Who doesn’t love a slice of rich, creamy New York–style cheesecake? This classic dessert is beloved for its dense, silky texture and tangy richness. The good news: you can make an authentic New York cheesecake at home with a simple, reliable recipe.
This recipe is deliberately easy and yields a truly classic result. Once you’ve tasted a proper New York–style cheesecake, store-bought versions will seem overly sweet and lacking in texture. The ideal cheesecake should be creamy and smooth, with a balanced flavor.
This version is baked without a crust, producing a pure, unadorned cheesecake. Many people prefer a crust, and it can certainly be added, but trying this cheesecake without one at least once reveals how clean and luscious the filling can taste on its own.
Cheesecake has been enjoyed for generations, yet making an authentic New York–style cheesecake at home can feel intimidating. This straightforward recipe removes the guesswork and delivers the rich, creamy texture you expect from a classic cheesecake.
Why no crust with this cheesecake?
Traditional New York cheesecake is often baked without a crust. It is prepared in a well-greased 9-inch springform pan, allowing the texture and flavor of the filling to shine without the distraction of a crust.
Will it taste as good without a crust?
Yes. Without a crust, the cheesecake’s creamy center becomes the star. The texture is smoother and the flavor more focused on the rich cream cheese and subtle lemon accents.
What makes this recipe special?
This recipe is simple to follow and produces a balanced, creamy cheesecake that isn’t overly sweet. It captures the classic New York profile—dense, slightly tangy, and luxuriously smooth.
How should I store the cheesecake?
Because this dessert contains dairy, always refrigerate the cheesecake. Wrap it tightly with plastic wrap or place it in an airtight container to maintain freshness and prevent it from absorbing other refrigerator odors.
Why might the top crack?
Top cracking is usually caused by overbaking or baking at too high a temperature. Baking slowly at a lower temperature and cooling the cheesecake gradually helps prevent cracks.
Ingredients:
8 tbsp unsalted butter, softened
4 packages cream cheese, softened
5 large eggs
2 cups sour cream
1 2/3 cups granulated sugar
2 tbsp cornstarch
1 squeeze fresh lemon juice
2 tsp vanilla extract
1 tsp lemon zest
How to Make New York Cheesecake
Step 1. Preheat the oven to 300°F (150°C).
Step 2. In a large bowl, beat the softened cream cheese and butter together until smooth and lump-free.
Step 3. Add the eggs one at a time, beating briefly after each addition until incorporated.
Step 4. Mix in the sour cream and beat just until combined.
Step 5. Add the cornstarch, lemon juice, lemon zest, vanilla extract, and sugar.
Step 6. Beat the mixture until smooth and fully combined, taking care not to overwhip.
Step 7. Grease a 9-inch springform pan thoroughly.
Step 8. Pour the batter into the prepared pan and smooth the top.
Step 9. Bake for about 2 hours and 15 minutes, until the edges are set and the center still has a slight wobble.
Step 10. Remove from the oven and let cool on a wire rack for about 3 hours to come to room temperature gradually.
Step 11. Chill the cheesecake in the refrigerator for at least one hour (longer is fine) before serving to allow it to fully set and develop flavor.
New York Cheesecake
Pin Recipe
Ingredients
- 8 tbsp Butter unsalted and softened
- 4 pkg Cream Cheese softened
- 5 large eggs
- 2 cups Sour Cream
- 1 ⅔ cup granulated Sugar
- 2 tbsp Cornstarch
- 1 Squeeze of Lemon fresh
- 2 tsp Vanilla Extract
- 1 tsp Lemon zest
Method
-
1. Preheat the oven to 300°F (150°C).
2. In a large bowl combine the cream cheese and butter until smooth.
3. Add the eggs one at a time, beating after each addition.
4. Stir in the sour cream and mix until combined.
5. Add the cornstarch, lemon juice, lemon zest, vanilla and sugar.
6. Beat until smooth and fully combined.
7. Grease a 9-inch springform pan.
8. Pour the batter into the prepared pan.
9. Bake for 2 hours and 15 minutes, until the edges are set and the center still has a slight wobble.
10. Let cool for about 3 hours at room temperature.
11. Refrigerate for at least one hour before serving.
Notes
Authentic New York cheesecake is often baked without a crust, using a well-greased springform pan. The result is a smooth, unencumbered filling that highlights the classic flavor and texture.
THANKS FOR PINING!
