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. Paula

    I made this last night. While it says to completely cool overnight in the refrigerator I removed the latch from the springform pan after about 3 hours and it was fine. I did not add any sugar to the graham crackers as they are already sweet and I did use 1 1/4 cups of sugar and more lemon juice. I kept it in about 81 minutes, but the whole center part never firmed up. It’s like a pudding. I also want to half it as it is too much for just 2 people. I read if you half it, you can put it in two 6 inch spring form pans. It is delicious and I’m sure other than the center part, the rest of it will firm up more.

  2. Jamie Bailey

    Best cheesecake Ive ever had! I made it for my family and they are obsessed with it! The directions are easy to follow! Thank you for the recipe.

  3. Kenny

    I’m not sure about this recipe as it didn’t turn out as hoped and I followed instructions to the letter. Sadly this is the one cheesecake I’ve made that didn’t turn out great.

    1. nunya

      In what way did it fail?

  4. Ashley

    I don’t make full sized cheesecakes often so at the last minute I realized we had nothing large enough that would fit my spring form pan for a water bath. I decided to fill the biggest baking dish I had with hot water, put it on the bottom rack and let it steam up in there really good before I put the cheesecake directly above it on the middle rack. It worked well enough that the cheesecake was able to bake gently with plenty of moisture and no cracks. Now we just have to wait forever while it cools in the refrigerator. I used Lotus cookies for the crust so I left out the sugar in the crust and upped the amounts of crumbs and butter. Once you try Lotus cookies in place of graham crackers in a crust you never go back! It’s not just for cookie butter flavored desserts and plays nicely with most flavors. Anyways, I plan on making a Dubai chocolate bar filling and chocolate ganache to pour on top of each serving. I already KNOW it’s gonna be yummy period! I can’t wait!

    1. nunya

      A water bath isn’t really necessary imo. I just used a casserole pan filled half with hot water on the bottom rack. Also, baking at 325° really helps it bake gently anyway.

  5. Jacqueline L Reddy

    I’ve made this twice and it was amazing. I got rave reviews from my coworkers. I’ve been asked to make 2 for a work function. As a beginner baker I am nervous about doubling recipes. Will this one double up okay? Any tips?

    1. nunya

      Do you mean double the actual height or doubling and splitting into 2 pans? Not to sure about the timing of your looking to make it thicker? I’d think it would work, but you’d have to figure in the extra baking time and keep an eye on when it’s set properly

  6. Glen R

    Best recipe I’ve ever made. The videos and pictures are quite helpful, even though the written instructions are very clear and easy to follow. Her description of the finished cheesecake seems to be an understatement, but I couldn’t describe the confection any better. My family raved about the cheesecake and several have asked for me to make it again.

    I would love to ask the chef if she has ever tried replacing the graham cracker crust with a gluten free option, perhaps with gluten free Oreos? My two GF daughters left the crust but fought over the cake.

  7. Cora

    Am I able to use whole fat yogurt instead of sour cream?

  8. Bonnie Rowley

    Can I use this recipe to make cupcakes?

  9. Jasmine

    Hello! My cheesecake ontop turned a golden almost dark brown like a basque cheesecake. I havnt cut into it yet, but did I do something wrong? I baked it at 350 convectional for 76mins

    1. Jasmine

      I meant 325*

  10. Jill Brown

    I bake constantly and this is literally the best cheesecake I’ve ever made. Love this recipe! I’m eager to try more of your recipes.

  11. Tina W

    This IS the best cheesecake I have ever made. Thank you for the awesome recipe! For the holidays I used gingerbread man cookie crumbs for the crust. It was amazing!

  12. Megan

    Turned super delicious! Can’t wait to make again!

  13. Kathy

    Made this for my daughter’s birthday and everyone said this was the best cheesecake ever. I have a feeling I will be making this every birthday!

  14. Shaz

    This is truly the best cheesecake recipe I have tried!!

  15. Pamela

    This recipe is my favorite cheesecake recipe ever. I think it’s the heavy cream that makes the difference. It is creamy and perfectly flavorful and moist. It’s the only recipe I use now.

  16. Terri S.

    Hi Zoha, I’m making this cheesecake recipe with teens in a girl school. I have 2 hrs. And we have commercial conventional ovens. I’m making 2 cakes. So question is after cheesecake is done and cools, I place them in the refrigerator (in their pans) until next day and “then” remove them from the pans. (If they are removed from the pans early morning and put back in the frig till evening “can they be eaten that night”??-instead of going 1 more night in the frig to set? I hope I’m being clear.
    Time schedule is: Friday bake 2-4 pm. Put in frig overnight till morning. Saturday morning release from pan, put back in frig till evening after dinner and eat at 6:00 pm. Will that work?? Thank you.

  17. Dawn

    This is the cheesecake recipe I have been searching for!! It’s perfect!! The texture is nice and firm but oh so creamy! All my family raved about it and said it’s the best cheesecake they have had! Followed the instructions to a T and couldn’t be happier!! Thank you, thank you for sharing this awesome recipe!!!

  18. Jordy

    This recipe is so good! I’ve been so intimidated by cheesecake after one failed attempt years ago, and this recipe was the perfect one to get me back into it. The instructions were easy to follow and everyone loved it!

    Thanks for sharing! I’m excited to try your chocolate cheesecake recipe next.

  19. Glen R

    I had to try this cheesecake recipe. I’d only ever had two cheesecakes that I ever liked, but our youngest wanted cheesecake for his birthday, so I had to make one. This turned out so well, that even the other “I’m not a cheesecake guy” loved it. Major hit all around. Perfect texture (not too light or dense), flavor (smooth, quite creamy), presentation (didn’t crack or turn brown) and ease of making the confection. The descriptions for each step were extremely clear, but the pictures and video added that much more clarity. Tips were a plus! You can’t go wrong with this lady. Tally up the third cheesecake I liked (and I loved this one)!!

  20. Brian (again)

    * far superior. …Although if I make it too often, my original spelling may be true too!

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