Perfect New York Cheesecake
This is hands-down the best cheesecake recipe I’ve ever made! A thick graham cracker crust provides the perfect base for an incredibly creamy, melt-in-your-mouth filling. Your search for the perfect New York style cheesecake has ended! A huge thanks to Chef Richard for sharing his incredible cheesecake recipe! As a big fan of New York-style cheesecake, I knew his recipe would be a winner (and it is)! This has quickly risen to the top of my favorite dessert recipes on Inspired Taste. This cheesecake is hands-down one of the best I’ve ever tasted. Before trying Richard’s recipe, Adam wasn’t the biggest cheesecake fan, but now, he can’t get enough! For cheesecake bars, see these delicious blueberry lemon cheesecake bars. Key Ingredients Graham Cracker Crust: Our crust is made with crushed graham crackers, sugar, and butter. Non-US bakers can substitute digestive biscuits for graham crackers. Cream Cheese: Use full-fat block cream cheese for cheesecake. Make sure it is at room temperature. Sugar, Vanilla Extract, and Lemon Juice: Our cheesecake filling is not too sweet and has a hint of vanilla and lemon (we only add 1 teaspoon of lemon juice, but it makes a big difference in flavor). Eggs: We use a lot of eggs in this recipe (7 whole + 1 egg yolk). We wanted this cheesecake recipe to be in the style of New York cheesecake, and the eggs help us with that! Thanks to so many eggs, the filling is incredibly creamy, sturdy, and rich. Graham Cracker Crust: Our crust is made with crushed graham crackers, sugar, and butter. Non-US bakers can substitute digestive biscuits for graham crackers. Cream Cheese: Use full-fat block cream cheese for cheesecake. Make sure it is at room temperature. Sugar, Vanilla Extract, and Lemon Juice: Our cheesecake filling is not too sweet and has a hint of vanilla and lemon (we only add 1 teaspoon of lemon juice, but it makes a big difference in flavor). Eggs: We use a lot of eggs in this recipe (7 whole + 1 egg yolk). We wanted this cheesecake recipe to be in the style of New York cheesecake, and the eggs help us with that! Thanks to so many eggs, the filling is incredibly creamy, sturdy, and rich. How to Make Cheesecake Like a Pro If you’ve never made cheesecake before, don’t worry. I’ve outlined everything you need to know for success and shared a helpful recipe video below that walks you through making it. Tip 1: Use room temperature ingredients. This is really important. Room temperature cream cheese and eggs mix smoothly and evenly. If your ingredients are cold, you’ll end up with lumps in your filling, which can lead to cracks in your finished cheesecake. Tip 2: Use a stand mixer for an easy, smooth filling. I use a stand mixer for this recipe, and I recommend you do, too. It makes creating a lump-free, creamy cheesecake filling incredibly easy. Tip 3: Go slow with the eggs. After you’ve mixed the cream cheese with the sugar, vanilla, and lemon juice, add the eggs one at a time. Mix just until each egg yolk disappears before adding the next one. The key is to mix just enough to blend, as overmixing adds too much air, which can cause bubbles and cracks in the filling. Tip 4: Really pack down the graham cracker crust. A well-packed crust is essential to hold up the rich filling. I build up the crust walls first, then fill in the bottom, using my fingers and the flat bottom of a glass or measuring cup to push everything into place. For perfectly rounded edges, I use a trick from Sally’s Baking Addiction and smooth the bottom edges with the back of a spoon. Watch me do this in our video below! Read more tips for making a graham cracker crust. Tip 5: Use a water bath. I always use a water bath to bake cheesecake, and I highly recommend it. The water bath acts as insulation that prevents the edges from baking faster than the center. The steamy environment also helps the cheesecake bake more evenly, guaranteeing that ideal silky-smooth texture. I’ll explain how to set one up in the recipe below. Now, I should note that Chef Richard skips the water bath entirely. The thick graham cracker crust in this recipe also acts as an excellent insulator, helping to protect the filling. While I still prefer to use a water bath as my insurance policy for a perfect cheesecake, you can make this recipe without one and still get a fantastic result. It’s up to you! Tip 6: How to tell cheesecake is done. I use the classic jiggle test to check for doneness. Give the pan a gentle shake. If the outer edges are set but the center has a slight wobble, it’s done. Tip 7: Leave your cheesecake to cool in the oven. When your cheesecake is finished baking, don’t take it out of the oven. To prevent cracks, turn your oven off and let the cheesecake cool inside with the oven door ajar for 1 to 2 hours. This slow cooling process is so helpful for preventing cracks in cheesecake. When it’s cool to the touch, move it to the fridge and let it chill overnight to firm up completely. Perfect New York Cheesecake PREP 30 mins COOK 2 hr TOTAL 2 hr 30 mins PREP 30 mins COOK 2 hr TOTAL 2 hr 30 mins This classic cheesecake recipe is a new family favorite! Our recipe makes a rich, creamy, and perfectly dense cheesecake. Relying only on cream cheese and eggs (with no sour cream or cream) for the filling creates a texture similar to a New York style cheesecake. I love adding whipped creamy and fresh strawberries for serving, here’s our whipped cream recipe. We use a water bath for this recipe and recommend a 10-inch cake pan with the cheesecake pan (springform pan) set inside to protect it from water leaks. If you do not have a large enough cake pan, wrap the cheesecake pan with two layers of heavy-duty foil before placing it in the water bath. Read more about water baths in the article above. Makes 1 (9-inch) cheesecake Watch Us Make the Recipe You Will Need Graham Cracker Crust 3 ⅓ cups (405g) graham cracker crumbs, from 27 crackers (14.4 ounce box) 1/3 cup (80g) sugar 1 cup (226g) salted butter, melted 32 ounces (907g) full-fat block cream cheese, at room temperature 1 cup (200g) sugar 1 ½ teaspoons vanilla extract 1 teaspoon lemon juice 7 large eggs, at room temperature 1 egg yolk, at room temperature Directions 1Prep the oven and water bath: Preheat the oven to 325°F (162°C). To prepare the water bath, you’ll need a large roasting pan and a 9-inch springform pan. Place your springform pan inside a 10-inch cake pan or wrap the bottom with two layers of heavy-duty foil. This prevents any water from leaking in. 2Make the crust: In a large bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until it has the consistency of wet sand. Let it cool to room temperature. 3Press the crust into the pan: Start by pressing the mixture up the sides of the pan (about 1/2-inch thick), then fill in the bottom. Use the bottom of a glass (or measuring cup) to firmly pack the crust. For a smooth, rounded edge, use a spoon along the bottom where the side and base meet. See Joanne demonstrate this in the video. 4Boil water for the water bath: Bring a large pot or kettle of water to a boil, then set it aside. 5Make the cheesecake filling: In a stand mixer with the paddle attachment, combine the cream cheese, sugar, vanilla, and lemon juice. Mix on medium speed for 2 minutes, pausing to scrape down the sides and bottom of the bowl. 6Reduce the speed to low and add the eggs and egg yolk one at a time, mixing briefly after each addition. Scrape the bowl again and mix for another 20 seconds until the batter is smooth. 7Pour the filling into the crust: Place the prepared springform pan into the roasting pan. Pour the cheesecake filling into the crust (you may have some leftover). 8Bake the cheesecake: Carefully place the roasting pan in the oven, then pour the hot water into the roasting pan until it reaches 1 inch up the sides. Bake for 1 ½ to 2 hours. The cheesecake is done when the top has a slight golden color and the center has a gentle wobble. 9Turn off the oven and cool: Turn off the oven, slightly open the door by a few inches, and let the cheesecake cool completely inside for about 2 hours. 10Refrigerate overnight: Remove the cooled cheesecake (still in the springform pan) from the water bath and refrigerate overnight. Store in the fridge (covered) for up to 1 week. 1Prep the oven and water bath: Preheat the oven to 325°F (162°C). To prepare the water bath, you’ll need a large roasting pan and a 9-inch springform pan. Place your springform pan inside a 10-inch cake pan or wrap the bottom with two layers of heavy-duty foil. This prevents any water from leaking in. 2Make the crust: In a large bowl, mix the graham cracker crumbs and sugar. Stir in the melted butter until it has the consistency of wet sand. Let it cool to room temperature. 3Press the crust into the pan: Start by pressing the mixture up the sides of the pan (about 1/2-inch thick), then fill in the bottom. Use the bottom of a glass (or measuring cup) to firmly pack the crust. For a smooth, rounded edge, use a spoon along the bottom where the side and base meet. See Joanne demonstrate this in the video. 4Boil water for the water bath: Bring a large pot or kettle of water to a boil, then set it aside. 5Make the cheesecake filling: In a stand mixer with the paddle attachment, combine the cream cheese, sugar, vanilla, and lemon juice. Mix on medium speed for 2 minutes, pausing to scrape down the sides and bottom of the bowl. 6Reduce the speed to low and add the eggs and egg yolk one at a time, mixing briefly after each addition. Scrape the bowl again and mix for another 20 seconds until the batter is smooth. 7Pour the filling into the crust: Place the prepared springform pan into the roasting pan. Pour the cheesecake filling into the crust (you may have some leftover). 8Bake the cheesecake: Carefully place the roasting pan in the oven, then pour the hot water into the roasting pan until it reaches 1 inch up the sides. Bake for 1 ½ to 2 hours. The cheesecake is done when the top has a slight golden color and the center has a gentle wobble. 9Turn off the oven and cool: Turn off the oven, slightly open the door by a few inches, and let the cheesecake cool completely inside for about 2 hours. 10Refrigerate overnight: Remove the cooled cheesecake (still in the springform pan) from the water bath and refrigerate overnight. Store in the fridge (covered) for up to 1 week. Adam and Joanne's Tips Salted butter: I love the salt in this crust. If using unsalted butter, add 1/4 teaspoon of fine sea salt to the crust mixture. Graham cracker substitute: Non-US bakers can substitute digestive biscuits. Use less crust: I love a thick graham cracker crust for my cheesecake, but you can reduce the amount of crust in this recipe. Pack the crust as high as you like up the sides of your cheesecake pan. Room temperature ingredients: Do not skip room temperature ingredients. The filling will not mix well if the cream cheese and eggs are cold. Filling pulls away from sides: Slowly cooling the cheesecake is key to preventing cracks and the filling pulling away from the sides, but sometimes, even when we do everything right, it still happens. (See our video). I don’t mind when homemade desserts look homemade, so don’t worry too much about it. You can always use a little whipped cream to cover any cracks. Storing: A freshly baked cheesecake can last up to a week in the fridge, which is lovely because it means I can enjoy it for days! I store it in a container or wrap it with foil to stop it from picking up any fridge odors. Nutrition facts are estimates. Salted butter: I love the salt in this crust. If using unsalted butter, add 1/4 teaspoon of fine sea salt to the crust mixture. Graham cracker substitute: Non-US bakers can substitute digestive biscuits. Use less crust: I love a thick graham cracker crust for my cheesecake, but you can reduce the amount of crust in this recipe. Pack the crust as high as you like up the sides of your cheesecake pan. Room temperature ingredients: Do not skip room temperature ingredients. The filling will not mix well if the cream cheese and eggs are cold. Filling pulls away from sides: Slowly cooling the cheesecake is key to preventing cracks and the filling pulling away from the sides, but sometimes, even when we do everything right, it still happens. (See our video). I don’t mind when homemade desserts look homemade, so don’t worry too much about it. You can always use a little whipped cream to cover any cracks. Storing: A freshly baked cheesecake can last up to a week in the fridge, which is lovely because it means I can enjoy it for days! I store it in a container or wrap it with foil to stop it from picking up any fridge odors. Nutrition facts are estimates. Nutrition Per Serving Serving Size 1/10 of the cheesecake / Calories 686 / Total Fat 54.1g / Saturated Fat 31.3g / Cholesterol 289.1mg / Sodium 555mg / Carbohydrate 41.2g / Dietary Fiber 0.7g / Total Sugars 32.9g / Protein 11.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us