🍳DailyRecipes
Dessert

Classic New York Cheesecake

This is a rich, creamy, and tall cheesecake with a buttery crust that tastes just like the kind you find in a famous city deli.

By Daily Recipes Book· 🌍 American· July 14, 2026
Classic New York Cheesecake
dailyrecipesbook.com
Prep
20 minutes
Cook
1 hour 20 minutes
Total
10 hours
Serves
12

I have tried so many cheesecake recipes over the years, but this one is the clear winner for its smooth texture and perfect balance of flavors. The secret to a great cheesecake is using room temperature ingredients and baking it slowly in a water bath to prevent any cracks from forming on the surface.

You will love how the dense filling sits on a thick and crumbly crust. If you want a clean slice every time, just dip your knife in hot water and wipe it dry between every single cut you make.

Ingredients

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full fat sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature

Instructions

  1. 1

    Preheat your oven to 325 degrees and grease a 9 inch springform pan with a little butter.

  2. 2

    Mix the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture looks like wet sand.

  3. 3

    Press the crumbs firmly into the bottom of the pan and bake for 10 minutes, then set it aside to cool completely.

  4. 4

    In a large bowl, beat the cream cheese and sugar together until the mixture is very smooth and creamy.

  5. 5

    Add the sour cream and vanilla extract, then mix again until everything is just combined.

  6. 6

    Add the eggs one at a time on a low speed, being very careful not to overmix the batter once the eggs are in.

  7. 7

    Wrap the outside of the springform pan in two layers of heavy duty foil to keep water out.

  8. 8

    Place the pan in a larger baking dish and fill the outer dish with about an inch of hot water.

  9. 9

    Pour the cheesecake batter over the cooled crust and bake for 70 to 80 minutes until the edges are set but the center still has a slight wobble.

  10. 10

    Turn off the oven and crack the door open, letting the cake cool inside the oven for one hour.

  11. 11

    Remove the cake from the water bath and chill it in the fridge for at least 6 hours or overnight before serving.

💡 Tips

Store any leftovers in the fridge for up to five days tightly covered. You can also freeze individual slices wrapped in foil and plastic wrap for a quick treat later on.

#cheesecake#dessert#baking#classic#sweet

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