perfect creamy cheesecake recipe

Dense and Creamy Cheesecake Recipe

this is the perfect New York style cheesecake - it's creamy and dense and delicious.  I also include a video tutorial and a ton of tips and tricks for getting the prefect cheesecake with no cracks
Course Dessert
Cuisine American
Keyword cheesecake, new york cheesecake, perfect cheesecake recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
chill time 8 hours
Total Time 2 hours
Servings 18 servings
Calories 429kcal
Author Ashlee Marie



  • 1 1/4 C Vanilla wafer crumbs or graham cracker crumbs
  • 1 Tbsp granulated sugar
  • 6 Tbsp butter melted


  • 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



  • Preheat the oven to 375
  • 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).


  • 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.



Calories: 429kcal | Carbohydrates: 27g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 330mg | Potassium: 142mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1251IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg