If you've ever baked cheesecake and ended up with cracks or dry edges, this perfect New York cheesecake will change that. It's smooth, creamy, and sets beautifully with no water bath and no stress. This baked cheesecake recipe is made to give you confidence, even if you've never baked a cheesecake before.
★★★★★
Amazing recipe, when ever I make it my family send me their orders. Currently got 2 in the oven baking and another 2 to make after my granddaughter requested one via Facebook and the family jumped on and requested more. So they will also have one for the weekend lol. First did these through lockdown when a friend sent me the link to this recipe. It's flipping amazing thank you 💕
- Lindsey
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Jump to:
- Why this New York cheesecake recipe works
- Ingredients list
- Substitutions and variations
- Watch the video recipe
- Step-by-step instructions
- Pro tips for crack-free, creamy cheesecake
- How to fix common baked cheesecake problems
- Serve and storage guide
- Frequently asked questions
- More cheesecake recipes
- 📖 Recipe
- 💬 Comments
If you've ever had a slice of New York-style cheesecake, you know it's something special, rich, dense, and silky all at once. This version was inspired by the Cheesecake Factory's original cheesecake, then refined to bake beautifully at home.
We first made it back in 2019 as a 7-inch cheesecake, then reworked it into a 9-inch version for today's home bakers. The texture became even smoother, the flavor more balanced, and it's still our most beloved recipe to this day!
Maybe it's because it captures everything we love in a cheesecake recipe, a buttery crust, creamy center, and that classic flavor that never goes out of style. You'll find even more inspiration in our cheesecake recipes.
Why this New York cheesecake recipe works
Our baked New York cheesecake sets perfectly without a water bath thanks to a low, slow bake that heats evenly. Gentle mixing keeps it smooth and crack-free, while the baked sour-cream layer adds tang and balances the rich flavor beautifully.
Crack-free texture: Baking at a low, steady temperature and mixing gently keeps the batter smooth and stable, so it cooks without cracking.
No water bath, no stress: The gentle baking method and sour cream layer lock in moisture, so you don't need any fussy setup.
Creamy, never dry: The balance of cream cheese, eggs, and sour cream keeps the filling rich and silky from edge to center.
That perfect tang: A touch of lemon juice and sour cream brings a fresh, balanced flavor that cuts through the richness.
Simple steps, tested cues: You don't need to guess. Every stage has clear visual cues from the outer edge set to the center wobble, so you know exactly when it's done!
Ingredients list
You'll only need a few simple ingredients to make this cheesecake recipe with sour cream, a true New York cheesecake recipe that's creamy and rich without the hassle. Nothing complicated, just the classics that always work.
Key ingredients notes:
Cream cheese: Go for full-fat blocks for that dense, creamy texture a New York style cheesecake recipe is known for.
Sour cream: Adds tang and moisture, giving the cheesecake its signature smoothness.
Eggs: Create structure and that custard-like, creamy bite.
Digestive biscuits or graham crackers: The base that brings buttery crunch and contrast to the filling.
All-purpose flour: Helps prevent cracks and gives that classic New York style cheesecake texture, dense yet creamy, never dry.
Lemon juice: Balances the richness and keeps the flavor bright.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
You can easily adapt this cheesecake recipe with sour cream to fit what you have on hand or how you like it. Here are some tested swaps and flavor ideas:
Sour cream alternatives: Full-fat plain Greek yogurt works well for a bit more tang, while crème fraîche gives a richer finish.
Crust options: Try a Biscoff cookie, vanilla wafer, or try an Oreo crust for a bolder twist, like in our pumpkin cheesecake brownies.
Flavor tweaks: Add lemon zest for brightness or fold in fruit marmalades for a subtle change. You can also try a cozy fall version like our cinnamon roll cheesecake and peppermint cheesecake for the holidays.
Pan size flexibility: You can halve the recipe for a 7-inch cheesecake or double it for a 12½-13-inch pan.
Carrot cake version: We use this recipe for our delicious Carrot Cake Cheesecake, combining two desserts in one!
Summer twist: Make our Key Lime Cheesecake that also bakes without a water bath and is super creamy and bright!
Watch the video recipe
If you're a visual learner, watch the video below. You'll see exactly what the perfect New York cheesecake texture should look like at every step.
Step-by-step instructions
Here's the simple, confidence-first path to a creamy New York cheesecake, no water bath. Follow the cues, not just the timing.
The crust
Mix crushed biscuits with melted butter until sandy. Press into the pan and chill.
Beat cream cheese
Whisk the cream cheese on the lowest speed just until smooth.
Add the rest
Mix in sour cream, sugar, all-purpose flour, lemon juice, and vanilla extract. Keep the speed low to avoid adding air.
Fold in eggs
In a separate bowl, beat the eggs slowly until combined, not frothy. Gently fold them into the cream cheese mixture until smooth.
Bake
Pour the batter over the crust. Bake at 265°F (130°C) for about 1 hour 50 minutes, or until the outer 3 cm (1 inch) looks set and the center jiggles like soft jelly when moved.
Sour cream topping
Whisk sour cream, sugar, and vanilla until smooth and glossy. Spread evenly over the hot cheesecake and bake for another 5-7 minutes, just until set.
Chill
Cool completely at room temperature. Then chill for at least 8 hours, preferably overnight, before slicing and serving.
Pro tips for crack-free, creamy cheesecake
A few simple habits make all the difference between good and perfect. Keep these in mind every time you bake a New York cheesecake.
- Start with room temperature ingredients: Cold cream cheese or eggs lead to lumps and uneven texture.
- Mix on low speed only: Overmixing adds air, which causes cracks and puffy tops. Slow and steady is key.
- Don't rush the bake: Keep the temperature gentle at 265°F (130°C). No water bath needed for a creamy result.
- Watch the jiggle: The outer 3 cm should look set while the center wobbles softly, like Jell-O.
- Cool gradually: Sudden temperature changes make cheesecakes crack. Let it cool completely at room temperature before chilling in the fridge.
- Chill overnight: Eight hours or more gives the perfect slice, creamy, clean, and firm enough to serve beautifully.
Follow these, and you'll never fear baked cheesecakes again.
How to fix common baked cheesecake problems
This New York cheesecake recipe is simple, but even small details can change the result. Here's how to spot what went wrong and how to fix it next time.
🔸Cracks on top: Usually from over-mixing or baking too hot. Keep the mixer on low and stick to the gentle 265°F (130°C) bake.
🔸Runny center: The cheesecake was underbaked. The center should jiggle like soft jelly, not flow like liquid. Chill fully before judging the texture.
🔸Dry or crumbly edges: Slight overbake. Next time, remove it as soon as the outer 3 cm looks set.
🔸Soggy crust: The crumbs weren't pressed firmly enough, or the butter ratio was off. Pack tightly and chill before filling to keep it crisp.
🔸Browned top: Your oven runs hot, or the cheesecake was too close to the upper element. Lower the rack next time.
Serve and storage guide
Once your New York cheesecake is chilled and set, here's how to keep it at its creamy best!
Serve
- For the creamiest texture, bring it to room temperature for 15-30 minutes before slicing.
- Wipe the knife clean with kitchen paper between each cut for neat slices.
- It's delicious on its own or topped with whipped cream, fresh berries, or a drizzle of our homemade raspberry coulis, the same one we use in our raspberry tiramisu. Simply add a splash of water to your desired consistency!
Store
- Keep them in an airtight container in the fridge for up to 5 days.
Freezer
- Slice and wrap each piece in cling film.
- Thaw overnight in the fridge before serving; the texture stays rich and smooth.
Frequently asked questions
No, and you'll get creamy cheesecake with no cracks. Home bakers are hesitant to make baked cheesecakes because the idea of a water bath is too much! The truth is, it's not needed. All of our baked cheesecake recipes don't use a water bath, and they're amazing!
You can, of course! But give it a try, it balances the flavors in such a delightful way!
Yes. You can bake this in a 7-inch pan using half the recipe. The cheesecake will be slightly shorter but still creamy and evenly baked.
At least 8 hours, but overnight gives the best texture and flavor. It's worth the wait!
Yes, but the texture will be a bit denser and less tangy. We recommend using full-fat Greek yogurt instead; it keeps the cheesecake creamy while adding a gentle tang.
This New York cheesecake proves you don't need a water bath or fancy tricks for bakery-level results. It's rich, creamy, and perfectly balanced with that hint of tang, the kind of dessert that makes any occasion feel special.
If you love creamy, baked cheesecakes, don't miss our easy mini cheesecake recipe for a smaller, no-water-bath version that's perfect for sharing.
Did you try this New York cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
Recipe tested and perfected in the El Mundo Eats kitchen, Nov 2025 update.
📖 Recipe
Perfect New York Cheesecake (No Water Bath)
Video
Ingredients
Crust
- 2½ cup (250 g) crushed cookies (like graham crackers or Digestive for Europeans)
- ⅓ cup (75 g) salted butter , melted
Filling
- 24 oz (675 g) full-fat cream cheese (3 blocks) room temperature
- 1¾ cup (440 g) sour cream room temperature
- 1¼ cup (250 g) granulated sugar
- 2 tablespoon lemon juice
- 1½ tablespoon (20 g) all-purpose flour
- 1 tablespoon vanilla extract
- 5 large eggs room temperature
Topping
- 1 cup (250 g) sour cream room temperature
- ¼ cup (g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
- Preheat the oven to 265°F (130°C), no fan. Place the rack to lower ⅔.
Crust
- Mix crushed biscuits with melted butter until evenly coated. Press the biscuit-butter mixture firmly into the bottom and 1 inch up the sides. Chill while making the filling.2½ cup crushed cookies (like graham crackers or Digestive for Europeans), ⅓ cup salted butter
Filling
- In a large bowl, beat the cream cheese on low speed just until smooth, about 30-40 seconds.👉 Cue: stop as soon as there are no visible lumps. Over-mixing here traps air, which can cause cracks.24 oz full-fat cream cheese (3 blocks)
- Add sugar, sour cream, flour, lemon juice, and vanilla. Beat on low until everything looks silky and glossy, about 1 minute.1¾ cup sour cream, 1¼ cup granulated sugar, 2 tablespoon lemon juice, 1½ tablespoon all-purpose flour, 1 tablespoon vanilla extract
- In another bowl, whisk the eggs gently just until blended.👉 Cue: no bubbles, no froth; you don't want air in the eggs.5 large eggs
- Pour eggs into the cream cheese mixture. Fold slowly with a spatula until combined.Cue: batter should look smooth and pourable, like slow honey.
Bake
- Pour filling into prepared crust. Tap pan gently to release any air bubbles. Bake at 265°F (130°C) for about 1 hour 45 minutes until the outer 3 cm (about 1 inch) of the cheesecake looks set and slightly matte, while the center 5-6 cm (about 2 inches) still wobbles like soft Jell-O.
- Remove from oven and let rest on counter 5 minutes while making the topping.
Topping
- In a small bowl, mix sour cream, sugar, and vanilla until smooth. Spread gently over the hot cheesecake in a thin even layer.1 cup sour cream, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Return to oven and bake 5-7 minutes, just until the topping loses its wet shine and looks slightly matte.
Chill
- Let cheesecake cool completely at room temperature. Then cover and refrigerate overnight (at least 8 hours).
Notes
- Room-temperature ingredients are key for a smooth batter. Cold cream cheese or eggs will create lumps.
- Mix on low speed only. Over-mixing adds air, which can cause cracks later.
- Use an oven thermometer. Slow, low baking depends on accurate heat, even a small difference can change the texture. A portable oven thermometer helps you hit that steady 265°F (130°C).
- Baking cue: edges should look set and slightly matte, center wobbles like soft Jell-O, that's the sweet spot for creamy texture.
- Cooling: let it cool completely at room temperature before refrigerating; chilling too soon can trap moisture and make the top sticky.
Originally published on Dec 14, 2019. Updated with improved text, recipe, and photos on Nov 1, 2025; now with a sour cream layer and tested as a 9-inch cheesecake for even better flavor and texture.
Selene says
Hello, can I substitute all-purpose flour for cornstarch?
Thank you! P.s. I made your mini cheesecake recipe and it was a hit!
Bea & Marco says
Hi, Selene! Yes, cornstarch works also. We're thrilled to hear you liked our mini cheesecakes, thank you!
Selene says
Great, thanks! Yes it was amazing! Also, you let cool outside of oven or crack the oven door a bit? Will it crack if it cools outside because of the sudden temperature change?
Pamela says
Hi. Is the oven temperature for a fan oven or conventional one.
Thanks.
Bea & Marco says
Hi, Pamela! The oven temperature is for an oven without fan (conventional one). We'd recommend using a portable oven thermometer to get the accurate temperature. Hope it helps!
Pamela says
Thank you for the information.
41roses_co says
Hi
Love, love, love this Cheesecake. Is it me , or has the recipe been updated. Maybe I haven't gone on your website for a while, but things seem different, is my mind playing games😉
Bea & Marco says
Hi! 🥰 You’re not imagining it, we did update the recipe (and photos!)! It was originally a 7-inch cheesecake, and we’ve since improved it and scaled it to a 9-inch pan with more helpful guides. The flavor and texture are still the same, just even more foolproof now 😊 So happy you love this cheesecake, and thank you so much for noticing!
Suna says
Does baking needs water bath?
Bea & Marco says
Hi Suna! No water bath needed for this recipe. We bake it at a lower temperature instead, which gives the same creamy texture without all the hassle. Just make sure to follow the baking time and cooling steps as written, that’s what helps keep it smooth and crack-free!
Cristal says
I used a 8" pan and followed instructions my cheesecake cracked in the middle and the edges were not burnt but brown could you please advise if you have an idea of what I did wrong?
Bea & Marco says
Hi, Cristal! Sorry to hear that! There are 2 reasons for the cracks. 1) The oven temperature was too high. Ovens temperatures are all not the same. We use a portable oven thermometer to get the accurate temperature. 2) The ingredients were over whisked, incorporating air into the batter that then resulting cracks when the cheesecake is baking. Use the ingredients at the temperature specified, so they mix easier. By changing these 2 things, you will avoid the cracks for sure. Thank you for giving the recipe a go and we hope it comes out better the next time you make it!
41roses_co says
Hi
I've mssged before, just to let you know that I love love the original recipe according to the 7". Please please forward me the original.
Ness says
I have a unox oven which has a fan(there is no way to shut it off).. can I still bake the cheesecake ?and if yes, at what temperature?My daughter loves the mini cheesecake which I make using your recipe.
Bea & Marco says
Yes, you can still make it. Reduce the temperature to 250ºF (120ºC), and when the edges set and the center still wiggles, it's done. Hope it helps, and I'm happy to hear your daughter loves the mini cheesecake!
Bettina says
Can I use medium cream cheese
Bettina says
Hi, can I use a 9 inch pan with the same amount of batter don't want it to be too high.
Regards
Lan Le says
I'm planning to make a cheesecake for my son's birthday with your recipe, but I only have 11in springform pan and not the 9in pan as yours. Would you please tell me the ingredient measurement proportion and the baking time? Thank you.
Bea says
Hi! I used 7 inch pan for this recipe. For 11 inch pan, multiply all ingredients by 1.8. Hope it helps and have fun!
Lan Le says
Sorry, I accidently wrote 9 instead of 7 inch pan. Since it's almost double the ingredients for the 11 inch pan, can I bake with the same temperature (285°F) and double the baking time (around 3.5 hours)? Thank you.
Bea says
No worries! Yes, bake it with the same temperature but don't double the baking time. Bake just until the surrounding is set but the center still wiggles when you lightly shake the pan (as I wrote in the instructions above). Hope it helps!
Sk says
Perfect ! Exactly as pictured . Thanks for posting this easy fool proof recipe.
I did however place the dish in the water tray as I have a temperamental gas oven .
Tina says
It turned out perfectly and looked like the photo! I used almond extract instead of vanilla and still added the lemon juice included in the recipe.
I used a mixture of crushed sugar cookies and shortbread with butter for the crust. Fresh blackberries on top😋
Yasenia says
Do you have a recipe with coffee? my daughters loves coffee cheesecake. Thanks
Bea says
Hi Yasenia! Yes, I have several. You could try this no bake coffee cheesecake or this delicious tiramisu for two. Thanks!
Sana says
Really good lesson for teaching how to do the best cheese cake
Bea says
Thank you! Glad you find it useful 🙂
Cassandra Evans-Adams says
I have made this many, many times but substitute the sour cream with Greek yogurt. Aaaaaamazingly delicious and low in Weight Watchers points!
Bea says
Yeay 🙌! Thanks for your feedback Cassandra!
Lindsey says
Amazing recipe, when ever I make it my family send me their orders. Currently got 2 in the oven baking and another 2 to make after my granddaughter requested one via Facebook and the family jumped on and requested more. So they will also have one for the weekend lol. First did these through lockdown when a friend sent me the link to this recipe. It's flipping amazing thank you 💕
Kay says
Love it. I have made 1 2/3 batch and made 2 thick -6 inches and 1 -9 inch but thinner cheese cake. Not too sweet. I was worried when I saw your batter in the video is more soft and fluffy but mine rather runny. The outcome was not bad but I think maybe your is softer and creamier. Thanks for the recipe.