This fool-proof New York style cheesecake recipe is super creamy, rich, and EASY to make! And guess what? No water-bath required! Learn all the secrets to achieve a perfectly smooth cheesecake every time!
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How to make cheesecake
Graham Cracker Crust
- First and foremost, you’ll want to make the buttery golden graham cracker crust by combining the graham cracker crumbs, brown sugar, and melted butter in a bowl. Then place it into a 9-inch springform pan that is lined with NON-stick foil and sprayed with nonstick spray. Now you’ll want to set the crust by pressing it down into the pan and baking it in the oven for 10 minutes at 350 degrees Fahrenheit.
Foolproof cheesecake
- Blend the softened cream cheese and sugar on high speed in the bowl of your stand mixer until no lumps appear. You will need to use the paddle attachment or float beater for this part.
- Now, Add the room temperature eggs 1 at a time, beating each egg at low speed, making sure each egg is blended before adding the next. Then add the vanilla extract and sour cream. Be sure not to over mix.
- Pour the cheesecake filling on top of the baked graham cracker crust. Bake the new york style cheesecake at 350 Fahrenheit for 15 minutes. Then drop the oven temperature to 250 degrees Fahrenheit and bake for another 1 hour and 30 minutes. Now, let the cheesecake sit in the turned off oven until it is completely cooled down.
Sour cream top for cheesecake
- Combine the sour cream and sugar and spread a smooth even layer on top of the cooled cheesecake.
Tips to make a perfect cheesecake
How to keep cheesecake from cracking
- DON’T OVER BEAT THE EGGS: We’ve all seen it on a homemade cheesecake, or better yet, tried covering it with a chocolate drizzle which is totally fine, I’m guilty of doing that too. But we all want to know why do cheesecakes crack?? There are a few variables that cause cheesecakes to crack. Overbeating the eggs is one of the biggest reasons why cheesecakes crack. When adding eggs to the cheesecake you want to add 1 egg at a time on low speed. A good way to know when to add the next egg is when you don’t see any more yellow streaks in the batter. I even recommend lightly whisking each egg in a tiny bowl before adding it to the batter. You want to break the yolk so it’s runnier and the mixer doesn’t have to beat too many times to incorporate the egg. You can beat the heck out of the cream cheese and sugar, but over beating the eggs will cause incorporated air pockets to crack the cheesecake during baking.
Why does cheesecake crack?
- LEAVE THE CHEESECAKE IN THE OVEN UNTIL THE OVEN IS COMPLETELY COOLED DOWN: This loops back to cracked and caved cheesecakes. Letting the cheesecake gradually cool down will help you achieve that beautifully smooth flat top.
- HOW TO PREVENT MY CHEESECAKE FROM CAVING: overbeating eggs is also a reason for a caved cheesecake, but another reason is peeking on the cheesecake while it bakes. Never open the oven door when a cheesecake is baking. The sudden changes in temperate will cause it to collapse.
Cheesecake tips
- WHY DO THE EGGS AND CREAM CHEESE NEED TO BE ROOM TEMPERATURE? Using room temperature ingredients is a must. If the cream cheese isn’t softened, no matter how well you beat it, you will end up with clumps in your cheesecake. Also, don’t ever try softening it in the microwave. It will melt part of it and leave a very uneven consistency.
- HOW TO GET A WHITE CHEESECAKE TO STAY WHITE: The key to getting that perfectly white (store bought) cheesecake looks is low oven temperature. This step requires some patience though. I bake my cheesecake at 350 Fahrenheit for 15 minutes. Then drop the oven temperature to 250 degrees Fahrenheit and bake for another 1 hour and 30 minutes. Once it’s done, let the cheesecake sit in the turned off oven until it is fully cooled down.
- ALWAYS USE NONSTICK FOIL AND COOKING SPRAY: This step isn’t crucial but it sure makes life a lot raise when the cheesecake slides right off of the foil.
Can you freeze cheesecake?
Cheesecakes freeze very well! Freeze the baked and cooled new york style cheesecake uncovered for about 2 hours, then wrap it with a layer of cling wrap and a layer of aluminum foil. Place the new york style cheesecake back in the freezer and keep frozen for up to 1 month. Thaw in the refrigerator overnight.
If you love cheesecakes or other cold smooth, and creamy desserts, you might also enjoy these recipes.
New York Style Cheesecake
This classic New York style cheesecake recipe is rich, creamy, and insanely EASY to make. Learn all the secrets to a perfect smooth cheesecake without any water bath and no cracks!
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Servings: 10
Calories: 685kcal
Ingredients
- Crust:
- 2 cups graham cracker crumbs
- 1/4 cup golden brown sugar
- 8 tbsp butter 1 stick melted
- Cheesecake:
- 4 8 oz pkgs cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 4 eggs room temperature
- 1 cup sour cream
- Topping:
- 1 cup sour cream
- 2 tbsp sugar
Instructions
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
- Line the bottom of 9 inch springform with nonstick foil and spray with nonstick spray. Then fill with the graham cracker crumbs. Press and compact the bottom on the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
- To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from oven and let the crust cool. Spray a little more cooking spray to the sides off the springform pan so that the cheesecake will come off easier after its baked. In the bowl of a stand mixer, blend the softened cream cheese and sugar on medium low speed until no clumps appear. You will need to use the paddle attachment for this part.
- Add the eggs 1 at a time, beating each egg at low speed, making sure each egg is blended before adding the next. Then add the vanilla and sour cream. Be sure not to over mix. Over-mixing will cause the incorporated air to crack the cheesecake during baking. Scrape the sides of the mixer during this process to incorporate any cream cheese that has stuck to the side of the bowl.
- Pour the cream cheese filling into the greased spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
- Bake the cheesecake at 350 Fahrenheit for 15 minutes. Then drop the oven temperature to 250 degrees Fahrenheit and bake for another 1 hour and 30 minutes. Once it’s done, let the cheesecake sit in the turned off oven until it is fully cooled down.
- Beat 1 cup sour cream with 2 tbsp sugar and evenly spread onto cheesecake. Then refrigerate for 4 hours before eating.
- Once the cheesecake is cooled, spread the sweet sour cream mixture on top. Serve chilled.
Nutrition
Calories: 685kcal | Carbohydrates: 45g | Protein: 9g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 213mg | Sodium: 546mg | Potassium: 251mg | Sugar: 35g | Vitamin A: 1885IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 1.5mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This new york style cheesecake recipe was originally published on June 15, 2018, it has been updated since.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Becca says
Okay I’ve never felt the need to review a recipe, but WOW! I’ve always had issues with cheesecake and I really hate the extra effort with a water bath (that never seemed to work for me). I followed your recipe exactly and my cheesecake came out BEAUTIFUL! Super super easy AND no need for a water bath is top tier for me !!!
simplyhomecooked says
Wow! You are too kind Becca! So happy to hear that this cheesecake recipe worked out so well for you and that it was easy to follow 🙂 Thank you so much for your awesome review and I hope you find many more delicious recipes on my food blog 🙂
leslie says
i followed the directions to a tee. (350 for 15 minutes, 250 for 1.5 hours, leave in oven til cooled)
the cheesecake came out totally brown on top….almost like leather.
i’m sickened.
simplyhomecooked says
Hi Leslie, I am sorry to hear that. It should not turn brown like that. By any chance, did you bake the cheesecake on the top rack?
Supriya Kutty says
I never made cheesecake before, neither baked nor no-bake, because I thought it had to be a complicated endeavor. After the holidays I had a couple of bricks of cream cheese leftover and Googled “Cheesecake” and found your recipe. I am SO happy I found your recipe which was invaluable. I found your recipe and directions to be so easy and, most importantly, it was soooo delicious! My family LOVED it!!! Unfortunately (joking), they now want me to make it all the time. Lol! Thank you and God bless you!
simplyhomecooked says
Wow, what an awesome review! Thank you so much for taking the time to write so much positive feedback about this cheesecake recipe. It means so much to me Supriya 🙂
V says
Wow. Thank you for the step-by-step tutorial for this cheesecake. It makes it so much easier for a foolproof recipe. Cannot wait to try it!!
simplyhomecooked says
Thank you V! These cheesecake making tips have helped me so much over the years. No more cracked or caved cheesecakes here 😉
Julia says
Such gorgeous images to showcase this truly stunning cheesecake, Dina! I’ve never made a New York style cheesecake before but your detailed instructions are so easy to follow. Thank you for sharing!
simplyhomecooked says
My pleasure Julia! It took me so long to finally develop a foolproof cheesecake recipe. This one is a keeper 😉
NT says
Wow, the photos are just wow! Let me tell you, I am always scared to make a cheesecake and you have won me over. Everyone knows that New York Cheesecakes are bomb!
simplyhomecooked says
NT, once you try this method of a foolproof cheesecake, you’ll never be intimidated by baking a cheesecake ever again!
Katie says
My cheesecake always cracks and I always get nervous about making it. But your recipe looks absolutely perfect. I appreciate the helpful tips, especially about cracking 🙂
simplyhomecooked says
Thank you, Katie! it took me so long to figure out a way to prevent cheesecake from cracking. This method is pure gold, works every time!
Igor says
This cheesecake looks amazing. I just have a question do you line the bottom of the pan or the sides? Also just wondering why line the pan with foil?
simplyhomecooked says
Thank you, Igor! I line only the bottom of the springform pan with non-stick foil so the cheesecake slides off more easily. I spray the sides with nonstick spray also. I see no need inlining the entire pan if you aren’t using the water bath method.I hope that helps 🙂
Lena says
Ohhhh!!! 👍🏻👏🏻💓😱 this cheesecake is no joke!!!-beyond smooth and creamy…My sister Jessica made it for us when she was visiting me in FL, and my hubby and I were just in complete awe! I have never had a better cheesecake!!!! Absolutely PERFECT! Thank you for another awesome recipe!! 👏🏻🥰 simple and DELICIOUS!
simplyhomecooked says
Lena thank you for taking the time to write such a nice review! 🙂 Love hearing awesome feedback like this!
Katy | Her Cup of Joy says
This cheesecake looks so smooth, just perfect! I’m surprised you didn’t use a water bath, I’m always nervous to make cheesecake because I don’t like dealing with the water bath. I’ll have to try this next weekend for my birthday 🙂
simplyhomecooked says
Thank yo Katy! I can’t wait for you to try it 🙂 Happy early birthday!
Tanya says
This cheesecake looks stunning! Can’t wait to try it. I just have one question regarding baking temperature. I have a convection (fan circulating oven) and I’m just wondering at what temperature should I bake this cheesecake?
simplyhomecooked says
Thank you Tanya! I would keep the oven temperature the same 🙂