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The Best New York Cheesecake

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This smooth, creamy New York Cheesecake comes out looking and tasting perfect and it’s easier to make than you think!  I’ll teach you all the tricks for a cheesecake that doesn’t crack, sink, burn or need a water bath!  This flat top cheesecake is going to be your new go-to recipe!


Easy Cheesecake Recipe - main image for recipe of cheesecake on platter


The famous New York Cheesecake is best known for its creamy texture and can be one of the most amazing desserts to make for your family. But it can be pretty hard to get it right the first time. The trickiest part for anyone who has made a cheesecake in the past is the tricky water bath.  Don’t worry, this recipe is for a cheesecake with no water bath!  

So, you want to learn how to make New York Cheesecake, huh? Well, you’re in luck! I’m here to give you the best cheesecake recipe, because I made the mistakes for you. Maybe I didn’t make them intentionally, but you’ll benefit from my mistakes nonetheless!

A good, classic New York cheesecake recipe is creamy and sweet, cool, and has a satisfying and complementary crust that no one – not even your kids – would think about skipping on.  This tall and creamy cheesecake is perfect as a summer treat on a warm day and even better as a treat for someone you love, regardless of the season.




The simple answer is it’s the Cream Cheese. Most of the time, whether you’re ordering cheesecake from a restaurant or buying it from the store, it’s a New York style cheesecake recipe. Why the favoritism? How’s it different from a regular cheesecake?

Well, it all lies in the type of cheese it’s made from.

Wild, right? I originally thought it was some special technique or a super specific New York ingredient. Nope! It’s just cream cheese!

A New York style cheesecake recipe’s main distinction is their use of cream cheese. Italian cheesecakes use ricotta cheese. French cheesecakes also use cream cheese, but don’t require ingredients that would call for baking – so they’re the “no bake” recipes you find everywhere. Our favorite no bake cheesecake is definitely this No Bake Lemon Cheesecake

So as you can see, the New York Cheesecake is it’s own style and is a great recipe as is or with a delicious topping!




You always hear about New York cheesecake, but not because of how it’s made. It’s also why it’s made.

Cream cheese is an American invention! It was originally made in Philadelphia, and the recipe was sold to Kraft to produce it. So, New York cheesecake is well-known the same way that eating a bagel with smear is. You’ve probably also heard of a Philadelphia Cheesecake, which is simply referring to the cream cheese brand, not the location.

Plus, even the very best New York cheesecake is simple in its makeup, so you can add whatever else you want to it! Strawberry Sauce, Lemon Curd Recipe, the possibilities are limitless. It’s a great dessert to experiment with flavor.




If you’re new to making any kind of cheesecake, there are a few tips to remember. I wish I’d been warned before I started making a cheesecake for my husband’s birthday! Learn from my mistakes. Remember that it takes a long time for cheesecake to cook.

  • This New York Cheesecake cooks for FOUR hours.  If you want a perfect flat top, no crack cheesecake, you can’t cut corners. Which means a long and low cook.
  • Cracking usually happens because of two reasons.  You over beat your mixture – adding in extra air or you shock your cheesecake from a hot oven to a cool room without allowing it to slowly drop in temperature in the oven.  
  • If you are making a cheesecake that is larger or smaller than a 9″ pan, you’ll need to adjust your baking times.  Those who have tried a larger cheesecake with the same baking time have had more of a cheesecake pudding than they desired.
  • Vanilla or any other flavoring is not required for this recipe.  It is NOT a mistake in the recipe.  Trust me, it will taste amazing.  
  • Choose high quality ingredients and trust that the extra cost will be worth it.  
  • For the best results, room temperature ingredients are a must.  However I’ve made this cheesecake with cold ingredients (in a hurry) and it’s turned out great.  However if cracking is something you worry about, then use room temperature ingredients.  




  • Graham Cracker Crumbs – a key ingredient for a graham cracker crust.
  • White Granulated Sugar – sweeten up your dessert.
  • Melted Butter – don’t worry, it’s just for your crust.
  • Cream Cheese – a must have for any cheesecake – high quality, full fat is your best choice.
  • Eggs – a good cheesecake needs fat, and eggs not only hold it together but add that extra fat.
  • Flour – just a hint to hold it together.
  • Heavy Cream – more fat, and flavor!




Grease your pan!

Even the best New York cheesecake will end up cracking if you don’t grease the pan. The cheesecake shrinks as it cooks. If any part of the cheesecake sticks to your pan as it cooks, it will pull from the sides and produce cracks in the middle.

The second tip is to bake it low and slow.  Then once it’s cooked, turn the oven off and LEAVE IT IN THE OVEN for another 2 hours or longer.  DO NOT open the oven or jiggle the cheesecake.

By doing this, the cheesecake will continue to bake with the heat slowly decreasing in the oven.  If you pull a hot cheesecake from the oven and place it in a cooler room (aka, your kitchen), your cheesecake will cool too quickly, thus cracking.    

Lastly, do not remove it from your pan until it is nice and chilled.  




Yes, actually! I found it rather easy, too – if you’re daring enough to try it.

To fix a cracked cheesecake, you’ll first need it cold. I know it’s hard to leave a problem for later, but you definitely need to chill (ha!) to fix this specific problem. Put it in your fridge until the bottom of the pan is cool to the touch.

Then, you’ll take it out and – using clean, washed hands – press together the cracks as best you can. Do this gently and in small motions to bridge the gaps a little.

Afterward, fill a mug with hot water and dip a plastic spatula in it. The warmth of the spatula will help merge these cracks together, so run it over them gently.

Ta da! You now have a perfect cheesecake and no one is any the wiser.

If you’re nervous about trying to put it back together, or you think it’s a little obvious what you did, you can melt some chocolate and pour it over as a cover or top with pie filling such as cherries or blueberries!




Just like any other cake, try to keep from over-mixing your cheesecake. Over-mixing puts air into the batter that can cause it to deflate when it cools.

Sinking can also result in cracks, since the dynamics of the top of the cheesecake change.

Overcooking can also result in sinking. However, sinking isn’t anything you’ll need to worry about in this recipe!  Just trust the directions, especially the part about leaving it in the oven and not opening the door to check on it.  




With this recipe, you won’t have it long enough to find out! We tend to eat the entire cheesecake within 24 hours.    

However, if you’re making it for yourself or a small group, keep in mind: cheesecake, even in the best conditions, should be eaten up within five days.

If you know you won’t eat it all, there’s no shame in freezing it for later! Better a frozen cheesecake than a wasted cheesecake.



More Cheesecake Style Recipes You’ll Love:

Some of our Favorite Desserts You Should Try: 


Yield: 10 Servings

New York Cheesecake

Easy Cheesecake Recipe - cheesecake on platter with two slices cut

This New York Cheesecake is the best I've ever had! No cracking, no sinking top, no thick brown crust. A perfectly flat cheesecake that is tasty plain or with fruit!

Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Inactive Time 8 hours
Total Time 11 hours 40 minutes


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup + 1 3/4 cup white sugar
  • 1/4 cup butter, melted (I use salted)
  • 5 (8ounce) packages cream cheese room temperature
  • 5 eggs
  • 2 egg yolks
  • 2 Tablespoons all-purpose flour
  • 1/4 cup heavy whipping cream


  1. Spray cooking oil along the inner ring of the spring foam pan. I've never had an issue with this (if I forget) but others have.
  2. In a medium sized bowl combine graham crackers, 1/2 cup sugar and butter.
  3. Press into the bottom of 9-inch spring form pan or other type of cheesecake pan. Set aside.
  4. In a large mixing bowl blend cream cheese until smooth.
  5. Add eggs and egg yolks, one at a time and blend well after each addition,
  6. Add remaining 1 3/4 cup of sugar and blend well, scraping sides of bowl as needed.
  7. Add flour and blend well.
  8. Finally add heavy whipping cream and blend well making sure mixture is silky smooth and creamy.
  9. Pour mixture into prepared cheesecake pan.
  10. Place cheesecake in COLD OVEN - do not preheat your oven.
  11. Close oven door and turn your heat on to 200*F
  12. Cook cheesecake at this LOW temperature for 3 hours and 10 minutes.
  13. When timer rings, turn off oven but leave cheesecake in oven with door closed.
  14. Set timer for 1 hour or longer (I've been known to leave it overnight, so longer wont hurt it).
  15. When timer goes off (or when you remember), remove cheesecake, cover with plastic wrap and place in fridge.
  16. Chill in fridge for 8 - 24 hours. The longer the better.
  17. When ready to serve, remove cheesecake and serve immediately or add your favorite cheesecake topping and serve.


Every once in a while I get a comment about the middle being soupy. Though I'm not sure the reason for this, I do have two theories.
1. Any pan larger than a 9" cheesecake pan will need additional time. I'd say 1 hour per extra inch.

2. Altitude. Though I have not tested this recipe in high altitude, I suspect that could play a role in it not turning out for some people.

So my advice is this. Add an extra hour if you are worried. You are cooking the cheesecake at such a LOW temperature an hour will not burn or ruin your cheesecake, but will ensure a cooked through cheesecake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 198Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 71mgSodium: 173mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g
Photos & Updated: July 16, 2020

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Tuesday 6th of February 2024

This is the most amazing cheesecake I ever had. It’s so creamy and comes out perfect every time. Thank you for this amazing recipe!


Friday 17th of November 2023

Hi. If I’m making two of these cheesecakes at the same time, would I be able to put them in the same oven or would they have to be in separate ovens?

Num's The Word

Monday 25th of March 2024

I would say go ahead. Just keep an eye on them. It may take a bit longer to cook two at the same time.


Friday 20th of October 2023

I made my first cheesecake ever using this recipe. I am not a baker or cook (to say the least) and this cheesecake is amazing! For those asking about altitude, I am in Denver and I accidentally overcooked by 20 minutes. No soupy center. I did use a 9 inch pan. The hardest part of this recipe is waiting the 8 hours for the cake to chill! The wait is definitely worth it. This cheecake came out as good if not better than any I have had from a restaurant. (The cheesecake from Outback Steakhouse was my previous favorite.)

Thank you for this wonderful recipe and excellent directions!


Thursday 12th of October 2023

I absolutely love your cheesecake! If i were to use your recipe to make mini cheesecakes how long would i bake them for? Thanks


Wednesday 7th of June 2023

I have this cheesecake in the oven right now! My 9" pan was actually not big enough for all of the batter, I filled it to just before full, I'm baking it longer- I'm not sure if I will turn oven off at 30 min or 1 hour - baker's dilemma! I'm making it for a friend whose mother used to make cherry cheesecake. I've made the topping and I am PRAYING mine comes out as good as everyone's in the comments! I'll report back tomorrow night after we cut into it! Happy baking everyone!


Saturday 30th of September 2023

Hi Angi! Trust me it will turn out! Or at least I hope it did. I've never had a problem with it underbaking. However a few extra minutes wont hurt. Especially if you leave it in the oven and don't touch it after baking! Enjoy!

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