New York Style Cheesecake Recipe

Preheat oven to 350°F (175°C). Place a rack in the lower third of the oven.

Prepare a 9-inch (23 cm) springform pan: lightly butter the bottom and sides. Line the bottom with parchment paper and butter the parchment.

Combine 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar, 1 tsp fine sea salt, and 6 tbsp melted butter in a medium bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it.

Bake the crust for 10 minutes, then remove from oven and lower the oven temperature to 325°F (160°C). Allow crust to cool while you prepare the filling.

Reduce oven temperature confirmation: ensure oven is set to 325°F (160°C). Position rack in center of oven.

Room temperature prep

Make sure all filling ingredients (cream cheese, eggs, yolks, sour cream, heavy cream) are at room temperature — this helps achieve a silky, lump-free filling.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the 40 oz room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add 1 cup granulated sugar and 1 tbsp packed light brown sugar and continue to beat on medium until well combined and smooth, about 1–2 minutes. Scrape down the bowl and paddle.

Add 2 tbsp all-purpose flour, 2 tsp fresh lemon juice, 2 tsp vanilla extract and 1/2 tsp fine sea salt. Beat on low speed just to incorporate, scraping the sides as needed.

Add the 4 whole eggs one at a time, beating on low speed and incorporating each egg fully before adding the next; avoid overbeating. After the eggs, add the 2 egg yolks in the same manner, mixing on low until just combined.

With the mixer on low, add 1 cup sour cream and 1 cup heavy cream in two additions, mixing just until smooth. Scrape the bowl and paddle to ensure there are no lumps. The batter should be silky and pourable but not frothy.

Pour the filling slowly over the cooled crust in the springform pan. Tap the pan gently on the counter to release any large air bubbles; do not over-handle.

Prepare a water bath (bain-marie): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and extending up the sides to prevent leaks. Place the wrapped pan in a large roasting pan.

Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–1.5 inches of water). The water bath will help the cheesecake bake evenly and prevent cracking.

Bake at 325°F (160°C) for 55–70 minutes. The center should still jiggle slightly when the pan is gently shaken, and the edges should be set and lightly puffed. Avoid baking until completely firm to prevent dryness and cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to further reduce the chance of cracking by cooling slowly.

After one hour, remove the cheesecake from the water bath and carefully unwrap the foil. Run a thin knife around the inside edge of the pan to loosen the cake (this prevents sudden shrinking). Allow to cool completely on a wire rack for another hour.

Chill: cover the cooled cheesecake with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Chilling sets the texture and flavor.

Optional sour cream topping: whisk together 1/2 cup sour cream, 1 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Spread evenly over the chilled cheesecake. Refrigerate for 15–30 minutes to set the topping.

Before serving, run a thin knife around the edge of the springform pan and release the sides. Transfer the cheesecake to a serving plate. Top with fresh berries if desired.

Slice: for clean slices, dip a sharp knife in hot water, wipe dry, and make each cut with a single smooth motion, wiping the knife between cuts.

Serve chilled. Store leftovers tightly wrapped in the refrigerator for up to 4–5 days.