New York-style Cheesecake (With Water Bath)

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Nelli

There’s nothing quite like a classic New York-style cheesecake. Rich, dense, creamy, and perfectly smooth. Baking with the water bath method is the secret to ensuring the perfect rise with no cracks. While it may seem like an extra step, a water bath helps the cheesecake bake evenly and creates the silky-smooth texture that makes New York-style cheesecake so special.

The creamy and decadent texture of cheesecake is irresistible and all you need is a short list of basic ingredients such as cream cheese, eggs, sugar, sour cream and vanilla. And of course the 3 ingredient crust that is even easier to make.

I made this cheesecake for the first time on my birthday and I was amazed at the texture and creaminess of this cake. I instantly fell in love with it and I believe I’ve never tried anything more delicious than this New York-style cheesecake.

Why You’ll Love This Recipe:

  • Ultra-rich and creamy texture
  • Classic bakery-style flavor
  • Simple ingredients
  • Perfect for special occasions
  • Make-ahead friendly
  • Freezes beautifully

If you love cheesecakes as much as I do, check out my famous German Cheesecake, Lemon Curd Cheesecake, Creamy Baked Biscoff Cheesecake, No-bake Kinder Bueno Cheesecake, or Chocolate Cherry Cheesecake.

Ingredient Notes:

  • Cream Cheese: Full-fat block cream cheese is essential for achieving the rich, dense texture that makes New York-style cheesecake famous. Avoid whipped or spreadable cream cheese, as they contain extra air and stabilizers that can affect the final texture.
  • Granulated Sugar: Regular white sugar sweetens the cheesecake without overpowering the tangy cream cheese flavor.
  • Eggs: Provide structure and help create the smooth, creamy texture. For best results, use room-temperature eggs so they blend easily into the batter.
  • Sour Cream: Adds a subtle tanginess and contributes to the cheesecake’s silky texture. Full-fat sour cream works best.
  • Vanilla Extract: Enhances the overall flavor and complements the cream cheese beautifully.
  • Graham Cracker Crumbs: These create the traditional buttery crust that pairs perfectly with the creamy filling. Store-bought crumbs or crushed whole graham crackers both work well.
  • Unsalted Butter: Melted butter binds the crust together and adds rich flavor. Unsalted butter allows you to control the salt content of the recipe.

Instructions:

How to Make Cheesecake Crust:

  • Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
  • Press crumbs into a 9″ springform pan, going up the sides slightly. Bake at 350F for 8 minutes then cool to room temperature.
  • Wrap the outside of the springform pan tightly with 2 layers of heavy-duty aluminum foil. Fold the foil up the sides of the pan ensuring there are no rips or holes.

How to Make Perfect Cheesecake:

  • Preheat oven to 450F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
  • Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
  • Reduce speed to low and add sour cream and vanilla extract mix well. Pour batter over the foil-wrapped springform pan with your cooled crust.

How to Bake Cheesecake in a Water Bath:

  • Place the springform pan into a large roasting pan.
  • Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  • Carefully transfer cheesecake to the center rack of the oven and bake at 450F for 15 minutes then reduce heat to 225F and without opening the door, bake additional 60-75 minutes, the center should still have a slight jiggle when gently shaken.
  • Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely.
  • Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.

Serving Suggestions:

  • Plain and classic
  • Cherry pie filling
  • With fresh strawberries
  • Topped with blueberry sauce
  • Drizzled with caramel
  • Finished with whipped cream
  • With chocolate ganache

Frequently Asked Questions:

  • Why did my cheesecake crack? Cracks are usually caused by overmixing, overbaking, or rapid temperature changes. A water bath helps prevent this.
  • Can I make cheesecake ahead of time? Yes! Cheesecake actually tastes better after chilling overnight.
  • How do I know when it’s done? The edges should be set while the center still jiggles slightly when gently shaken.
  • Can I freeze cheesecake? Absolutely! Freeze slices for up to 3 months in an airtight container.

This classic New York-style cheesecake delivers everything cheesecake lovers want. A buttery graham cracker crust, rich cream cheese filling, and an irresistibly smooth texture that melts in your mouth with every bite. If you have tried out this recipe please leave a comment below, I would love to hear about it. Enjoy!

Recipe inspired by Natasha’s Kitchen.

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New York-style Cheesecake (With Water Bath)

This classic New York-style cheesecake features a buttery graham cracker crust and a rich, creamy cream cheese filling. Baked slowly for a smooth, velvety texture, it's the perfect dessert for holidays, celebrations, or whenever you're craving an indulgent homemade treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 23 minutes
Total Time 1 hour 53 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method

Ingredients
  

For the Crust:
  • 1 1/2 Cups Graham cracker crumbs, from 12 whole crackers
  • 6 Tbsp Unsalted butter, melted
  • 1 Tbsp Granulated sugar
For the Cheesecake:
  • 2 1/4 lb Cream cheese, room temperature (4 1/2 packages, 8oz each)
  • 1 1/4 Cups Granulated sugar
  • 6 Large Eggs, room temperature
  • 1/4 Cup Sour cream
  • 1/2 Tbsp Vanilla extract
For the Topping:
  • Cherry pie filling

Equipment

  • 1 9" springform pan
  • 1 Roasting pan for the water bath

Method
 

Make the Cheesecake Crust:
  1. Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
  2. Press crumbs into a 9" springform pan, going up the sides slightly. Bake at 350F for 8 minutes then cool to room temperature.
  3. Wrap the outside of the springform pan tightly with 2 layers of heavy-duty aluminum foil. Fold the foil up the sides of the pan ensuring there are no rips or holes.
Make the Cheesecake Filling:
  1. Preheat oven to 450F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl as needed.
  2. Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
  3. Reduce speed to low and add sour cream and vanilla extract mix well. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
  1. Place the springform pan into a large roasting pan.
  2. Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  3. Carefully transfer cheesecake to the center rack of the oven and bake at 450F for 15 minutes then reduce heat to 225F and without opening the door, bake additional 60-75 minutes, the center should still have a slight jiggle when gently shaken.
  4. Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely.
  5. Cover pan with plastic wrap and chill in the refrigerator overnight to fully set before slicing.

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