Official New York Cheesecake Recipe

1. Chantal's New York Cheesecake Recipe
1. The Best New York Cheesecake
2. The Best New York Cheesecake Ever!
3. The Perfect New York Style Cheesecake Recipe

This creamy New York Style Cheesecake is a slice of dessert heaven! A dense, velvety filling sits on top of a classic graham cracker crust. Simple and delicious, it will make you fall in love with cheesecake all over again.

If you’re a cheesecake fanatic like me, you have to try this New York cheesecake. It’s as tasty as it gets and more. Rich with cream cheese, heavy whipping cream, and egg yolks, the vanilla cheesecake filling is stick-to-the-roof-of-your-mouth delicious. Dense and extra creamy and with a lovely hint of lemon, this cheesecake stands out from others. Plus, it sits on top of a buttery graham cracker crust that is the perfect combination of crunchy and melt-in-your-mouth. Trust me. This one is a must-try.

The number of cheesecake recipes I have published over the years is seemingly endless. Of course, I think you should try all of them at some point (I am only slightly joking). But, if you’re looking for something extra special, this New York-style rendition has to be one of my top picks.

New York Style Cheesecake

Out of all the cheesecake recipes on the market, why choose this one? You’ll see once you make it, but in the meantime, let me share some my favorite things about it.

NY cheesecake is really something else. It’s all of the yum of a classic cheesecake but with an added density and richness that is totally addictive. When compared to a classic cheesecake, New York-style cheesecake uses more cream cheese (and a little extra sugar to balance it out), heavy cream instead of sour cream, and extra eggs and egg yolks. The result is a firm, dense, incredibly rich cheesecake. It’s delicious.

Here’s a list of ingredients needed to make this rich cheesecake. You only need 9 ingredients. Be sure to scroll to the recipe card below for exact measurements.

Chantal's New York Cheesecake Recipe

Here’s a quick look at how to make this classic New York-style cheesecake. Scroll on down to the recipe card below for more thorough instructions.

Here are a few tips and tricks that will help guide you in your journey toward making the best NY cheesecake possible. Feeling extra studious? Check out my post, How to Make a Perfect Cheesecake: 10 Tips and Tricks for the ultimate cheesecake guide.

Once the cheesecake has firmed up and you’ve removed it from the springform pan, place any leftovers in an airtight cake carrier or wrap the whole cheesecake in a double layer of plastic wrap. If you already sliced the cake, arrange the slices in a single layer in an airtight container. Store the cake in the refrigerator for up to 5 days.

Original New York Cheesecake Recipe

Yes! Once the cheesecake has firmed up, wrap the whole thing in a double layer of plastic wrap and store it in the freezer. Alternatively (maybe preferably), you can wrap individual slices in plastic wrap and store them in the freezer that way. They make for the perfect, quick, crave-quenching dessert. Either way, the cheesecake will be happy in the freezer for up to 3 months. Allow it to thaw in the fridge before topping and serving.

If you’ve been following my blog for longer than like a day, you already know that I am cheesecake-obsessed. I’ve done my best to put my obsession to good use by producing a ton of cheesecake recipes for you. Here are a few of my top picks.

This smooth and creamy New York Style Cheesecake is a slice of dessert heaven! It’s a rich, velvety cheesecake with a classic graham cracker crust.

Easy New York Cheesecake

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.”New York-style cheesecake is a super simple dessert that is slightly creamier and denser than a classic cheesecake. You’ll be hard-pressed to find someone who doesn’t love it, even outside of New York.

There are only two components to cheesecake, and our recipe has perfected both. A silky sweet filling is essential, but a sturdy, well-baked crust is arguably the most important part, as it makes the cheesecake easier to slice.

The Best New York Cheesecake

Springform pans are ideal for delicate desserts like cheesecake. The pans have a nonstick removable belt around the outside that pops off to expose the edges of the cheesecake. From there, the cheesecake can be gently lifted instead of inverting it onto a platter and risking it breaking.

Baking the cheesecake in a water bath in the oven helps keep the cream cheese filling silky smooth and creamy. The most important thing a water bath does is create moisture in the oven as the cheesecake bakes. A moist atmosphere in an otherwise dry climate will help keep the cheesecake from drying out and cracking. It will also help the filling rise evenly since it's surrounded by a water barrier.

If your guests don't devour the cheesecake immediately, it can be covered tightly and stored in the refrigerator for up to three days.

The Best New York Cheesecake Ever!

New York-style cheesecake is a lot denser than regular cheesecake. Regular cheesecake is thinned out with heavy cream, while New York cheesecake gets its creaminess mostly from cream cheese.

Full-fat cream cheese is a must for flavorful cheesecake. Skip anything labeled low-fat or Neufchatel, which can have up to 25 percent less fat.

Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.

The Perfect Baked New York Cheesecake

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When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Cheesecake is my husband, Michael’s, favorite dessert. In fact, the first time I met my future mother-in-law over 20 years ago, she told me the way to her son’s heart was through his stomach – and whenever she wanted him to do anything as a child, she bribed him with a slice of NY cheesecake. A traditional lady she may be, but I got the message loud and clear: learn to make a good cheesecake!

The Perfect New York Style Cheesecake Recipe

Though the ingredients are simple, cheesecake can be a little intimidating to make. Because cheesecake is a custard, it needs to be baked gently in a water bath, and you have to worry about the surface of the cake cracking, as well as over or undercooking. However, with the right recipe and a few pointers, a creamy, crack-free NY-style cheesecake is totally doable, even for beginners.

This recipe makes a classic New York-style cheesecake with a buttery graham cracker crust and rich, dense filling made from cream cheese, eggs, sugar, sour cream, vanilla, a hint of lemon, and a few tablespoons of flour.

Cream cheese is the key ingredient, so I recommend using a good brand, like Philadelphia. Though it is used most often as a spread for bagels, cream cheese is used to make many wonderful desserts, like pumpkin cheesecake, no-churn ice cream, trifles, and frosting.

The Best Cheesecake Recipe (new York Style)

Flour might seem like an unusual addition – not all cheesecake recipes incorporate it – but it’s the secret to success. A little starch helps prevent the cake from cracking and also makes the filling lighter and fluffier.

You’ll need a 9 or 10-inch springform pan and 18-inch heavy-duty aluminum foil. The springform pan features sides that can be removed from the base, so you can release the cake easily without having to flip the whole pan over (this would be a disaster with cheesecake). Springform pans, however, are notorious for leaking. Since the cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. If you’d like to try another technique that doesn’t require wrapping the pan in foil, you can place your springform pan inside a larger cake pan (see how it’s done here) or purchase a silicone wrap for your pan.

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New York Baked Cheesecake