The Perfect New Yorkstyle Cheesecake

My GoTo Classic Cheesecake Recipe New York Style

By Sally ThompsonAugust 19, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a slice of heaven? Ever wondered how to make that classic cheesecake you see in all the posh bakeries? This recipe is your ticket! It's got that rich, creamy flavour that makes your eyes roll back in your head.

Trust me, you'll want this cheesecake recipe with heavy cream .

Brief Overview

The New York style cheesecake is an American icon. It is loved for its decadent texture. This recipe is a medium difficulty bake.

Give yourself about 7- 8 hours, including chilling. It yields 12 generous slices.

Main Benefits

This homemade cheesecake is more than just a dessert. It's comfort food at its finest. Cream cheese offers some calcium.

This recipe makes for a fabulous centerpiece. Think birthdays, holidays, or "just because". It's special because it brings everyone together.

Time to talk ingredients. It all starts with the crust. The crust is also known as cheesecake with crust .

Crust Me, It's Good!

You will need digestive biscuit crumbs (or graham crackers). Melted butter and a bit of sugar are next. Press it into your springform pan and pre-bake.

This gives it a good foundation. You don't want a soggy bottom!

Filling You In...

Honestly, the filling is where the magic happens. Cream cheese is the key, obviously. Ensure it is softened. You also need sugar, eggs, egg yolks, heavy cream, and vanilla.

A touch of flour helps bind it all together.

A Note On Cream Cheese Desserts

I've tried loads of cream cheese desserts. This one is the best cheesecake recipe ever because it is not too sweet and not too dense. The water bath makes all the difference.

Alright, let's talk cheesecake! Specifically, ingredients and gear. Because, honestly, even the best cheesecake recipe ever can flop without the right bits and bobs. This is where the magic starts, trust me.

Ingredients & Equipment: No Drama, Just Delicious

Main Ingredients: Get 'Em Right!

So, for this classic cheesecake masterpiece, quality counts. It really does.

Crust:
- Graham cracker crumbs (or digestive biscuits for my UK mates): 1 1/2 cups (150g) . Go for a good brand, you know?
- Unsalted butter, melted: 5 tablespoons (70g) . Proper butter, none of that spread stuff.
- Granulated sugar: 1/4 cup (50g) .
Filling: This is where things get serious.
- Cream cheese: 32 ounces (900g) . Full fat, baby! Philadelphia is the classic. It needs to be soft. I mean really soft. Room temperature for at least an hour. Trust me on this one. It's crucial for that creamy texture.
- Granulated sugar: 1 1/2 cups (300g) .
- Large eggs: 2 , room temperature.
- Large egg yolks: 2 , room temperature. Using just yolks makes this the best cheesecake recipe ever!
- Heavy cream: 1 cup (240ml) . This is heavy cream, not single cream. Double cream if you're in the UK. This cheesecake recipe with heavy cream is just divine!
- Pure vanilla extract: 2 teaspoons . The real deal. Skip the fake stuff.
- All-purpose flour: 2 tablespoons .
- Lemon zest: (Optional). I love a bit, but it's up to you.

Seasoning Notes: A Little Va-Va-Voom!

Vanilla is your best friend here. Don't skimp. A tiny pinch of salt balances the sweetness, too. I sometimes add a splash of lemon juice to the filling if I'm feeling fancy.

It adds a little tang. Want some best cheesecake toppings ? Try salted caramel, chocolate ganache or fresh berries.

Equipment Needed: Keep It Simple, Stupid!

9 inch springform pan. Essential! It's the only way to get the classic cheesecake out in one piece.
Heavy duty aluminum foil. We're doing a water bath. You need to wrap that pan properly to stop it getting soggy.
Large roasting pan. Big enough to hold the springform pan with a bit of space around.
Electric mixer. Stand mixer or hand mixer. Either works.
Mixing bowls. Standard stuff.
Rubber spatula. For scraping down the sides of the bowl.

Honestly? That's it. Don't overthink it. The easy to make cheesecake is all about technique and patience, not fancy gadgets.

Now, I know some people are scared of water baths, but trust me, it's key. It ensures a gentle bake.

Keeps that New York cheesecake recipe creamy as heck. And if you follow my instructions, you'll be fine. If you are gluten intolerant you can make a cheesecake with crust made with gluten-free ingredients.

Get ready to bake cheesecake recipes easy !

Right, let's get this show on the road!

Cooking Method: Water Bath Baking for the Perfect Cheesecake

Right, let's talk about the secret to a classic cheesecake that's actually amazing. It's all about the water bath. Honestly, it sounds a bit faffy, doesn't it? But trust me, it's worth it.

This is how to achieve that incredibly creamy texture that makes a New York cheesecake recipe stand out. We're aiming for something that rivals the best classic dessert recipes .

Prep Steps: Your Mise en Place for Cheesecake Brilliance

Before we even think about that creamy filling, let's get organized. Get all your ingredients out. Make sure your cream cheese all 32 ounces of it is softened.

Seriously, room temperature is your best mate here. And for safety, remember to wash your hands! This really is easy to make cheesecake , as long as we keep everything in line.

step-by-step: Submerge and Bake

Wrap your 9 inch springform pan in heavy duty foil. Do it properly , folks. You don't want soggy crumbs.
Place the wrapped pan in a larger roasting pan.
Prepare the filling according to your cheesecake recipe with heavy cream . This ensures the perfect creamy consistency.
Pour the filling into your pre-baked crust. Gotta have a good cheesecake with crust !
Carefully pour hot water into the roasting pan. It should come about halfway up the sides of the springform pan.
Bake at 325° F ( 160° C) for 60- 75 minutes . The edges should be set. The center should still have a slight jiggle.
Turn off the oven. Crack the door a smidge. Let it cool in there for 1- 2 hours . This step is key to prevent cracking!
Chill in the fridge for at least 4 hours . Overnight is even better!

Pro Tips: Level Up Your Cheesecake Game

Don't overmix that filling! Seriously, it's a recipe for disaster. Overmixing incorporates too much air, and you end up with cracks.

Now, I know it can be tempting to skip the water bath, but don't do it! Also, if you're looking for the best cheesecake recipe ever , remember best cheesecake toppings , such as fresh berries.

Consider using this method for any of your favorite bake cheesecake recipes easy . With this method you'll always be able to present the homemade cheesecake that you dream about.

Recipe Notes for the Best Cheesecake Recipe Ever

Right then, before you dive headfirst into creating this classic cheesecake , let's have a quick chinwag about some important bits.

Honestly, these little tips can make or break your bake. I've learnt that the hard way, believe me! Here's the scoop.

Cracking Serving Suggestions

Fancy a bit of showmanship? I know I do. When plating this classic dessert , think about adding fresh berries. Strawberries are always a winner. Maybe even a dollop of whipped cream?

For drinks, a sweet dessert wine is a treat. Or just a good old strong cuppa. Simple, but effective. Who doesn't love a Cheesecake With Crust with a cuppa?

Storage Shenanigans

Pop any leftover homemade cheesecake in the fridge. It'll happily sit there for about 3-4 days, covered properly, of course.

Freezer? Yeah, you can freeze it. Wrap it tightly in cling film and then foil. It'll keep for about 2-3 months.

To reheat, just thaw it in the fridge overnight. Easy peasy.

Variations on a Theme - Or Bake Cheesecake Recipes Easy Style

Fancy a change from the norm? Swirl some raspberry jam into the filling for a fruity twist. Or, for you diet conscious folk, use a gluten-free crust! It's all about making this classic cheesecake your own.

We could even make this easy to make cheesecake into a chocolate cheesecake, what's stopping us?

Nutrition Nitty Gritty

Alright, let's keep this simple. A slice of this New York cheesecake recipe is a treat, not a diet food.

We're talking roughly 450-550 calories per slice. Loads of yummy fat, some protein, and a fair bit of sugar. Don't panic! Enjoy in moderation.

A little slice now and then does the soul good. That's what I reckon anyway. A good Cheesecake Recipe With Heavy Cream is bound to have more calories than most things in the world.

So there you have it. You're all set to bake the best cheesecake recipe ever ! Seriously, you've got this.

Get stuck in, have a laugh, and enjoy the process. Let me know how it turns out! Ta-ta for now!

Frequently Asked Questions

Why did my classic cheesecake crack? Is it ruined?

Cracked cheesecake! Happens to the best of us, like a soggy bottom on Bake Off. Usually, it's due to rapid temperature changes or overbaking. It's not ruined! The taste will still be fantastic. To avoid cracks next time, use a water bath, don't overmix the batter, and cool it slowly in the oven with the door ajar.

A dollop of whipped cream will cover it up nicely too!

Do I really need a water bath for a classic cheesecake? It seems like a faff.

While it might seem like a bit of a palaver, a water bath is really worth it for a classic cheesecake. It provides gentle, even heat, which prevents the cheesecake from drying out and cracking. Think of it like a spa day for your cheesecake, ensuring a smooth, creamy texture all the way through.

Wrap the pan tightly in foil to avoid any leaks.

My cheesecake is still wobbly in the middle. Is it done?

A little wobble is a good thing! You want the edges to be set but the center to have a slight jiggle, like jelly. It will continue to set as it cools. If it's completely solid, it's likely overbaked and might be dry. Remember, the residual heat will finish the job.

Can I make this classic cheesecake ahead of time? How should I store it?

Absolutely! Cheesecake is a fantastic make-ahead dessert, perfect for those dinner parties where you want to be a relaxed host, not chained to the oven. Once cooled completely, wrap the cheesecake tightly in plastic wrap and refrigerate for up to 3-4 days.

You can even freeze it for longer storage just thaw it in the refrigerator overnight before serving.

Is there a healthier way to make this classic cheesecake recipe?

While cheesecake is definitely a treat, you can make a few adjustments. Try using Neufchatel cheese (a lower fat cream cheese) instead of full fat. You could also reduce the amount of sugar slightly or use a sugar substitute, but be aware that this may affect the texture.

Portion control is key, too a smaller slice can still satisfy your sweet tooth!

What are some good variations I can try with this classic cheesecake base?

Once you've mastered the classic, the possibilities are endless! Swirl in some raspberry jam and lemon zest for a Lemon Raspberry Cheesecake, or add melted dark chocolate for a Chocolate Cheesecake. For a festive touch, try a gingerbread crust and spice up the filling with cinnamon, ginger, and nutmeg.

Get creative it's your showstopper!