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. Kelby

    Let me first off start by saying I am not a cheesecake person, but my husband is, so I found this recipe and made it for him, with a minor tweak of adding a dash of almond extract and this cheesecake was and is DELICIOUS.

    Thank you for this recipe. It was fantastic.

    1. Zoha

      Thank you so much, Kelby! This made my smile ear to ear 🙂

  2. Wendy McElroy

    This cheesecake is THEE best cheesecake I have ever made and I’ve been making cheesecakes for over 40 years!! The flavor is phenominal and I’m going to make your tiramisu cheesecake next. Thank you for this awesome recipe it is now my go-to cheesecake!. Thank you!

    1. Zoha

      I am so glad you agree! I hope you love the tiramisu cheesecake as well 🙂

  3. Amanda Lopez

    This turned out amazing!

    1. Zoha

      Yay!

  4. Jill

    Best cheesecake ever

  5. Gracie

    Seemed like a straight forward recipe but the crust just didn’t work out and the cheesecake was way more sour than it should be

  6. April Schneider

    This is hands down the most perfect cheesecake recipe ever. I have worked in the food industry for 20+ years and made and eaten a lot of cheesecake and this is hands down the creamiest cheesecake I have ever made or eaten. I do cover it with foil after about 30mins of it sitting out to cool to retain some moisture in the cheesecake then let it cool the remainder of the way before putting it in the refrigerator coved over night. I also use this recipe for my flavored cheesecakes as well. Thank you so much for this recipe, You rock!!!! 🥰

    1. Zoha

      April, what an honor for someone with your experience to write this review! Means the world to me 🙂

  7. Bonnie Campbell

    I made this cheesecake yesterday and finally got to try it tonight. I followed the recipe except I used chocolate graham crackers and I topped it with a salted caramel sauce. I thought it was VERY creamy. Dare I say, a little too creamy. That being said I still think it was very, very yummy.

    1. Zoha

      Hi Bonnie! if you want it to be less creamy next time, increase the baking time by ~5-8 minutes 🙂

  8. Christen

    I have not made this recipe yet. But I am looking very forward to it! But I did have a question. In the written recipe you mentioned 325° for the oven to bake the crust. And further down for the timing of the cheesecake itself is 70 to 80 minutes. And since I did not see a different temperature list. I assume that the cheesecake also gets baked at 325°. But in your video you verbalize 350° for the crust and again no change in temperature mentioned for the baking of the cheesecake. So I need to know do I bake this cheesecake at 325° or at 350°? I would really appreciate the answer to this question thank you so much!
    P.S. I actually did get to try this cheesecake, a friend of mine made it and it was the best cheesecake I’ve ever had! So I really am looking forward to making this. I just wanna make it right with the right temperature. 🙂

    1. Zoha

      Hi Christen! I am so sorry for the confusion, I made some simplifications to the recipe after the video was made. The temperature is 325F throiughout, and you can always trust the written recipe when in doubt 🙂

  9. Ray

    I made 2 cheesecakes this past weekend with your recipe and they both came out amazingly delicious !! There were light and very creamy and bursting with flavor! I used silicone baking matt’s for the bottom and sides of my pans which was perfect removal, I did however flip the cheesecake over to remove the bottom also with no issues. I top my cheesecakes with fresh strawberries and blueberries mixed in a simple syrup topped with fresh whip cream. Needless to say between 8 of us we ate 1 full cake and 1/4 of the other one! Huge hit Definitely will make again.

    1. Zoha

      Aw, made my day. Thank you so much, Ray!

  10. Lyz

    First, let me start by saying I never take the time to review a recipe! But this one is absolutely worth it! My brother wanted a cheesecake for his birthday and was spouting off about how he didn’t want to store-bought one so I thought what the heck. let’s see what I can pull off. I found this recipe and it was absolutely amazing! I only got one piece out of the deal. But he continued to devour the entire cheesecake. it is so luscious and creamy and smooth. I posted pictures on Facebook and everyone was so impressed that that was my first cheesecake and it didn’t even crack! I felt like a pro and it tasted like it came from cheesecake factory

    1. Zoha

      Awww, thank you so much, Lyz! I am so so happy reading this very kind review, and so happy everyone loved this cheesecake!

  11. Lindsey

    Quite literally the BEST CHEESCAKE EVER!! Your instructions were so easy to follow and it was my very first time ever making a Cheescake and it was PERFECTION!! Thank you for sharing. Can’t wait to try more of your recipes. I’d give 10 stars if I could. Everyone loves it. I’ve made this 4 times now. My new favorite sweet treat.

    1. Zoha

      You have made my heart so happy with this kind review! Thank you so much 🙂

  12. Nicole

    This is hands down the best cheesecake I have ever had! This recipe is amazing and not difficult to make at all. Follow her tips along the way and you will make a wonderful dessert. High quality ingredients is probably key here and worth it. We have made it twice already and both times have just loved it.

    1. Zoha

      Thank you so much, Nicole! You made my day 🙂

  13. Jessica Diaz

    I used cinnamon in the crust. Batter: 2 tablespoons of lemon juice, 2 tablespoons of cornstarch, 2 teaspoons of vanilla paste for rich vanilla taste. Do not use vanilla extract (tastes fake and bland). This is by far the best cheesecake I have ever made. Simple, great base for additions. I like adding chocolate chips, whip, and salted caramel for serving.

  14. Fizza

    Hi Zoha!
    I made this recipe today and it was a hit at my family dinner. Though I didn’t have sour cream I replaced with Greek yoghurt and did sift in a tablespoon of cornstarch and a tablespoon spoon of flour just in case 😬, but seriously I think this was the first time my cheesecake didn’t crack thanks to all your tips.

    1. Zoha

      Aw, thank you for the kind review, Fizza!

  15. Shea

    I accidentally added WAY too much salt (nearly 1tbsp when the recipe calls for 1/2 tsp) so I made an unsalted caramel sauce. Now it just tastes like a top-notch salted caramel cheesecake! Excellent recipe and surprisingly forgiving.

    1. Zoha

      haha, great creative redemption there! So happy it worked out for you 🙂

  16. Amber

    Zoha, thanks for this recipe! My 13 year old son gave it 100 out of 10 and I just replaced my staple recipe with this one. I reduced the sugar by 1 tsp in the crust, used 1.5 tsp vanilla extract, and baked for 85 minutes since the jiggle was all over at 80 minutes. Smoothest and most perfectly flavored cheesecake I’ve ever had.

    1. Zoha

      AWWW tell him I say thank you!! Makes me so happy to read this

  17. Stephanie

    Help!!! Your video says 350F but the text says 325F. I baked at 325 and I’m worried It didn’t cook properly. Which one is correct??

    1. Zoha

      Hi Stephanie! The video showed me baking the crust at 350 but the cheesecake was baked at 325. After that, I revised my recipe and now I bake my crust at 325 too. It is simpler as you dont have to change the oven temperature, and the result is the same. so don’t worry, 325 should be perfect

  18. Aayma

    This Cheesecake was hands-down one of the best! I followed this recipe to make a New York style cheesecake for my husband’s birthday and did 2 in flavors with mixed berry compote on one half and a Salted Caramel Sauce (another Zoha recipe) for the other half. The cheesecake was worth all the effort and more!
    it was the right balance of creaminess, a little tarty flavor too and just sweet enough. It was loved by everyone and was enough to feed 15 people easily at a gathering! ^_^

    1. Zoha

      You’re actually so creative!

    2. Zoha

      You’re so incredibly kind, thank you for trusting my reipe!

  19. Victoria Prickett

    This recipe was awesome! Best I have ever made and the vanilla bean extract she recommends was over the top. Will never use anything else!

    1. Zoha

      Aw, thank you so much Victoria!

  20. Paul Moninski

    First time and it came out perfect. Better than most that I’ve ever had. I was worried because I only used 1 layer of aluminum foil but I see that you didn’t use any. Still came out perfect.

    1. Zoha

      Thank you Paul! i do use foil myself if you see the video 🙂

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