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. Kathleen

    This really is the best! Smooth and creamy, with just the right balance of tang and sweet. I made 1/4 the recipe in an 8-inch pie pan. I used a rimmed baking tray as water bath and placed a pie shield around the perimeter of the pie pan. Baking time was 30 minutes. Tip: since you need to buy cream anyway, don’t bother buying sour cream. You can make your own with 1 cup heavy cream, 2 teaspoons lemon juice or white vinegar, and 1/4 cup milk. Stir together and let sit overnight.

  2. Deb Gearhart

    Could you advise how to increase recipe to make in 10 in pan? I’ve seen to multiple recipe by 1.5 times plus I’ve seen to multiple by 1.2 times. Thank you so much for your help !

    1. Zoha

      Don’t make any changes to the ingredient quantities, keep all the crust on the bottom (not up the sides), and reduce baking time by about 5 minutes 🙂

  3. Teala

    Thank you for an incredible recipe! This was my first time making cheesecake. I shared it with a group of friends and everyone was blown away by it, myself included. Very, VERY good. I look forward to making it again. Well done!!

  4. N

    Hi Zoha! I made the cheesecake for my parents wedding anniversary, and it was divine! So creamy, perfectly sweet, absolutely delicious. I did use gluten-free graham crackers. I decorated the cheesecake with leftover chocolate mousse I had from your chocolate chiffon mousse cake recipe. Thank you.

  5. Rose

    Amazing!!!!!

  6. Tooba

    I initially came across your cheesecake video on tiktok and came here for the recipe and it did not disappoint. This recipe is absolutely outstanding! I’ve made this cheesecake following your instructions twice and it was a hit both times. My cheesecake does not crack thanks to your tips and tricks. I am making it for the third time now 🙂

  7. T

    This was my first cheesecake in decades; and, while it was very good I feel it needs to be tweaked, for my taste. IMO, the addition of heavy and sour cream dilute the flavor and texture of the cream cheese too much.

  8. Steven Dunkin

    Literally the best cheesecake I’ve ever had!!!

  9. Janet Flatau

    Fantastic recipe! The cheesecake is so light, creamy and delicious! This recipe is a keeper!

  10. a

    hi, i really wanna make this for my dads birthday but cream cheese is expensive here so i’m scared of messing up lol. i’ve tried a bunch of your other recipes with great results so i’m hopeful for this one too. can i use whipping cream instead of heavy cream or will normal cream with 30% fat work? hope to hear from you soon!

  11. Maria

    Hello, i so want to give this recipe a try, haven’t made a baked cheesecake before tho.
    A very important question, blocked cream cheese isn’t available where i live only the spread version is. Can i use that instead? Please reply. Thanks

  12. Malak

    Hi Zoha,

    I’m giving this a try this weekend — I have a cheesecake recipe I’ve been using for years but your recipes have been such winners I’m going to try the cheesecake next. Question: how long in advance can I bake this ? I’m hosting this Sunday, can I bake it tomorrow as in 3 days in advance? Will it keep well?

  13. Lacy

    Hi Zoha! First just want to say this recipe is the best cheesecake I have ever had…made it the first time a few months ago for my husband’s birthday and it was soooo yummy! Will definitely be a staple in our dessert arsenal. Quick question…We have a Christmas party coming up and would love to be able to make this into cheesecake bites. I find at parties people tend to gravitate towards finger foods, but would love to be able to share this deliciousness with our friends. Have you ever made it into bites? What adjustments would you suggest to the recipe and/or cook time to achieve? Thanks!

  14. Natalie McNeill

    Hi and recommendations for baking time with two cheesecakes in the oven? I am not sure how much longer to increase the bake time. Thank you !

    1. diana

      I’ve split it into two pans before with a cook time of 50-55 minutes and it was perfect!

  15. loriann

    Hello- this recipe sounds delicious and I am going to make it for Thanksgiving. How far in advance can I make it?

  16. Kathleen

    Hi there, I want to make this for Thanksgiving. Can you please tell me why you’re using vanilla essence instead of vanilla extract? I’d think you’d want to use real vanilla but maybe there’s a secret here I don’t know? Thank you!

  17. Ishrat zahid

    Hi Zoha ,

    Quick question re the oven ….are we talking about a fan oven or no fan ? Thank you. Once I know ….i hope to make it asap. Thank you .

    Also as I am in Lahore ….i am likely to make my own cream cheese . Is there any advice re this in terms of the water content etc ?

  18. hJanjua

    Hey,
    I have recently started baking at home. I prefer to use homemade products. For example, I baked a cheesecake using homemade cream cheese. It was a simpler cheese cake recipe, but the cheesecake was great.
    My question is, as a replacement for heavy cream, would it be OK to use the malai we get from boiling fresh milk?

  19. noama naeem

    zoha, I’m dying to try this recipe but we are a small family. can I cut this recipe into a fourth, like just use one egg and use a six inch pan? will it recude the baking time?

    Also, I have removable bottom cake tins (https://amzn.eu/d/gPebap5). I think water can seep in. can I wrap around foil tightly and use this or instead use a pyrex dish? would either of the two work?

    1. Zoha

      Hi Noama! I would honestly recommend making the full batch and refrigerating / freezing the cheesecake for consumption later. I have meticulously tested for this size, pan and baking time, but can’t really give you a sure recommendation for a quarter size as it’s not something I have personally tested. My gut would be to use half the batter for a 6″ pan, not a fourth, and keep the baking time around 70 min

  20. Arooj

    Hi! I’m planning to make this over the weekend but don’t have any sour cream. Could you recommend anything that I can substitute instead?

    1. Zoha

      I have a recipe for homemade sour cream on the blog that you can check out!

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