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. Jessica Martin

    can you use a different plan like I was thinking of a 13 × 9 baking dish for a large group

    1. Zoha

      Hmm – i have never baked a cheesecake in that kind of pan but think it should work. The only thing is then you will need to double the quantities

  2. Aisha

    Hi,

    Thank you for the recipe. What temperature would I bake this at in a gas oven and how long for?

    1. Zoha

      I use a gas oven – same instructions

      1. Judy

        What mind of hand mixer do you have fouse.Or which one do you use?

        1. Zoha Malik

          I have the cuisinart one but honestly my favorite is the hamilton beach one https://amzn.to/4xz7D4B

  3. Herum

    If this recipe and this cake had more than a 5 star rating, I would give it just that.
    I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!!
    Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love

    1. Zoha

      This comment warms my heart! Thank you SO much, Herum! I feel the exact same way about this cheesecake 🙂

  4. shahzeb

    so light and yummy 🤤

    1. Zoha

      <3 thank you!

  5. Rimsha

    AMAZING RECIPE!!! Always always a crowd pleaser!

    1. Zoha

      One of my all time favorites <3

  6. Gigi

    First of all, I am an experienced baker. I bake all the time and my husband (lucky man!) gets to try all of my yummy food. But he is a tough critic and I like that because I know when he approves, it really is good. Well, he was amazed at how good this cheesecake was. I have made it a few times and everyone who eats it has this look on their face like they’ve gone to heaven! Thank you for sharing it. I love your other recipes too.

    1. Zoha

      Thank you so much for the wonderful comment, Gigi!! That is exactly how I feel about this cheesecake. It is truly unbelievable!

  7. ACR

    Hi! Can i use yoghurt instead of sour cream?

    1. Gina K

      Did you try using the yogurt anyways? I have the same predicament atm & was wondering why it can’t be substituted…and how it came out using yogurt. Might try anyways 🙃

      1. Zoha

        Let me know if you try with yogurt 🙂 Yogurt just has a much stronger flavor and is more watery than sour cream, which is why I don’t recommend it.

    2. Zoha

      No, I do not recommend that. I do have a recipe for homemade sour cream!

  8. Penny Trevena

    The most incredible cheesecake I’ve ever had/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I’m not typically a fan of baked cheesecake (because it’s usually so dry), but this cheesecake was absolutely delicious & creamy, with a similar consistency to a fridge cheesecake – love, love, love!!

    1. Zoha

      YAY!!! That’s exactly why I love this recipe. I can’t have any other baked cheesecake now, I don’t like their texture. This one is the creamy dream 🙂

  9. Sushmithaa

    Hello Zoha,

    Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as “BEST CHEESE CAKE” cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings.

    Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat.

    Any help in this regard is highly appreciated.

    1. Zoha

      Thanks so much! For an egg free cheesecake, I recommend checking out my no bake cheesecake instead <3

    2. Zoha

      Thank you Sushmithaa!! If you want to make an eggless cheesecake, check out my no bake cheesecake recipes!

  10. MOLLY

    This really is “The best cheesecake ” Thank you for this recipe, great instructions and tips. The best I’ve ever made.

    1. Zoha

      Thank you so much, Molly! Really happy to hear that 🙂

  11. In Sook Diamond

    This cheesecake is so good, I wish I could leave 4 reviews – one for each member of my family that squealed “MMMM!!” on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!!

    1. Zoha

      woop woop woop!!!! THRILLED that you tried the recipe and your family loved it as much as I do!!

      1. Zuhairah

        hi zoha want to make 1.25 recipe so will use 5 block cream cheese how much longer do you think I would need to bake it longer and also will it be safe to just remove it from the oven after it’s the bake time is over.

  12. Amelia Forte

    made this for a group of people and everyone loved it. it was the best cheesecake I have ever made. I can’t imagine another one being better than this. I made a homemade blueberry topping for it.

    1. Zoha

      Thank you SO much Amelia!! Really glad you like the cheesecake as much as I do!

      1. Lyba Zafar

        This is my go to recipe .. i loved her recipe .. each and everything is perfect .. if you wanna try anything and you are not a baker . Bake with zoha is your person❤️

        1. Zoha

          This means everything to me! <3

  13. Ed

    Can this cheese cake be frozen?

    1. Zoha

      Hi Ed! yes, you should be able to freeze it like other cheesecakes.

  14. Zoha

    That means so much to me 🙂

  15. lemay pascal

    Dont know why but it was a disaster. Worst recipe i did. I use to make cheesecake using my recipe and never got wrong but this one is a magistral flop. I took the cake from the oven thinking it was time to, the top was begining to toast after leaving more then the time on recipe, it was still a little bit jello like but i had to take it off the oven. After a little cool down i took it off the mold and after 3-4 min the cake collapes. 4 brick of cheese in garbage

    1. Zoha

      Hi Lemay, the recipe clearly states not to remove the mold until after the cheesecake is set overnight in the fridge (you have to just run the knife around the edges of the pan so the cheesecake doesn’t crack as it cools). If you remove the mould after a “little cool down” of course the cheesecake will collapse, it has not cooled down and set yet.

  16. Dianne

    the eggs are crossed off, but checked, so do we add eggs?

    1. Zoha

      You likely checked them off yourself (the list of ingredients works like a checklist). So yes, add eggs 🙂

  17. David

    Can I make this recipe in an instant pot (pressure cooker)?

  18. Chantal

    This cheesecake has that exact texture that I love in a cheesecake!!! I don’t like the dry texture kind so I am so happy I found this recipe ❤️. Could you tell me if you baked it in a regular oven or convection oven because I have a convection oven and the baking and timing is so different and the last thing I want in the end result is a dry texture so I always have to adjust the temperature in a recipe if the person used a regular oven.

    1. Becky

      Second line of Instructions says to use conventional, not convection, very clearly: “Preheat oven to 350F (conventional)”

      Zoha also confirms the same in two separate comments.

      I mean why bother bringing that up if you didn’t even take the time to read the recipe?

  19. Lisa Williamson

    Sounds good but the picture looks underdone. I like mine a little firmer than that.

    1. Chantal

      I guess just move on or cook it longer??‍♀️ It’s even in the recipe notes. I mean why bother bringing that up if you didn’t even take the time to read the recipe?

  20. Jessica

    This is incredible! Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it.

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