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This Classic New York Cheesecake stands out with its perfectly dense, rich, and creamy texture, delivering an indulgent dessert experience that’s both timeless and universally loved.
The luscious cream cheese base is complemented by subtle hints of lemon zest and juice, balancing sweetness with a touch of brightness.
While traditionally a rich dessert, this cheesecake offers a decent protein boost (11g per slice) thanks to its generous cream cheese and eggs, making it more satisfying and filling than many other sweets.
Though indulgent, it is fiber-light and high in fat—predominantly from creamy dairy—making it best enjoyed in moderation.
This recipe’s appeal extends beyond flavor: its foolproof water bath technique ensures a crack-free, silky smooth finish, ideal for both novice and experienced bakers.
The recipe’s step-by-step method and make-ahead flexibility make it a perfect choice for special occasions or meal prep for dessert lovers who appreciate quality and consistency.
Must-Have Tools for Perfect Results
Springform Pan (9 or 10-inch)
Essential for easily releasing the delicate cheesecake without damaging its sides.
Its removable ring makes slicing and serving effortless, a true staple for any baking enthusiast.
Heavy-Duty Aluminum Foil
Used to tightly wrap the springform pan and prevent water from leaking into the crust during the water bath bake.
Durable foil ensures a flawless bake and protects your dessert’s texture.
Electric Mixer with Paddle Attachment
Provides smooth, lump-free batter by efficiently blending cream cheese and sugar without overmixing.
A versatile tool that speeds up mixing for countless recipes.
Large Roasting Pan
Holds the springform pan during the water bath, ensuring even baking and preventing cracks by regulating temperature.
Beyond cheesecake, it’s perfect for roasting and braising.
Sharp Knife
For clean, precise slices that keep the cheesecake intact and presentable.
A quality knife improves serving experience for desserts and meals alike.
Classic New York Cheesecake
Equipment
- 1 springform pan (9- or 10-inch)
- Heavy-duty aluminum foil (18-inch sheets, 2 sheets)
- Electric mixer with paddle attachment
- Large roasting pan (to hold water bath)
- Sharp knife (for slicing)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs from about 12 full crackers
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- ⅛ teaspoon fine salt
For the Cheesecake Filling:
- 32 ounces cream cheese four 8-ounce blocks, softened to room temperature
- 2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons pure vanilla extract
- 1 teaspoon lemon zest about 1 lemon
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Instructions
- Prepare the Pan and Oven: Start by preheating your oven to 375°F (190°C). Position a rack in the lower-middle section of your oven. To prevent water from seeping into your cheesecake during baking, wrap the outside of a 9- or 10-inch springform pan securely with two large sheets of heavy-duty aluminum foil, ensuring no seams are exposed on the bottom or sides. Lightly grease the inside of the pan with nonstick spray.
- Make and Bake the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir thoroughly until the crumbs are evenly coated and hold together when pressed. Transfer the mixture into the prepared pan and press firmly and evenly into the bottom to form a compact crust layer. Bake for about 10 minutes until it’s set and lightly golden. Remove from the oven and lower the temperature to 325°F (163°C). Set a kettle of water to boil.
- Prepare the Cheesecake Batter: Using a stand mixer fitted with a paddle attachment (or a handheld mixer with beaters), beat the softened cream cheese on medium speed until smooth and free of lumps, about 1 minute. Add the sugar and flour and continue beating until fully incorporated, scraping the bowl occasionally to avoid any unmixed bits. Add vanilla extract, lemon zest, lemon juice, and salt, mixing gently on low speed until just combined.
- Incorporate the Eggs: Add the eggs one at a time, mixing on low speed after each addition until blended. Avoid overmixing to prevent excess air bubbles, which can cause cracking. Finally, fold in the sour cream until the batter is uniform and silky.
- Set up the Water Bath and Bake: Confirm your oven has cooled to 325°F. Place the wrapped springform pan inside a large roasting pan. Pour the batter over the crust. Carefully pour boiling water into the roasting pan until it reaches about one inch up the sides of the springform pan, creating a gentle water bath that will help bake the cheesecake evenly and prevent cracks.
- Bake and Monitor: Bake for approximately 90 to 105 minutes. The cheesecake should be mostly set but will still have a slight wobble in the center when gently shaken. If the top begins to brown too much, loosely cover it with foil to protect it. Once baked, remove the roasting pan from the oven and place it on a cooling rack.
- Cool Gradually: Allow the cheesecake to cool in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water and carefully unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan to avoid cracking during cooling. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight for best texture and flavor.
- Serve and Store: Before serving, remove the sides of the springform pan. You may serve the cheesecake directly on the base or transfer it to a serving plate with a long, thin spatula and two wide spatulas to keep it intact. For clean slices, use a sharp knife wiped between cuts. Add fresh berries or sauce if desired.
Notes
- Water Bath Wrapping: Wrapping the springform pan with heavy-duty foil is crucial to avoid water leakage during the water bath bake. Double layering the foil with no seams exposed offers the best protection.
- Room Temperature Ingredients: Using cream cheese at room temperature ensures a smooth batter without lumps, so plan ahead for easier mixing.
- Avoid Overmixing: Mixing on low speed and only until ingredients combine prevents air incorporation, reducing cracks and keeping the cheesecake dense and creamy.
- Make-Ahead Option: The cheesecake can be prepared and chilled in the pan up to two days in advance, tightly wrapped with plastic wrap for freshness.
- Freezing: Freeze the fully cooled cheesecake by first firming it unwrapped in the freezer, then wrapping tightly with foil or freezer wrap. Thaw in the refrigerator overnight before serving.
Chef’s Secrets for Flawless Cheesecake
Achieving a smooth, creamy cheesecake without cracks is all about technique and patience.
One of the key secrets is the use of a water bath, which gently regulates the heat and prevents the edges from baking too quickly.
Wrapping your springform pan securely in heavy-duty foil ensures no water seeps in, keeping the crust perfectly crisp.
Another essential tip is to use room-temperature cream cheese and eggs; this prevents lumps and allows the batter to blend evenly.
Mixing on low speed and avoiding overmixing helps minimize air bubbles that can cause cracks.
Lastly, resist the temptation to rush the cooling process — letting the cheesecake cool gradually, first in the water bath and then in the fridge, helps it set beautifully and develop its signature dense yet creamy texture.
Serving Suggestions to Impress Guests
This classic New York cheesecake shines on its own but can be elevated with complementary toppings and sides.
A vibrant berry compote or fresh mixed berries add a burst of color and tartness that balances the richness.
For a more decadent touch, drizzle with chocolate ganache or caramel sauce. Whipped cream adds a light, airy contrast to the dense cake.
You can also serve small slices alongside a cup of strong coffee or a glass of dessert wine, like a late-harvest Riesling, to create a refined dessert experience.
For celebrations, consider garnishing with edible flowers or mint leaves to make your presentation stand out.
Storage Tips for Maintaining Freshness
To keep your cheesecake tasting fresh and creamy, store it covered in the refrigerator.
Keeping it tightly wrapped with plastic wrap or in an airtight container prevents it from absorbing fridge odors and drying out.
Cheesecake can be stored refrigerated for up to 3-4 days without losing texture or flavor.
If you want to keep it longer, freezing is a great option. Freeze the cake unwrapped for a short time until firm, then wrap it tightly with foil or freezer-safe wrap to protect against freezer burn.
When ready to enjoy, thaw it overnight in the refrigerator to preserve its luscious texture.
Frequently Asked Questions About Cheesecake
Q1: Why do I need to use a water bath?
A water bath creates a moist, gentle heat environment that prevents the cheesecake from cracking and drying out.
It helps the cake bake evenly and retain its creamy texture.
Q2: Can I use a regular cake pan instead of a springform pan?
A springform pan is preferred because it allows easy removal of the cheesecake’s delicate sides without damaging the cake.
A regular pan might make it difficult to remove without cracks.
Q3: How do I avoid cracks on my cheesecake?
Use room-temperature ingredients, avoid overmixing, bake with a water bath, and cool the cheesecake gradually.
Running a knife around the edge after baking can also prevent cracks as it cools.
Q4: Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better after resting in the fridge for at least 8 hours or overnight.
You can prepare it up to two days in advance and store it tightly covered.
Q5: How should I slice cheesecake cleanly?
Use a sharp knife and wipe it clean with a warm, damp cloth between each slice. This prevents sticking and ensures neat, smooth cuts.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.