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.
Sabrina Kelley says
I’m planning to try out this recipe. In the video, it seemed like you used whipped Philadelphia cream cheese. Should I use whipped or regular brick style cream cheese?
Bea says
I'd recommend you to use brick cream cheese. And nope, I don't use whipped Philadelphia cream cheese. Mine just happens to come in a tub, instead of brick. Hope it helps and thank you!
rubi feliciano says
hi my family love your cheesecake.
i going to try a doble size but my question is about the time and temperature.
can you help me with that please im cooking the one for 32 slices. 32 oz of cheese
Bea says
Hi Rubi! I'm glad that you and your family are enjoying it. I can't say exactly how many minutes since I haven't tried doubling it but what I recommend is to see the physical indication of when it's cooked. 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 and thank you!
naomi says
I tried this, and replaced half of the cream cheese to plain yogurt, and it worked! super easy, no cracks and yummy! topped it with half blueberries and half mangoes 🙂 the best! thanks Bea!
Bea says
That's awesome, Naomi! Thank you for your feedback and also for sharing your take on it 🙂
Abi says
Hi Bea! I love cheesecake and want to try out this recipe. I wanted to ask you about how I could adjust the measurements to fit a 9 inch cake tin instead of a 7 inch one. I have a spring-form cake tin at home but I realized it is slightly bigger than the one mentioned in your recipe. Would love to give this recipe a try!
Bea says
Hi Abi! For 9 inch pan, multiply all ingredients by 1.4. Adjust the cooking time (refer to recipe card for tips). Hope you give it a try!
Susannne Kitchen says
What àre digestive biscuits?
Bea says
Hi Susanne! You can read about digestive biscuits here.
Durga Panirselvam says
Hey, I have tried your advice of reducing the temperature and it worked perfectly. I'm planning to reduce the crust by 50g and increase the cream cheese mixture by 50g due to some of my loved ones' request. Is there anything else that I have to consider before making those changes ?
Julie Elizabeth Morse says
Hi, this looks amazing. I have a fan only oven and reduced the temperature (waiting to come out of the oven...) is the recipe suitable with this oven? I didn’t realise until after I had started. Thanks Julie x
Bea says
Hi Julie! The fan forced ovens tend to make baked goods drier and the temperature is usually off by 20º minimum, that's why I never use it with my baked goods including breads. I think you could pull it off if the temperature is much lower. Hope it helps and let me know how it goes.
Iris says
Hi my cake was burnt on top after baking in oven for 1 hr 45 mins and it rise alot in height. Why is my cake top not like yours? Was it because i had fold the mixture too much and caused a lot of air to enter and resulted the cake to rise in oven?
Bea says
Hi Iris! Yes, over mixing the ingredients will make it rise. The top was burnt because the oven temperature was too high. Since all ovens are different so I'd suggest you invest in portable thermometer (I use it too). Please refer to my tips in the post above. Hope it helps.
astrid says
hi i'm planning to make one for my cousins but i have a 24cm springform pan. what and how should i adjust the temperature as well as the baking time? hope you reply to this, thank you!
Bea says
Hi Astrid! You can make around 1.5 batch of the recipe for that. The temperature remains the same, baking time will be different. Refer to the recipe card to know the "look" of the cheesecake when it's cooked. Hope it helps, have fun!
Muriel Biner says
We followed the video which added half a cup of sour cream but the list of ingredients listed one and a quarter cups of sour cream.
I don’t know what the difference would be but the one we made with half a cup was beautiful.
Menna says
The author corrected this mistake in the description below the video.. i went thru the same mistake the first time i made the recipe
Brianna says
Hi, Bea! I am very excited to try this recipe but I just have a question. My oven is an old oven and the lowest the temperature can go is 300° F and the recipe says to put it to be 285° F. I really need some help.
Bea says
Hi Brianna! Lower temperature prevents the cheesecake from cracking (refer to my post above). Just know that you might end up with cracks with a higher temperature like your oven. Hope it helps.
Viridiana Del toro says
So good..made this recipe many times.
Durga Panirselvam says
Hey, I have actually tried this recipe twice. The taste of the cake is exceptional. However, I did have a slight crack on the center of my cake. I actually reduced the temperature to 130'C since I'm using a fan based oven. Do you have any tips on preventing the crack on the center of the cake? Hope you can reply soon! Thank you
Bea says
Hi! Glad that you liked it! You can refer to my post above on how to prevent cracks. Fan feature tend to make baked goods drier and the temperature is usually higher by 20º, that's why I never use fan feature with my oven and even more with this delicate type of cheesecake. Perhaps you could try lowering even more the temperature? Hope it helps.
Abril says
Hello! Thank you for sharing your great recipes. I've made the no-bake strawberry cheesecake and the mango lassi mini cheesecakes. They were both a hit!
Regarding this recipe, can I replace the digestive biscuits with graham crackers? Or any other cookies I can use as the base? (my local stores are all out of digestive bicuits).
Thank you again for all your work and help 🙂
Bea says
Yes, of course you can use graham crackers. You can also use oreo cookies. I'm happy that you're enjoying my cheesecakes, thank you!
Olena Beloous says
Hi,
I am not sure if there is a comment like my already. I am using 9 inch pan instead of 7 inch. Will it affect the baking time?
Bea says
Yes, baking time will vary depending on the size. Refer to the recipe card to see the indication when the cheesecake is cooked. Hope it helps.
Fei says
Hi. Does it make any difference if I didn't use sour cream or yogurt at all for the recipe? And if I reduce the recipe to half the amount, is the time baking still remains the same or I have to reduce it to half as well? Thank you in advanced!
Bea says
Yes it does. 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.