There’s something deeply comforting about baking a cheesecake from scratch. I mean, have you ever pulled a golden, crack-free beauty out of the oven and not felt like a baking wizard? This one is that kind of magic—it’s what I bake when only the real deal will do. This version of the classic New York cheesecake is dense, rich, and impossibly creamy, all anchored by a crisp graham cracker crust that gets just the right level of toastiness. We’re skipping gimmicks here—no water bath, no strange substitutes. Just honest ingredients doing what they do best. This recipe fits right into the kind of New York Cheesecake Recipes Best lists people bookmark and never delete. It’s one of my new favorite new recipes for good reason. Whether you’re looking for healthy cheesecake recipes to balance the sweet tooth, new food recipes to expand your dessert game, or even vegan cheesecake recipes for the dairy-free crowd, this homemade cheesecake gives you a solid, tried-and-true foundation. Who needs new chicken recipes when you could be making this instead?

1) Key Takeaways
2) Easy New York Cheesecake Recipe
3) Ingredients for New York Cheesecake
4) How to Make New York Cheesecake
5) Tips for Making New York Cheesecake
6) Making New York Cheesecake Ahead of Time
7) Storing Leftover New York Cheesecake
8) Try these dessert recipes next!
9) New York Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This rich New York Cheesecake is the kind you plan a whole day around.
No water bath needed, but you’ll still get that creamy, dense texture.
The graham cracker crust comes together fast and stays firm.
It slices beautifully and chills well for make-ahead planning.

2) Easy New York Cheesecake Recipe

New York Cheesecake recipes best shine when they keep things simple. That’s where this one stands out. The ingredients are straight-up classics and the method skips fussy steps like a water bath. That means less stress and more dessert.

The texture? Creamy, smooth, and slightly dense, just like you’d expect from a slice in a downtown diner. The graham cracker crust bakes to a crisp base that doesn’t turn soggy in the fridge. Honestly, once you make this, you won’t chase another recipe.

I like to think of it as one of my all-time favorite new recipes, and every time I bring it to a get-together, it disappears before I get a slice. Between you and me, that’s a good sign. The whole vibe of this cheesecake is homemade comfort, not perfection—although it’s pretty close.

3) Ingredients for New York Cheesecake

Graham Crackers: Crushed into crumbs, they make the base crunchy and golden. A food processor helps, but a rolling pin and a zip-top bag do the trick too.

Unsalted Butter: Melted and mixed with crumbs, it holds the crust together. I like mine just warm enough to blend easily, not scorching hot.

Cream Cheese: Use full-fat blocks, not the whipped stuff. Room temperature cream cheese mixes smoother and doesn’t fight the sugar when you blend it in.

Granulated Sugar: Keeps things balanced—not overly sweet but just enough to lift the flavor of the cheese. A steady mix is key here.

Sour Cream: Adds richness and a little tang that helps cut the dense texture. It’s one of those little things that makes a big difference.

Eggs: Room temp, always. Crack them in one at a time, and stir gently to avoid adding air which can lead to cracks.

Cornstarch: Just a spoonful stabilizes the mix. It’s your insurance against a weepy center.

Vanilla Extract: Adds warmth. Real vanilla, if you can swing it, makes this homemade cheesecake feel a bit more special.

Salt: Just a pinch. Enough to bring out the cream cheese flavor but not enough to stand on its own.

4) How to Make New York Cheesecake

Step 1: Heat the oven to 325°F. Line the bottom of a springform pan with parchment and lightly grease the sides. Don’t skip this or you’ll regret it later.

Step 2: Stir the graham crumbs with melted butter until everything’s moist and sandy. Press it into the pan with the bottom of a glass or your fingers. Bake the crust for 10 minutes.

Step 3: In a large bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Scrape the bowl often to avoid lumps hiding in corners.

Step 4: Blend in the sour cream, cornstarch, salt, and vanilla. Then add eggs one by one, stirring gently after each. Don’t overmix here—you’re not whipping cream.

Step 5: Pour batter over the crust. Tap the pan on the counter to pop bubbles hiding in the mix. Bake for about 1 hour 20 minutes.

Step 6: When the edges are set and the center jiggles slightly, turn off the oven. Leave the door cracked and let the cheesecake sit inside for an hour. This helps avoid sudden temp changes and keeps your top smooth.

Step 7: Cool on the counter for another hour, then chill in the fridge for at least 4 hours or overnight. That’s when the texture firms up beautifully.

5) Tips for Making New York Cheesecake

Room temperature ingredients help everything blend together better. Cold cream cheese fights your mixer, which leads to lumps and frustration. I usually let mine sit out for an hour or two before baking.

Skip the water bath. I’ve tested both ways, and this version bakes low and slow without needing steam. Just keep your oven temp steady and don’t open the door too often. Trust the process.

If cracks happen, don’t sweat it. Cover them with fruit or whipped cream. Homemade cheesecake isn’t supposed to be flawless—it’s supposed to be good. And this one is more than good. It’s one of those new food recipes I return to again and again.

6) Making New York Cheesecake Ahead of Time

This cheesecake does well when made the night before. I usually bake it late afternoon, cool it down, then chill overnight. That wait helps deepen the flavor and set the texture completely.

Once chilled, you can store the whole thing in the springform pan, covered with foil. If I’m serving guests, I’ll transfer it to a serving plate and top it with fresh fruit or a light glaze.

It holds up for days in the fridge, which makes it one of the best healthy cheesecake recipes to keep around for whenever a craving hits. I wouldn’t say it’s diet food, but it hits the spot without being too much.

7) Storing Leftover New York Cheesecake

Wrap leftover slices in plastic wrap or keep them in a container with a tight-fitting lid. They’ll last about 4 to 5 days in the fridge without losing flavor or texture.

You can freeze it too. Just wrap each slice in plastic, then foil, and pop them into a freezer-safe bag. I label mine with the date, and they stay good for about a month.

When ready to eat, defrost in the fridge overnight. The texture might be slightly softer, but honestly, no one will complain. This homemade cheesecake stays creamy and rich, even after freezing.

8) Try these dessert recipes next!

9) New York Cheesecake Recipe