SaveNew York Cheesecake
Dense, creamy, and tangy New York-style cheesecake with a buttery graham crust. Water bath method for zero cracks. This is the gold standard.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $1.17/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 cup graham cracker crumbs
- 6 tbsp unsalted butter (melted)
- 1 1/4 cup sugar (divided)
- 32 oz cream cheese (4 blocks, room temperature)
- 1 cup sour cream (room temperature)
- 5 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 3 tbsp all-purpose flour
- 1/2 tsp salt
Instructions
- 1
Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes. Let cool.
Use the bottom of a measuring cup to press the crust flat and even.
- 2
Wrap the outside of the springform pan in 2 layers of heavy-duty aluminum foil. This waterproofs it for the water bath.
The water bath is non-negotiable for a crack-free cheesecake. Steam creates gentle, even heat.
- 3
Beat cream cheese and remaining 1 cup sugar on medium speed until smooth, about 3 minutes, scraping the bowl often. Add sour cream and mix until combined. Add eggs one at a time, mixing just until each is incorporated. Stir in vanilla, lemon juice, lemon zest, flour, and salt. Do not overmix.
Room temperature ingredients are critical. Cold cream cheese creates lumps that never smooth out. Mix on LOW after adding eggs to avoid incorporating too much air.
- 4
Pour filling over the cooled crust. Tap the pan on the counter several times to release air bubbles. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the springform pan.
- 5
Bake 60-70 minutes. The cheesecake is done when the edges are set but the center still jiggles like Jello when gently shaken. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
It will look underdone in the center. Trust the jiggle test. It sets as it cools.
- 6
Remove from oven and water bath. Remove foil. Run a thin knife around the edges to release. Refrigerate uncovered at least 6 hours, ideally overnight, before removing the springform ring.
Restaurant secret: Patience is the hardest ingredient. A rushed cheesecake will crack and be gummy in the center.
Pairs With
Lightly sparkling, sweet Italian Moscato
Gentle sweetness and bubbles complement without overpowering
Vodka, espresso, coffee liqueur
Coffee bitterness is the perfect contrast to creamy sweetness
Homemade strawberry lemonade
Fruit and citrus brighten the rich, dense cake
Make It Yours
Tap a dietary need to see exactly what to swap.
Reviews (0)
Honest reviews from cooks who actually made this recipe.
No reviews yet
Be the first to review this recipe.
Cooking Soundtrack
Warm oven, flour everywhere, and the kind of music that makes the kitchen feel like home.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Every ingredient must be room temperature. Set cream cheese and eggs out 2 hours before starting.
- •Do not open the oven door during baking. Temperature fluctuation causes cracks.
- •Restaurant secret: The sour cream and lemon add tanginess that prevents the cheesecake from being cloyingly sweet.
Substitutions
- graham cracker crumbs → Oreo cookie crumbs (skip the sugar)
- sour cream → creme fraiche for extra richness
- lemon juice → lime juice for a twist
Leftovers
Refrigerate covered up to 5 days. Freezes well wrapped tightly for up to 2 months.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
