This is the perfect New York style cheesecake recipe – it’s creamy, decadent and delicious. I include a video tutorial and a ton of tips and tricks for getting the perfect homemade cheesecake with no cracks.
How I created this New York Style Cheesecake Recipe
Do you watch “Friends”? Anyone? Remember the episode “The one with all the cheesecakes”? A cheesecake was delivered by accident to Rachel’s apartment, and she and Chandler eat the whole thing.
They order a replacement, it gets delivered to them again and they eat, reorder, eat, reorder… They argue over the final cheesecake and decide to split it.
Long story short during the argument the entire cheesecake ends up on the floor in the hall…. And the episode ends with them eating the cheesecake off the ground – YUP it’s THAT good.
Well THIS is that cheesecake. Good enough to risk eating off the floor, I promise. It’s rich and creamy and spectacular!
There are so many styles of cheesecakes, some have cream, some have sour cream, some use different cheese’s like ricotta, etc… But this is the classic.
It cooks low and slow, doesn’t get overly brown, and has a great texture all the way through. It’s not light or airy, it’s decadent, rich and creamy perfection.
The sour cream topping is optional, some would say it doesn’t belong on this cheesecake, that it’s more for NY style, but I love that BIT of tang to go along with this cheesecake, but it’s amazing without it too.
Just take me to the Easy Cheesecake Recipe already!
If you’d rather skip my tips and tricks for homemade cheesecake, along with links to other easy cheesecake recipes and get straight to this delicious New York style cheesecake – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips and Tricks for Creating your own Unique Cheesecake Recipe
- Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
- Change the crust – you can use a different desserts as the base – cake, brownie, cookie, macaroon, etc…
- Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
- Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
- Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…
Should you add flour to your cheesecake?
Adding flour to your cheesecake gives it a more cake like texture – I prefer a smooth dense cheesecake. So personally don’t add it.
Should you add sour cream to your cheesecake?
Adding sour cream to your cheesecake is a way to help fight it being dry – I prefer to simply not over bake my cheesecake to keep it smooth and creamy vs adding extra ingredients.
How to adjust this Cheesecake for the instant pot
Currently the cheesecake is too big to fit in a pressure cooker. Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is at either 1.5 or 2 lbs depending on what thickness you want your cheesecake and what size pan your switching to.
Which means of course to change the springform pan size – I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart.
For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn them into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)
What is a classic cheesecake crust?
I’ve always thought a graham cracker crust was classic. I like to switch it up with all kinds of biscuits or cookies. Nilla wafers are a favorite of mine. but I’ve used oreos, ginger snaps, lemon cookies, shortbread and more.
I recently got a comment that I was wrong to use graham crackers and that a classic crust is a thin layer of sponge cake? I had new clue what they were talking about.
Then I found out that Juniors cheesecake in NYC and Brooklyn do their cheesecake with a sponge cake crust and so when I was in NY I went to give it a try.
The cheesecake itself is amazing, but the sponge cake crust was soggy and it didn’t hold the cheesecake at all. Super weak as a crust so I wasn’t a fan. Plus I missed the crunch you get from a cookie/cracker crust.
Tips and Tricks for the Perfect Cheesecake with no cracking
– Room temperate ingredients are key for a smooth texture.
– Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
– Make sure your oven is the correct temperature (I love my oven thermometer)
– I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!
– TRY not to open the oven door, like ever, if you can help it.
– That said if you run out of water in the pan on the bottom of the oven or in the water bath and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan carefully and close the door – as quick as you can.
– Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
– Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
– Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor
To make this cheesecake perfect you’ll need
- Food processor (to make the crust easier)
- 1o” springform pan
- 10″ parchment cake circles
- Oven thermometer (to make sure your baking at the right temp)
- Silicone water bath pan
- 12×3″ cake pan (for the water bath)
- Stand mixer or hand mixer
New York Style Easy Cheesecake Recipe
If you love these homemade cheesecakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love New York Style Homemade Cheesecake you’ll love these other cheesecake recipes!
Chocolate Cheesecake | Salted Caramel Cheesecake | Pistachio Cheesecake
Lemon Meringue Cheesecake | Maple Bacon Cheesecake | Instant Pot Cheesecake
Connect with Ashlee Marie Online!
To watch me make this Homemade Cheesecake play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Dense and Creamy Cheesecake Recipe
Ingredients
Crust
- 1 1/4 C Vanilla wafer crumbs or graham cracker crumbs
- 1 Tbsp granulated sugar
- 6 Tbsp butter melted
Cake
- 3 lbs full fat cream cheese softened
- 1 ½ C granulated sugar
- 2 tsp vanilla
- 3 lrg eggs room temp
- 2 lrg egg yolks room temp
Topping (optional)
- 1 1/2 C full fat sour cream
- 2 Tbsp granulated sugar
- 2 tsp vanilla
Instructions
Crust
- Preheat the oven to 375 – prepare your pan by spraying the outside with a non stick baking spray and place a parchment circle in the bottom
- mix all the crust ingredients and toss lightly with fork until well blended.
- Press firmly into the bottom of a 10 inch spring form pan.
- Bake on the bottom rack until crisp and golden, abut 15 min.
- Let cool.
- Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Cake
- Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
- Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
- Lightly whisk the eggs and yolks together and add to cream cheese mixture.
- Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
- Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
- When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
- Just the center 4-5 inches will jiggle and not like soup, like a loose jello jigglers.
- If you want the topping add it now.
- Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
Topping (optional)
- Mix all the ingredients
- Pour over the warm cake and lightly spread the topping
- Return to oven for 5 min cool completely and refrigerate.
imcrns
I think I overcooked my cheesecake 🙁 I was afraid to take it out from the oven because Im not sure how jiggley it should be 🙁
Ashlee
oh no! that’s too bad. it can be hard to gauge at first, I say not to check too often, but when your getting used to how your oven cooks cheesecakes you might need to check more often (and an oven thermometer will help as well). you want the center 2-3 inches to still jiggle when you move the pan, not liquid like soup jiggle but move like a jello jiggler
Trina
Hi Ashlee,
I am about to make this cheescake so first thank you!!!! Second could I press the crust along the sides as well becauseI like the outer crust on my cakes. So press the crust along the sides of the pan as well in an upward motion if that makes sense? Thx hun, looking forward to your respond so I can make.
Ashlee
of course! I’d make a larger batch of the crust, like 1 1/2 or even 2 times depending on how high you want it.
Mausie
First thing I noticed was how you keep your kitchen, very organized, neat and clean, second was not using too much wares in prepping ( a +), and your vid presentation is excellently executed ( another +), I definitely want to try it coz I luv cheesecakes. Before I would just go to Cheesecake Factory buy a slice or two with nuts on it and yes, I bought a whole cake, a huge one and its frozen. Looking forward to bake one, hoping it will be heavenly and to die for, Thanks Ashlee Marie!
Ashlee
you are so welcome! I hope you try many of my cheesecake variations I’ll add a few more flavors this year too! I’m completely obsessed with cheesecakes!
Angela
Is this really 3 lbs of cream cheese, so 6 8 oz packages?
Ashlee
yup!
Trina
Made this cheesecake like 2 weeks ago and I will never buy store bought or restaurant cheesecake again, absolutely no comparison. This is the most rich,thick and delicious cheesecake I ever tasted. Patience is key with the cooling process. Let it cool in the oven after baked with the door slightly opened for an hour, then on the counter for like 2 hrs, then in the fridge overnight. I added the optional lemon juice with gave it the right kick!
Ashlee
awww thank you! I seriously LOVED reading this! I’m so glad you love the recipe as much as I do
Zane Blane
Does it need to cool on the counter? Do you do that too? why or why not? I’m making this for Valentine’s! Sooooo, perfect! What cherry topping do you recommend? Thx!
Ashlee Marie
you want to let it cool slowly, partially in the oven, partially on the counter then completely in the fridge. If you go straight from the oven to the fridge it will be bad for the fridge and will chill the cheesecake too fast resulting in cracks.
Stacey
Do you mean a weighted 3 lbs, or 3 bricks?
Ashlee
3 lbs
Kris
HI AshLee!:):)
I made this cheesecake with a raspberry sauce and it was a total hit!!! I loved how easy it was to prepare with the minimum amount of ingredients:) Thank you so much!:)
Ashlee
yay! so glad you like it! I obviously love it, and I’m tickled so many people love it like I do.
Alissa
Would it still taste as good with a graham cracker crust?
Ashlee
of course! any crust you want!
Garima
Hi
I simply love this recipe!! Can you tell me if there is any way to replace eggs in the recipe?
Ashlee
nope, not and get the same results. I’m sure there are eggless recipes out there but of course it will change the texture quite a bit.
Norlila Bte Simon
Dear Ashlee i love to watch all of your video.So awesome and i going to try making cheesecake next week.If follow your instruction sure be great.Thank for nice recipe and good tip too.
Can’t wait to make it.Thank again yea dear Ashlee
Ashlee
I hope you loved it as much as we do! cheesecake is the BEST!
Susan
I made this cheesecake & it was great!!! I used 6 packs of 8oz. creamcheese(3 pounds) and wondered if this would still turn out if I used 5 of the 8oz. creamcheese packs because the 3 pounds of creamcheese was hard to get mixed well in my Kitchen Aid mixer(I do not have the largest mixer)
Ashlee
you could try it, I’ve made a 2/3rds version of the recipe, but never just cut out one portion like that
marylynn
hi ashlee, loved it, but can I make a smaller version and cut half the recipe
Ashlee Marie
yes of course! you can totally make smaller cheesecakes.
Jessica Alvarez
What are the measurements if I’m using a 9 x 3 inch springform pan?
Yao
I baked with a 9-inch springform pan and I used 80% of everything.
Ashlee
nice. I usually just cut it by 66% for ease
Ashlee
you can cut it by 1/3, but that will be much shorter than it is now, cutting it by 1/4 would be better – but it doesn’t cut by 1/4 as easily as 1/3.
Zane Blane
How would you do that? Is there a formula? Trying to learn.
Ashlee Marie
there is a sliding bar in the recipe – where it says “servings” and change the amt from 3 lbs to 2.
tabatha coshow
I’m Making this cheesecake right now. I am so excited for it to be done! I’ve been searching for the best recipe! This might be it! I’m making it for my husband’s camping trip with his guy friends! It looked so thick and rich when making it! Thank you so much for the recipe!
Traycee
Hi Ashlee,
I love this recipe. It’s amazing. I love the dense creaminess. I want to make a pumpkin cheesecake that is the exact same density and creaminess as this. Any suggestions how I can make this recipe a Pumpkin Cheesecake?
Ashlee
are you going for a really strong pumpkin flavor or lighter? depending on the flavor your looking for 1/2 to 1 C pumpkin – some cinnamon, nutmeg and I like to use brown sugar for a warmer flavor
Claudia Mullane
So, just adding pumpkin to the recipe is ok, without adjusting anything thing else? WILL THE cooking time remain the same? I have a 9inch pan. Will it fit?
Ashlee Marie
cut the recipe down to fit in the 9 inch pan, use the side in the “servings” section of the recipe card and slide until your down to 2 lbs of cream cheese. I’d add the pumpkin puree, maybe about a cup, and add pumpkin pie spices as well about 3-4 tsp of total spice.
Christina
Hi! First I would like to say that this recipe is what I’ve been searching for! I can’t wait to try it! Second, what kind of mixer are you using in the video? I have never seen one like that and it looks pretty neat. Thank you!
Ashlee
i hope you love it as much as we do – Bosch Universal Mixer http://www.shareasale.com/r.cfm?B=445066&U=692785&M=44804&urllink=
Pamela
Can I make little mini cheesecakes using a muffin tin, using this recipe? If so, how can I adjust the cooking time/temperature?
Thanks!
Ashlee
I have a different recipe that I use for mini cheesecake bites – here mini cheesecakes
Traycee
Hi
Is there a way to make this a pumpkin cheesecake?
Ashlee
of course! I talk in this video about how to create any flavor out of a cheesecake https://www.youtube.com/watch?v=BYgRmuxdjWI&t=169s
Traycee
Thank you so much for posting your video on how to create any flavor out of cheesecake. I made your recipe and chose pumpkin for my flavor. It was absolutely delicious. Everyone loved it!
Ashlee
so glad to hear!!!
Zane Blane
Where is that video?
Ashlee Marie
in the recipe card
An'tny
Ashlee, first off, your videos are wonderful!! Because of your amazing personality and “personability”, unlike so many of the “fake” feeling TV food stars. 😉
Question: My ultimate cheesecake texture is that of what you get when you go to an Italian restaurant, or any quality restaurant for that matter, and its texture is like running the fork through actual cheese (not rock hard or hard hard cheese); like those perfectly smooth, somewhat melt in your mouth chocolate truffles that are just chocolate and cocoa on the outside. And it’s decently similar to this when eaten. Neither dry nor chalky, but smooth and moist as your mouth begins to melt it, enjoying each bite.
It’s firm, dense and consistent from top to bottom; none of this smoother ‘good dry’ dense at the top only to be met with that gooey, fluffy, or sticky in the middle – business. *blech* I’ll still eat it though. 😉
It doesn’t crumble, or flake; nor does it look like that moist, grainy style, softer, but not super airy, baked cheesecake that most people make and call a New York Cheesecake.
It’s ‘not’ slightly gelatinous, ‘not’ custardy.
When sliced it’s smooth at the exposed edge, like a smooth medium-hard cheese – with no visible texture to the slice; or very little (think flaky knife drags, like sliced parmesan), depending on knife skills and the use of a wet, slightly warmed knife.
I always thought it was that, a NY style, but I’m not so sure in looking at countless recipes.
Does any of this sound like a cheesecake you have eaten, or ring true to a cheesecake enthusiast such as yourself? Everyone says their recipe is dense, or dense and creamy, etc.. but they always look like what I “don’t want”.
Is that this recipe, or maybe another you have?
PS. The only thing I’d like to see in your videos (some almost have this); is a good, solid, high focus lingering “drool” shot of the final product, texture of crumb, slice, etc.. Showing that “jiggle” in your video…. PERFECTION!! 🙂
Oh, and the music playing through the whole video, I find it detracts from your sunny, viewer grabbing personality. Maybe just selective spots where it’s played, and more variance, longer loops?
Super good videos though, the best are like this one where they’re interactively narrated as you’re doing it almost live, as opposed to the ones where you stand and talk, then show the shots like the Hawaiian Rolls video. Both good, this one’s nicer to watch, feels like a personal: in-the-kitchen tutor. LOVE THAT!! You’re good at that. Shine!!
Blessings to you!! 😀
Emily
Ashlee,
I have made this recipe at least 4 times now and it is absolutely the BEST cheesecake I’ve ever had. Thank you so much for posting… it gets rave reviews every. single. time.
It is awesome! Just thought I’d let you know. Thanks again!
Heather
Hello! 🙂
Just curious what topping you used, (to get the rave reviews)?
Thanks!
Emily
Hey, sorry I’m just seeing this. I used the sour cream topping she suggested in the recipe. It is perfect! I’m actually coming back to the recipe, as I’ve been commissioned to make it for a wedding. I’m thinking I’ll garnish it with some violets and/or pansies and possibly fresh berries 🙂
Ashlee
yay yay yay yay! thank you so much for taking the time to let me know! I’m so glad you enjoy it as much as we do!
David Jackson
I’ll give it a try. A co-worker once brought a cheesecake to work to share around the Holidays. It had been presliced into about 3/4″ slices. I was thinking is that all we’re suppose to get. But, after enjoying that very small slice of cheesecake I was completely satisfied. It was so rich, creamy and dense and did I mention delicious that you just didn’t want anymore. I asked about the recipe and was told it was a handed down family secret. Well 20+ years later I’m still looking.
Ashlee
People feel that way about my flourless chocolate cake too – it’s SO RICH and so dense that when I cut little slices people think I’m being stingy… until they try it and get full. let me know what you think when you try it!