Cheesecakes, Gemma's Best Recipes

New York Cheesecake Recipe

4.79 from 123 votes
Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep.
The inside of my best-ever cheesecake recipe.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: There’s nothing like a New York Style Baked Cheesecake, it is rich, thick, and unbelievably creamy. A true classic that any bold baker must master!

  • Less than 10 Ingredients! All you need for this recipe is 8 easy-to-find ingredients. I am sure you already have them at home.
  • Make it your own: Use your favorite cookies for the base and top it with whatever your heart desires. Fruit, chocolate, whipped cream, the choice is yours!
  • Easy and Impressive: It only takes 20 minutes to prep this restaurant quality dessert. Impress your guests without much effort at all.

If you, like me, are a fan of cheesecake, then you have to give this one a go, its texture is seriously out of this world! I personally love the addition of lemon here, it really makes the vanilla flavor shine.

And once you’ve mastered the best baked cheesecake recipe try some of my other favorites:

I adore this recipe and I have made it professional in many restaurants I worked at. I have lots of tips which you can read as you scrolls but one thing is to make sure to start with softened cream cheese and whip until there are no lumps first before adding eggs. You want that cream cheese good and whipped to build a lovely base for your creamy cheesecake.

Bold Bakers Loved This!

“I made this cheesecake for the first time for Mother’s Day and it was a big hit with her and my aunts!!” — Allison

“I just made this today. I omitted the lemon because I made your salted caramel sauce.. TO DIE FOR. Saving the rest for my bday on Monday.” –Karen M.

“I love this recipe! It worked perfectly even when I added Milo. Trying this with fruits next. ” — Nini

IMPORTANT NOTE: This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Table of Contents:

The Best Cheesecake recipe topped with cherries.

What Is New York Cheesecake?

New York Style Cheesecake is a dense, creamy and thick baked dessert. It contains a high ratio of cream cheese and eggs and it sits on a buttery graham cracker crust.

  • Custard: A cheesecake is considered a baked custard (cooked mixture of eggs and dairy). It is rich in texture and flavor and it needs to be cooked gently to avoid curdling.
  • Origins: Arnold Reuben is credited for the creation of the NY Cheesecake in the 1920’s in Manhattan.
  • Toppings: Traditionally, a baked NY cheesecake is topped with sweet sour cream or a tart strawberry jam.

Tools You Need

Key Ingredients and Substitutes

  • Graham Cracker Crumbs

  • Butter

    • Acts as a binder for the cookie crumbs. Without it you would not be able to cut out slices.
    • Substitutes:
      • Vegan Butter: Use the same amount of plant-based butter.
      • Coconut Oil: Replace 1 for 1. This works because coconut oil solidifies when cooled.
  • Cream Cheese

    • Essential ingredient in this recipe for taste and texture.
    • Substitutes: 
      • Homemade Cream Cheese: Works perfectly as long as it is smooth.
      • Vegan Cream Cheese: Good substitution if you can’t have dairy but it will alter the texture slightly. The result won’t be as velvety but it will still be delicious.
  • Granulated Sugar

    • Provides the sweetness in this recipe.
    • Aerates the batter, which contributes to the smooth texture of the classic New York cheesecake.
  • Lemon Zest and Juice

    • Adds a delicious tang and brightness that cuts through the richness of the dessert. It can be omitted.
    • Substitutes: 
      • Orange: Add the same amount of zest and juice for a different flavor profile.
  • Vanilla

    • Contributes to the iconic and subtle flavor of cheesecake.
    • Substitutes: 
      • Almond Extract: Add half of the amount for a hint of almond.
      • Peppermint Extract: Add half of the amount for a taste of the holidays.
  • Eggs

    • Essential ingredient to make any custard. It cannot be substituted in this recipe. Try no bake cheesecakes for an egg-free alternative.
  • Flour

How To Make The Best-Ever New York Cheesecake

Making this delicious cheesecake takes some time in the oven, but it is so worth it! Here is how you make New York Style Baked Cheesecake (and don’t forget to get the full recipe with measurements, on the page down below):

Make the base

  1. Preheat your oven to 350°F (180°C).
  2. Mix the cookie crumbs and melted butter together in a medium bowl. Press the mixture into a 9-inch springform tin and then into the fridge to chill.

Make the filling

  1. Cream your cheese and sugar: Using either a stand mixer fitted with the paddle attachment or an electric hand mixer, whisk together the cream cheese and sugar on high speed until it is smooth and there are no lumps.
  2. Add in wet ingredients: mix in the vanilla, lemon zest, and lemon juice.
  3. Slowly add in the eggs, one at a time, until fully blended. Now, your mix should be smooth from all the mixing.
  4. Mix in dry ingredients: Add the flour into the mixture and combine.

Bake

  1. Pour the cheesecake batter into the prepared pan and bake for about 70-80 minutes. You will know the cheesecake is done when there is a little jiggle in the middle. Set it aside to cool on a wire rack.

Chill

  1. Place the cheesecake, still in the tin, into the fridge to chill for a minimum of 5 hours, but preferably overnight, before serving.

A slice of Best-Ever New York Cheesecake topped with cherries.

Gemma’s Pro Chef Tips For Making New York Cheesecake

  • You do want plenty of time to let the cheesecake set. I suggest allowing it firm up and develop flavor for at least 24 hours in the fridge.
  • Slice and freeze slices of the cheesecake for a grab and go dessert in the future!
  • Don’t have graham crackers for the crust? Oreos or Digestive Biscuits work as well! Or, make your own graham crackers!
  • Brick cream cheese works best when making cheesecake, as it is much firmer than the kind that’s found in tubs. You can make homemade cream cheese, just be sure you blend it to be very smooth!  
  • This is a very versatile recipe, so feel free to add in blueberries, raspberries, or even crushed Oreos!
  • Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven.

Make Ahead and Storage Instructions

Make Ahead:

  • The crust: You can make the crust and keep it refrigerated for up to 3 days.
  • The filling: Make the filling and keep it in the fridge in an airtight container for up to 2 days. Let the mixture come to room temperature before baking.

Storage:

  • Refrigeration: This amazing dessert will keep well in the fridge for 5 days.
  • Freezer: 
    • Slice and Pre-Freeze: Cut the cheesecake, lay the slices on a parchment-lined tray, and freeze for 1-2 hours until firm.
    • Wrap and Store: Wrap each slice in plastic wrap, then place in a freezer bag or container. Label with the date.
    • Store in the freezer for up to 1 month.
    • Thaw and Enjoy: To serve, thaw slices in the fridge or at room temperature for a bit.

The interior of my Best-Ever Cheesecake recipe, dripping with cherries.

How do I Prevent my NY Cheesecake From Cracking?

  • Avoid cracked cheesecake by placing a baking pan with hot water on the shelf below the cheesecake to help regulate the temperature in the oven.
  • You can also bake your cheesecake in a water bath. Just make sure you wrap your springform pan in aluminum foil so no water can get in. I will let you know my personal opinion which is the crack gives character, it doesn’t harm the cheesecake and It’s hard to wrap a cheesecake to keep water out.

FAQS

Can I make this cheesecake recipe gluten-free?

Absolutely!

What can I do if my cheesecake is browning too fast?

  • Check that your oven temperature is accurate using an oven thermometer.
  • Cover the cheesecake loosely with aluminum foil for the rest of the baking time.

What can I serve New York-style cheesecake with?

Here’s where you can go nuts!

More Cheesecake Recipes!

IMPORTANT NOTE: This recipe was improved and updated on 11/13/2024, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.

Watch The Recipe Video!

New York Cheesecake Recipe

4.79 from 123 votes
Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep.
Author: Gemma Stafford
Servings: 12 people
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Try my New York Cheesecake recipe with rich flavors and creamy textures, restaurant quality with beginner-friendly tips in 20 minutes of prep.
Author: Gemma Stafford
Servings: 12 people

Ingredients

  • 2 ⅔ cups (8 oz/225 g) Graham cracker crumbs
  • 8 tablespoons (4 oz/115 g) butter melted
  • 4 ½ cups (2 lbs 4 oz/1015 g) cream cheese, softened
  • 1 cup (8 oz/225 g) granulated sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • grated zest and juice of 1 lemon
  • ¼ cup (1 ¼ oz/35 g) all-purpose flour

Instructions

  • Preheat the oven to 350°F (180°C).
  • In a small bowl mix together the cookie crumbs and melted butter. Press into a 9-inch springform tin. Place in the fridge to chill.
  • Using a stand mixer or an electric hand mixer, whisk the cream cheese and sugar together on high speed until smooth and there are no lumps, about 3 minutes.
  • On medium speed, slowly add in the eggs one at a time until fully blended. Next add in the vanilla, lemon zest, and juice.
  • Add in the flour and mix until combined.
  • Pour the filling into the prepared springform pan and smooth out with a spatula on top.
  • Bake for about 70 - 80 minutes. You will know when it is done when there will still be a slight jiggle in the middle.
  • Set aside to cool completely before putting the tin in the fridge to chill for a minimum of 5 hours but preferably overnight.
  • Serve with some stewed fruit, whipped cream, or ice-cream on top. Store in the fridge for up to 4 days. It also freezes very well for up to 4 weeks.
4.79 from 123 votes (77 ratings without comment)
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Edith
Edith
3 years ago

Hi Gemma, I have made this cheesecake twice. The flavor is delicious. However, the top always end up too dark. Do you have a suggestion on how to have the top cook less quickly? Thank you

Kathleya
Kathleya
1 year ago

Hi Gemma. Thanks for sharing your recipe. I’m just wondering why you don’t include sour cream or yoghurt. I see these ingredients in other cheese cake recipes. What’s the purpose of the sour cream? Thank you.

Susan
Susan
4 years ago

Hi Gemma, love watching your videos , is the oven temp, with or with out fan thanks.

Nick
Nick
10 days ago

Well mine was super watery (like literal water so I added more flour. Bad idea.
Also the base isn’t thick enough and didn’t really taste the lemon.

Oh well… I tried.

Charlotte Arena
Charlotte Arena
1 month ago

Hi Gemma, Thank you for you getting back to so quickly, I did use the fan forced function but it seemed to take as very long time to brown, (but perhaps that was because I opening the oven too often) so turned it up. I have never made a baked cheesecake but I really like the recipe and it’s very, straight forward and simple to make. It cracked a bit on the top but all in all I am pretty happy with it, it is very moist. Cheers Charlotte

IMG20241224181907
Charlotte Arena
Charlotte Arena
1 month ago

Hi Gemma,
I was just wondering if there are any temperature adjustments when using a fan forced oven. Thank you

Aiza B
Aiza B
2 months ago

Can i make i use this recipe for burnt basque cheesecake (omitting the cookie base, of course)?

Misty
Misty
5 months ago

Cheesecake with hash . (i.e bitter sweet chocolate)- brownie crust
It was the num- thank you

Kiki
Kiki
7 months ago

hello, if I want to make half of this recipe
how many eggs do I use?

Shweta
Shweta
1 year ago

Hey Gemma! Big fan! I have tried your microwave cheesecake soooo many times. Sometimes switching it up a little bit and baking it traditionally in a oven. It would usually turn out okay, but like you said nothing beats the traditional style.
I would love to try this recipe. However I don’t eat eggs and would love to know if you have any suggestions for replacing the egg. Would the same corn starch water slurry work in this recipe too?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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