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New York Style Cheesecake

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This tall and creamy New York Style Cheesecake is dense, velvety smooth, perfectly sweet and so easy to make at home! It packs a punch in flavor and is known for its creamy, dense  and ultra-rich texture!

New York Style Cheesecake - a slice sitting on a plate with strawberries

The name of the game is ‘simplicity’! This recipe uses simple ingredients, it’s simple to make and tastes incredible! It’s the perfect indulgent dessert to share during those big holidays and can even be dressed up for birthdays or just a weekend treat!

Looking for more cheesecake recipes? Start with my Chocolate Cheesecake which is ultra-indulgent, my Strawberry Cheesecake Bars or my Eton Mess Cheesecake!

What makes this a New York Style Cheesecake?

New York Style Cheesecake - slice being taken out of a cheesecake with a serving spatula

What makes a New York Style Cheesecake different (and honestly amazing) to other cheesecakes is that it’s dense, creamy, light and ultra-rich which makes one slice the perfect serving amount. Unlike other cheesecake types like no-bake cheesecakes and regular baked cheesecakes that rely more on cream or sour cream for their fluffy texture, a New York Style Cheesecake is heavy on the cream cheese. What you’re left with is a perfectly smooth with no bubbles in sight!

Equipment you’ll need.

New York Style Cheesecake - springform pan
  • Springform pan – to make this cheesecake, you’ll need a springform pan. This is a cake tin with removable bottom. Other equipment that will help is a
  • Food processor – to blitz the cookie crumbs. Although you can do this by placing your cookies in a zip lock bag and crushing them with a rolling pin.
  • Piping bag and tip – to pipe your cream on top. Optional, but I think it adds a bit of flair.
  • Large baking dish and cake tin slightly larger than your springform pan to get a no seep gentle water bath bake. See below for more info!
New York Style Cheesecake - on a plate with a slice taken out

No More Soggy Cheesecake!

This gorgeous New York Style Cheesecake bakes gently, giving you a creamy, dense and light cheesecake interior and the way to achieve that texture is by baking in a water bath. Most recipes will have you wrap the springform pan in aluminum foil. I have to tell you, I’ve tried this method. It’s disastrous every time. It doesn’t matter how many times I wrap it in how many layers of foil, the water seeps in and gives me a soggy biscuit base.

No ma’am. I am not about that soggy bottom 😂

New York Style Cheesecake - steps 01

My method is much better. No soggy base but you still get that gentle bake. Simply add a clean kitchen towel to a large and deep baking dish. It needs to be bigger than your springform pan. Place a cake tin slightly bigger than your springform pan on top and place your filled cheesecake into the cake tin. There is absolutely no way water is seeping into that!

Ingredients To Make this gorgeous Cheesecake!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

New York Style Cheesecake - ingredients image
  • Vanilla cookiesUSA, use graham crackers, AU and UK, use digestives! Arnot’s Marie biscuits will also work. Crush your biscuit very finely. Use a food processor for best results.
  • Caster sugar – granulated sugar will also work.
  • Salt – I used fine salt
  • Unsalted butter – make sure you let your butter cool slightly before adding to the biscuit base
  • Corn starch – this helps stabilize and bind your cheesecake mixture once baked.
  • Lemon – you’ll only need the zest. Surprisingly it gives the cheesecake a lot of citrusy flavor which is delightful.
  • Cream cheese – I used Philadelphia cream cheese blocks. This is not the same as spreadable cream cheese which will not work for this recipe. Make sure your cream cheese os softened. You can do this by letting it thaw to room temperature on your kitchen bench or by microwaving it for 20 second bursts, turning over each time until softened. Make sure it doesn’t get hot or sizzle. It will effect the outcome of your cheesecake. You want to just gently softened it if microwaving.
  • Sour Cream or Greek Yogurt – I used Greek yogurt because I always have it in my fridge but sour cream will also work. Make sure it’s at room temperature before using.
  • Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
  • Eggs – Make sure your eggs are at room temperature.
  • Chantilly Cream – to use on top! I used a quarter of my recipe for this cheesecake.

How to make the BEST Cheesecake of your life!

New York Style Cheesecake - steps 02
  1. Line the bottom of your springform pan with baking paper to help taking it out easier once baked. Clip the sides back onto the bottom of the pan.
  2. Add your biscuits, sugar and salt to a food processor and blitz until you get fine crumbs.
  3. Add the butter and pulse to coat the crumbs.
  4. Add to your springform pan and spread evenly across the bottom and halfway up the sides. Bake for 6 minutes. Take out of the oven and allow to cool.
New York Style Cheesecake - steps 03
  1. Add sugar and lemon zest o a bowl and rub together to infuse sugar with lemon oils.
  2. Add the softened cream cheese, sour cream and vanilla.
  3. Mix until smooth using a spatula, not mixer!
  4. Add the eggs one at a time.
  5. Mix until mixed well and smooth.
  6. Pour into the cake tin. Bake in the water bath for 90 minutes or until the center is a little wobbly. Cool in the oven for an hour then take out of the oven and cool to room temp. Transfer to the fridge for 4 hours or overnight.
New York Style Cheesecake - steps 04
  1. Run a knife around the top
  2. Release from springform pan
  3. Use a knife dipped in hot water to slice!
  4. Oops! I decided last minute I wanted to pipe cream haha.

Tips and Tricks For Recipe Success!

  • Make sure you use room temperature ingredients! It’s the best way to get a perfectly smooth cheesecake mixture without over-aerating it.
  • Make sure your cream cheese is softened, and I mean really soft! Otherwise, you’ll end up with a lumpy cheesecake mixture.
  • Use a spatula, not a mixer to mix your cheesecake ingredients. You don’t want to over-aerate it which can cause cracks.
  • Gentle Cool! Cool in the oven for an hour before taking out to prevent cracking.
  • For super clean edges – use a sharp knife dipped in hot water and wiped with a paper towel to slice the cheesecake. Wipe with every slice for super sharp edges!

What should I serve with my cheesecake?

Frequently Asked Questions about making a New York Style Cheesecake

How do I store this?

Store your cheesecake in an airtight container, in the fridge for up to 5 days. You can also tightly wrap this cheesecake in plastic wrap and freeze for up to 2 months!

Can I make this into mini cheesecakes?

I haven’t tried doing that so I can’t say for sure, but I have a yummy No-Bake Nutella Cheesecakes recipe and a Strawberry Cheesecake Bar recipe that you might like!

Can I make this into a chocolate cheesecake?

Yes! I have a Chocolate Cheesecake Recipe on the blog which is fabulous!

Help, my cheesecake cracked!

This can happen for a couple reasons, it mostly has to do with the way it was mixed or the way it cooled.

  • Whipping too much air into the cheesecake layer can cause it to crack so use a spatula and don’t overmix.
  • If your oven was too hot or the cheesecake didn’t cool down gently in the oven, it will crack.
  • Cracking can also be caused by overbaking which can cause the edges of your cheesecake to

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New York Style Cheesecake - thumbnail image

New York Style Cheesecake

This tall and creamy New York Style Cheesecake is dense, velvety smooth, perfectly sweet and so easy to make at home!

Serves 12

4.6 from 5 votes
Print Recipe Pin Recipe
Prep: 20 minutes
Cook: 1 hour 30 minutes
Cool: 2 hours
Total: 5 hours 50 minutes
Course: Dessert
Cuisine: American
Calories: 217kcal

Ingredients

Biscuit Crust

  • 1 cup / 150 g digestives or graham crackers, (see notes)
  • 1 tbsp caster sugar
  • Pinch of salt
  • 1/3 cup / 85 g unsalted butter, melted and cooled.

Cheesecake

  • 1 cup / 210 g caster sugar
  • 3 tbsp corn starch/flour
  • 1/2 tsp salt
  • 1 lemon zested
  • 4 blocks / 1 kg Philadelphia Cream cheese, softened (see notes)
  • 1 1/4 cups / 250 g sour cream or Greek yogurt, room temperature
  • 2 tsp vanilla extract
  • 4 large eggs, room temperature
  • Chantilly cream to serve, optional


Instructions

Biscuit Crust

  • Note: For this recipe you’ll need an 8-inch springform pan with removable bottom that is at least 7cm / 2 3/4 inches high. You will need a slightly large cake pan to put the springform pan and then an even larger square or round metal cake tin lined with a kitchen towel to create the water bath. Refer to the step-by-step photos for a visual reference.
  • Preheat a fan-forced oven to 160C / 320F (conventional oven to 180 / 355F). Prepare an 8-inch springform pan by removing the edges and lining the bottom with baking paper. Reattach the edges.
  • In a food processor, combine the cookies, sugar and salt. Blend until fine crumbs form. Add the melted butter to the crumb mixture and pulse until well coated. The mixture should hold together when squeezed.
  • Press the crumb mixture firmly into the bottom and halfway up the sides of the springform pan. Bake the crust in the oven for 6 minutes. Once baked, remove from the oven and let it cool while you prepare the filling.

Cheesecake Filling

  • Lower your oven to 120C / 250C (conventional oven to 140C / 285F).
  • In a large mixing bowl, combine the sugar, corn starch, salt and lemon zest. Use your hands to rub the zest into the sugar mixture until well combined.
  • Add the softened cream cheese, sour cream and vanilla extract to the bowl. Mix using a spatula until well combined and smooth.
  • Scrap down the bowl and add the eggs one at a time, mixing well after each addition. Be careful not to overmix and create air bubbles.
  • Pour the cheesecake mixture slowly and from half an arm’s length in height into the springform pan. Pouring in from a distance will get rid of air bubbles. Once filled, gently tap your springform pan on your workbench lined with a kitchen towel.

To Bake

  • Place your springform pan into a slightly larger cake tin. Then place both of those in a large dish.
  • Fill the large dish with hot water a few inches in height, just over half way up your springform pan.
  • Bake on the middle rack of your oven for 90 minutes or until the center is slightly jiggly. Once baked, leave it in the oven to cool with the door slightly ajar. This will prevent your cheesecake from cooling down too quickly which can cause it to crack.
  • Once cooled to room temperature, take the springform pan out of the water bath and round cake tin, place in the fridge to chill for 4 hours or overnight. Gently run a knife around the top of your cheesecake to help release it from the springform pan. Fit the end of a piping bag with a star tip and pipe swirls of Chantilly cream on top. Use a sharp knife dipped in hot water and wiped with a paper towel to slice the cheesecake. Wipe with every slice for super sharp edges!

Notes

Cookies – I used Digestive cookies, Arnotts Marie biscuits would work too. But this recipe typically uses graham crackers.
Cream cheese – I used Philadelphia cream cheese blocks. This is not the same as spreadable cream cheese which will not work for this recipe. Make sure your cream cheese os softened. You can do this by letting it thaw to room temperature on your kitchen bench or by microwaving it for 20 second bursts, turning over each time until softened. Make sure it doesn’t get hot or sizzle. It will effect the outcome of your cheesecake. You want to just gently softened it if microwaving.
Storage – Cheesecake can be stored in an airtight container for up to three days.
Nutrition – is based on per slice. This recipe serves 12.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.

Nutrition

Calories : 217kcal
Carbonhydrates: 12g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 3g
Trans Fat : 0.2g
Cholesterol: 90mg
Sodium: 178mg
Potassium : 107mg
Fiber: 1g
Sugar : 5g
Vitamin A: 400IU
Vitamin C: 5mg
Calcium: 45mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

6 comments

Jo-Ann Bruce June 8, 2023 - 11:33 pm

Needed mini cheesecakes for bridal shower tea. Halved cheesecake recipe and topped it with the cherry sauce from your no bake cherry ripple + a single fresh cherry with stem. Got 52 mini cupcake size cakes. Delicious! I like your waterbath technique. I have been using the crockpot liner method with foil. 🥺 For this I put 2 mini cupcake pans on a full size cookie pan and added boiling water to cookie pan. My problem is always – when is it baked? I know jiggly centre but sometimes that’s not cooked. I tried baking these at 250° for 20 minutes then oven off, door ajar another 20 and not done. Wouldn’t hold shape when removed from pan. I put them back another 20 minutes. Should I have left them in the mini cupcake pans to chill? How do you know when they’re done? When any cheesecake is done?

Reply
Nick Makrides June 24, 2023 - 2:22 am

Hi Jo! I haven’t tried it in mini form so I can’t say for sure. I would suspect 30-40 minutes would be the time required. For mini ones, I would gently touch the top to see how soft they are or firmed up. N x

Reply
Des July 9, 2023 - 6:14 pm

3 stars
Well, it was to tangy with the lemon zest. Definitely Kinda had a bad after taste. Definitely won’t make again.

Reply
Nick Makrides July 13, 2023 - 3:30 am

There is no tang in lemon zest. The lemon zest contains aromatic oils that give it a lemon flavor. Either you’re lying, or you added lemon juice and forgot to mention that you changed the recipe. Jesus lol. I worked on this recipe for days, tested it multiple times, there is absolutely no tang in this cheesecake.

Reply
Mal December 23, 2023 - 1:23 pm

5 stars
I left out the zest and used lemon juice instead. It was delicious❤️

Reply
Nick Makrides February 15, 2024 - 6:40 am

Glad you loved it Mal! N x

Reply
4.60 from 5 votes (3 ratings without comment)

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