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.
Ruth says
Hello,
Am I able to make the cheesecake in a 9x13 inch pan, and if yes do I double the recipe for a tall cheesecake or leave it as is without doubling it because the crust will only be at the bottom.
Marika says
Thank you so much for this recipe! It's perfect. I subbed sour cream for plain yogurt (curd in India) and it was deliciously light, not too dense. Finally found a fool proof cheesecake recipe 🙂
Joanna says
Hello! How deep does the pan have to be. Mine is only two inches deep. It looks like it might not be deep enough. And when you fill in the filling, how far from the top should it go? I know the crust goes all the way up the brim. And just to be sure, you don't have to put foil in to prevent it from leaking? Thank you!
RACHEL BURROW says
DO YOU KNOW AN ESTIMATE ON THE CARB COUNT FOR AN ENTIRE CHEESECAKE?
Bea says
Hi Rachel! For now no since I haven't calculated the nutrition facts for it yet. Sorry though!
Leena says
My oven starts on 160 degrees, how much time do i keep it in the oven since the recipe is 140 degrees for 1 hour and 45 minutes
Thank you!
Lia says
How long is this cheesecake good for in the fridge?
Bea says
I'd say it's best consumed within 3-4 days. Hope it helps.
Annick says
Hi I’ve made this cheese cake two weeks ago and turned out amazing and now my friend is having her birthday and has put in an order for 40 people, can you recommend what size tin and do I follow the recipe but multiply by 3 times all ingredients? And what about the temperature in oven and time ?
Thank you much appreciated
Devon says
I was wondering if I should cook it shorter if I use a 6 oz premade crust.
Bea says
Hi! The cooking time is for the cheese filling, so I'd recommend you to follow the mentioned time in the recipe or see the physical doneness of it, I described it also in the recipe. Hope it helps.
Devon says
Premade*
Catherine Grieshammer says
Fantastic! So happy I tried this - it's wonderful.
Catherine says
How tall is the pan you were using? The one I have is approx. 6cm but your looks taller. I would use a cake ring but I don't want to run out of crumble or filling.
Bea says
The one I used for this recipe is also 6 cm tall, everything looks bigger on camera 🙂 Hope this helps.
Collen Nisbett says
What if I have a 9inch pan, what would be the measurements?
Bea says
Multiply all ingredients by 1.4. Hope it helps.
Asha says
Hi,I really loved your mini cheesecake recipe.With this whole cheesecake recipe, if I wanted to make a Bailey's cheesecake what ingredients should I alter?
Bea says
Hi Asha! I already have a Baileys cheesecake recipe, not the same like this but it's equally delicious. Hope you give it a try.
Edjay says
Hello, sour cream is not available in saudi arabia which i am living right now, What do you recommend as substitute. Thank you.
Bea says
Hi! You can use full fat Greek yogurt instead. Hope it helps.
Krystle says
I have made this recipe many times!!! I love it♥️ My family and friends love it too! It is super easy to make and so delicious!!! Thank you so much for your recipe with us🙂🙂🙂
Bea says
I'm happy to know you and your loved ones liked it! Thanks for leaving a comment Krystle!
Ami says
hola bia Good evening !
i am interested in baking this cheesecake recipe tomorrow, I have a question please, is it necessary to line the sides of the baking pan with cookie crumbs as well or is it only possible for the bottom?
Thanks in advance
Bea says
Hi Ami! I always make it with the crumbs on the side but I think somebody mentioned that they just made the base and it turned out great. In that case, you might want to look at my other cheesecake recipes for the base ingredients amount. Hope it helps!