New York-Style Cheesecake Recipe -
New York-Style Cheesecake Recipe
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How to Make New York-Style Cheesecake
See how to make sensational cheesecake the New York way. See more
  • READY IN 4+ hrs

New York-Style Cheesecake

Recipe by  

"This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    4 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease the bottom and sides of a 9-inch springform pan.
  3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
  4. Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
  5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  6. Pour milk into cream cheese mixture and whisk until just combined.
  7. Whisk in eggs, one at a time, stirring well after each addition.
  8. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
  9. Pour mixture into prepared springform pan.
  10. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  11. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.
Kitchen-Friendly View


  • Editor's Note:
  • Chef John serves this with his Fresh Strawberry Sauce.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2012

One of the best I have made or tasted. A real family hit! The only change made was I made my graham cracker crust a bit different, but all in all followed the receipe and it turned out perfect.

Most Helpful Critical Review
May 29, 2012

this recipe is NOT good at all, i made it, fallow all the directions and it does not taste like cheesecake at ALL, the crust had no taste to it and after looking at other recipe is missing sugar. I would've give no start but I have to so one it is.

Aug 23, 2012

This is the tastiest cheese cake in Sweden!

Apr 23, 2012

Made this over the weekend and did a mixture of half cream cheese half quark. Soooo delicious!

Nov 16, 2012

I really liked this recipe. I did add a little more butter to the crust so it would stick to the sides of the pan better. I used my KitchenAid mixer to mix the filling ingredients but I over beat it the first time I made it and it was too airy. I was more careful the next time and it came out perfect. That time I didn't have a lemon or an orange to zest so I substituted key lime and tangelo zest. I had to take it out of the oven a little early so I could cook my roast. It cracked a little, but not as much as most of my cheesecakes have. I have served it with homemade blackberry sauce and with homemade lemon curd. Both were ever so tasty!

Dec 23, 2013

I made this recipe twice and it came out perfect. Two things I did differently. I lowered the temperature of the oven by 20 degrees to prevent over heating since I was using a dark, nonstick springform pan which absorb more heat. Also to keep my cheesecake moist I placed a pan with water on the bottom rack while I was cooking the cheesecake on the rack above it. No cracks, easy to make. Hassle free!! Love it, Yes I would recommend this recipe. Enjoy!

Jan 20, 2013

My mom wanted a NY style cheesecake for her birthday so I decided to make her one. Glad I found this recipe. It was easy to make and mine did crack a bit on top but I think that I may have over baked it a little bit. Both my mom and aunt are from NY and they raved about this, other friends of my mom could not stop eating it. Will be my go to recipe from now on. Easy to make, not a lot of ingredients and light and tasty.

Jan 05, 2013

This is an amazing recipe. It came out perfectly and is the best cheesecake I have ever tasted, and that's including any cheesecakes ever purchased in bakeries.


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  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 10.5 g
  • 21%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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