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A slice of new york style cheesecake on a plate with the tip on the fork beside it.

New York Style Cheesecake

5 from 4 votes
Created by Mariam E.
Rich and creamy, this classic New York Style Cheesecake has a buttery graham cracker crust with a smooth cream cheese filling. Follow this easy recipe to get a beautiful crack-free cheesecake!
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 10 hrs 15 mins
Course Dessert
Cuisine American
Servings 12 slices


For Crust:

  • 10 graham crackers crushed
  • 5 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt

For Filling:

  • 4 8- oz blocks cream cheese room temperature
  • 1 ½ cup granulated sugar
  • 6 eggs room temperature
  • ½ cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice


For Crust:

  • Preheat your oven to 350°. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil.
  • In a medium bowl combine the crushed graham crackers, melted butter, sugar, and salt. Mix until fully combined. It should be the texture of wet sand.
  • Firmly press the crumbs into the bottom of the prepared pan.
  • Bake the crust for 9-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely while you prepare the filling.

For Filling:

  • Preheat your oven to 450°.
  • In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until smooth. Add the sugar and beat until fully combined and smooth.
  • Add the eggs one at a time, combining fully and scraping down the sides and bottom of the bowl between each addition.
  • Add the sour cream, vanilla, and lemon juice and beat until just combined.
  • Pour the filling into the prepared pan.
  • Place the cheesecake into a deep pan. Boil enough water to fill the pan up to halfway up the cheesecake pan.
  • Pour the boiling water into the pan, stopping halfway up the springform pan.
  • Place the pan on the center rack of your oven.
  • Bake for 15 minutes, then reduce the temperature to 225° for 1 hour and 20 minutes to 1 hour and 35 minutes, or until only the center of the cheesecake jiggles slightly.
  • Remove the pan from the oven and allow it to rest on the counter for an hour or until room temperature. Transfer the cheesecake to the fridge to chill overnight.


  • Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking as the air tries to escape.
  • Similar to preparing macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed.
  • Do not open the oven door before your cheesecake is ready or you'll allow cold air into the oven.


Serving: 12slices | Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 364mg | Potassium: 148mg | Fiber: 1g | Sugar: 33g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
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