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slice of cheesecake placed sideways on a small plate with a very creamy texture


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5 from 51 reviews

  • Author: Zoha
  • Total Time: 12-15 hours
  • Yield: 12 servings


This is the perfect cheesecake: light, ultra creamy, and balanced in flavor! 



  • 190g graham crackers
  • 35g sugar 
  • 75g melted unsalted butter


  • 32 oz full-fat cream cheese (4 8oz blocks)
  • 325g granulated sugar (about 1 1/2 cups)
  • 1/2 tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs
  • 120g heavy cream (1/2 cup)
  • 240g sour cream (1 cup)
  • 1 tbsp cornstarch
  • 2-3 tbsp lemon juice


  • Extra heavy cream for decoration (optional) 


  • Bring all ingredients to room temp 
  • Preheat oven to 350F (conventional)
  • Grind your Graham crackers, sugar and butter in a food processor until really smooth
  • Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F
  • For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined
  • Break your 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
  • Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl
  • Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)
  • Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside
  • Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight
  • Decorate with whipped cream if you’d like & serve!

Video Tutorial:

[adthrive-in-post-video-player video-id="RnSx6Bmq" upload-date="2023-08-29T05:56:49.000Z" name="Best Cheesecake (New York Style)" description="How to make the best, classic New York style cheesecake" player-type="default" override-embed="default"]


  • Use full-fat ingredients for best results
  • If graham crackers aren't available where you live, look for wheat digestive biscuits
  • Make sure to use a tight springform pan to ensure water doesn't leak in
  • Prep Time: 30 min
  • Cook Time: 75 min
  • Category: Cheesecakes