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Perfect New York Cheesecake

Whoa!  Time, where have you gone?  Somehow, despite our relatively early preparations for Christmas, I am nonetheless shocked upon a peek at the calendar.

How is it that Christmas is just a bit over a week from now?  When did that happen?

Amidst my crazy – albeit totally fun – baking projects and weekly holiday events, I’m trying (trying!) to take moments to breathe slowly and deeply, sing loudly, and continue to count blessings.  (I did mention 1000 Gifts, right?)

New York Style Cheesecake slices on a plate
You can absolutely make perfect New York cheesecake, no cracks on top

Let’s talk Cheesecake.  Perfect…New York Style…Cheesecake.  I’m all over it.

Hubby is every bit as much of a cheesecake fiend (aka snob) as I am.  I admit it.  I seriously, one-hundred-percent honestly never order cheesecake at restaurants anymore.  That includes my old friend, The Cheesecake Factory.  I will always have a soft spot for that place, but I don’t go for cheesecakes like I once did.

Because few things come close to a perfectly dense, rich, creamy New York Cheesecake you make yourself.   White Chocolate Cheesecake on Oreo Crust?  Got it.  Pumpkin Cheesecake on Gingersnap Crust.  Done.

An entire cheesecake, not just a slice.  An entire cheesecake every bit as good as your fave restaurant, full of oooohs and aahhhs. No sinking, cracking center.  Cheesecake perfection in every sense of the word…

New York Cheesecake on graham cracker crust with strawberries
The key to a perfectly, non-cracked cheesecake is to bake it low and slow.

This is not a wimpy cheesecake.  It’s not fluffy, airy, or whippy, whatever that means.  It’s truly a New York Style Cheesecake, unabashedly rich and decadent.

And it is easy.  It’s so easy to bake up your own mouthwatering cheesecake at home.  This cheesecake uses a low and slow baking method to get its beautiful crack-free, sink-free top.  This cheesecake does not need a bunch of frills on top to hide unsightly cracks.

We love just spooning some fresh berries over each slice.  Keep it simple.  Of course, a dollop of stabilized whipped cream (no runny, melty mess!) will not be refused.

So…if you’re still looking for a perfect dessert to serve for that holiday dinner, party, get-together…here it is.

New York cheesecake slices with caramel sauce and fudge sauce
New York cheesecake is a blank slate. Try various fruit sauces, caramel sauce, or fudge sauce.

Make this cheesecake ahead of time, even up to 3 days, and keep chilled in fridge.

IF you have any leftover slices or if you just want to make a whole cheesecake for yourself (been there, done that) this cheesecake freezes nicely.  Just slice, wrap, freeze, and thaw whenever you want blissful indulgence.


New York Cheesecake on graham cracker crust with strawberries

Perfect New York Style Cheesecake (no cracks)

5 from 3 ratings
This is a true New York Cheesecake – rich, thick, creamy, smooth, and decadent. The low/slow baking method prevents sinking/cracking on top. Can be made 2-3 days ahead of time and chilled until ready to serve. Leftovers freeze very well.
Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Servings: 12 servings
Author: Amy Dong



  • Preheat oven to 350F. Grease a 9-inch springform pan on bottom/sides. Set aside.
  • Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan.* Bake crust for 8 minutes.
  • Turn oven down to 225F. Place large pan of water on lowest rack.
  • In bowl of stand mixer, combine lukewarm cream cheese and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
  • Pour batter into prepared pan. Place springform pan on large baking sheet. Bake in center rack, until filling is mostly set, about 3.5 hours – or until center very slightly jiggles when you gently shake it. Cheesecake will set upon chilling.
  • Turn oven off. Crack oven open a bit, and allow cheesecake to cool at least 2 hours or longer – I leave it in oven until it reaches room temperature.
  • Chill in fridge in springform pan; at least overnight and up to 3 days. Run thin knife carefully around edges of pan, and release springform, when ready to serve.
  • Optional Strawberry Topping: slice up 16-20 oz strawberries, mix with 1/4 cup granulated sugar, and allow to macerate 30-60 minutes or until a thick sauce forms around the berries. Spoon over cheesecake slices.


  • Graham cracker crust can be pressed evenly onto bottom and up the sides of pan, or it can simply be pressed onto the bottom only. This is completely up to you. 
  • You can also use your own preferred fruit glaze for the topping. 
  • Other topping options: caramel sauce, stabilized whipped cream, or fudge sauce
  • Be sure to read through instructions fully, and prepare to have cheesecake made at least 1 day in advance, so it has time to chill and set in fridge overnight. 
Course: Dessert

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Want cheesecake in a simple dessert-bar?  Chocolate Chip Cheesecake Bars:

Chocolate Chip Cookie Cheesecake Bars

How about more strawberries and cream cheese…in this Fresh Strawberry Cake with Cream Cheese Frosting:

Strawberry Cake with Cream Cheese Frosting 3

Add a comment

Recipe Rating


    • Gary
    • 5 stars

    After years of experimenting this is my go to cheesecake recipe. I follow the directions except to sub sour cream for whipping cream. Tasty. Perfect consistancy. Foolproof for no cracks without the danger or water from a Ban Marie seeping in.

      • chewoutloud

      So glad you’ve found your favorite cheesecake! 🙂 🙂

    • Jen
    • 5 stars

    This is my favorite cheesecake recipe. Makes a pretty tall cheesecake so was planning to split the batter in half between 2 pans. Easier when there are several desserts on Christmas to sample. Do you know what the cooking time would be for half the batter?

      • chewoutloud

      Yay, Jen! I’m so happy you’ve been enjoying this cheesecake! If you want to try a 4.5″ (or roughly half-size) pan, I would follow same directions but bake for about 2 hours, still letting it cool in warm oven the same way. Look for the cheesecake to be similar in texture as the original. Happy baking!!

    • Sherrin Heldreth

    I want to use this recipe for mini cheesecakes like the raspberry ones. Will this recipe work for minis

      • chewoutloud

      Yes, it will be great as minis! Just need to change your cook time, of course, to adjust for the smaller pies. 🙂 Enjoy!

    • kaycee

    5 blocks cream cheese is equal to 1 bar?

      • chewoutloud

      Kaycee, I just updated it to be more specific…8oz each bar. So, 5 of those. Yeah, it’s a load of cream cheese 🙂 🙂 Thanks for being here today, and hope you try and love this cheesecake! Happy baking 🙂

    • shana
    • 5 stars

    So I didn’t make this recipe but I made the pumpkin one and it was DELICIOUS, the wait time was totally worth it I have never had a more perfect cheesecake. I want to make another one but really want to make a lemon cheesecake. How can I Modify this recipe to do that? Thanks

      • chewoutloud

      That’s great, Shana! So glad you liked the pumpkin cheesecake…it’s my favorite fall cheesecake 🙂 As for making this classic cheesecake into a lemon cheesecake, I would use lemon extract instead of vanilla (I might even up it to 2 tsp to highlight the lemon flavor) and definitely include some freshly grated lemon peel into the batter. You can infuse the whipped cream with lemon extract instead of vanilla, too. Have fun baking!

    • Kiya

    Thanks for the recipe. Making for rabbit rescue for Valentine’s Day!

      • chewoutloud

      Rabbit rescue…love it, Kiya! Keep up the great work. Hope you all love the cheesecake! 🙂

    • Andy

    I was just wondering about the all-purpose flour that goes into the batter. After researching a bit about cheesecakes, I saw that cheesecakes that incorporate AP flour can turn out ‘cakey’ and not as creamy. Do you feel like that is the case for this recipe?
    The results look amazing, so I’m guessing it doesn’t really make a difference. I tried two of your other recipes (pumpkin, white chocolate raspberry), and they were the two best cheesecakes I’ve ever eaten! So obviously you know what you’re doing. I’d really appreciate your opinions! Thanks so much, and looking forward to your future cheesecake recipes!

      • chewoutloud

      Andy, this cheesecake is RICH and CREAMY galore! Not a smidgen of “cakey” at all. You will love it as much as you’ve loved the other ones on this site. Enjoy 🙂

    • huntfortheverybest

    it looks delish!

      • chewoutloud

      Thank you!! It’s my favorite basic cheesecake 🙂

    • Conor Bofin

    Fantastic looking cheesecake. I’m with you. If you are going to get a cheesecake, have a heavy, dense cheesecake. This looks lovely.

      • chewoutloud

      Yes!!! 🙂

    • Chung-Ah (@damn_delicious)

    Okay seriously, how perfect is this?! I definitely need to try this because my cheesecakes ALWAYS have cracks!

      • chewoutloud

      Low and slow does the trick, but it’s so hard to be patient cuz I want to dig in! 🙂

    • Savoury Image

    They look so delicious! I love cheesecake!

      • chewoutloud

      Thanks, Peggy! It really is yummy! 🙂

        • Cheryl

        I have never made a cheesecake in my life. I made this yesterday’s followed all your instructions to a T…! Almost killed me to wait until today to try it. But it was worth the wait! Best cheesecake ever! Thank you so much for the recipe, I will use it forever

          • chewoutloud

          Awesome job, Cheryl!! Love to hear it 🙂

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