Creamy, rich, and irresistibly smooth, New York cheesecake is a timeless dessert loved for its dense yet velvety texture.

This classic treat features a buttery graham cracker crust and a luscious cream cheese filling, baked to perfection.

Ideal for special occasions or everyday cravings, this homemade version guarantees a flawless balance of sweetness and tang.

The Ultimate New York Cheesecake Recipe

New York cheesecake is the epitome of rich, creamy perfection, melting effortlessly in your mouth with every bite.

This foolproof recipe delivers a luscious, velvety texture atop a buttery graham cracker crust, making it an irresistible dessert for any occasion—especially when served with a vibrant strawberry coulis.

While easy to prepare, mastering the perfect cheesecake lies in the baking process.

Overbaking results in a dry, grainy texture, diminishing its luxurious appeal.
Underbaking leaves it too runny, preventing that signature smooth consistency.

The secret? A gentle bake until the center is slightly jiggly yet set to the touch. As it cools, the cheesecake firms up, achieving its iconic dense yet creamy texture.

What Makes This the Best New York Cheesecake?

This recipe stands apart thanks to its flawless balance of ingredients.

Unlike regular cheesecakes, a true New York-style version contains a higher proportion of cream cheese (Philadelphia is the gold standard), giving it an exceptionally rich, dense, and velvety mouthfeel.

The addition of extra eggs—and sometimes yolks—enhances its structure and imparts a subtle golden hue. Meanwhile, just the right amount of sugar and a hint of tangy goodness create the perfect harmony of flavors.

If you’re looking for a cheesecake that embodies indulgence and authenticity, this is it. Let’s get baking!

What You’ll Need To Make New York Cheesecake

For the Base:

180g Graham cracker crumbs – for the base, you can replace it by Speculoos biscuits, these spiced, caramelized cookies create a flavorful, slightly crunchy base with a hint of cinnamon.
70g Melted Butter – Acts as a binding agent, helping the biscuit crumbs hold together while adding a rich, buttery flavor.

For the Creamy Cheesecake Filling:

600g Philadelphia Cream Cheese – The key ingredient that gives this cheesecake its signature dense, smooth, and creamy texture. Use full-fat for the best results.
5 Eggs – Provide structure and stability, ensuring a rich yet airy consistency. Room temperature eggs blend more smoothly into the batter.
150g Sugar – Just the right amount to sweeten the cheesecake without overpowering the natural tanginess of the cream cheese.
Zest of One Lemon – Adds a fresh, citrusy aroma that enhances the flavor and balances the richness.
Juice of Half a Lemon – Introduces a subtle tang, complementing the cream cheese and cutting through the sweetness.
200g Heavy Cream (Liquid Cream) – Contributes to the cheesecake’s luscious, velvety texture, making it extra smooth.
2 tbsp Cornstarch – Prevents cracking and helps the cheesecake set properly while keeping it silky.

For the Strawberry Coulis:

100g Frozen Strawberries – Bursting with natural sweetness and vibrant color, these create a deliciously fresh topping.
2 tbsp Sugar – Enhances the strawberries’ natural sweetness and helps form a syrupy consistency.
1 tbsp Water – Helps dissolve the sugar and loosen the coulis to the perfect pourable texture.

How to Make New York Cheesecake

Step 1: Prepare the Biscuit Base

Crush the Biscuits – Place the biscuits in a food processor and blend until they form fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Combine with Butter – Transfer the crumbs to a medium bowl, add the melted butter, and mix until fully coated. The mixture should have a sandy, slightly damp texture.
Press into the Pan – Pour the mixture into a greased or parchment-lined springform pan. Use the bottom of a glass or a spoon to press it down firmly, ensuring an even base.
Bake the Crust – Preheat the oven to 180°C (350°F) and bake for 10 minutes. This step helps create a firmer base that holds up well against the creamy filling.
- Alternative: If you prefer, you can skip this step and allow the base to bake along with the cheesecake mixture.

Step 2: Prepare the Cheesecake Mixture

Soften the Cream Cheese – In a large mixing bowl, whisk the Philadelphia cream cheese until smooth and creamy. This step prevents lumps in the batter.
Add Sweeteners and Flavoring – Mix in the sugar, lemon zest (optional), and vanilla extract, whisking until fully incorporated.
Incorporate Liquids and Starch – Add the heavy cream, lemon juice, and cornstarch. Whisk for at least 2 minutes to ensure a smooth, lump-free consistency.
Add the Eggs – Lightly beat the eggs in a separate bowl, then gently mix them into the cheesecake batter. Avoid overmixing, as this can introduce too much air, leading to cracks during baking.
Pour into the Pan – Carefully pour the cheesecake mixture over the pre-baked (or unbaked) biscuit base in the springform pan.

Step 3: Bake the Cheesecake

Prepare a Water Bath (Bain-Marie) – Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Why? The water bath ensures gentle, even baking and prevents cracks.
Bake in Two Stages:
- Bake for 20 minutes at 180°C (350°F).
- Reduce the temperature to 120°C (250°F) and bake for an additional 60 minutes.
Check for Doneness – The cheesecake should have a slightly golden surface with lightly browned edges. The center should still have a slight jiggle when gently shaken.

Step 4: Cooling and Serving

Prevent Cracking – Once out of the oven, run the blade of a knife around the edges to loosen the cheesecake from the pan. This prevents cracks as it cools.
Let it Set – Allow the cheesecake to cool in the oven with the door slightly open for about 1 hour. Then, transfer it to the refrigerator and chill for at least 4 hours (or overnight) for the best

Pro Tips for the Perfect New York Cheesecake

– Wrap the Pan for a Leak-Free Water Bath – Before pouring in the cheesecake mixture, tightly wrap the outside of the springform pan with two layers of aluminum foil. This prevents water from seeping in during the bain-marie, ensuring a smooth, crack-free texture.

– Loosen the Cheesecake After Baking – Once baked, run a thin knife along the edges of the pan to separate the cheesecake from the sides. This prevents cracks as it cools and contracts.

– Cool Gradually for the Best Texture – After turning off the oven, let the cheesecake cool inside with the door slightly open for about 1 hour. This gradual cooling process helps prevent sinking or cracking.

– Use Room Temperature Ingredients – Always bring cream cheese, eggs, and heavy cream to room temperature before mixing. Cold ingredients don’t blend well and can result in a lumpy batter.

– Mix Gently After Adding Eggs – Overmixing can introduce excess air, leading to cracks. Gently incorporate the eggs just until combined.

– Expect the Cheesecake to Rise and Settle – It’s completely normal for the cheesecake to puff up slightly while baking and then settle as it cools. The center should have a slight jiggle when finished.

– Chill for the Perfect Consistency – Allow the cheesecake to cool to room temperature before refrigerating for at least 6 hours or overnight. This helps it firm up, develop its signature creamy texture, and enhance its flavors.

– Serve with a Finishing Touch – Pair your cheesecake with a homemade strawberry coulis, fresh berries, whipped cream, or a dusting of powdered sugar for a visually stunning and delicious result.

Following these tips will ensure a flawless, creamy, and decadent New York Cheesecake every time!

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The best New York cheesecake recipe

Creamy, rich, and irresistibly smooth, New York cheesecake is a timeless dessert loved for its dense yet velvety texture.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 20

Course desserts

Cuisine american cuisine

Servings 8 servings