This classic New York–style cheesecake is everything I crave in a dessert: rich, creamy, smooth, and just the right amount of tangy. I bake it gently in a water bath to create a velvety texture with minimal cracks. The sour cream topping adds a cool, tangy contrast to the dense filling, while an optional raspberry sauce brings a bright, fruity finish. It’s a showstopper dessert that looks impressive but feels like a cozy, homemade treat every time I make it.

Why You’ll Love This Recipe

I keep coming back to this cheesecake recipe because:

It’s perfectly balanced — not too sweet, not too tangy.
The texture is dense yet silky thanks to the water bath baking method.
The sour cream topping hides any surface flaws and adds depth.
It’s versatile — I can dress it up with fruit or enjoy it plain.
It holds up beautifully in the fridge and even freezes well for make-ahead planning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Crust:

1 3/4 cups graham cracker crumbs (about 15 whole graham crackers, crushed finely)
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons plus 1 teaspoon unsalted butter, melted

For The Cheesecake Filling:

2 pounds cream cheese, softened to room temperature
1 1/3 cups granulated sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
2/3 cup sour cream, at room temperature
2/3 cup heavy cream

For The Sour Cream Topping:

2 cups sour cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

For The Optional Raspberry Sauce:

12 ounces fresh raspberries
1/2 cup granulated sugar
1/2 cup water

Special Equipment:

9 x 2¾-inch springform pan
Roasting pan (for the water bath)
Stand mixer or electric hand mixer
Heavy-duty aluminum foil

Directions

Prepare The Crust:

Preheat the oven to 350°F (175°C). Position the rack in the lower third of the oven.
Place the graham cracker crumbs, sugar, and a pinch of salt in a mixing bowl. Stir in the melted butter until the mixture resembles damp sand.
Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Pack it down firmly and evenly.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Reduce the oven temperature to 325°F (160°C).
Wrap the outside of the springform pan with three layers of heavy-duty foil to prevent water from the bath from seeping into the pan.

Make The Cheesecake Filling:

In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 4 minutes until smooth and creamy.
Add the sugar and beat for another 4 minutes, scraping down the sides occasionally.
Mix in the salt and vanilla until just incorporated.
Add the eggs one at a time, mixing on low for 30 seconds after each addition. Scrape down the bowl after each egg.
Add the sour cream and beat until blended.
Add the heavy cream and beat on low speed until the mixture is smooth and uniform.

Bake In A Water Bath:

Pour the cheesecake batter into the cooled crust in the foil-wrapped springform pan.
Place the pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
Bake the cheesecake at 325°F for 1 hour and 30 minutes, or until the outer edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the pan from the water bath, take off the foil, and let it cool to room temperature. Then refrigerate, covered loosely with foil, for at least 4 hours or overnight.

Prepare The Topping And Sauce:

For the topping, stir together the sour cream, powdered sugar, and vanilla extract until smooth. Chill until ready to use.
For the raspberry sauce, combine raspberries, sugar, and water in a small saucepan. Mash the berries slightly with a spoon.
Bring to a simmer over medium heat, stirring frequently. Cook for 5–6 minutes until the mixture thickens. Remove from heat and let cool.

Finish And Serve:

When ready to serve, remove the cheesecake from the springform pan by running a thin knife around the edge and releasing the sides.
Spread the sour cream topping evenly over the surface of the cheesecake.
Slice and serve plain or with a drizzle of raspberry sauce.

Servings And Timing

Servings: 16 slices
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Cooling And Chilling Time: At least 4 hours (overnight preferred)
Total Time: Around 7 hours (including cooling and chilling)

Variations

I sometimes use crushed chocolate cookies or vanilla wafers instead of graham crackers for the crust.
Swirling a bit of lemon curd or fruit puree into the batter before baking gives the cheesecake a fruity twist.
Adding a teaspoon of lemon or orange zest to the filling gives it a bright citrus note.
Topping it with fresh berries or caramel sauce adds a new dimension.
I’ve even folded mini chocolate chips into the batter for a fun, sweet variation.

Storage/Reheating

I keep leftovers in the fridge, covered tightly. The cheesecake stays fresh for up to 5 days.
I freeze slices individually (wrapped in plastic and foil) for up to 1 month.
When I want to enjoy a slice, I let it thaw in the fridge overnight or at room temperature for about 30 minutes.
To slightly warm a slice, I microwave it for just 10–15 seconds — enough to soften without melting the texture.

FAQs

How Do I Keep My Cheesecake From Cracking?

I always bake it in a water bath and allow it to cool slowly in the oven to prevent sudden temperature changes. I also avoid overbeating the eggs, which can introduce too much air.

What If I Don’t Have A Springform Pan?

A springform pan is best, but in a pinch, I’ve used a regular cake pan lined with parchment and carefully lifted the cheesecake out once chilled. Just know it won’t be as easy to remove cleanly.

Can I Use Low-Fat Cream Cheese?

I’ve tried it, but the texture isn’t quite the same. For the best results, I stick to full-fat cream cheese to get that signature richness and structure.

Is It Okay To Skip The Sour Cream Topping?

Yes, though I like the smooth finish and slight tang it adds. If I’m skipping it, I sometimes dust the top with powdered sugar or add fresh fruit instead.

How Will I Know When The Cheesecake Is Done?

I gently shake the pan — if the outer edge is set but the center jiggles slightly like Jell-O, it’s done. I avoid overbaking, which can cause cracks and a dry texture.

Conclusion

This cheesecake has become my go-to for holidays, special occasions, and when I just want something indulgent and beautiful. It’s the kind of dessert that feels special every time I make it — and with the right method, I get consistent, flawless results. Whether I keep it classic or dress it up with toppings, it’s always a hit at the table.

Perfect Cheesecake