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
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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. Ayma Malik

    I’m always so picky when it comes to cheesecake as it’s my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried!

    1. Zoha

      That’s exactly how I feel about this cheesecake! Thank you for enjoying it!

  2. Asma

    This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.

    1. Dori

      My husband and I love cheesecake so much that instead of regular cake at our wedding, we had an array of cheesecakes! I made this for his birthday last year and it was soooo good!! thank you for sharing this with the world!

      1. Zoha

        Aww, thank you Dori! This makes me emotional :’)

    2. Zoha

      Thank you SO much!!

      1. AnnMarie B

        the cheesecake came out delicious.
        the only problem I had was when I cut the cake the crust stuck to the parchment & i buttered the parchment. any ideas?

        1. Zoha

          Hi there! In my experience this mostly happens when the parchment paper isn’t the best quality and is prone to ripping. What parchment did you use?

      2. Luz

        Exactly which ingredients need to be room temp? Making this soon and I want to make sure I get it right 🙂
        I’m assuming eggs and cream cheese need to be room temp? Anything else ?

      3. Iffy

        Do you have any suggestions on how to set the cheesecake if I would like to make it without cornstarch?

        1. Chanel

          I have used flour in other cheese cakes and it’s worked fine. You can also used Arrow Root.

          1. Jaz

            Do you have to chill it overnight? Or will the 2-3 hours be fine? I want to make this all and eat it in the same day. Thanks!

        2. Marcie

          I’ve never used cornstarch in a cheesecake!

          1. Roderick

            I just came across this recipe by chance ( the photo made me very hungry!). I will try this soon, I’ve made several different kinds of cheese cake…not that I’m a great baker, but i have used another recipe that uses a bit of cornstarch to the cheesecake recipe and i think it adds a very velvety texture to the cake…definitely makes it feel more luxurious…..can’t wait to try this when i return to North America! …currently in Japan where cream cheese is VERY EXPENSIVE!

          2. Zoha

            A small amount helps add a little stability to the batter 🙂

        3. Zoha

          Hmm I haven’t tried it myself but you might be able to use plain flour

          1. Kanza

            hello zoha I’m going to try this recipe today but unfortunately the cream cheese i bought is in the tubs same brand as yours tough, is it not the same as the blocks? can i use the tub ones now?

          2. Zoha

            No Kanza, tub cream cheese usually has more water in it and the cheesecake won’t have the same texture. If that’s all you can find, it’s ok to use it but just know the flavor and texture won’t be as rich unfortunately.

          3. Milena

            Where does it say in your recipe to use cornstarch?

          4. Jamie Lynn

            Woukd it be ok to use 18% cream instead of heavy cream. or does it need to be whipping cream which is 35% in 🇨🇦
            Thank you

          5. Zoha

            Whipping cream!

  3. Hina Siddiqui

    Hi Zoha, this looks so yummy. Do you remove the cheesecake from the oven after the given 75-80 minutes of baking? (No cracking the door or letting it sit till the oven cools?)

    1. Shameen Khan

      ❤️

    2. WINDY FRANKS

      hi, how would I make the this reciepe using 6,8,10,12 in pans?

    3. Alanis

      hi i was just wondering what the nutritional numbers are like calories per slice/serving and stuff like that. also I did end up making it and it turned out perfect!! its amazing!

    4. Liri

      Was going great, but right after I took it out of the oven for 80 minutes, my whole crust was burnt. Tasted like damn char. One star.

      1. Ella

        That sounds like an error on your part, so your rating is unfair. Did you set the oven at the wrong setting? I’ve made countless cheesecakes in my business and that has never happened, even when I didn’t bake in a water bath. Even if you over-baked it, it wouldn’t happen, and Zoha’s instructions wouldn’t result in your base burning. It sounds like an oven error.

        1. Ash

          Definitely. Some people aren’t capable of admitting they are at fault. I’ve made this cheesecake 4 times so far and with different crusts like biscoff cookies and chocolate graham. It’s quite literally the perfect recipe if you follow directions!

          1. Glen

            I agree with the others – I’ve made this cake DOZENS of times without issue, much to the delight of my family. I’ve found a few GF variations for the crust, but it’s never burned, regardless of which version I use. The only advice I’d give is give your crust time to cool before placing the pan into the bath. I was rushed, the spring form was still hot when I poured the batter, placed the pan into the bath and back into the oven. The spring form heat vaporized the water under it and created a vacuum. The bath pan and spring form were stuck together and deformed. Ruined the pan. Lesson learned, but not the fault of this flawless recipe.

          2. Zoha Malik

            Hi Glen! This is so helpful, thank you for sharing the tip! And I am honored you’ve made this recipe so many times 🙂

    5. Ayesha Shahid

      Making this tomorrow!! If I wanted to add biscoff on top would I do it before or after the cheesecake sets?

      1. Katrina Longmire

        I followed the cheesecake recipe. The only difference was my crust. I used the Biscoff cookies instead. Let me tell you this was the creamiest, tall and delicious cheesecake I have ever made. I baked it for 70 minutes. It was jiggly in the middle. I let it sit out for 2 hrs. before placing it in the fridge. It was a perfect set after the 12 hour wait. I have picture to share, but there was no option to share. Thank you for the recipe Zoha.🥰

        1. Zoha

          AMAZING AMAZING AMAZING thank you, Katrina!

      2. Sarah

        I have made it thrice. it’s a favourite and loved by everyone in the family. Thanks for the recipe 😘

        1. Penny Notarnicola

          Hi , can I bake this cheesecake in mini removable pans?

        2. Zoha

          Thank you so much, Sarah!

    6. Shirley

      what can substitute whipping cream if none available?

      1. Karen

        I’m a huge baker and I had to tell you that this is the best cheesecake ever!!! I have made it several times and absolutely love it!

        1. Zoha Malik

          Made my day, thank you so so much, Karen!!

      2. Ronald J Smith

        it’s been awhile since I made cheesecake last one I made was 6 years ago plain cheese cake , strawberry cheese cake oatmeal cheese cake and my award winning chocolate turtle cheese cake too much distraction and passing of close friends, family…I need to get back in the mood ..being in another atmosphere

        1. Milena

          Where in the recipe does it say to add cornstarch ?

          1. meral

            hello, i dont know if you’ll see it but i’m really excited to make this recipe. however, i live in austria and here we don’t have blocks of cheese, just the spreadable kind of it. will it still be okay to make it with that? thank you in advance.

          2. Zoha Malik

            Hi Meral! Please find the cream cheese that has the highest % of fat and use that. It won’t be as rich and creamy, unfortunately. Another option is to replace 8oz of cream cheese with 8oz of mascarpone cheese, which always has more fat in it 🙂

          3. Zoha

            Hi! This is mentioned above the video – i used to add cornstarch but don’t add it anymore. It’s not required 🙂

    7. Zoha

      Thank you, Hina! 🙂 I remove the cheesecake around the 75-80 min mark, yes. I don’t open the door at all before 75 min, but after 75 min, I open it and feel the top of the cake. If it feels not set, I give it a few more minutes. I think to be safe you can aim for 80 min (conventional oven).

      1. A. Ali

        Hi Zoha,

        Quick question. If I have a little under than 4 blocks of cream cheese, would that still work for the recipe?

      2. Jas

        Can I reduce the quantity and make it ? Will it be as good as this

        1. Paula

          I am going to make this because it does sound like it’s the best. However, heavy cream and heavy whipping cream are 2 different things. Heavy cream will not whip up into whipped cream. You have to use heavy whipping cream.

        2. Leslie Goodmanson

          I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we’ve all ever had! I also made it without a crust. BUT OMG!!! So delicious!

          1. Franci

            Hi Leslie, in what size baking tin did you bake and for how long? And what temperature? TIA 🙂

          2. Christine

            How long did you bake it for please?

          3. Zoha

            RIGHT!? It is SO SO good!

        3. Kimberlee Mcnickle

          Hello Mellow Mama here, I’ve been baking for 35 years and counting. I’m all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.

          1. Lisa

            I always get requests to make cheesecakes and a look up recipes only cuz I don’t write anything down and I forget exact measurements so I usually browse recipes and use a combination of a few different ones. I made this one following your recipe exactly and oh my God it was the absolute best cheesecake I even had the last piece for breakfast. I did make an Oreo cookie crust and chocolate ganache on the top

          2. Zoha

            Hi Lisa, you made my day with this kind review. Thank you so very much!

          3. Fatima Tuz Zahra

            How much quantities of ingredients should i use for a 7” springform

          4. Chance Bristow

            Help! Can I get the calories per serving ?

          5. Zoha

            Hi there! I am so thrilled that you were able to make the recipe work and enjoyed it. Thank you for the review

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