New York Cheesecake Recipe

This New York Cheesecake Recipe makes a rich, creamy, and wonderfully smooth dessert with a buttery graham cracker crust. The New York Cheesecake Recipe has that classic dense-yet-creamy texture, a gentle vanilla flavor, and just the right amount of sweetness. Finish the New York Cheesecake Recipe with a simple cherry topping for a beautiful homemade dessert that works especially well for holidays, birthdays, or dinner parties.

Prep time: 25 minutes

Cook time: 1 hour 10 minutes

Chill time: 6 hours

Servings: 10–12

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the cheesecake filling

• 32 oz (900 g) full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• Pinch of salt

For the cherry topping

• 2 cups pitted cherries, fresh or frozen
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

Combine the graham cracker crumbs, melted butter, and sugar until the crumbs resemble wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for about 8–10 minutes, then remove it from the oven and allow it to cool slightly. Reduce the oven temperature to 325°F (165°C).

For the filling, beat the softened cream cheese and sugar together until smooth and creamy. Avoid beating for longer than necessary, since too much air in the mixture can encourage the cheesecake to crack while baking.

Mix in the sour cream, vanilla, flour, lemon juice, and salt. Add the eggs one at a time, mixing gently after each addition just until incorporated.

Pour the filling over the prepared crust and smooth the top. Bake for 60–70 minutes, or until the outside is set but the center still has a slight wobble when the pan is gently moved.

Turn off the oven, crack the oven door open, and leave the cheesecake inside for about an hour. This gradual cooling helps give it a smooth texture and reduces the chance of cracks.

Remove the cheesecake from the oven and let it reach room temperature. Cover and refrigerate for at least 6 hours, preferably overnight. A fully chilled cheesecake will be firmer, creamier, and much easier to slice.

To prepare the cherry topping, place the cherries, sugar, and lemon juice in a small saucepan over medium heat. Cook for several minutes until the cherries begin releasing their juices. Stir the cornstarch and water together, then pour the mixture into the saucepan. Continue cooking for 2–3 minutes, stirring frequently, until the sauce becomes glossy and slightly thickened. Let it cool completely.

Once the cheesecake has chilled, carefully remove it from the springform pan. Spoon the cooled cherry topping over the center before serving.

Tips for the Best New York Cheesecake Recipe

Room-temperature cream cheese and eggs blend much more smoothly and help prevent lumps. Mix the filling on a low or medium-low speed once the eggs are added, and resist opening the oven during baking. Most importantly, give the New York Cheesecake Recipe plenty of time to chill—the overnight rest is what develops that classic firm, creamy cheesecake texture.

For clean slices, dip a sharp knife in hot water, wipe it dry, and slice. Repeat between each cut.