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The perfect cheesecake recipe - smooth, creamy, rich and decadent without ever being too heavy. Learn all the tricks.

New York Cheesecake

Learn all the secrets to making the perfect New York Cheesecake everytime. The texture is smooth and creamy without being too dense, and it has a delicious, slightly tangy flavor that's totally decadent. 
Course Dessert
Prep Time 30 minutes
Cook Time 50 minutes
Chilling 10 hours 40 minutes
Total Time 12 hours 30 minutes
Servings 12 slices


Graham Cracker Crust

  • 1 ½ cups graham crumbs
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter , melted


  • 24 oz brick-style, full-fat cream cheese*
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch**
  • 2 teaspoons lemon juice , freshly squeazed
  • 2 teaspoons vanilla extract
  • 1 cup sour cream*
  • 4 large eggs*


Graham Cracker Crust

  • Preheat the oven to 350F degrees. Wrap the bottom and sides of a 9 inch spring form pan with aluminium foil. Wrap it at least 3 times so that no seams are showing.
  • In a medium bowl stir together the graham crumbs, sugar and melted butter. 
  • Press into the bottom of the spring form pan, creating a little edge up the sides.
  • Bake in the preheated oven for 8 minutes. 


  • In a large bowl beat the cream cheese until soft (at least 2 minutes). Turn off the mixer and scrape down the sides of the bowl as you go.
  • Beat in the sugar. Then mix in the cornstarch (you may need to sift it first), lemon juice and vanilla extract.
  • Mix in the sour cream, continuing to scrape down the sides of the bowl as necessary.
  • With the mixer on low speed, mix in the eggs 1 at a time. Only mix the batter until the eggs look just combined. You can turn off the mixer and gently fold them in with a rubber spatula.
  • Place the spring form pan (wrapped in aluminium) inside a large roasting pan.
  • Pour the cheesecake batter into the pan. 
  • Then pour water into the roasting pan so that there's about ½-1 inch of water.
  • Place the roasting pan (with cheesecake inside) into the oven. Bake for 40-50 minutes or until the top looks almost set except for in the very middle and there's a little wobble still in the middle of the cake.

Cooling, Chilling & Serving the Cheesecake

  • Remove the roasting pan and cheesecake from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm.
  • Then remove the spring form pan from the roasting pan and peel back the aluminium foil. Cool the cheesecake until the pan is room temperature. 
  • Cover the pan and chill the cheesecake in the fridge for at least 6 hours.
  • When ready to serve, remove the cheesecake from the fridge about 20 minutes prior. Cut into slices and top with fruit or your favorite toppings. 


*Ensure the cream cheese, sour cream and eggs are room temperature before getting started.
**1 tablespoon of cornstarch can be replaced with 2 tablespoons of flour. 
***Store cheesecake in the fridge. Cheesecake can be frozen and thawed in the fridge over night.