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There’s nothing like a real New York Cheesecake, lovingly prepared, baked, and patiently cooled. So dense. So delicious. So perfect.
A slice of New York Cheesecake topped a cherry topping with a bite taken out of it on a white plate.

What is New York cheesecake?

New York cheesecake is a type of cheesecake and possibly the most famous kind. Its main ingredients are cream cheese and eggs which gives it a deliciously smooth and rich taste. Typically a New York cheesecake will be cooked in a springform pan.

What is a springform pan and where do I buy one?

To make a New York Cheesecake, you are going to need a special kind of pan called a springform pan. This is a cake pan that has a removable bottom. The sides of the pan are sprung and it has a clip to adjust the sides. Springform pans are sold in various sizes, generally 4 inches, 6 to 7 inches, and 9 inches. A good standard size to have is a 9-inch pan. You can purchase them usually anywhere kitchen goods are sold, or purchase one from Amazon. They will be located near the other cake pans.

Should I use vanilla extract or a vanilla bean?

Vanilla beans produce the best flavor when it comes to making cheesecake. Vanilla beans are easy to work with. Simply slice in half lengthwise, and use the edge of your knife to scrape out all of the insides directly into your cake batter. While flavorful, vanilla beans can also be tremendously expensive. Vanilla extract is always a great option.

A slice of cheesecake being removed from the full cheesecake.

What kind of toppings can I use on my cheesecake?

The flavor toppings for cheesecake are nearly endless! Chocolate sauce or caramel sauce like you’d use on ice cream work just fine. You can also use pie fillings for easy fruit toppings like raspberry, strawberry, apple, blueberry, and more. Or, you can make your own toppings.

Why did my cheesecake split and crack?

Upset that your cheesecake split or cracked? The first thing you should know is that a split and crack should have no effect on the taste of the cheesecake. It’s perfectly okay to eat a cracked cheesecake. To get that picture perfect New York Cheesecake, here are two great tips: 1. Do NOT open your oven door while it is cooking! If there is a sudden temperature change your cheesecake will crack. Cheesecakes need to be cooled slowly so it’s best to leave it in the oven with the door closed and let it cool down with the oven itself. 2. Another big cause of cheesecake cracking is that it is overcooked, so make sure to follow the recipe so your cheesecake ends up perfect.

If you like this recipe, you may be interested in these other classic cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Close up of a slice of New York Cheesecake topped a cherry topping with a bite taken out of it on a white plate.
There's nothing like a real New York Cheesecake, lovingly prepared, baked, and patiently cooled. So dense. So delicious. So perfect.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
  • 16 graham crackers
  • 4 tablespoons butter melted
  • 4 8oz packages cream cheese
  • 2 cups sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 6-inch vanilla bean OR 1 tablespoon vanilla extract
  • 1/2 cup all-purpose flour
Instructions
  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
  • Crush the graham crackers in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
  • In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy.
  • Add in the eggs and sour cream, and beat on low until incorporated.
  • Split the vanilla bean in half and scrape the seeds into the mixture, or add in vanilla extract. Add in flour and mix until incorporated and smooth. Pour mixture into the springform pan.
  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
  • Remove the springform pan ring before serving. Keep cold.
Notes
Course: Dessert
Cuisine: American
Keyword: Cheesecake

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Wendy Swedean

5 stars
Wow! Just.Wow! My husband says we’re never going back to the Factory. Thanks for all your recipes. During this pandemic I’ve had to do more cooking and baking than I have since I was a young wife and mom. You’ve reminded me how much I enjoyed it. I’m not turning back!

Kim V

5 stars
This turned out beautifully! I added a little lemon zest and then due to poor timing on my part, I had to remove the cheesecake from the oven after two and a half hours (needed to use the oven), but it was perfect and had no cracks. Every recipe I’ve tried of yours is truly wonderful!

theresa

5 stars
I made this for a last minute customer order – Unfortunately I had to leave it in the oven for almost 9 hours – I was late getting home from work…It looked beautiful….I am waiting to hear how it tasted

Anna Burgess

5 stars
Thank you so much for this recipe! I made this cheesecake via video call with some gal pals during quarantine! We had so much fun making it together in our own kitchens. None of us had any previous experience with making cheesecake and we all had fabulous results. This cheesecake is so good!! The instructions were so easy to follow. None of the ladies had any cracks. I was amazed at the simplicity of this recipe. The hardest part was not opening the oven door for 5 hours. Definitely going to make this again and again!

Barbara

5 stars
WOW this is the best cheesecake I have ever baked or tasted. It was so easy it almost seems wrong lol. My husband kept looking through the glass door while it stayed in the oven. Boy was he ready for a slice. Rave reviews. I made a fresh strawberry topping to serve with it. Delicious!

Carol

If using graham cracker crumbs, how many cups?

Should be around 2 cups of graham cracker crumbs.

Kim V

I used 1 3/4 cups and it was plenty – next time I’d only use 1.5 cups – I don’t care for a thick crust.

Erin

This is honestly the best cheesecake I have ever had! There is a restaurant near my house that USED to have the best cheesecake (ha), but at $8 a slice, I will definitely be making my own from now on! I didn’t have sour cream so I used 8 oz of plain yogurt instead and was so nervous it wouldn’t turn out, but it DID. And it was soooo difficult to keep it in the oven for 5 hours after it finished baking – I had to stop myself several times from taking it out! But I hung in there… Read more »

Pamela DeLuca

5 stars
Fabulous. thank you.

5 stars
I am a sucker for a good New York Style Cheesecake! This looks absolutely wonderful!

Veronica

Can this be done without flour ?

Barbara Lizotte

If you are allergic to flour, try using Bob’s Redmill 1 to 1 Substitute Baking Flour. I use it to convert recipes to gluten free and have had great success with it.

Steph

I bake cheesecakes without flour. It’s my personal preference. My friend, we’re both pastry chefs, bakes hers with flour. No flour creates a creamy cheesecake, flour lends a dense cheesecake..

Katy

5 stars
Great recipe, great taste.. absolutely the BEST cheesecake i have ever had and very easy to make!
Thank you Rachel

Larry Mitchell

5 stars
Beautiful…looks just like yours, No Crack!!

This looks incredible! I'm all into a great cheesecake and I love raspberry coulis.

Anonymous

I have found that simply wrapping my pan in the foil, placing it on the rack, then place an aluminum pan of water in the bottom of oven works great. I call it a water steam instead of a bath. 🙂

Hmm, I don't think I could keep the kids (and mine) hands off for five or six hours, Better make two just in case.

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