New York Cheesecake Recipes Best Classic Dessert Everyone Loves
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?
Servings: 12 slices
Ingredients
- 200g graham crackers (about 14 whole crackers)
- 100g unsalted butter, melted
- 900g cream cheese, room temperature
- 200g granulated sugar
- 200ml sour cream, room temperature
- 4 large eggs
- 1 tbsp cornstarch
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Crush the graham crackers into fine crumbs and mix with melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy. Don’t rush—this step sets the tone.
- Add sour cream, cornstarch, salt, and vanilla. Mix just until combined.
- Crack in the eggs one at a time, mixing gently after each one. Avoid overmixing—it traps air and cracks the top.
- Pour the batter over the crust and smooth the top. Give it a tap on the counter to release any sneaky air bubbles.
- Bake in the center of your oven for 1 hour 20 minutes. Turn off the oven, crack the door, and let it sit inside for another hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours—overnight is even better.
- Slice with a hot knife and serve plain or topped with fresh berries, caramel, or whatever makes your cheesecake-loving heart happy.