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I have to admit—New York cheesecake holds a pretty special place in my heart. You know those desserts where just the sight of them makes you feel like a kid on Christmas morning? That’s what this cheesecake does for me. I still remember my mom clattering around with her battered springform pan every Thanksgiving, muttering about water baths and taking the whole process very, very seriously. The creamy, vanilla-scented aroma would fill the whole kitchen, and the big struggle was to keep everyone’s fingers out of the fridge while it cooled. Oh, that first slice… honestly, swoon-worthy.
This cheesecake is all about that creamy, tangy, dreamy texture with layers of flavor from cream cheese, sour cream, and just the tiniest hint of lemon. I think of it as a true “grand finale” dessert—crowd-pleasing, super satisfying, and most definitely worthy of your prettiest cake stand. Whether we’re talking special occasion or just a random Wednesday where you deserve something downright comforting, this beauty fits the bill. Wait until you see those smooth, gorgeous edges—just trust me on this.
Why You’ll Love This Recipe
- Classic deli cheesecake vibes—dense, creamy, truly silky (leave that gelatin stuff for Jell-O, thank you!)
- Picture-perfect smooth top, not a crack in sight (the water bath is magic, promise!)
- Perfectly balanced—not overly sweet, with a subtle tang from creamy sour cream and fresh lemon
- Actually better made ahead—let it chill overnight for the dreamiest texture (hello, party prep win!)
- So versatile for toppings—piles of fresh berries, fruit sauce, caramel, whipped cream…you really can’t go wrong
Key Ingredients
Cream cheese: The star of the show. Go full-fat—this isn’t the place to get skimpy. Let it sit out and soften completely so your cheesecake turns out ultra-smooth (trust me, nobody wants lumps).
Sour cream: The signature tang and silkiness. Greek yogurt will work in a pinch if you’re desperate, but real sour cream is best—it does wonders!
Eggs: For that rich, custardy structure. Room temp is best for even mixing (plus, you won’t have to chase little clumps around the bowl).
Butter: Use unsalted for this—they’ve got enough flavor going on as is. (And yes, let that come to room temp, too!)
Sugar: Simple, classic white sugar—just enough to balance tang without making it candy-sweet.
Cornstarch: My little insurance policy: it sets the cake nicely and helps keep it from cracking. In a pinch, you can use flour, but I swear cornstarch makes it lighter.
Vanilla extract: If you can, splurge on real vanilla. Or try bourbon vanilla for a warm, cozy twist—so good.
Lemon juice & zest: Just a smidge! Enough to brighten things up and bring the whole batter to life, but it won’t taste lemony, I promise.
> For quantities and a printable recipe, scroll down to the recipe card at the end.
Instructions
1. Prepare the Pan
Butter your pan generously. Rub everywhere inside a 10-inch springform pan—change your mind on “good enough” and go for “can’t possibly stick.” This matters, especially if you’re skipping the crust, which I often do.
Foil-wrap the outside like a pro. Wrap a double layer of heavy-duty foil around the bottom and up the sides of your pan. Do not rush here—this is what keeps water from sneaking in and making things soggy in the water bath. Trust me, you’ll thank yourself later.
Preheat the oven. Crank it to 300°F (150°C) and put the rack right in the center. A little patience is about to pay off!
2. Mix the Ingredients
Eggs and sour cream go first. In a big mixing bowl, beat together 5 eggs and 2 cups sour cream until absolutely smooth. You aren’t making meringue, so keep it calm—no froth needed, just creamy goodness.
Cream cheese and butter join the party. In a separate bowl, use your electric mixer to blend all 4 cream cheese packages and 8 tablespoons of softened butter. If you see stubborn lumps, attack them now (the only time “overzealous” is a compliment in baking).
Combine to creamy perfection. Scrape all the cream cheese-butter goodness into your egg and sour cream bowl. Blend on low until uniform—really scrape the sides, but don’t rush. This is where the magic begins.
Sweeten and flavor. Gradually beat in the sugar, cornstarch, vanilla, lemon juice, and zest. Let it run for a solid two minutes until the batter looks impossibly glossy. Just try not to lick the beaters (or do, but don’t say I didn’t warn you!).
3. Bake the Cheesecake
Pour the batter in. Transfer your cheesecake mixture into the buttered & foiled pan. Give it a soft tap on the counter to nudge out any stubborn air bubbles.
Set up your water bath. Place the filled springform in a bigger roasting pan. Carefully pour very hot water around the outside until it comes about halfway up the pan sides. (Absolutely not inside the cheesecake—don’t laugh, I’ve seen it happen!)
Bake…for what feels like forever (but it’s worth it). It’ll need about 2 hours and 15 minutes in the oven. Check for a softly golden top and that gentle, signature “wobble” in the center. If your knife comes out mostly clean with just a little streak, it’s done! If it seems wet, give it another 10-15 minutes—babysit it a bit at the end.
Let it cool down slowly. When it’s ready, pull the pan from the bath (take care peeling off the foil—don’t let steam get you!). Set it on the counter and patiently leave it to cool for about 4 hours. No fridge yet! This slow chill helps prevent cracks and heartbreak.
4. Chill and Serve
Into the fridge. Once it’s absolutely at room temp, cover it up (foil or a cake dome) and chill at least 6 hours, but overnight is where the magic really happens. This is the hardest part—no shame if you keep “accidentally” opening the fridge to peek!
Unmold and decorate. Pop open your springform and transfer to your fanciest plate (or, honestly, a big breakfast plate works too—no judgment here). Top with heaps of whipped cream, fresh berries, a swoop of berry sauce, or just a pretty dusting of lemon zest. I always end up dolloping extra cream—everyone cheers for that.
Serving Suggestions
- Fresh fruit: Strawberries, blueberries, raspberries—whatever’s in season or on sale, just rinse and pile them high.
- Fruit sauces: Don’t overthink it—warm up some frozen berries with a touch of sugar, mash, and pour. Or whip up a tangy lemon glaze for an extra zingy finish.
- Whipped cream: The dreamiest top—just a tablespoon or two of sugar and a splash of vanilla, then whip until soft peaks form.
- Chocolate or caramel sauce: No limits here—drizzle with abandon. Melted chocolate or that moment when salted caramel blends with the tangy cheesecake…heavenly.
Storage and Tips
Storage of Leftovers
Wrap any leftovers tightly in plastic wrap, then foil (that flavor needs protecting!). Store in the fridge for up to five days. Full confession: I’ve eaten a slice with my coffee for breakfast more times than I can count. So good, I swear!
Freezing Instructions
Let the cake cool, wrap tightly in plastic first, then foil, and freeze up to two months. You can freeze the whole cake or individual slices (great for sneaky indulgence). Thaw overnight in the fridge for the best texture—don’t microwave unless you love heartbreak.
Tips for Success
- Room temp everything: Your number one way to creamy, smooth, no-lump cheesecake. Forgot? Microwave the cream cheese in 10-second blasts until just soft. Desperate measures, but grandma will forgive us.
- Don’t skimp on foiling: Double wrap that pan! Water under your luscious cheesecake is…not delicious. Wrap higher than you think you need.
- Don’t overbeat: Stop as soon as things are blended. Too much air in your batter = cracks (and a sad baker).
- Chill, chill, chill: Really, don’t slice until it’s cold. It’ll set nicely and be so much easier to serve.
- Slow cooling is your friend: Cool on the counter first, then in the fridge for creamy, crack-free slices.
Variations
Go wild—this recipe is a dream base for playing around.
- Graham cracker crust: Just mix 1½ cups crushed graham crackers with 6 tablespoons melted butter and 2 tablespoons sugar. Press it into your springform, bake for 10 minutes, and carry on as usual.
- Chocolate swirl: Melt 6 ounces of semisweet chocolate, swirl it into your finished batter with a butter knife just before baking. Insta-glam.
- Fruit swirl or marble: Swirl in ½ cup pureed berries, cherries, or even lemon curd for a gorgeous streaked effect.
- Extra citrus: Add more lemon zest—or try orange or lime—to really brighten the flavor for summer.
- Nutty twist: Sprinkle roasted almonds, pecans, or walnuts over the top after chilling for a fun, crunchy finish.
Conclusion
This New York cheesecake is one of those rare desserts that feels both fancy and familiar. It’s rich, decadent, and everything you crave on a special day—or just after a long week! So don’t wait for an excuse—make it on a regular ol’ weekend and enjoy a few moments of pure cozy joy (maybe even with the people you love hovering nearby, unable to wait for that first slice). If you try this one, let me know in the comments below—tell me your family’s favorite toppings, or if you found a new way to give it your own spin. I always love hearing how these little baking traditions grow in other homes too!
New York Cheesecake
A rich, creamy, and velvety New York Cheesecake that melts in your mouth. Perfectly balanced with a hint of lemon and vanilla, this classic dessert is baked in a water bath for the ultimate smooth and luxurious texture. A true showstopper for any special occasion.
- 5 large eggs (room temperature)
- 2 cups sour cream (room temperature)
- 4 packages cream cheese (8 oz each, room temperature)
- 8 tablespoons unsalted butter (1 stick, room temperature)
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest (grated)
- Generously butter the inside of a 10-inch springform pan. Wrap the bottom and sides of the pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
- Preheat your oven to 300°F (150°C) and position the rack in the center of the oven.
- In a large bowl, beat 5 large eggs and 2 cups sour cream until smooth using an electric mixer.
- In a separate bowl, beat 4 packages (8 oz each) of cream cheese and 8 tablespoons of unsalted butter until smooth and creamy, ensuring there are no lumps.
- Combine the cream cheese mixture with the egg and sour cream mixture, beating until fully blended.
- Gradually mix in 1 1/2 cups sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons vanilla extract, 1 teaspoon fresh lemon juice, and 1 teaspoon grated lemon zest. Beat for about 2 minutes until smooth.
- Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large roasting pan and pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until the top is lightly colored and a knife inserted in the center comes out clean, with a slight jiggle in the middle.
- Remove the springform pan from the water bath, peel away the foil carefully, and let the cheesecake cool at room temperature for about 4 hours.
- Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
- To serve, remove the cheesecake from the springform pan. Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest as desired. Slice and enjoy!
For a perfect texture, ensure all ingredients are at room temperature before starting. Adding a water bath prevents cracks on the surface and ensures an even bake.
Dessert
American
Baked Cheesecake, Cheesecake, classic dessert, Cream Cheese Dessert, New York Cheesecake
New York Cheesecake
Ingredients
- 5 large eggs room temperature
- 2 cups sour cream room temperature
- 4 packages cream cheese 8 oz each, room temperature
- 8 tablespoons unsalted butter 1 stick, room temperature
- 1 1/2 cups sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest grated
Instructions
- Generously butter the inside of a 10-inch springform pan. Wrap the bottom and sides of the pan in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
- Preheat your oven to 300°F (150°C) and position the rack in the center of the oven.
- In a large bowl, beat 5 large eggs and 2 cups sour cream until smooth using an electric mixer.
- In a separate bowl, beat 4 packages (8 oz each) of cream cheese and 8 tablespoons of unsalted butter until smooth and creamy, ensuring there are no lumps.
- Combine the cream cheese mixture with the egg and sour cream mixture, beating until fully blended.
- Gradually mix in 1 1/2 cups sugar, 2 tablespoons cornstarch, 1 1/2 teaspoons vanilla extract, 1 teaspoon fresh lemon juice, and 1 teaspoon grated lemon zest. Beat for about 2 minutes until smooth.
- Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large roasting pan and pour very hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for 2 hours and 15 minutes, or until the top is lightly colored and a knife inserted in the center comes out clean, with a slight jiggle in the middle.
- Remove the springform pan from the water bath, peel away the foil carefully, and let the cheesecake cool at room temperature for about 4 hours.
- Cover the cooled cheesecake and refrigerate overnight (or for at least 6 hours) for the best flavor and texture.
- To serve, remove the cheesecake from the springform pan. Garnish with fresh fruit, whipped cream, fruit sauce, or a sprinkle of lemon zest as desired. Slice and enjoy!
