting, remove the eggs and cream cheese from the fridge to come to room temperature.
2. Preheat the oven to 350°F (175°C).
3. Grease an 8–9 inch springform pan and wrap the bottom with foil if desired.
4. Pulse graham crackers in a food processor until fine crumbs form.
5. Melt the butter over low heat and combine with the crumbs until evenly moistened.
6. Press the crumb mixture into the bottom of the springform pan to form the crust.
7. Beat the cream cheese and sugar in a stand mixer until smooth and creamy, about 1–2 minutes.
8. Add the eggs one at a time, mixing just until incorporated each time.
9. Fold in sour cream, milk, vanilla, and flour with a spatula until just combined.
10. Pour the batter into the prepared crust and bake for 1 hour.
11. Turn off the oven and leave the cheesecake inside with the door closed for 3–5 hours to cool slowly.
12. Top with your favorite sauce or serve plain.
13. Slice, serve, and enjoy.

Equipment

• Food processor
• Stand mixer
• Rubber spatula
• Springform pan

Notes

I let the cream cheese and eggs sit at room temperature for about an hour before starting. Resting time in the oven is included at 3–5 hours to cool slowly.

Nutrition

Serving: 1 piece | Calories: 434 kcal | Carbohydrates: 29 g | Protein: 7 g | Fat: 32 g

Nutrition information is an estimate and may vary with exact ingredients. For accuracy consult a nutrition professional.