The Best Cheesecake (Foolproof, New York Style)

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

545 Comments
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This is the single best cheesecake recipe you’ll ever try. Perfectly smooth and crack-free, it has a golden, crispy graham cracker crust, and a beautifully balanced flavor that is not too sweet nor too tangy. But what truly sets it apart is its unbelievably creamy, rich, melt-in-your mouth texture (not dry, eggy or crumbly – I’m looking at you, Cheesecake Factory!). The secret? Bake very low and slow in a water bath, and slightly underbake. Trust me, I’ve done the tests, and will prove that it’s worth it! And don’t worry – it is easier to make than you think.

A close-up of a slice of classic new york cheesecake with a graham cracker crust on a white plate, with a fork nearby. The creamy cheesecake boasts a smooth texture that looks irresistibly rich and decadent

I’m a cheesecake fanatic (seriously, I used to eat 3 slices a day in college), so when I call this cheesecake the “best”, it is not an exaggeration. I have meticulously tested and perfected this recipe over 4 years, and it’s been a reader favorite on my blog for 3 years running. I’m sharing a video tutorial, step by step photos, and detailed tips to help you nail it, too – regardless of your baking experience.

I have tried so many cheesecake recipes over the past 40 years, and am always skeptical about others’ comments. This is THE best cheesecake I’ve ever had. It only gets better with each subsequent day. My quest is over.
– Tina, ★★★★★

My secret to the creamiest texture

Most recipes either over-bake cheesecakes, or bake them too fast without a water bath. This results in an eggy, dry texture that feels unpleasant after a few bites. My cheesecake is slightly underbaked by design: in a water bath, at 300F (lower than most recipes) for ~75-80 minutes. This prevents the cheesecake from heating too fast or rising too much. Once chilled, it sets up into a gorgeous rich, creamy and silky texture.

Of course, the ingredients matter too. This cheesecake is loaded with 4 blocks of full-fat cream cheese (Philadelphia preferred!), sour cream and heavy cream – my dairy trifecta!

A classic cheesecake with a golden-brown crust sits on a white plate. One slice of rich cheesecake has been cut and is being lifted, showing the creamy texture inside. Fresh strawberries are visible in the background.

This is the creamiest cheesecake that I’ve made by far – and I’m no novice when it comes to baking cheesecakes!
– Pattie, ★★★★★

Yes, you do need a water bath!

I know water baths seem intimidating and can be tempting to skip, but I am going to convince you that they’re simple and absolutely worth it.

For a water bath, you place the springform pan with the cheesecake inside in a larger baking tray which is filled with ~1″ of boiling water, and place that in the oven to bake. The water never exceeds 212F (100C). This heats the cheesecake slowly and evenly while creating steam that keeps the top smooth and crack-free.

Some recipes suggest placing a separate pan of water on the lower rack instead, but I put this to test, and here are the mind-blowing results:

Side-by-side comparison of two cheesecakes. Left: cheesecake with cracked top labeled Water in lower rack. Right: smooth cheesecake labeled Proper water bath, both with a slice removed, on wooden table.

The cheesecake baked without a proper water bath is uneven, wrinkled, and slightly overcooked. The one with a proper water bath is lighter in color, perfectly smooth and straight, and evenly baked. No filter, no tricks – the proof is in the pudding. Bottom line: a proper water bath is a must.

2 ways to prevent water from leaking in

Water leaking into the cheesecake is a common concern when it comes to a water bath, but it’s easy to prevent. Firstly, you need to make sure you’re using a good quality, airtight springform pan (not old, loose ones!). Secondly, you wrap the pan on the outside for an added layer of protection. There are 2 ways to do this:

  1. Take 2-3 large sheets of aluminum foil and wrap them tightly outside the pan at different angles, rising almost to the top
  2. Use a silicon water bath protector which is designed specifically for this purpose!
Side-by-side comparison of a springform pan wrapped in aluminum foil on the left and covered with a red silicone pan cover on the right, both containing a baked cheesecake crust.

Step by step photos

You can find the detailed recipe in the recipe card below, but let’s go over the steps with photos to help you visualize everything.

1. Make the crust

A round metal cake pan, perfect for baking cheesecake, with its interior coated in a thin layer of butter, sits on a light marbled countertop.

Brush a 9″ springform pan with butter.

Round cake tin lined with parchment paper, cheesecake-ready with the paper neatly creased and folded along the sides and base to fit the tin. The tin sits on a light-colored, marbled surface.

Then line it with parchment paper on the bottom and sides. This will not only help release the cheesecake easily, it will also prevent it from cracking as it cools.

A food processor bowl filled with finely ground graham crackers viewed from above.

Grind graham crackers into a fine crumb.

A food processor bowl filled with a coarse, crumbly brown crust mixture viewed from above. The mixture is spread evenly around the sides, leaving a circular space in the center where the blade attachment is visible.

Add melted butter and pulse until combined.

A hand presses down a crumbly brown cheesecake crust with a metal cup inside a round baking pan on a light countertop.

Press the crumbs into the pan to form a tightly packed crust – taking your time in this step will help achieve an even, crispy crust.

A round graham cracker pie crust sits in a brown paper-lined tin, viewed from above on a light-colored countertop.

Bake the crust for 7-8 minutes and set aside. Once cooled, wrap the pan in aluminum foil on the outside, or place it inside a silicone pan protector.

Do you really need to pre-bake the crust?

After testing this recipe both with and without pre-baking the crust, I’ve found that pre-baking results in a more crispy and less oily crust. It takes no extra effort, you just need to plop in and out of the oven that you’re preheating anyway – so def do it.

2. Prepare the cheesecake batter

A glass mixing bowl with cream cheese, granulated sugar, and vanilla extract on a light countertop

First, add the cream cheese, sugar, salt and vanilla to a bowl.

A glass bowl filled with whipped cream cheese and sugar

Whisk for 3-5 minutes until smooth and well-combined, scraping multiple times as you go.

A glass mixing bowl holds a white cheesecake cream cheese mixture with yellow beaten eggs on top, ready to be combined, on a light countertop.

Break and lightly whisk the eggs separately, then add to the batter.

Thick, creamy yellow cheesecake batter with eggs mixed in, in a glass mixing bowl on a light countertop

Whisk on low speed until the eggs are just combined.

Glass bowl with thick, creamy yellow cheesecake mixture and dollops of white sour cream and heavy cream, viewed from above, on a light countertop.

Add the sour cream, heavy cream, and lemon juice.

A glass mixing bowl filled with smooth, creamy yellow cheesecake batter. A red and white spatula rests inside, partially buried in the thick mixture. The bowl sits on a light-colored countertop.

Whisk on low speed just until the ingredients are incorporated.

3. Bake & cool

A person pours hot water into a baking tray in an oven, surrounding a cheesecake pan with a red silicone wrap, carefully preparing a water bath for cheesecake.

Pour the batter on top of the baked crust, then gently tap out air bubbles.

A classic cheesecake with a smooth, creamy yellow surface sits in a baking pan lined with parchment paper on a light marble surface. The plain, round cheesecake showcases its flawless texture and inviting simplicity.

Bake the cheesecake low and slow in a water bath (more details below!).

Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 6 hours or until firm to touch.

This cheesecake is phenomenal on its own, but if you want to add even more *pizzazz* to it, you can turn it into a Lemon Meringue Cheesecake with lemon curd and meringue on top, or a Strawberry Cheesecake by adding fresh strawberry compote!

Final tips before you make it

  • Use high quality, full-fat ingredients, especially cream cheese (use blocks like Philadelphia), heavy whipping cream and sour cream (and if you don’t have access to sour cream, check my easy homemade sour cream recipe)
  • Bring the ingredients to room temperature for at least 2 hours before starting so they mix evenly
  • Scrape your bowl and whisk / paddle attachment multiple times while making the filling to prevent unmixed lumps of cream cheese
  • Don’t over-whisk the eggs and creams. Whisk on low speed only until combined (30 seconds or less) – overmixing can incorporate a lot of air, which we don’t want
  • Avoid sudden changes in temperature. Don’t open the oven door in the middle of baking, and let the cheesecake cool at room temperature before putting in the fridge
  • Don’t rush the chilling process! This cheesecake needs to be fully chilled to set and maintain its creamy texture
A slice of creamy cheesecake with a golden-brown graham cracker crust is being lifted from a cheesecake on a marble platter. It is smooth and crack free with a silky texture inside
Print
A slice of classic cheesecake with a golden-brown crust sits on a white plate, with a fork beside it and a blurred strawberry in the background, highlighting the creamy richness of this delicious cheesecake dessert.

The Creamiest New York Cheesecake

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 182 reviews

The creamiest New York cheesecake: rich and luscious with a crispy crust and perfect crack-free surface. Baked low and slow in a water bath and slightly underbaked for a silky texture!

Yield:12 servings

Prep Time:
30 mins
Cook Time:
75 mins
Chilling Time:
7 hrs
Total Time:
8 hrs, 45 mins

Ingredients

Crust:

  • 225g Graham Crackers (15 full graham cracker sheets)*
  • 6 tbsp melted unsalted butter (85g)

Cheesecake:

  • 32 oz full-fat cream cheese (4 8oz blocks or 910g), room temperature*
  • 1 1/2 cups granulated sugar (325g)
  • 1/2 tsp salt
  • 1 tsp vanilla bean paste (or vanilla extract, but paste is superior)
  • 4 large eggs, room temperature
  • 1/2 cup full-fat heavy cream (120g), room temperature
  • 1 cup full-fat sour cream (240g), room temperature*
  • 2–3 tbsp freshly squeezed lemon juice*

Serving:

  • Extra heavy cream or berries for decoration (optional)

Instructions

Prep:

  1. Bring all ingredients to room temperature
  2. Preheat oven to 300F (conventional / no fan)
  3. Prepare a 9″ springform pan. Lightly brush softened butter inside the pan and line it with parchment paper (I recommend a parchment circle on the base, and a separate strip of parchment along the sides of the pan). 

Crust:

  1. Grind the Graham crackers in a food processor until they form a fine crumb. Add the melted butter and pulse until combined 
  2. Transfer the crust ingredients to the prepared pan. Pack very tightly using the back of a measuring cup. You can push a little up the edges, or leave it all on the bottom for a slightly thicker crust
  3. Bake the crust in the pre-heated oven for ~7-8 min, then remove from the oven

Cheesecake:

  1. First, whisk the cream cheese, sugar, salt and vanilla for ~3-5 min until well combined and creamy. Keep scraping the sides and bottom of the bowl and the paddle / whisk to ensure everything combines evenly. I recommend using the paddle attachment of your stand mixer
  2. Break the eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined 
  3. Add the cream, sour cream, and lemon juice and mix at low speed until just combined. Keep scraping the bowl and whisk / paddle
  4. Prepare the pan with the baked crust for the water bath. Either wrap it tightly with 2-3 large sheets of aluminum foil on the outside, or gently place it inside a silicone water bath protector
  5. Pour the batter into the baked crust. Gently tap the cheesecake pan on the counter a few times to release any air bubbles; this will help prevent cracking
  6. Place a large tray in the oven and fill it with ~1 inch of boiling water. Place the cheesecake pan in the water and bake for about ~75-80 min in the middle rack. Don’t open the oven until at least 70 minutes. When done, the cheesecake should be set at the edges but be very jiggly in the middle (like jello!). The exact time may vary depending on your oven, the color of your pan(s) and how much water is in your bath – so trust the jiggle test over the clock!
  7. Cool the cheesecake for 1-2 hours at room temp. After this, place it in the fridge and chill for at least 6 hours (or overnight), uncovered, until it’s fully cooled and firm to touch. Fridges can vary, so make sure the cheesecake is fully set before removing from the pan (overnight is usually safe!). I chill the cheesecake with the aluminum foil / silicone protector still in place

Serving:

  1. Once the cheesecake has chilled, carefully remove it from the pan and transfer to a serving stand. If there are any imperfections, you can use a hot offset spatula to smooth them out
  2. Optionally, decorate the cheesecake with plain whipped cream and / or berries. Serve and enjoy!

Video Tutorial

Notes

  • Parchment paper: Make sure to put a parchment circle on the bottom of the pan and parchment strips on the sides. The parchment on the sides will help make sure the cheesecake doesn’t stick to the edges of the pan. Cheesecake shrinks slightly as it cools after baking, and if it is stuck to the edges of the pan, it can crack. The parchment paper prevents this issue.
  • Graham crackers: You can substitute them with Wheat Digestives in some parts of the world
  • Sugar in crust: I originally shared this recipe with sugar in the crust, too, but have since updated to remove it as I find it better this way. If you want to sweeten the crust, too, you can update the crust quantities to 190g Graham Crackers (12 full sheets), 3 tbsp granulated sugar (35g), and 5 tbsp melted unsalted butter (70g)
  • Cream cheese: Make sure to use full-fat cream cheese that comes in blocks, not tubs. Philadelphia is always a safe choice
  • Sour cream: If you can’t find sour cream where you live, you can make your own at home with this recipe 
  • Lemon juice: Please don’t omit this! It adds a beautiful fresh tangy flavor that complements the cream cheese beautifully
  • Convection (fan) oven: I highly recommend a no-fan setting for this cheesecake as fan forced ovens tend to run hot and can cause cracks. However, if you have no option and have to use a fan oven, reduce the temperature to 275F
  • Make ahead: You can bake this cheesecake up to 2 days ahead of time, and keep it refrigerated in the springform pan. After the first night of chilling, cover the cheesecake with cling wrap. Remove from pan and decorate when ready to serve
  • Freezing: This cheesecake can be kept in the freezer for up to 3 months; just make sure to cover it with cling wrap and place it in an airtight container. Let it thaw overnight in the fridge before serving

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Comments

  1. Cal

    Hi Zoha! Can I please ask what was modified on this recipe? I made this earlier this year and loved it how it was then so I’m just curious what has been changed as the top of the page shows it was edited this month. Thanks for your insight!
    C

    1. Asma Amer

      I have tried cheesecake many ways, but this is the best, most velvety, creamy and indulgent recipe of all.
      The cherry on the cake is the privilege to enjoy a slice made by Zoha herself.

      The best cheesecake hands down.
      Truly a five star recipe

    2. Zoha

      Hi Cal! I updated with new images and slightly simplified a step, but there’s no other change to the recipe 🙂

  2. Rose Palombo-Dharmoo

    Hi Zoha

    Also if I wanted to use a larger pan for a larger crowd like a 10″, 11″ or 12″ pan, how do I know how much more ingredients I need to add when making the cheesecake and how do I take off the Cheesecake off the base of the pan?

    1. Zoha

      I don’t recommend using any pan that doesn’t open up (i.e., a springform pan). A 10″ pan will use the same amount of ingredients and have 3-5 min less baking time. I have not personally tested 11 or 12″ pans so unfortunately I can’t give you an exact recommendation for those.

      1. Rose Palombo-Dharmoo

        Sorry thats what I meant springform 10/11/12″. I will try the 10″. Thank You so much!

        1. Zoha

          Best of luck!!!

  3. Mona

    Best cheesecake ever! My family enjoyed it so much, it was my first cheesecake ever. I followed the recipe exactly and I made the strawberry compote from the other recipe to go with it. Definitely a keeper. Thank you so much for sharing.

    1. Zoha

      YAYYYY I am so incredibly thrilled to read this!

  4. Nithya

    What can I use instead of corn starch?

    1. Zoha

      Is there a specific reason you can’t use cornstarch? That is my recommendation

  5. Shan

    This turned out amazing when I made it. Thanks for the tip about the digestives. It was a huge hit and will be my go to cheesecake recipe. Thank you!

    1. Zoha

      Thank you Shan!!

  6. Rose Palombo-Dharmoo

    Hi Zoha

    Also if I wanted to use a larger pan for a larger crowd like a 10″ or 11″ pan, how do I know how much more ingredients I need to add when making the cheesecake?

  7. Rose Palombo-Dharmoo

    Hi Zoha

    I made your excellent Cheesecake for Thanksgiving and everyone liked it except it wasn’t firm enough in the middle. Is it because it wasn’t in the fridge long enough? I had it in the fridge for 9 hours overnight and then I took it to my cousins and we ate it 4 hours later. Their fridge was full so it was sitting in a cool garage for 4 hours.
    Also I had trouble taking the cheesecake off the base of the pan so I left it on the base and took it to my cousins that way. How did you remove it from the base without cracking the cake?

    1. Zoha

      I think your cheesecake became soft from sitting in the garage. You need to keep it very chilled so it stays the right texture. I find the crust easy to remove when the cheesecake is fully chilled and gently separate it using an offset spatula. But if you have trouble, you can just leave the base of the pan under the cheesecake and remove 1 slice at a time 🙂

      1. Kali

        Hi! I’m making this for a party in a few days. Can I use convection bake? I read it cooks more evenly because of the fans. Or am I not supposed to? Thanks in advance!

        1. Zoha

          Hi Kali! I recommend using no fan / conventional baking for this cheesecake. Fans can cause cheesecakes to heat too quickly and crack 🙂

  8. Hina

    Wow! This cheesecake was DELICIOUS! It’s been 3 days since I made it for the first time and since then I have been thinking about it. I can’t wait to make it again. My sisters and I kept referring to the Friends cheesecake episode as we were enjoying eating our cheesecake slices. The recipe is also very easy to follow!

    1. Zoha

      hahah, that’s exactly what I think of when I eat this cheesecake! Thank you Hina!

  9. Jo Masi

    WOW
    I came across your recipe while looking for a easy cheesecake to make for thanksgiving This weekend( Canada)
    I went and got all the ingredients. It was quite expensive, so I was really nervous that this would not turn out.
    I followed your directions and did everything just the way you said and there is a favourite cheesecake in my family now it was perfect and everybody is raving about how wonderful it is, I made a tart lime sauce, a caramel sauce and a raspberry sauce but honestly, it doesn’t need any sauce. It is absolutely Amazing
    Thank you

    1. Zoha

      This makes all my work worth it. Thank you for trusting my recipe and I am so pleased you loved it!

      1. Jo Masi

        I’m making 4 more in 6” pans for my friends for Christmas
        ♥️ this recipe

  10. Annie Charlebois

    It is Canadian Thanksgiving this weekend. Our year to host the family. I’m not a baker. I’m just a home cook I can put up a mean turkey, ham & salmon with all the trimming Thanksgiving diner with my eyes close.
    But I can’t bake… I’ve just been diagnose celiac in the spring. I’m doing fabulous, adapting all my recipes. I just can’t count on guest to bring GF desserts this year☹️ I just made my very first cheese cake. 😁 It looks fabulously delicious!!! 😊 I can’t wait to try your other recipes.
    Thank you for the detailed step by step instructions. I followed this recipe like a science experiment 😂 I am storing it in the springform pan bottom still wrap in foil. And wrap the top of spring form with a parchemin paper piece held in place with a large elastic. So parchemin is not touching the cake. Hope that is ok. ?
    I can’t wait for the crowd reviews. On Monday October 14!

    1. Zoha

      Annie! how did it go!? I really hope you loved it 🙂

  11. Franklin

    WHAT A FANTASTIC CHEESECAKE!!! I CAN’T WAIT TO MAKE THIS FOR YEARS TO COME!!!
    MADE THIS FOR MY 10TH WEDDING ANNIVERSARY AND EVERYONE LOVED IT.

    1. Zoha

      AH thank you Franklin! And happy Anniversary 🙂

  12. Nancy

    I made not one but two for a big birthday party and both of them were *chef’s kiss*! Between the rave reviews and your clear directions I went with this recipe and I am so glad I did! Followed all your directions & tips exactly and it was perfect- twice! Will be my special occasion go to! Thank you, Zoha!

    1. Zoha

      This means the world to me. Thank you so much Nancy!

  13. Mia Koob

    I just wanted to say this is 100% the best cheesecake recipe! I have made it multiple times and it never fails! I do want to ask one thing however, I wanted to make a blueberry cheesecake and was wondering if you think the addition of frozen blueberries would affect the batter while baking?

    1. Zoha

      Thank you Mia!! Yes, adding any fruit to the batter will affect the texture as fruit releases a lot of water. I recommend making the cheesecake as it is and topping with a blueberry compote instead

  14. Lana

    hi i forgot to let my cheesecake sit 2-3 in room temp i put it in the fridge 20 mins after taking it out of the oven
    is it ok?

  15. Kat Teutsch

    amazing recipe, turned out perfect and I actually only ended up using 16 Oz of cream cheese! question though, it definetly would’ve overfilled the 9 inch pie pan I had, as it was too much even with half the amount of cream cheese. why was that? did I do something wrong? thanks 🙂

    1. Zoha

      Glad you liked it, Kat! That’s very strange, my pan never overflows even though it’s only 2″ tall. How tall is your pan?

  16. Heba

    hey zoha ! love your recipes and i follow them blindly . i am new to baking and have no clue about creams and ingredients. could u pls tell me which brand or type of cream (as u have used heavy cream) is advised for ur followers in pakistan. i love cheesecakes and i am super eager to try ur recipes. i have thought using ur sour cream recipe for making the sour cream bt I’d appreciate if y could elaborate on what brands or product to use for ur beginner bakers in pakistan as i have zero knowledge. Thank you

    1. Zoha

      Hi Heba! For inside the cheesecake you can use the thick cream we get in Pakistan. For the topping you will need whipping cream but that is optional. I am not really well aware of Pakistani brands, unfortunately, as I haven’t baked there in over a decade!

  17. Holly

    My family loves New York cheesecake. The two fanatic connoisseurs both stopped after the first bite and said with a stunned look on their faces, “Oh, wow. We have not known cheesecake until now.” Thank you for this amazingly delicious recipe.

    1. Zoha

      I will never get enough of these kind of reactions. Thank you so much for sharing your experience with me!!

  18. Franci

    Hi Zoha
    If I want to bake this cheesecake in a 8 inch springform pan, how long would the baking time be?

    TIA

    1. Zoha

      This batter will be too much for an 8″ pan, so I have not tested that and cannot really give you a proper recommendation.

  19. Keerthy

    Hi Zoha, I want to make the cheesecake in a 6 inch pan as thats what i have with me, so if I do half the recipe, for how long do I need to bake the cheesecake?

  20. Betty Reck

    Would you recommend doubling for a 12 inch spring form pan? and how long on the baking time?

    1. Zoha

      a 12″ pan is nearly twice as much volume as 9″, so yes. However, I can’t really comment on baking time as it’s not something I have tested. My guess is it would be maybe 5-10 min longer

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