NEW YORK CHEESECAKE

Rich, creamy, and indulgently smooth, New York Cheesecake is the ultimate classic dessert that never goes out of style. This iconic recipe delivers everything you crave in a cheesecake—dense, velvety texture, a balanced tang from sour cream, and subtle hints of lemon to cut through the richness. Whether you’re hosting a holiday dinner or simply treating yourself to a weekend bake, this cheesecake is guaranteed to impress.

The first time I made this version, I instantly understood why it’s considered the gold standard of cheesecakes. It’s luxurious, elegant, and the kind of dessert that earns you repeat requests. If you love our No-Bake Pineapple Cheesecake or even our Mini Cheesecake Bites, this New York version is a must-try for when you want the real deal. Let’s get baking!

What is New York Cheesecake?

New York Cheesecake is a baked cheesecake known for its rich, dense, and ultra-creamy filling. Made with cream cheese, sour cream, and a few flavor enhancers like lemon juice and vanilla, it’s baked low and slow in a water bath for that signature silky texture and golden, crack-free top. Unlike fluffier or lighter cheesecake varieties, New York-style is unapologetically indulgent—and that’s exactly why it’s so beloved.

As the saying goes, “If you’re going to do dessert, do it right.” And this cheesecake? It’s as right as it gets.

Why You’ll Love This:

Here’s why this New York Cheesecake will win a permanent spot in your dessert rotation:

• Dense and creamy texture: The mix of cream cheese, sour cream, and eggs creates that signature richness.
• Subtle citrus lift: Lemon juice and zest add a gentle brightness that balances the richness beautifully.
• Elegant and crowd-pleasing: Perfect for birthdays, holidays, dinner parties—or just because.

If you’ve enjoyed our Classic Vanilla Bean Cheesecake or Lemon Ricotta Cake, this is the next-level version your dessert dreams are made of.

How to Make New York Cheesecake

Quick Overview

This cheesecake takes some time to bake and chill, but the steps are straightforward. You’ll prepare the batter, bake it gently in a water bath (bain-marie), and then let it chill overnight for best results. No crust here—just creamy, dreamy filling all the way through.

Ingredients:

• 5 large eggs, room temperature
• 2 cups (1 pint) sour cream, room temperature
• 4 (8 oz) packages cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1½ cups sugar
• 2 tablespoons cornstarch
• 1½ teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

Step-by-Step Instructions:

1. Prepare Your Pan:

• Generously butter the inside of a 10-inch springform pan.
• Wrap a double layer of heavy-duty foil tightly around the outside bottom and sides. This prevents water from leaking in during the water bath.

2. Preheat the Oven:

• Preheat oven to 300°F (150°C).
• Position rack in the center.

3. Make the Cheesecake Batter:

• In a large bowl, beat the eggs and sour cream with an electric mixer until smooth.
• In a separate bowl, beat the cream cheese and butter until creamy and lump-free.
• Combine both mixtures, then add sugar, cornstarch, vanilla, lemon juice, and zest.
• Beat thoroughly, about 2 minutes, until smooth and velvety.

4. Assemble and Bake:

• Pour the batter into the prepared springform pan.
• Place the pan into a larger roasting pan or baking dish.
• Carefully pour very hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan.

5. Bake:

• Bake for 2 hours and 15 minutes, or until the top is lightly golden and a knife inserted in the center comes out clean.
• Gently remove the pan from the water bath and peel away the foil.

6. Cool and Chill:

• Let the cheesecake cool at room temperature for about 4 hours.
• Then refrigerate, covered, overnight for best flavor and texture.

What to Serve New York Cheesecake With

This cheesecake is stunning on its own but also pairs beautifully with a variety of toppings and sides:

• Fresh berries or berry compote
• Warm caramel or chocolate sauce
• Whipped cream and lemon curls
• Espresso or dessert wine for sipping

Or go classic with a simple dusting of powdered sugar and a few mint leaves for a clean, elegant finish.

Top Tips for Perfecting New York Cheesecake

• Use room temperature ingredients: This ensures a smooth, lump-free batter.
• Don’t skip the water bath: It helps the cheesecake cook evenly and prevents cracking.
• Avoid overmixing: Too much air in the batter can lead to surface cracks or a spongy texture.
• Cool slowly: Letting the cheesecake rest at room temp before refrigerating helps avoid condensation and keeps the texture silky.
• Chill overnight: This isn’t a dessert to rush—an overnight rest brings out the best flavor and consistency.

Storing and Freezing Tips

• Refrigerate: Store covered in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months.
• Thaw: Thaw overnight in the refrigerator before serving.

FAQs

Can I add a crust?
Yes! If you prefer a crust, press a graham cracker crust into the base of the pan before pouring in the filling.

What if I don’t have a roasting pan for the water bath?
You can use any large oven-safe dish that the springform pan fits inside without touching the sides.

Can I make this cheesecake ahead of time?
Absolutely! It actually tastes better after chilling overnight, making it a perfect make-ahead dessert.

How do I prevent cracks on top?
Using the water bath, not overmixing the batter, and cooling the cake gradually are key steps to keeping the top smooth.

Conclusion

New York Cheesecake is the kind of timeless dessert that feels both luxurious and comforting. With its silky texture, rich flavor, and delicate lemon notes, it’s a showstopper for any occasion. Whether you serve it plain or dressed up with fruit or sauces, one slice is never enough—and making it at home couldn’t be more rewarding. So grab your mixer and your springform pan, and prepare to fall in love with this classic all over again.