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

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  4. Mehjabeen

    Hi can i make this i have everything but no cream and no sour cream?

    1. Zoha

      Unfortunately you do need those ingredients for this cheesecake

  5. Nissrine

    Made it today for my family and it was AMAZING!!!!! Loved it??

    1. Zoha

      Always so happy when people try this recipe! <3

  6. Afsheen

    This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it! This recipe is definitely going into my permanent cookbook! Thank you, Zoha!!

    1. Zoha

      YAYYYY!! Thank you so much Afsheen! It makes my heart so happy when people love this recipe as much as I do 🙂

  7. Akruti

    Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I’ve tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins?

    1. Zoha

      Hi there! Thank you so much! If you want to halve the recipe, you have 2 options: 1) halve everything and use a 6 or 7″ pan; baking time will likely be around an hour but I haven’t tested it myself; 2) halve the cheesecake filling but keep the crust quantities the same and bake in a 9″ pan for ~50 min; this will make a thinner cheesecake

  8. Raazia

    Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it’s the best cheese cake recipe. I’ve made it twice now, amazing results with guests having multiple servings!
    I’m thinking of trying it with a mango flavor next time for variety, do you think that’s possible? Maybe substitute some heavy cream in the recipe with some mango puree?

    1. Zoha

      Thank you so much for the wonderfully kind comment, Raazia!! <3 I am testing a mango version for this cheesecake and hope to share it soon. It is not as simple as replacing some of the cream with mango, as mango adds more moisture and it impacts the firmness of the cheesecake. Stay tuned!

  9. Emily

    My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren’t difficult and you’ll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also – my 9″ pan was missing it’s bottom, so I used a 10″ instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake.

    1. Zoha

      THANK YOU so much, Emily!! It makes my heart sing when I read comments like this – thank you for trusting and trying my recipe, I am SO happy you liked the cheesecake just as much as I do!

      1. Fathima

        It’s the Best cheese cake ever!!!!
        So creamy and luscious! Thank you so much for sharing the recipe

        1. Zoha

          :’) Thank you so much!

    1. Zoha

      Thank you so much Shahzaib! Glad you enjoyed my Basque cheesecake recipe 🙂

  11. Chatha Assal

    Hi zoha hope you are doing well. I tried your recipe and it was phenomenal ! I was wondering what would be the baking time if iam baking this batter in cupcakes pan.

    1. Zoha

      Thank you so much, Chatha! I have personally not tried these as cupcakes. Perhaps around 15 minutes? You will have to check for doneness using the signs I have shared. And the good thing is, you can do 1 test cupcake and see what time works best! If you make them, let me know too!

  12. Deb Everett

    I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .

    1. Zoha

      Aw, I’m sorry Deb! I agree that a hand mixer gives you a bit more control, with a KitchenAid it’s easier to overmix. A 10″ pan shouldn’t be too different, though!

  13. Gen

    Hi Zoha
    I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0(
    It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake?
    Looking forward to any of your suggestions…

    1. Zoha

      Hi Gen! Thank you for trying this recipe.

      My recipe uses a conventional (no fan) oven, not a convection oven (this is specified in the instructions, too). That’s probably why you are getting a brown cheesecake as fan ovens run hotter. I recommend turning off the fan and then following these directions!

  14. Deb Everett

    Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much!

    1. Zoha

      Yay, thank you so much, Deb! I am so pleased to hear you enjoyed this cheesecake just as much as I do. I too will never try a different cheesecake recipe again 🙂

      1. Deb Everett

        I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me a 10” instead. ?. Will have to reorder .

  15. Eena

    Hi, can you use this recipe for making individual mini cheesecakes too?

    1. Zoha

      Hi Eena. Yes, I have seen people do that! Just make sure you reduce the baking time (likely 10-20 minutes depending on how big they are).

  16. Rose

    Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ?

    1. Zoha

      Yay!!! Thank you SO much Rose, I am so happy you enjoyed this recipe as much as I do! I don’t think I’ve made this one with oreo crust – how did it taste?

  17. Kristen

    I’m trying to convert the 190 g of gram crackers. I wasn’t sure if you had a better measurement into cups or approximately how many full crackers would be needed? I’m looking forward to making this!!

    1. Zoha

      Thank you Kristen! For an estimate, 1 full sheet of graham crackers is ~15g, so this would be 12-13 full sheets.

  18. Aya

    I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had!

    1. Zoha

      Yayyyyy!!! I am SO glad to hear that! Also, what a beautiful name 🙂

  19. Nazeema

    It looks sooo good, I can almost taste it….and so appreciate the easy to follow steps, Thank You… Def on Eid Menu already….

    1. Zoha

      It will be a MASSIVE hit on your eid menu! Thank you Nazeema!

      1. Tasneem

        can i change sour cream to yogurt?

  20. Miral

    I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.

    1. Camelia

      Hi, could I use Neufchâtel cheese instead of cream cheese, or even do half cream cheese/Neufchâtel? I hear a lot of people say it makes a better cheesecake, or do you recommend just sticking with cream cheese? Thank you!

      1. Zoha

        I’d recommend just using cream cheese 🙂

        1. Camelia

          I made this cheesecake just how you said to and it was the absolute best. I have struggled with finding a good cheesecake recipe and this one is absolutely perfect. Thank you for sharing this!

          1. Zoha

            So glad to hear that, Camelia! Thank you 🙂

        2. Camelia

          Okay, thank you!

    2. Lav

      “release the cheesecake from springform edges using a butter knife (don’t open the edges yet!)”

      This is unclear to me. Does this mean don’t open the latch yet?

      1. Zoha

        Yes, please don’t open the latch. You are just supposed to run a knife around the edge so the cheesecake does not crack as it cools.

      2. Stephanie Sze

        Ya it means just use the knife to separate the cake from the rim, but dont open the spring yet

        1. Zoha

          Yes exactly! Thanks, Stephanie.

          1. Seemal

            Heyy, I don’t have a stand mixer, but I do have breville handy mixer, can I use that or spatula is better?

          2. Zoha Malik

            you can use a hand mixer, just use a spatula to scrape the batter as you go!

    3. Zoha

      That makes me SO happy! Thank you for giving my recipe a shot.

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