This New York style cheesecake recipe is light and silky smooth. These easy instructions will guide you into making a fool-proof, impressive classic cheesecake. Pairs with every topping – fresh fruit, chocolate ganache, jam, caramel – you name it!
How is this the BEST classic cheesecake?
What makes this classic cheesecake recipe extra special? I actually spent a year making cheesecakes for a local restaurant when we lived in California. They would offer it on their nightly dessert menu. It was the kind of gig that forces you to perfect your technique fast. Over time, I learned exactly how to get that smooth, creamy texture without cracks, and how to tweak the process so it works in any home kitchen. So when I say this recipe is tried, tested, and truly fool-proof—I mean it.
Tips to create amazing cheesecake
Making cheesecake may seem daunting, but with this recipe and a few simple tips, I promise you’ll be on the easy road to success! Elements for the perfect cheesecake every single time:
- Springform pan: Spring form pans create a nice even bake and releases perfectly from the edges of the cheesecake. I swear by this pan- I always get a clean side look when using this pan specifically.
- Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. There is actually a science behind this; warm ingredients mix better because they blend together more easily without over-mixing (which you want to avoid when making cheesecakes). Cold ingredients—especially cream cheese—can stay lumpy or resist combining, which can lead to a grainy texture instead of that silky-smooth finish you want in a classic cheesecake. If you’ve forgotten to set it out on the counter beforehand and are in a rush, I like to put my eggs in a bowl of warm water (not too hot!) and put my cream cheese in the microwave for just enough time to soften (about 30 second spurts at a time).
- Not over-mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake.
- Water bath: A water bath isn’t necessary, but it will almost guarantee that you won’t get any cracks in your cheesecake. If you’re making a cheesecake with an additional layer on top that will cover any cracks, like my Cheesecake Factory Oreo Cheesecake or Biscoff Cheesecake, then it’s not crucial. A large roasting pan (15% off code: LOSKITCHEN) makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking.
- Long and slow cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, typically around 55 minutes, I turn off the oven and keep the oven door CLOSED. Then after 30 minutes, I crack the oven door open for 30 minutes and then leave on counter for another 30 minutes before placing in fridge for at least 4 hours.
Can I make this classic cheesecake gluten free?
YES! Making this classic cheesecake gluten-free can be done but make sure to follow these few tips!
Tips for gluten-free success:
- Double-check all ingredients. Some baking ingredients like cream cheeses, sour creams, or even toppings like caramel sauce can sneak in gluten. One that gets many gluten-free beginning bakers is cornstarch. Always check labels before using!
- Use a firm gluten-free cookie or graham cracker for the crust. Softer cookies or crackers can lead to a soggy or unstable crust which is not what we want. Look for a crunchy, dry cookie for best texture. I personally like Schär gluten-free graham crackers for my crust; you can find these at Walmart, Smiths (Kroger), and Target.
- Be ready to adjust crust ratio. When swapping in gluten-free cookies or graham crackers, you may need to slightly adjust the butter-to-crumb ratio—some GF products absorb moisture differently. If the crust feels too dry (too sandy), add 1-2 more tablespoons of melted butter; if it’s too wet, mix in a few extra crumbs until it packs easily and holds its shape. You’re aiming for a texture that packs down firmly and holds its shape when pressed with the back of a spoon.
- Switch flour for a gluten-free cornstarch. To make the filling gluten-free, simply swap the small amount of flour for gluten-free cornstarch. Cornstarch works beautifully to stabilize the batter without affecting the creamy texture—just use the same amount called for in the recipe. I would recommend that you mix your cornstarch and sugar together first before adding it to your room temperature cream cheese to avoid clumps of cornstarch inside the filling.
- Pre-bake your crust. This step is already in my recipe but make sure to do this with gluten-free crusts especially since this step helps it firm up and hold together well under the creamy cheesecake filling.
With these simple swaps and tips, you’ll get all the same rich, creamy goodness—no gluten required.
Toppings
The best part about a simple classic cheesecake? It’s easy to please everyone! Bake a cheesecake and host a cheesecake bar with a bunch of different toppings for every taste bud. It’s a fun way to get together with friends. PLUS, cheesecake is SO easy to make in advance, as well as toppings, so it makes for easy (yet impressive!) hosting. Here are some of our favorite toppings, but feel free to get creative with your favorites!
- Fresh berries (I topped with powdered sugar using this cute duster! I use this duster when I dust flour on my sourdough bread too. We pull it out more than I thought!)
- homemade caramel sauce
- Chocolate ganache
- Berries in homemade fruit syrup or jam
Cheesecakes you may also like…
If you liked this classic style cheesecake, you are going to absolutely love my other tried and true cheesecake recipes! Every one of these recipes are award winning and easy to follow with my step-by-step directions.
- Oreo Dream Extreme Cheesecake
- Biscoff Cookie Butter Swirl Cheesecake
- Lemon Cheesecake
- White Chocolate Raspberry Truffle Cheesecake
- Triple Chocolate Cheesecake
- Pumpkin Cheesecake
BEST Classic Cheesecake
This cheesecake recipe is light and silky smooth. The easy instructions will guide you into making a fool-proof, impressive classic cheesecake. Pairs with every topping – chocolate sauce, jam, caramel – you name it!
Ingredients
Crust
- ~1 ½ cups graham cracker crumbs 12 sheets
- ¼ cup granulated sugar
- 6 Tbsp melted butter
- ¼ tsp cinnamon
Cheesecake
- 32 oz cream cheese cream cheese (4 standard 8 oz packages) , room temperature
- 2 Tbsp all purpose flour (or corn starch)
- 1 ¼ cup granulated sugar
- 1 cup sour cream , room temperature
- 1 tsp vanilla extract
- 3 eggs + 1 egg yolk , room temperature
- 2 tsp lemon juice
Instructions
Crust
- Preheat oven to 350° F.
- In a food processor blend graham crackers (or mash in a plastic bag) until blended into fine crumbs. Combine sugar, cinnamon, and butter. Mix until evenly blended.
- Press into the bottom and sides of a 9" springform pan greased with nonstick spray. Bake for about 8 minutes. Set aside.
Cheesecake
- Preheat oven to 325° F. Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan.(This water bath step is optional if you don't have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake.)
- Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour/cornstarch, and sugar together until smooth and combined.(It's VERY important that the ingredients are at room temp to get a smooth, easy to mix, filling.)
- Add the sour cream, vanilla, and lemon juice. Stir again on low speed until just combined. Then one at a time, add the 3 eggs + 1 extra yolk. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking.
- Pour the batter into your prepared pan with the graham cracker crust. To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.
- Bake for about 55-65 minutes. The center will be just slightly jiggly when it's ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that's what ends up working in your schedule.)
- Transfer it to the fridge and let it chill for at least 4 hours, or overnight. It's delicious and classic to serve plain, or feel free to add your favorite topping! (Ideas in recipe post above!)
Notes
Crust: You can easily prepare the crust in advance. Wrap in plastic wrap and store room temperature for 2-3 days or store in freezer for a couple of months.
Storing: Cover and store cheesecake in refrigerator for up to 5 days.
Long term – you can freeze cheesecake! Don’t freeze it with toppings, but you freeze just the cheesecake. Wrap it tight with plastic wrap (removed from springform pan) and then wrap it well in aluminum foil or in a large Ziplock bag if you have one large enough. Store flat. Keeps fresh for up to 3 months.
Slicing tips: To make clean slices, wipe your knife before each cut.
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