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 baked cheesecake recipe, a buttery crust, creamy center, and that classic flavor that never goes out of style. You'll find more ideas in our baked cheesecake collection!
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.
Pan size flexibility: You can halve the recipe for a 7-inch cheesecake or double it for a 12½-13-inch pan.
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, no-bake cheesecakes, you'll also enjoy our mini pumpkin cheesecakes for a fun seasonal twist.
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). 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.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
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.
















Sergey says
Hi Bea,
My name is Sergey, I am from Russia. Thanks for the recipe.
In the video it is mentioned to put 125g of sour cream (1/2 cup), but in the bottom you suggest putting 1 1/4 cup sour cream (285 g). What amount of sour cream it's better to add?
And one more question. In Russia we don't have philadelphia cream cheese. What is its the fat percentage?
Mary says
Sergey,
8 ounces (250 grams) of Philadelphia cream cheese has 12% fat. Hope you can find a substitute!!!
Nativity dias says
Haven't tried .want to try so want to know if can use curd or fresh cream
Nativity dias says
Can I use curd instead of sour cream
Yasmeen says
Hi! I was wondering if i used a 6 inch pan, what would be the heat and time I’d be using?
Thank you!
Bea says
Hi! The heat would be the same but maybe you'll need to adjust the time until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan. Hope it helps.
Alex says
Hi Bea, thanks for your recipe and tips! I would like to give this a try, but i can't seem to find the instructions to adjust the baking times if using an 8'' or 9'' baking pan instead?
Could you kindly advise? Thanks!
Bea says
Hi Alex! Roughly for an 8 inch, you make 1.2 batch of the recipe, and for 9 inch it's 1.4 batch. Hope it helps.
Asma says
hey I have a question I am from the Netherlands. I wondered what purpose flower means. is that normal flour? or cornstarch?
Bea says
Hi Asma! All purpose flour is the normal flour. Not cornstarch. Hope it helps.
Tima says
Hi. I was just curious. Why do you need all purpose flour in the recipe? I’m trying to make a low carb version and would typically not use flour in the filling to keep the carb down. Thanks!
Bea says
Hi Tima! I use it because it helps in preventing cracks but more than anything it's because I love the texture it gives to the cheesecake 😉.
Mayra Gomez says
I have already made this and tastes amazing ! but i have a question for a 9inch pan it would be the same steps ? and what kind of biscuit do you use for the crust? thank you!
Bea says
Hi Mayra! I'm glad that you enjoyed it! I used digestive biscuits for the crust, you can use graham crackers with no problem. And yes, the steps would be the same, just adjust the time accordingly though. Thank you!
Salwa Ikhlaq says
Hello Bea. I made this cheesecake last weekend and it turned out amazingly well. My family & I loved how rich, creamy & deliiiiiiiicious it was. This recipe is definitely a crowd pleaser.
Bea says
Yeaaayy! I'm excited to hear that it was a hit! Thank you for your feedback Salwa! 😘
Beren says
Do I have to change anything if I use an 8inch baking pan?
Bea says
No need, it'll be slightly thinner with the base and shorter with the filling but still fine. Adjust cooking time accordingly though.
Wijdane says
Hi I love the recipe it looks really simple and I am dying to try it but I only have one issue is that my oven has only the fan option could it make any difference if I cook it with the fan on
Bea says
Hi Wijdane! If you're using fan-forced oven, lower the temperature a bit because usually the temperature is higher with it. Fan-forced oven also tends to make baked goods a tad drier, that's why I never use it for all my bakings, unless specified. Hope it helps!
SHANON MCBEE says
EASY AND FANTASTIC!!! THANK YOU!!
Bea says
Thank you Shanon! XO
Nat Rodrigez says
Hello!
I made this several days before Christmas and kept it in the freezer. I thawed it one day before and served it on Christmas Eve. Guess what??? It was a hit among our family!!!
Thank you for sharing and happy holidays!
x
Nat
Bea says
Hey that awesome Nat! I'm happy to know that everybody loved it. Thanks for your comment and sharing about freezing the cheesecake. Happy holidays to you! XOXO
Shirley Malar says
I notice in the video that you use the cream cheese that comes in a tub. It seems to be softer -- maybe whipped,
as compared to the blocks of cream cheese. Does it make a difference in the recipe which type of cream cheese you
use (as long as it's full-fat)?
Thank you,
Shirley
Bea says
Hi Shirley! Yes, the cream cheese that I use in all my cheesecake recipes are full fat. You see it softer because it's at room temperature (as I always indicate in the recipe), it's not whipped cream cheese. Mine just happens to be in tub form. Use block ones if you have them at your place, just make sure they're full fate. Hope it helps.
Adelina Goldfeld says
Hola Bea ! Me encantó tu blog,por eso me subscribí,hice varias cosas,todas excelentes y muy exactas.Mi problema: me subscribí por que era en español,ahora todas tus publicaciones son en inglés,idioma que no lo entiendo,quiero saber si hay forma de recibir en español,muchas gracias,Adelina
Bea says
Hola Adelina! Gracias por subscribir a mis newsletters. Desde el principio hemos indicado que las publicaciones (newsletters etc) están en ingles, por ahorra. De todas formas, puedes leer mis blogs y recetas en español aquí, solo tienes que seleccionar, en el menú arriba, el botón que tiene la bandera española para cambiar el idioma. Lo siento! Un saludo grande!
Mae says
Hi! I’m curious as to how it will turn out if i used a 9 inch pan. Do i adjust the temp and baking time? Thank you!
Bea says
Hi Mae! The base will be thinner and the filling will be not tall. Use the same baking temperature but adjust the time (less time). Refer to my written instructions above on how to check if it's done.
Ica says
Hi, I want to make this but I don’t have sour cream atm. Do you have any substitute for it? Thanks xoxo
Bea says
Hi Ica! I have not tried it but many said they tried it with full fat Greek yogurt and it worked great. Let me know how it goes. Hope it helps! 😊
J says
Hi Bea, I want to try your cheesecake ingredients however, which one should I adjust in the ingredients, cooking time and temperature if I want the same taste and height but using a 9-inch diameter cake pan?
Appreciate your help.
Thanks!
Bea says
Hi! I'd say make 1.4 batch of the recipe if you want it to be tall. Keep the temperature the same but cook it longer. Watch how the edges set and the center still wiggles when gently shaken, to know that it's cooked. Hope it helps!