A classic, ultra-creamy New York–style cheesecake I can count on every time. I build a simple graham cracker crust, whisk a silky filling with cream cheese, sugar, milk, eggs, sour cream, flour, and vanilla, then bake low and slow. I let it rest in the turned-off oven so it sets without cracks, chill it deeply, and slice into smooth, deli-worthy wedges.

Why You’ll Love This Recipe

I get that dense-yet-creamy New York texture with minimal fuss. I press in a no-parbake crust, mix a straightforward batter, and rely on a gentle cool-down to avoid cracks—no complicated techniques required. I also love that it’s make-ahead friendly: I bake one day, chill overnight, and serve the next day when the flavor is at its peak.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 15 graham crackers, crushed

• 2 tablespoons butter, melted

• 4 (8-ounce) packages cream cheese

• 1 ½ cups white sugar

• ¾ cup milk

• 4 large eggs

• 1 cup sour cream

• ¼ cup all-purpose flour

• 1 tablespoon vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.

2. I mix the graham cracker crumbs with melted butter until evenly moistened, then press firmly into the bottom of the pan to form the crust.

3. In a large bowl, I beat the cream cheese with the sugar until perfectly smooth. I blend in the milk.

4. I add the eggs one at a time, mixing on low just until combined so I don’t over-aerate the batter.

5. I mix in the sour cream, flour, and vanilla until the filling is silky and lump-free.

6. I pour the filling over the crust and smooth the top.

7. I bake for 1 hour.

8. I turn the oven off and let the cheesecake cool inside the closed oven for 5 to 6 hours; this gentle cool-down helps prevent cracks.

9. I transfer the cheesecake to the refrigerator and chill until cold and set, then unmold and slice.

Servings And Timing

I plan for 12 servings.

• Prep time: 30 minutes

• Cook time: 1 hour

• Additional time (cool and chill): 6 hours

• Total time: 7 hours 30 minutes

• Yield: 1 (9-inch) cheesecake

Variations

• Citrus twist: I stir in the finely grated zest of 1 lemon or 1 orange and add a squeeze of juice to brighten the richness.

• Berry ribbon: I dollop ½ to ¾ cup seedless raspberry jam or quick berry compote over the batter and swirl before baking.

• Chocolate chip: I fold in ¾ to 1 cup mini chocolate chips and finish with a drizzle of ganache after chilling.

• Spiced crust: I add 1 to 2 teaspoons ground cinnamon and a pinch of nutmeg to the crust for a warm deli-style note.

• Oreo crust: I swap the grahams for 24 chocolate sandwich cookies (finely crushed) and use 4 tablespoons melted butter.

Storage/Reheating

I refrigerate leftovers covered for up to 5 days. For longer storage, I freeze slices: I wrap each slice tightly, freeze on a tray, then move to an airtight container for up to 2 months. I thaw overnight in the refrigerator. I never reheat cheesecake; instead, I let slices stand at room temperature for 20 to 30 minutes before serving so the texture relaxes and the flavor blooms.

FAQs

1. How Do I Keep The Cheesecake From Cracking?

I avoid over-mixing after the eggs go in, bake just until done, and cool the cake slowly in the turned-off oven with the door closed. Running a thin knife around the edge after baking also helps release tension as it cools.

2. Can I Bake This In A Water Bath?

I can. I wrap the pan in heavy foil, set it in a larger pan, and pour in hot water to reach halfway up the sides. I still cool it gradually. The texture comes out extra silky.

3. Do I Need Room-Temperature Ingredients?

I do for the dairy and eggs. I let cream cheese, sour cream, milk, and eggs sit out until slightly cool to the touch. This helps the batter blend smoothly without lumps.

4. How Do I Know When It’s Done?

I look for edges that are set with a very slight wobble in the center. Even if it seems soft, it will finish setting during the long, gentle cool-down and the chill.

5. What Toppings Work Best?

I keep it classic with lightly sweetened sour cream, macerated strawberries, a fresh berry compote, or a thin layer of warmed seedless jam. A drizzle of salted caramel or chocolate ganache also plays well with the tangy filling.

Conclusion

I rely on this New York cheesecake when I want a timeless, crowd-pleasing dessert with a smooth, luxurious crumb and clean slices. With a simple crust, a well-balanced filling, and a patient cool-down, I get deli-style results at home—no fancy tricks, just careful mixing and time.