Perfect New York Cheesecake (No Water Bath)

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

New York Cheesecake with no water bath topped with coulis.

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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.

Ingredients to make New York Cheesecake with no water bath.

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.

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.

Pressing digestive biscuit (or graham) crust into a springform pan for New York cheesecake.

The crust

Mix crushed biscuits with melted butter until sandy. Press into the pan and chill.

Beating full-fat cream cheese on low speed until smooth for New York cheesecake.

Beat cream cheese

Whisk the cream cheese on the lowest speed just until smooth.

Mixing sour cream, sugar, flour, lemon juice, and vanilla gently into the cream cheese.

Add the rest

Mix in sour cream, sugar, all-purpose flour, lemon juice, and vanilla extract. Keep the speed low to avoid adding air.

Folding beaten eggs into cheesecake batter.

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.

Baking New York Cheesecake with no water bath method.

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

Do I need a water bath for New York cheesecake?

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!

Can I skip the sour cream topping?

You can, of course! But give it a try, it balances the flavors in such a delightful way!

Can I bake this in a smaller pan?

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.

How long should I chill before slicing?

At least 8 hours, but overnight gives the best texture and flavor. It's worth the wait!

Can I make this cheesecake without sour cream?

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.

Half eaten cheesecake showing creamy texture.

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.

More cheesecake recipes

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

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.