Dessert · American

Classic New York Cheesecake

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 1, 2026

This is the tall, dense, ultra creamy cheesecake New York is famous for, with a buttery crumb base and a smooth sour cream topping. It takes patience (a slow bake and a long chill), but the actual hands-on work is simple. Make it the day before and you have a showstopper waiting in the fridge.

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Classic New York Cheesecake

Why you'll love this

  • Dense, creamy and rich, exactly like a good New York deli slice.
  • Almost all hands-off time, so it is easy to fit around a busy day.
  • The tangy sour cream topping balances the sweetness perfectly.
  • Make it a day ahead and dessert is completely sorted.

EveryDayMeal recipe

Classic New York Cheesecake

Prep
30m
Cook
45m
Total
555m
Serves
12
Level
Medium

Ingredients

  • 85g Butter, melted, plus extra for the tin
  • about 200g Digestive or graham cracker crumbs
  • 1 tbsp Sugar (for the crust)
  • 900g Cream cheese, softened
  • 250g Caster sugar
  • 3 tbsp Plain flour
  • 1 tsp Vanilla extract
  • of 1 lemon Lemon zest
  • 1 1/2 tsp Lemon juice
  • 3 Large eggs, plus 1 yolk
  • 200ml Sour cream (for the filling)
  • 140ml Sour cream (for the topping)
  • 1 tbsp Caster sugar (for the topping)
  • 2 tsp Lemon juice (for the topping)
  • Pinch of salt

Equipment

  • 23cm springform tin
  • Stand mixer with paddle and whisk (or electric hand mixer)
  • Baking sheet
  • Medium saucepan
  • Wire rack

Instructions

  1. Set an oven shelf in the middle position and preheat to 180C (160C fan). Line the base of a 23cm springform tin with parchment so the finished cake releases cleanly.
  2. Melt the butter in a medium pan, then stir in the biscuit crumbs and 1 tablespoon sugar until every crumb looks evenly moistened, like wet sand. Press firmly and evenly into the base of the tin so it holds together when sliced.
  3. Bake the crust for 10 minutes until set and lightly toasted, then cool on a wire rack while you make the filling. Turn the oven up to 240C (200C fan).
  4. Beat the softened cream cheese with the paddle attachment on medium-low speed for about 2 minutes, until smooth and creamy with no lumps (cold cheese gives a grainy filling, so make sure it is soft).
  5. On low speed, gradually add the 250g sugar, then the flour and a pinch of salt, scraping the bowl and paddle twice so everything blends evenly without over-mixing.
  6. Switch to the whisk attachment and beat in the vanilla, lemon zest and 1 1/2 teaspoons lemon juice. Add the eggs and the extra yolk one at a time, scraping the bowl between each, so the batter stays smooth and light.
  7. Stir the 200ml sour cream until smooth, then whisk it into the batter on low speed just until blended. Stop as soon as it is combined, since over-beating adds air that can crack the top.
  8. Brush the sides of the tin with melted butter and set it on a baking sheet. Pour in the filling, smoothing the top and sinking any lumps with a knife so the surface is as flat as possible.
  9. Bake at 240C (200C fan) for 10 minutes, then reduce the heat to 110C (90C fan) and bake for 25 minutes more. A gentle shake should show a slight wobble in the centre.
  10. Turn off the oven. For a creamy centre, crack the door open; for a firmer texture, leave it closed. Let the cheesecake cool in the oven for 2 hours (a small crack on top is normal and gets covered anyway).
  11. Mix the 140ml sour cream with 1 tablespoon sugar and 2 teaspoons lemon juice, then spread it over the cheesecake right to the edges. Cover loosely with foil and chill at least 8 hours or overnight so it sets fully.
  12. Run a round-bladed knife around the inside of the tin to loosen the edges, release the ring, then slide the cheesecake onto a plate and pull out the parchment. Slice with a warm, clean knife for neat wedges.

Tips from the kitchen

  • Bring the cream cheese and eggs fully to room temperature before you start, since cold ingredients cause lumps.
  • Wipe your knife clean and dip it in hot water between cuts for clean slices.
  • Do not skip the long chill; the texture only firms up properly after 8 hours in the fridge.

Estimated nutrition per serving: 520 cal · 9g protein · 38g carbs · 38g fat

Make it your own

  • Swap the biscuit base for crushed digestives, graham crackers or ginger snaps.
  • Top with fresh berries or a spoon of fruit compote instead of (or over) the sour cream layer.
  • Leave out the topping for a plainer, classic finish.

Storing & make-ahead

Keep covered in the fridge for up to 5 days. It also freezes well: wrap slices tightly and freeze for up to 2 months, then thaw overnight in the fridge. Serve chilled; no reheating needed.

Good to know

Why did my cheesecake crack?
Cracks come from over-beating, too much heat, or cooling too fast. Mix gently, use the low final bake, and let it cool slowly in the oven. The topping hides any small cracks anyway.
Can I make it without a stand mixer?
Yes, an electric hand mixer works fine. Just keep the speed low and scrape the bowl often to avoid adding too much air.
Do I need a water bath?
Not for this method. The low, slow second bake and gradual cool-down keep the texture smooth without the fuss of a water bath.
How do I know when it is done?
Give the tin a gentle shake. The center should have a slight jiggle, like set jelly. It firms up completely during the long chill.

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