Perfect New York Cheesecake

This is hands-down the best cheesecake I’ve ever made! A thick graham cracker crust provides the perfect base for an incredibly creamy, melt-in-your-mouth filling. Your search for the perfect New York style cheesecake has ended!

A huge thanks to Chef Richard for sharing his incredible cheesecake recipe! As a big fan of New York-style cheesecake, I knew his recipe would be a winner – and it is!

This cheesecake is hands-down one of the best I’ve ever tasted. Before trying Richard’s recipe, Adam wasn’t the biggest cheesecake fan, but now, he can’t get enough!

Key Ingredients

• Graham cracker crust: Our crust is made with crushed graham crackers, sugar, and butter. Non-US bakers can substitute digestive biscuits for graham crackers.
• Cream cheese: Use full-fat block cream cheese for cheesecake. Make sure it is at room temperature.
• Sugar, vanilla extract, and lemon juice: Our cheesecake filling is not too sweet and has a hint of vanilla and lemon (we only add 1 teaspoon of lemon juice, but it makes a big difference in flavor).
• Eggs: We use a lot of eggs in this recipe (7 whole + 1 egg yolk). We wanted this cheesecake recipe to be in the style of New York cheesecake, and the eggs help us with that! Thanks to so many eggs, the filling is incredibly creamy, sturdy, and rich.

How to Make Cheesecake

If you’ve never made cheesecake before, don’t worry. I’ve outlined everything you need to know for success and shared a helpful recipe video that walks you through making it.

I use a stand mixer for this cheesecake recipe and recommend you do, too. It makes making the cheesecake filling easy. Also, I know I already mentioned this, but before making the filling, check that your ingredients are at room temperature; otherwise, they will not mix as well for the smoothest cheesecake filling.

I start with my graham cracker crust. It’s easy to make. Melt your butter and then mix it with graham cracker crumbs and sugar. I like a thick crust when making cheesecake, so I’ve done that in my photos and the video. If you prefer a little less crust, no worries. Use as much as you like.

The trick for the crust is to really pat the graham cracker mixture into your cheesecake pan. You want it well packed to hold up when you pour in your filling. I build up the walls first and then fill the bottom, using my fingers and a flat-sided glass to push the crust into place. I also use a trick from Sally at Sally’s Baking Addiction and use a spoon to round the bottom edges of the crust before adding my filling.

Now we have our crust in place (no pre-baking required), you will make the filling. You’ll mix the cream cheese with sugar, vanilla, and lemon juice for about 2 minutes, and then add the eggs (and the egg yolk) one at a time. We mix until blended, but we do our best not to overmix since this adds too much air, adding bubbles to the filling. Once you see an egg is blended into the filling, add the next one, and so on, until they are all added to the filling.

Pour the filling into your crust. Then, bake your cheesecake in a water bath for 1 ½ to 2 hours (I talk about water baths and telling when cheesecake is done next).

Do I Need a Water Bath for Cheesecake?

I use a water bath to bake cheesecake. When baking cheesecake, we want to do it gently. The water bath acts like insulation, surrounding the cheesecake with gentle, even heat, preventing hot spots that could cause the edges to cook too quickly or overbake. Remember that we have 7 whole eggs in this cheesecake recipe. Eggs are sensitive to temperature. The steam from the water bath creates a humid environment in the oven, which helps the cheesecake cook slowly and evenly for that ultimate silky-smooth texture.

To make a cheesecake water bath, you will need a large roasting pan, hot water, and something to protect your cheesecake pan from the water. Many bakers use foil to wrap the pan and protect the cheesecake from water leaks. While using foil works in a pinch, I prefer using a large cake pan (slightly bigger than my cheesecake pan) and setting my 9-inch cheesecake pan right inside it. The cake pan creates a foolproof water bath without foil wrapping. If you have to use foil, double-wrap your cheesecake pan.

Can I still skip the water bath? Yes. You can make this cheesecake without the water bath; that’s how Chef Richard makes it. Since this recipe’s graham crust is so thick, it acts more like an insulator than if it were not there. You can skip the water bath if you go with the thick crust up the pan’s sides. (I still prefer this cheesecake when I use a water bath and think of it as my insurance policy, but know that you can still make the recipe without one.)

How to Tell if Cheesecake is Done

I use the classic jiggle test to check if my cheesecake is done baking. Using oven mitts, I give the pan a gentle shake and watch the center. If the outer edges look set but the middle still has a slight wobble, I know it’s finished baking.

We want to avoid overbaking cheesecake, which leads to a dry texture and possible cracking. (Some cracks with our recipe are okay; we just want to avoid big ones!) When my cheesecake is done, I turn the oven off but leave the cheesecake inside with the door slightly open. Letting it cool down slowly helps prevent significant temperature shifts that can cause additional cracking. When my cheesecake is cool to the touch (1 to 2 hours), I refrigerate it overnight, which firms the middle even more.

Serving and Storing Tips

Once the cheesecake is chilled, it’s easy to slice into perfect wedges. I use a sharp chef’s knife and wipe it clean after each slice. I love serving this New York cheesecake with a dollop of whipped cream and berries. It’s simplicity at its best!

How long does cheesecake last in the fridge? A freshly baked cheesecake can last up to a week in the fridge, which is lovely because it means I can enjoy it for days! I store it in a container or wrap it with foil to stop it from picking up any fridge odors.

How long can cheesecake sit out? I follow the two-hour rule for cheesecake sitting out at room temperature. Beyond that, things get a little risky. If it’s a hot day, I’d play it safe and pop it back in the fridge after an hour. It’s always better to have a slightly chilled cheesecake than a potentially spoiled one (or one that’s softened too much in warmer temperatures)!

For more cheesecake recipes, see our blueberry lemon cheesecake bars.