Cheesecake is a luscious dessert made with creamy cream cheese filling that’s an American staple. For years, this New York Cheesecake has been a favorite in my family, and I can’t believe I’ve never shared it with you! With so many cheesecake recipes out there, I hesitated to post it, but I realized it’s time to focus on what matters most—sharing recipes I know you’ll love. So, here it is: my tried-and-true New York Cheesecake recipe, perfected over time and ready for you to enjoy.
My No Water Bath Method
Don’t worry—no water bath is needed for this New York Cheesecake recipe! If you’ve been scared off by the idea of balancing your cheesecake pan over a tray of boiling water, you’re not alone. Thankfully, this recipe is designed to keep things simple while giving you that creamy, velvety texture you dream of! By baking the cheesecake at a high temperature first and lowering it, we avoid needing a water bath to regulate heat. Plus, letting the cheesecake cool slowly in the oven prevents those dreaded cracks. And if you’re still nervous about the top looking perfect, the luscious sour cream topping will cover any tiny flaws, making your cheesecake look like it came from a bakery. With this recipe, you’ll have one less step to stress over and another reason to celebrate when you see the final result!
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
For The Base
Preheat oven to 350°F (175°C). Add 2 cups (200g) of graham cracker crumbs, ¼ cup (50g) sugar, and ½ cup (115g) melted butter to a mixing bowl. Mix until crumbs are coated and moistened. Press the mixture into a 9-inch (23cm) springform pan. When pressing the crumb mixture into the pan, use the back of a spoon or the bottom of a measuring cup to evenly press it onto the bottom and slightly up the sides of the springform pan. Be sure to pack it firmly—this helps create a sturdy crust that won’t crumble when you slice the cheesecake. A well-packed crust ensures every bite has that perfect balance of creamy filling and crisp, buttery crunch! Bake for the base 10 minutes just to set the crust and give the cheesecake a stable base, then let it cool completely.
For The Filling
New York Cheesecake is a substantial cake that uses a full 2 lbs (900g) of cream cheese that’s been softened to room temperature. Beat the cream cheese until smooth, stopping from time to time to scrape the sides of the bowl. Gradually add 1¼ cups (250g) sugar. I add it a little at a time and stop to scrape the bowl a couple of times. Make sure to get right to the bottom of the bowl. This will help avoid any lumps in the cheesecake. Next, mix 1½ tbsp (12g) cornstarch, 2 ½ teaspoons vanilla extract, and ¼ teaspoon salt until fully incorporated. The cornstarch helps to create that velvety texture you love in a cheesecake while the vanilla and salt heighten the flavors Reduce the mixer speed to low to avoid incorporating excess air into the eggs. Gradually add 4 large eggs and 1 egg yolk, one at a time, then blend in 1 cup (240g) of sour cream. Pause as needed to scrape down the sides of the bowl to ensure a smooth mixture.
Assemle & Bake
Pour the filling into the crust. Bake at 400°F (200°C) for 10 minutes, then reduce to 225°F (105°C) for 35 minutes. Turn off the oven and crack the door, letting the cheesecake cool gradually for 1 hour. This process helps prevent cracks without the use of a water bath.
Top & Serve
Mix 1 cup (240g) sour cream, ¼ cup (50g) sugar, and 1 tbsp lemon juice. Spread evenly over the cooled cheesecake. This topping adds a creamy lemon contrast to break up the richness of the filling. Add fresh fruit as desired, slice, and serve.
Freezing: Wrap slices individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
