Classic New York Cheesecake

Below is a classic, authentic New York–style cheesecake recipe, written in full detail, step by step, including pan preparation, texture, shape, and baking technique. This produces a dense, creamy, smooth cheesecake with a flat top—the traditional New York

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CLASSIC NEW YORK CHEESECAKE

Yield

One 9-inch (23 cm) cheesecake, 10–12 slices

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EQUIPMENT

• 9-inch springform pan

• Aluminum foil (heavy-duty preferred)

• Roasting pan (for water bath)

• Electric mixer or hand whisk

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INGREDIENTS

For the Crust

• 1½ cups (150 g) graham cracker crumbs

• ¼ cup (50 g) granulated sugar

• ½ cup (115 g) unsalted butter, melted

For the Cheesecake Filling

• 4 packages (8 oz / 225 g each) full-fat cream cheese, room temperature

• 1¼ cups (250 g) granulated sugar

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1 teaspoon lemon zest (optional but traditional)

• 4 large eggs, room temperature

• ¾ cup (180 ml) sour cream or heavy cream

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STEP 1: PREHEAT OVEN AND PREPARE PAN

1. Preheat oven to 325°F (160°C).

2. Wrap the outside of the springform pan tightly with 2–3 layers of aluminum foil, covering the bottom and sides.

   • This prevents water from leaking in during baking.

3. Lightly grease the inside of the pan.

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STEP 2: MAKE THE CRUST

1. In a bowl, combine:

   • Graham cracker crumbs

   • Sugar

2. Add melted butter and mix until the texture resembles wet sand.

3. Press mixture firmly into the bottom of the pan.

   • Use the bottom of a glass to pack it tightly and evenly.

4. Bake crust for 10 minutes.

5. Remove from oven and let cool.

   • Keep oven on.

Crust shape:
Flat, compact, evenly packed bottom only (traditional New York style—no sides).

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STEP 3: PREPARE THE CHEESECAKE FILLING

1. In a large bowl, beat cream cheese on low speed until smooth.

   • Do not whip air into it.

2. Add sugar and flour.

3. Mix until creamy and lump-free.

4. Add:

   • Vanilla extract

   • Lemon zest (if using)

5. Mix gently until combined.

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STEP 4: ADD EGGS

1. Add eggs one at a time, mixing on low speed.

2. Scrape down the bowl after each egg.

3. Mix only until incorporated.

   • Overmixing causes cracks.

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STEP 5: ADD CREAM

1. Add sour cream or heavy cream.

2. Mix gently until smooth.

3. Batter should be:

   • Thick

   • Smooth

   • Pourable but dense

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STEP 6: POUR AND PREPARE WATER BATH

1. Pour filling over cooled crust.

2. Smooth the top with a spatula.

3. Place the springform pan inside a large roasting pan.

4. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.

Why water bath:

• Prevents cracks

• Ensures even baking

• Creates creamy texture

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STEP 7: BAKE

1. Bake at 325°F (160°C) for 60–70 minutes.

2. The cheesecake is done when:

   • Edges are set

   • Center jiggles slightly (like gelatin)

3. Do NOT open the oven while baking.

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STEP 8: COOL SLOWLY (VERY IMPORTANT)

1. Turn off oven.

2. Crack oven door open slightly.

3. Leave cheesecake inside for 1 hour.

   • This prevents sudden temperature change and cracking.

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STEP 9: COOL COMPLETELY

1. Remove cheesecake from water bath.

2. Remove foil.

3. Cool at room temperature for 1 hour.

4. Refrigerate for at least 6 hours, preferably overnight.

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STEP 10: UNMOLD AND SERVE

1. Run a thin knife around the edges.

2. Release springform pan.

3. Slice using a knife wiped clean between cuts.

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FINAL RESULT

• Tall, straight sides

• Flat, pale top (no browning)

• Dense but ultra-creamy interior

• Smooth, crack-free surface

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PROFESSIONAL TIPS

• All ingredients must be room temperature

• Mix on low speed only

• Never skip the water bath

• Chill overnight for best texture and flavor