New York Style Cheesecake

Updated: May 4, 2026 by christina.marsigliese · 26 Comments

This amazing classic New York Style Cheesecake recipe is so smooth, creamy and rich with the most delightful flavor from a vanilla bean infusion. It starts with a homemade brown sugar short crust that is so simple and stays crisp. It's a very easy recipe that never cracks. The vanilla bean cheesecake filling is absolutely divine paired with either a sour cream topping or juicy fresh strawberry topping. Once you try it, you'll see why I think this is the best New York cheesecake recipe! If you love cheesecake, check out my Perfect Vanilla Cheesecake, this Luscious Lemon Cheesecake for lemon lovers and my Triple Chocolate Cheesecake for chocoholics!

new york style cheesecake slice with strawberry topping on a plate with bite and fork

WHY THIS RECIPE WORKS

Easy to make - this cheesecake is simple to prepare with only a few ingredients. There's also no fancy tricks required to make it smooth.
No water bath option - this cheesecake stays nice and smooth without even without using a water bath if you are worried about leaking, although my method for wrapping the pan ensures no leaks. It is not uncommon to have cracks in cheesecake, but my recipe and method makes a smooth cheesecake without any cracks even without placing the pan directly in water. Read my tips at the bottom of the post to find out more.
Smooth and creamy cheesecake - the filling is super creamy and silky. It is not too heavy or dense.
Vanilla bean cheesecake - I use a vanilla bean to infuse the cream for this recipe which gives it another dimension of flavor. Cream is the best vehicle to carry vanilla bean, so I always find it's worth the higher price tag here! You can easily substitute with vanilla extract or vanilla bean paste.

whole smooth creamy new york style cheesecake on a platter

What is New York Cheesecake?

New York Cheesecake is a rich, dense cake made from full fat cream cheese. It has a heavier consistency compared to other types of cheesecake, such as Basque cheesecake or European-style versions with ricotta and other fresh cheeses. It often gets its denseness from a high proportion of cheese, heavy whipping cream, extra egg yolks and/or a bit of flour in the batter. There are many variations, and my recipe makes a smooth, ultra creamy version without any flour in the batter. They can be pale and creamy-looking at the surface or golden brown on top. The color is based on the method of cooking. See my recipe notes for how you can achieve different results based on your taste.

An old fashioned way to top a New York Cheesecake is with lightly sweetened sour cream. It is also often served with strawberry topping.

new york cheesecake sliced on a plate with sour cream topping

INGREDIENTS

Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. Bonus points if you use extra fine (caster) sugar which will create an even silkier texture.
Vanilla bean - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla. I really like to use my fancy vanilla beans in this application because I know that you will really taste and appreciate it in a dairy-based recipe. But, if you don't have vanilla bean, you can definitely use vanilla bean paste or pure vanilla extract. I really love this Madagascar Bourbon Vanilla extract.
Eggs - three whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
Cream - I use heavy whipping cream with 35% milk fat to make this rich cheesecake, and you can also use light 10% cream, and in this case I recommend simmering the cream for 3-5 minutes to reduce it and concentrate it slightly. The cream acts as a carrier to draw out the vanilla from the bean and infuse the batter. The added moisture also means that the cheesecake will not dry out as quickly so that there is less of a chance for cracks even without using a water bath.
Sour cream - a classic way to top a New York Cheesecake is with strawberry compote or with sweetened sour cream that you gently bake on top. It is not often you see the latter anymore, but it is so nice and simple! You just blend sour cream with a touch of sugar and place it back in the oven for just a few minutes to set it on top.
Strawberry topping - you can serve this gorgeous cheesecake plain, with not topping since it is so creamy and delicious. But why not add a classic sour cream topping or this easy strawberry topping? It is so delicious!

New York cheesecake batter in mixing bowl

New York cheesecake batter in springform pan ready for baking

new york cheesecake slice on serving spatula

new york cheesecake slice on a plate with strawberry topping

new york cheesecake slice on a plate with strawberry topping and fork

HOW TO PREVENT CRACKS IN CHEESECAKE

There are several ways to prevent cracks in cheesecake. Here are my main tips:

Mix gently and gradually. When blending the cream cheese with the sugar, add the sugar gradually in stages to help it dissolve more thoroughly. If the sugar is dissolved evenly, then it will hold on to the moisture in the cheesecake more tightly to prevent drying out. Also, gently mixing will minimize the amount of air that becomes incorporated into the batter which will help prevent cracking.
Mix in eggs one at a time. Ensure that each egg is evenly combined before adding the next one. This will ensure a smooth batter and a smooth batter will crack less.
Pop air bubbles at the surface. Before you place the cheesecake in the oven, pop any air bubbles at the surface with a sharp knife.
Use a water bath. Drying out is the number one reason why cheesecake cracks after baking. To make a water bath, take two layers of aluminum foil and wrap it around the base of the pan and up the sides so it reaches the top of the pan. Pour the batter into the pan and then place the wrapped pan on a rimmed baking tray or in a large roasting pan. Place the tray with the pan in the oven and then pour boiling water into the tray to come about 1 inch up the sides so that the cheesecake pan is surrounded by water. This will create an even, humid baking environment for uniform cooking.
Bake at a lower temperature. Baking a cheesecake at a moderate or high temperature will cause the eggs to soufflé or puff up and since there is little structure in the batter (i.e. no flour), when the cake cools, it will collapse and crack. Baking at a high temperature will also dry out the surface which will cause tension and cracking.
Cool slowly. Taking the cheesecake from a hot oven to a cold air environment will shock it and it will contract. Follow my instructions for gradual cooling.
Loosen the edges of the cake just after baking. When the cheesecake bakes, it will stick to the sides of the pan which is OK because we want it to climb a bit up the sides. But, once it is finished baking, it will contract inwards a bit. If the cake is stuck to the sides then it will not be able to pull in and instead it will crack right in the middle from the tension. So, take a knife and run it around the edges of the cake to loosen the sides.

HOW TO MAKE NEW YORK CHEESECAKE

STEP 1). Prepare the pan for the water bath. Place a large square of aluminum foil underneath the pan. Gently fold the edges up and around the pan so that the foil comes up to the top of the pan. Repeat once more so there are two sheets of foil to make the springform pan waterproof. Put a piece of parchment paper in between the pans to avoid discoloration. Place the springform pan in a larger roasting pan. If you are not comfortable with a water bath, lace a large metal rimmed baking sheet or roasting pan on the bottom oven rack of the preheated oven. Pour boiling water into the pan about 1 inch deep after you place the cheesecake in the oven.
STEP 2). Make the crust. Combine flour, brown sugar and salt in a medium bowl so there are no lumps of brown sugar. Stir in melted butter and use your fingertips to combine all ingredients so it forms damp crumbs. Turn the crumbly mixture out into prepared pan and press it down in an even layer, pushing it about 1-inch up the sides to form an edge. Run the back of a spoon across the surface to smooth it out. Bake for 14-16 minutes until slightly puffed and lightly golden. Transfer to a wire rack once it is ready. Reduce oven temperature to 300°F*. See notes below on tips for how to adjust baking temperature and time for different filling consistency.
STEP 3). Make the filling while the crust is baking. First infuse the cream. Pour cream into a small saucepan. Split the vanilla bean in half lengthwise then run a paring knife along the inside of it to scrape out all of the little black seeds. Add the seeds to the cream or milk and then place the scraped vanilla pod in there too (it also has lots of flavor!) Cover the saucepan and place it over medium-low heat until it just comes to a simmer. Turn off the heat and let it stand, covered, for 10 minutes to infuse.
STEP 4). Mix cream cheese until smooth. Add cream cheese to a large bowl and mix using an electric hand mixer on medium speed until smooth. You can also use a stand mixer with the paddle attachment, or you can use a food processor. Add sugar and mix until silky and smooth. Gently mix in sour cream.
STEP 5). Add eggs. Mix in eggs one at a time so each egg is evenly incorporated before adding the next one. Mix on low at this stage to prevent incorporating too much air that can cause cracking as the cheesecake cools.
STEP 6). Add cream. Gradually pour in the vanilla-infused cream while mixing until evenly combined. If you're not using the vanilla bean, then this is where you can mix in the vanilla extract or vanilla bean paste.

whole smooth creamy New York style cheesecake sliced on a platter

new york style cheesecake slices with plates

STEP 7). Bake. Pour the filling slowly over the pre-baked crust and smooth out the surface. Gently tap the pan on the counter to release any air bubbles, and then pop the bubbles that come to the surface. Bake for 55-60 minutes until set around the edges and slightly jiggly in the center. The jiggly part should span about 4 inches across in the innermost center of the cheesecake. Turn off the oven and leave it in (with the door still closed) for another 15 minutes. Open the oven door and let it cool in the oven for 10 minutes before transferring to a wire rack to cool completely. The gentle cooking and cooling will help to prevent cracking and create the silkiest texture.
STEP 8). Cool. Transfer the cheesecake to a wire rack and immediately run a small offset spatula around the edges to release the cake from the sides of the pan. This helps relieve tension as the cheesecake cools and contracts to prevent cracking. Let the cheesecake cool for at least 40 minutes on the rack then refrigerate for at least 4 hours, preferably overnight. If making the sour cream topping, let cool on the rack for just 25 minutes then proceed to the next step.
STEP 9). Make the topping. Prepare this delicious strawberry topping, or make a sour cream topping. Combine sour cream with sugar until smooth then spread it over the cheesecake in a thin layer. Place the cheesecake back in a preheated 350 degree F oven for 8-10 minutes just until the topping looks set - it will lose its sheen and appear matte. Let cool for 30 minutes at room temperature, then refrigerate as directed above before serving.

STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)

Press crust evenly into the base of the springform pan and about 1 inch up the sides.

Press the crust mixture evenly into the base of the springform pan and about 1 inch up the sides.

Combine soft cream cheese with sugar and mix until smooth.

Mix in sour cream.

Gently mix in eggs one at a time until evenly incorporated.

Mix in vanilla-infused cream.

Spread batter evenly into prepared pan.

Wrap pan in two layers of aluminum foil.

Place the wrapped pan onto a large rimmed baking sheet or roasting pan and pour boiling water into the tray.

Let cheesecake cool and chill overnight before slicing.

Enjoy the smooth creamy texture.

EXPERT TIPS FOR NEW YORK CHEESECAKE

Use room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.
Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
Do not over-mix. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
Gently tap the pan on the counter and then pop any air bubbles that come to the surface before baking. Air bubbles will cause cheesecake to crack.

New York style cheesecake cross section showing dense and creamy texture

Bake gently. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.
Use the indirect steam method. I like to use a water bath to ensure the silkiest texture, and I have never had issues with leaking by double wrapping the base. However, if you are concerned about using a water bath, you can use the indirect steam method. To do this, fill a large roasting pan or rimmed baking sheet with about ½ inch of boiling water and place it on the bottom rack of the oven as you bake the cheesecake. The hot water will create steam in the oven to prevent the cheesecake from drying out.
Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles like Jell-O slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still too wet and wobbly, then set the timer for another 2 minutes and keep checking.
Chill for at least 4 hours. This is actually one of the most important steps of making cheesecake. Let it cool completely at room temperature and then refrigerate for at least 4 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

RECIPE FAQ

What is the difference between New York-Style Cheesecake and regular cheesecake?

New York Style-Cheesecake is often more dense with a thicker crust. It also sometimes has a sour cream topping that bakes on the cooled cheesecake to set it. It usually has specific ingredients in the recipe such as whipping cream, additional egg yolks, sour cream and/or flour to give it a denser texture. Regular cheesecake is usually more simple with only cream cheese (or other type of cheese) as the main dairy component, similar to my Perfect Vanilla Cheesecake recipe.

What does New York Cheesecake taste like?

New York Cheesecake is very rich and creamy. It has a thick texture rather than light and airy, and a smooth creamy vanilla flavor.

What is a substitute for sour cream in cheesecake?

If sour cream is not available to you where you live, you can also make this recipe using an equal amount of full fat plain Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

How to know when cheesecake is baked?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools. After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

Do I need to use a water bath to make cheesecake?

A water bath is never a bad idea when making cheesecake. It essentially creates a humid environment in the oven to prevent the surface of the cheesecake from drying out which is what causes it to crack. You can make this recipe without a water bath thanks to the gentle baking temperature by placing a roasting pan or rimmed baking sheet with boiling water on the rack beneath the pan while baking. It produces similar results.

How do you make a water bath for cheesecake?

To create a water bath, wrap the base of the springform pan with a double layer of foil so the foil comes up to the top of the pan. This ensures that no water will leak into the pan and make the crust soggy. Place the pan on a rimmed baking sheet and then pour about ½-inch of boiling water into the base of the baking sheet right before baking. I like to pour the water in while the tray is already in the oven so that I don't have issues transferring to the oven rack.

Why did my cheesecake crack on the top?

Cracks on the top of a cheesecake after it bakes is not uncommon. This can be caused by many things: 1) there is too much air in the batter caused by over-mixing or mixing at a very high speed; 2) the cheesecake is over-baked and dries out during baking; 3) the cheesecake cools too quickly and the sudden change in temperature from hot to cold causes it to contract.

STORAGE & FREEZING

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I store New York Cheesecake?

This cheesecake should be stored in the refrigerator in an airtight container for up to 5 days.

Can you freeze New York Cheesecake?

I do not recommend freezing this cheesecake as the texture will be compromised once it is defrosted. Luckily cheesecake keeps very well in the fridge so that you can save it for a few days.

How do I serve cheesecake?

This cheesecake is lovely served with my strawberry topping, fresh berries or whipped cream. I also love serving it with my Small Batch Lemon Curd or you can also try this blueberry topping.

If you love cheesecake, check out these recipes!

Perfect Creamy Vanilla Cheesecake Recipe Creamy Raspberry Cheesecake Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Cookies & Cream Oreo Cheesecake Bars Blueberry White Chocolate Cheesecake Bars Creamy Burnt Basque Cheesecake Creamy Black Cherry Cheesecake Bars Chocolate Peanut Butter Cheesecakes

Looking for more cheesecake recipes? Try these:

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