Homemade New York Cheesecake

This Homemade New York Cheesecake is the ultimate indulgent dessert—dense, creamy, and smooth with just the right amount of sweetness. It’s made with a rich, full-fat cream cheese filling and a buttery graham cracker crust, then baked low and slow for the perfect texture. Topped with your favorite fruit or enjoyed plain, it’s a true crowd-pleaser for any occasion.

Why You’ll Love This Recipe

If you’re a cheesecake lover, this recipe is a must-try. It uses simple, classic ingredients to create a rich and silky filling with a subtle tang, all nestled into a crisp, golden graham cracker crust. This cheesecake holds its shape beautifully, slices like a dream, and tastes like it came from a high-end bakery. With the help of a water bath and a slow cooling process, it bakes evenly without cracks, giving you a stunning result every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1½ cups graham cracker crumbs

• 8 tablespoons salted butter, melted

• ¼ cup granulated sugar

For the cheesecake filling:

• 32 ounces full-fat cream cheese, at room temperature

• 1½ cups granulated sugar

• 1 tablespoon vanilla bean paste

• 5 large eggs, at room temperature

• ¾ cup heavy cream, at room temperature

• 2 teaspoons lemon juice

• 1 teaspoon salt

• ⅓ cup all-purpose flour, sifted

Directions

1. Preheat the oven to 300°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to prevent leaks.

2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened.

3. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Set aside.

4. In a large bowl or stand mixer, beat cream cheese, sugar, and vanilla bean paste on medium speed until smooth and lump-free (about 2 minutes), scraping down the sides as needed.

5. Add eggs one at a time, mixing on low speed. Wait until each egg is almost fully incorporated before adding the next.

6. On low speed, mix in heavy cream, lemon juice, and salt until combined.

7. Sift in the flour and mix gently for about 10–20 seconds, scraping down the bowl as needed.

8. Place the springform pan in a larger roasting pan. Pour cheesecake batter into the crust.

9. Fill the outer roasting pan with 3–4 cups of hot water to create a water bath.

10. Bake on the middle rack for 75 to 85 minutes, until the edges are lightly golden and the center is slightly jiggly but set with a matte finish.

11. Turn off the oven and leave the cheesecake inside for an additional 20 minutes.

12. Remove from the oven, run a knife around the edge to loosen, then cool at room temperature for about 3 hours.

13. Transfer the pan to the fridge and chill for at least 8 hours or overnight.

14. Slice with a warm, clean knife and serve with your choice of toppings.

Servings and timing

Servings: 12
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Cooling/Chill time: 10 hours
Total time: 11 hours 30 minutes
Calories per serving: Approximately 500–550 kcal (estimated)

Variations

• Classic Topping: Add a sour cream layer (sour cream + sugar + vanilla) and bake for an additional 10 minutes.

• Fruit Swirl: Swirl raspberry, blueberry, or strawberry puree into the batter before baking.

• Chocolate: Mix in melted chocolate or add a chocolate cookie crust for a decadent twist.

• Citrus: Add zest from one lemon or orange for a bright flavor contrast.

• Mini Cheesecakes: Use a muffin tin with liners for individual portions.

Storage/Reheating

Storage: Store in the refrigerator tightly wrapped or in an airtight container for up to 5 days.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: Cheesecake is best served chilled or at room temperature. Avoid reheating in the microwave.

FAQs

Why did my cheesecake crack?

Cracks are usually caused by overbaking or sudden temperature changes. A water bath and slow cooling help prevent this.

Can I make this cheesecake without a water bath?

Yes, but the texture may be less creamy and more prone to cracking. The water bath helps ensure even baking.

What can I substitute for vanilla bean paste?

You can use 1 tablespoon of pure vanilla extract in place of vanilla bean paste.

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese is essential for the texture and structure of a classic New York cheesecake.

Do I need to use a springform pan?

Yes, a springform pan is crucial for easy removal and maintaining the cake’s shape.

How do I get clean slices?

Use a large chef’s knife warmed under hot water and wipe clean between each cut for neat slices.

Can I freeze individual slices?

Absolutely. Wrap each slice tightly in plastic wrap and store in a freezer-safe container.

Why does my cheesecake have a gritty texture?

This could be due to overmixing or using cold ingredients. Make sure everything is at room temperature before mixing.

Can I add toppings before chilling?

Wait until the cheesecake is fully chilled before adding toppings to avoid a watery or runny texture.

How long should I chill the cheesecake?

At least 8 hours, preferably overnight. This allows it to fully set and develop its flavor.

Conclusion

Homemade New York Cheesecake is a timeless dessert that never fails to impress. With its luxuriously smooth filling and buttery graham cracker crust, it’s perfect for special occasions or just satisfying your sweet tooth. Whether you enjoy it plain or piled high with toppings, this classic cheesecake is always worth the wait.