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. Anum

    This is hands-down the best New York cheesecake recipe I’ve ever tried! Rich, creamy, perfectly dense with just the right amount of tang – exactly how a classic cheesecake should be. The instructions were clear and easy to follow, and the results were bakery-quality. Everyone who tried it thought it was store-bought! Thank you for sharing this gem – it’s officially my go-to cheesecake recipe!

  2. Dania Mohsin

    Hands down the best – my husband loves cheese cakes and now i gotta make this for him every year in his birthday.

  3. Jessie

    Classic, perfect New York Cheesecake!
    My husband is both very picky and loves cheesecake. It is his birthday today. I made this recipe exactly as written, and he LOVED it. It was dense, flavor packed, and delicious! The crust was a little soggy? but delicious (the tinfoil seemed sound?). Maybe I’ll bake it a tad longer next time (ovens vary).
    I used the “jiggle test” and shut the oven off with the door ajar for an hour after the edges were sound, then took out of the oven/water bath, counter rest for an hour, then fridge over night. I used parchment – no cracks. ☺️
    We had it for “lunch” (he couldn’t wait for dinner). When I said I couldn’t finish my piece, both he and my son got big eyes and said together “I’ll finish it.”
    My son said this has now replaced his favorite dessert (flourless chocolate cake). I guess I’ll be making it for his bday, too!
    Thank you for a great recipe! It will be my go to in the future! 😋

  4. Sam

    I have made many many cheesecakes in my day, some meh some great. This recipe is AMAZING 🤩 so creamy, the perfect balance of sweet and hint of tang. I made it a second time in square form (8*8) and halved the cheesecake section of the recipe, with a swirl of Nutella- TO DIE FORRRRR! Thank you, this will be my new staple recipe

  5. Penny Notarnicola

    Looks delicious, can I make this using mini pans

  6. Melissa H

    The absolute BEST cheesecake recipe I have ever used! Awesome starting point and hands down most fun cheesecake recipe to me for me so far.

  7. Marielle

    Hi Zoha,

    It was my first time coming across your recipes while I was looking for the perfect plain cheesecake, and that’s how I found you. I was amazed and instantly wanted to try every single one of your recipes—they’re so easy to follow thanks to how clearly you’ve explained them.

    I just have one concern: you mentioned that you use a conventional oven, but unfortunately, I only have a convection (fan-forced) oven, and I don’t have the option to turn the fan off. My oven is also in Celsius. Will your recipes still work in my oven? I’m especially keen to try this cheesecake since I read so many comments saying it was the best cheesecake they’ve ever made!🥺

    Please let me know if I can still make them by simply lowering the temperature. Thank you so much!

    Cheers from 🇦🇺

  8. Leanne Hughes

    Hi Zoha,
    I love your recipe it sound fabulous.
    I haven’t been doing cake decorating for nearly 8 years now.
    I’m 71 and my daughters mother in law forgets I had spinal surgery 18 months ago.I asked her what could I buy for her husbands 80th birthday and she said he loved loved your cakes but could you make him a cheesecake. Not just a plain one but special type either honeycomb, tirimasu,caramel, honeycomb,or something else spectacular. And then it was she has worked out that 15 people will eat desert.Is there any way you could please adjust your measurements for me for a 30cm/12″ pan or is that still too small for that many people. if you could please help me out with the measurements for that size pan. I really don’t want to cause any problems between my daughter and her husband.
    PLEASE help me with ingredients and also ideas.
    THANK YOU SO MUCH FOR YOR HELP
    Love, Leanne Hughes

  9. Leanne Hughes

    H

  10. Asma Amer

    Everytime i make it. everytime i feel compelled to give a five star review.

  11. Sabrina

    Hi! I’m looking forward to trying this. The recipe calls for heavy cream. Is that supposed to be heavy *whipping* cream or just heavy cream?

    1. Zoha

      Either works but I use heavy whipping cream 🙂

  12. Regina

    can you leave the lemon juice out?

    1. Zoha

      Sure but I think it really adds to the flavor 🙂

  13. Jessie S

    Best cheesecake recipe I have tried. I think sour cream and the cream is the key. I used low cream cheese, low fat sour cream, half and half for cream. Also truvia for sugar. Cut the recipe in half otherwise. Added some cinnamon to the crust. Awesome recipe, with some minor substitutes to cut calories.

    1. Zoha

      Thanks so much for sharing your experience – I am sure others will find it helpful!

  14. angel

    Best cheesecake I’ve ever made! My guests said I need to enter it in a contest lol The only thing I did different was made my own sourdough discard graham crackers and made a wild maine blueberry topping. Took it over the top.
    Thank you for sharing your recipe! wish I could attach a photo

    1. Zoha

      AWWW I am so pleased to read this- thank you so much, I’d love to see a pic if you send it to me on IG 🙂

  15. Athena

    We have made this several times and it turns out perfectly each and every time.

    1. Zoha

      Yay!

  16. Savannah

    Amazing! Instead of graham crackers, I used vanilla cookies to make the crust. I added a sour cream and white chocolate whipped cream on top and it is seriously incredible! Will be my go to cheesecake recipe!

    1. Zoha

      That sounds so delicious! Thank you for sharing your experience

  17. Robyn

    I made this for my husband for Father’s Day and the way his eyes rolled back when he tasted it tells me it was delicious!!! He absolve loved it. I halved the recipe, used a 6” pan, and baked for 60 minutes. This was my first time making cheesecake and it turned out perfectly. THANK YOU!!

    1. Zoha

      AWW thank you SO much! I am so pleased to read that 🙂

  18. Awatif Bichara

    Nice!

  19. Brenda Lindsey

    What if I want to do cupcake style? How long do you think it would take to bake? I don’t want to overbake.

  20. Jen

    I made this cheesecake for my husband and I can confidently say this is the best cheesecake we have ever had. It is super smooth and creamy and has the best thick graham cracker crust. This cheesecake is creamy straight out of the fridge. I will definitely make this again.

    1. Zoha

      Thanks SO much, Jen!

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