The Best Cheesecake (Foolproof, New York Style)

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

545 Comments
Jump to Recipe

This post may contain affiliate links

Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.

Add to preferred sources

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

Leave a Rating and a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Unsubscribe anytime.

Your email address will not be published. Required fields are marked *


Comments

  1. M

    Hi zoha! Could you please test out a recipe for a smaller quantity(half or quarter)

    1. Kathleen

      I use 1/4 of this recipe to make a small batch of cheesecake bars. I use a 9-inch pie pan. Turns out great. I skip the water bath and just remove from oven when done (about 20 minutes). I let it cool at room temperature for about 1/2 hour, the refrigerate.

  2. Valerie Robertson

    I am going to make this for my husband’s birthday this week. He is Celiac (Wheat gluten intolerant). I was wondering if fruit can be added to the batter and what kinds?

    1. Zoha

      Hi Valerie! I don’t recommend adding fruit – it will release moisture and affect the texture of the cheesecake. Instead, add fruit on top! Check out my Strawberry Cheesecake Recipe which does that

  3. Mariel

    I am DEFINITELY going to make this recipe in the next couple of days – looks STUNNING!
    One question – I prefer to use coconut sugar or maple sugar – would you have any suggestions for using either of these alternative sugars in this recipe?
    Thanks so much.

    1. Zoha

      Hi Mariel! I have not used those sugars in this recipe so I can’t really say for sure. I think the amount should be the same – the question is whether they will dissolve as easily.

  4. Laura Pierce

    Why would you give the American measurements for the cheesecake and not the crust??

    1. Zoha

      Because not every quantity converts into an american measurement accurately

  5. Alisya

    I finally made the cheesecake! it’s sitting in the fridge and halfway finished and I’m literally at the supermarket right now getting more ingredients to make another one lol! I did have some issues with my oven and the cheesecake browned on the top but it’s still super creamy and delicious! I’ll adjust my oven temp next time hehee tyy for the recipe Zoha! <3

    1. Zoha

      hahaha I love this comment so much! Welcome to the cheesecake life :’)

  6. Lorigay Laskin

    I recently started baking- mostly cookies cause I always mess cakes up – decorating not baking. Anyway, I saw this recipe and it intrigued me.
    This IS THE BEST cheesecake recipe amd it was so simple to follow.
    Will be making more of them in the future.
    Thank you for making me look so good. 💐💐

    1. Zoha

      Awww, this comment makes me so happy. Thank you so much, Lorigay!

  7. Mahrosh A

    Absolutely worth the time! such an easy recipe and yet the most perfect one!

    1. Zoha

      You made my day <3

  8. Stacy

    I made this using lactose free cream cheese and splenda instead of sugar. I also made the crust using Biscoff biscuits instead of graham crackers. Everything else was the same. It baked and set up perfectly, didn’t crack, and everyone absolutely LOVED it! Thank you for this recipe, I has definitely earned a place in my recipe box!

    1. Zoha

      Love this so much and so happy that everything worked out for you even with all the substitutions 🙂

  9. Brianne

    I’ve been making cheesecakes for 17 years now and this recipe, hands down, is the best by far! The flavor is divine and it is so creamy all the way through. I was recently diagnosed with celiac, so I used a gluten free crust and I couldn’t even tell it was gluten free. So glad I came across this recipe! Thank you!!

    1. Zoha

      AHHHHHHH I literally cannot explain the joy I feel reading this!! Thank you so much!

  10. Dana

    Love this recipe so easy to make
    One question if I made the cheesecake early in the day do I still need to let it cool in the fridge overnight or can I let it cool until the night then serve it ?

    1. Zoha

      I recommend at least 10 hours in the fridge to be on the safe side!

  11. Tracy Nelson

    My 17 yo son requested cheesecake for his birthday. I’ve never made one, so I searched for an easy to follow recipe and came across this one. We made it together last night and will enjoy for his birthday tonight. I can’t speak on the taste yet, but if it’s anything like it looks, it will be amazing! I wish I had watched the video prior to making it. I would’ve pushed the graham cracker crust up the sides a bit more. I’ll add the whipped cream topping before serving. Thanks!

    1. Zoha

      Thank you for trying my recipe, Tracy! I hope you loved it.

  12. Heather YKW

    I made this recipe the week before last. It was the first cheesecake I ever made, as I’d been intimidated for years. Let me tell you, this is not only the best cheesecake I’ve ever had, but it was so simple and stress free to make! I highly recommend this recipe. I have added it to my recipe box and will refer back to it religiously. Thank you for this!

    1. Zoha

      Thank you so much for trusting and reviewing my recipe, Heather!

  13. Holly

    I followed the recipe to a T,and it’s the best cheesecake we have ever tasted! I will never use any other recipe!

    1. Zoha

      I am so incredible honored to hear this 🙂

  14. Carrie

    Making this for my son’s birthday, but wanted to bake in my convection steam oven, any suggestions?

    1. Zoha

      Convection ovens are tricky as they tend to over bake things. If you don’t have a choice, make sure to reduce the temp by 25F

    2. Carrie

      Baked in the steam oven and turned out perfect and yes this is by far the best cheesecake I have ever made and I make them regularly!

      1. Zoha

        WUHU!! Thanks Carrie!

  15. Kayla

    Truly the best cheesecake I’ve ever made. Easy recipe to follow. I never knew a cheesecake could be this creamy and delicious. Took it to a dinner and everyone went nuts over it!!

    1. Zoha

      Thank you so much, Kayla! Glad you like it as much as I do <3

  16. Rani

    This is the absolute best cheesecake I’ve ever made! (and I bake ALOT) I can’t wait to try your other recipes…thank you!

    1. Zoha

      Warms my heart to read that! <3

  17. Aya Basem

    This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious.

    1. Zoha

      YAY! Thank you so much, Aya

  18. Dania Mohsin

    I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added.

    A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust.

    But overall, love the recipe and can’t wait to make it again!

    1. Zoha

      Thank you for trying the recipe! And I love how you’re adapting the recipe based on your preferences 🙂

      1. SR

        How can I make this cheesecake eggless?

  19. Carissa

    This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious! I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection!

    1. Zoha

      Thank you so much! Your crust sounds absolutely delicious

  20. Dorinda Jones

    This was a hit! Perfect consistency. Loved the creamy texture. First time I was able to get one baked in a water bath without it seeping into the pan. I found a silicone pan to set it inside in the water bath. Definitely on my list of go to recipes.

    1. Kat

      Im so proud of myself! My cheesecake didn’t crack!!!! Crossing my fingers its good. It’s in the fridge right now. Lol can’t wait to eat it tomorrow.
      For next time can i add more graham crackers because i love it with more crust 😂 if i do what’s the measurements pls?

      Oh and for cooling in the fridge with cover or no?

    2. Zoha

      So thrilled to hear that, Dorinda! Thank you!

Get Notified When New Recipes Drop

Subscribe to get all of my latest recipes in your inbox.


Chocolate chip cookies on a white background

You might also like