Classic New York Cheesecake Recipe – Ultra Creamy & Tangy

Rich, creamy, and incredibly indulgent—New York Cheesecake is the ultimate dessert for any special occasion. This iconic American classic features a buttery biscuit crust and a velvety filling made with tangy cream cheese, fresh cream, and a hint of lemon. Whether you're hosting a holiday dinner or craving a slice of comfort, this cheesecake never disappoints.

What Is New York Cheesecake?

New York Cheesecake is known for its dense yet smooth texture and bold cream cheese flavor. Originating in the early 20th century, this dessert gained popularity thanks to New York deli culture—most notably Lindy’s and Junior’s. Unlike lighter European cheesecakes, the New York version is rich, firm, and unapologetically decadent. The addition of heavy cream, eggs, and a biscuit crust sets it apart as a true comfort food favorite.

Why Everyone Will Love This Recipe

• Ultra-creamy texture with a tangy-sweet flavor
• Simple ingredients, no water bath required
• Crowd-pleasing finish with a luscious sour cream topping
• Ideal for birthdays, celebrations, or weekend baking projects

Pro Tips for the Best New York Cheesecake

1. Use full-fat cream cheese for that signature richness.
2. Bring all ingredients to room temperature to avoid lumps.
3. Don’t overmix the batter—this keeps the texture smooth and prevents cracks.
4. Bake low and slow: 160°C (320°F) gives the perfect consistency.
5. Let the cake cool gradually to avoid collapsing or cracking.

Frequently Asked Questions

Can I Use Graham Crackers Instead of Biscuits?

Absolutely. Graham crackers are the traditional base for New York cheesecake. Use about 2 ½ cups of crushed graham crackers and mix with melted butter and cinnamon.

Why Did My Cheesecake Crack?

Cracks usually come from overmixing or sudden temperature changes. Avoid overbeating, and let the cheesecake cool gradually in the oven with the door ajar.

Can I Make This Recipe Without a Vanilla Pod?

Yes! Substitute the vanilla pod with 1 ½ teaspoons of pure vanilla extract.

What’s the Purpose of the Sour Cream Topping?

It adds a smooth, tangy layer that balances the rich filling. It also hides minor surface imperfections beautifully.

How Long Should I Let Cheesecake Cool Before Serving?

Let it cool at room temperature for at least 3 hours, then chill in the fridge for 4 more hours (or overnight) for best texture.

How to Freeze

To freeze, let the cheesecake chill fully in the fridge first. Wrap it (whole or in slices) tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving. Avoid freezing with the berry topping—add fresh fruit after thawing.

How to Store

Once cooled, cover your cheesecake tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. To reheat individual slices (optional), place them in the microwave for 10–15 seconds or let sit at room temperature for 30 minutes.

How To Make New York Cheesecake

Preheat the oven to 320°F (160°C). Lightly grease a springform pan. In a food processor, blend the biscuits, melted butter, honey, and cinnamon until the mixture resembles wet sand.

Press the mixture into the bottom and sides of your pan. Chill in the fridge for 40 minutes.

In a large bowl, mix cream cheese, yogurt, sugar, lemon zest, and vanilla seeds until smooth.

Add the eggs, mixing gently. Do not overmix.

Pour the filling over the chilled crust. Smooth the top with a spatula. Bake for 1 hour at 320°F (160°C) or until the center is just set. While it bakes, combine sour cream, sugar, and vanilla for the topping.

Remove cheesecake from the oven, spread the sour cream topping evenly on top.

Bake again for 10 minutes. Remove and let cool at room temperature for 3 hours. Chill in the refrigerator for at least 4 hours, ideally overnight.

Top with fresh berries just before serving.