New York–style cheesecake is a true American classic. With its dense yet creamy texture and rich cream cheese flavor, it has earned a special place on the menus of cafés, bakeries, and home gatherings around the world.

In this guide, you’ll learn the easiest and most accurate method to make a perfect New York cheesecake — from choosing the right ingredients to mastering the key techniques that prevent cracks, sinking, or a runny center.

What Is New York Cheesecake?

Understanding the unique features of this beloved dessert

New York cheesecake is one of the most iconic and traditional cheesecake styles in the world. Unlike no-bake or lighter versions, this cheesecake is baked in the oven, resulting in a dense, smooth, and ultra-creamy texture.

One of the reasons it’s so popular is its stability and flawless appearance after baking — as long as proper techniques are followed. The pure cream cheese flavor pairs beautifully with a variety of toppings such as strawberry sauce, chocolate, or caramel, making it ideal for café menus, formal events, and home bakers who want professional results.

Ingredients & Step-by-Step Instructions for Classic New York Cheesecake

To achieve a truly professional cheesecake, precise measurement and ingredient quality are essential. Below you’ll find the complete ingredient list and detailed steps.

✅ Ingredients for the Biscuit Crust

• 250 g crushed wheat or digestive biscuits
• 100 g melted butter
• 1 tbsp brown sugar (optional)
• A pinch of cinnamon (optional)

✅ Ingredients for the Cream Cheese Filling

• 900 g cream cheese (room temperature)
• 200 g granulated sugar
• 3 large eggs
• 150 g sour cream or Greek yogurt
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour or cornstarch
• 1 tbsp fresh lemon juice

How to Make Classic New York Cheesecake — Step by Step

1. Preparing the Crust

• Mix the crushed biscuits with melted butter, brown sugar, and cinnamon.
• Press the mixture firmly into the bottom of a springform pan.
• Bake at 170°C (338°F) for 10 minutes.
• Allow it to cool completely.

2. Making the Filling

• Beat the cream cheese until smooth and creamy.
• Add sugar and mix again.
• Add the eggs one at a time, mixing gently after each addition.
• Add sour cream, flour, vanilla, and lemon juice, and mix until just combined.

3. Baking the Cheesecake

• Pour the filling over the cooled crust and smooth the top.
• Place the pan in a larger tray filled with hot water (water bath / bain-marie).
• Bake in a preheated oven at 150–160°C (302–320°F) for 50–65 minutes, until the edges are set and the center jiggles slightly.
• Turn off the oven, leave the door cracked open, and allow the cheesecake to cool slowly inside the oven.
• Refrigerate for at least 4–6 hours (preferably overnight).

Pro Baking Tips for a Perfect New York Cheesecake

Although simple at first glance, this cheesecake requires attention to detail. These professional tips ensure a crack-free, creamy, and smooth result:

✅ Use High-Quality Cream Cheese

Cheap or low-fat cheeses ruin the texture. Always use full-fat cream cheese softened at room temperature.

✅ Bake Low & Slow

Low temperature (150–160°C) equals smooth, even baking with no cracks.

✅ Do NOT Bang or Shake the Pan

Shaking introduces air bubbles that later appear as cracks.

✅ Keep the Oven Door Closed

Opening the oven causes temperature shock, leading to cracks and sinking.

✅ Cool Slowly

Let the cheesecake cool gradually inside the warm oven — this step is crucial for texture and stability.

If you want to learn more, check out our full guide “The Complete Cheesecake Guide: History, Types & Essential Techniques.”

Common Mistakes When Making New York Cheesecake (and How to Fix Them)

❌ Using Cold Ingredients

Cold cream cheese or eggs cause curdling and cracks.
✔ Solution: Let all ingredients sit at room temperature for at least 30 minutes.

❌ Overmixing the Batter

This traps air and creates bubbles and cracks.
✔ Solution: Mix only until combined, using low speed.

❌ Skipping the Water Bath

Dry heat causes uneven baking and cracks.
✔ Solution: Always use a bain-marie.

❌ Overbaking

This dries out the cheesecake and causes deep cracks.
✔ Solution: Stop baking while the center still slightly jiggles.

❌ Removing It From the Oven Too Quickly

Sudden temperature changes cause cracking.
✔ Solution: Cool gradually with the door half open.

❌ Using a Poor-Quality Pan

This leads to sticking, tearing, and uneven shape.
✔ Solution: Use a good springform pan lined with parchment or properly greased.

FAQ: New York Cheesecake Troubleshooting

✅ Why did my cheesecake crack?

Overbaking, cold ingredients, no water bath, or too much mixing.

✅ How do I know it’s done?

The edges should be set, but the center should still jiggle slightly.

✅ Can I freeze New York cheesecake?

Yes! Wrap tightly and freeze for up to 2 months.

✅ Can I make it without a springform pan?

Possible but not ideal — removal will be difficult and cracks more likely.

✅ Why did the center sink after cooling?

Overmixing, overbaking, or cooling too quickly.

✅ Can I replace cream cheese?

Not for the classic version. High-quality cream cheese is essential.

Online New York Cheesecake Masterclass – Arsa Academy

If you want to learn how to create a flawless New York cheesecake — professionally, step by step, and without trial and error — the Arsa Academy New York Cheesecake Course is perfect for you.

In this course, you will:

✔ Learn every step with full details
✔ Master professional no-crack and no-sink techniques
✔ Get guidance suitable for beginners and home-business bakers

🎯 Now is the perfect time to master cheesecake baking once and for all!
Join the New York Cheesecake Course at Arsa Academy.