New York Cheesecake with Graham Cracker Crust
My NY-style cheesecake is made with cream cheese, sugar, eggs, sour cream, and vanilla. It stays true to the classic NY style by being creamy and richly textured, but I’ve lightened it by adjusting the ingredient ratios for a more delicate texture and reduced sweetness. It’s baked on a classic salty-crumbly graham cracker crust to complement the thick, sweet cheesecake filling.
Many have questions about baking a cheesecake, and the good news is that there are several ways to achieve a great result. After testing multiple methods, I’ve found my recipe's best balance of ease and reliability: low and slow baking—no water bath needed.
A very low baking temperature ensures a consistently creamy texture from the edge to the center. It also prevents cracking, which can occur when the temperature increases or decreases dramatically.
The only catch? You’ll need to make it a day in advance to allow it to be fully set for that irresistibly smooth texture. The thing I love about these cheesecake styles is that you can make one a couple of days before you plan on serving (just store it in the fridge, wrapped tightly in the pan to keep odors out), which is ideal for big celebrations or events.
What ingredients do you need for my NY-style Cheesecake?
For the crust:
- Graham crackers, which we’ll crush into crumbs so we can mold them to the shape of our pan. Pre-baking them with butter toasts and bringing out their nutty flavor while coating them in melted fat will help prevent the crust from getting too soggy.
- Brown sugar adds sweetness and a hint of molasses flavor while helping bind the crust together.
- Melted butter acts as the binding agent, holding the crust together while adding richness and flavor.
- Salt enhances the flavors of the crust, balancing sweetness and bringing out the toasty notes of the graham crackers.
For the cheesecake filling:
- Cream cheese is the largest fat source for this cheesecake, providing a rich, creamy texture and tangy flavor. The stabilizers in the cream cheese (gums) also help the final cooled cheesecake maintain its shape.
- White sugar sweetens the cheesecake while helping soften the texture by interacting with proteins and moisture.
- Eggs act as the strong structural component via the egg proteins that coagulate (or stick together) during baking while contributing to a smooth, custard-like texture.
- Sour Cream is the second source of dairy for my cheesecake. It adds creaminess through fat and a slight tang (lactic acid) and helps loosen the batter (due to its water content) for a silkier texture.
- Vanilla Extract/Paste is the flavoring element, but it’s very light compared to the dairy flavors. I like to use my paste on special occasions because of all the pretty specks in the finished cake.
For the topping/decoration:
Optionally, if you want to top your cheesecake, you can use any type of fresh berry, which will sit in a bit of sugar to release juices and some freshly whipped cream.
What type of pan do you need to bake this cheesecake?
You’ll need a baking pan with a removable bottom, of which there are two types: a springform pan (left) or a cheesecake pan (right).
.avif)
A springform pan has a loosening metal latch, allowing the side to lift off the base easily.
.avif)
A cheesecake pan has a flat base that sits flush inside the pan that slides out from underneath.
I own both types of pans in multiple sizes. In my video and tutorial photos, you’ll see me using a springform pan since it’s the most common for home bakers. However, I personally prefer a cheesecake pan for my baking projects. I typically use Fat Daddio’s pans (Amazon link to cheesecake pans or springform pans), and while their springform pan has a wider base—making water baths trickier—I love that all their pans are three inches tall. This allows for both shallow or tall showstopping cheesecakes.
Step by step:
How to make my Vanilla Cheesecake with Graham Cracker Crust.
STEP 1 | BAKE THE GRAHAM CRACKER CRUST.
WHY:
Pre-baking sets the crust by allowing the sugar to melt and bind the crumbs together, preventing a soggy base when the cheesecake batter is added. The fat in the butter also re-solidifies as it cools, reinforcing the crust’s structure. This process also toasts the crumbs, giving it a yummy, toasty-roasted flavor.
HOW:
.avif)
Spray the bottom of your pan. Pulse graham crackers, brown sugar, melted butter, and salt in a food processor (or crush and mix by hand) (1a). When pressed with your fingers, the crumbs should hold together like damp sand (1b).
.avif)
Press into a greased 8” or 9” pan using a flat-bottomed glass (1c, d). Bake at 350°F/180°C for 8-10 min, then cool while you prepare the cheesecake batter.
.avif)
Here, you can see the finished crust with its toasted edges (1e). If you want a clean cheesecake edge, use a paper towel to brush off the residual crust on the pan sides.
STEP 2 | PREPARE THE CHEESECAKE BATTER.
WHY:
Mixing at low speed prevents incorporating excess air, which can cause cracks or a soufflé-like rise and collapse. Gradually adding eggs ensures proper emulsification, while tapping removes trapped air bubbles for a smoother texture.
HOW:
.avif)
Reduce the oven to 250°F (120°C). Beat the cream cheese and sugar on low for 5-7 min (2a) until the batter is smooth and creamy (2b).
.avif)
Mix the eggs one at a time, then add the sour cream and vanilla until smooth (2c). The batter should be silky soft and run very easily off the end of a spatula (2d).
.avif)
Grease the pan sides, pour the batter over the crust (2e), gently tap the pan, or use a toothpick (2f) to remove air bubbles.
STEP 3 | BAKE THE CHEESECAKE.
WHY:
Baking at a low temperature prevents the proteins in the eggs from coagulating too quickly, which can lead to a curdled or grainy texture. The gentle heat ensures a creamy, custard-like consistency while preventing cracks from rapid expansion.
HOW:
Lower the oven to 215°F (100°C). Bake for 2 hrs 30 min—2 hrs 50 min, checking at 2 hrs 20 min.
There are a couple of ways to know when my cheesecake is done:
.avif)
The most accurate way to check if your cheesecake is done is to insert an instant-read thermometer into the direct center—it should read 155°F (68°C) (3a). Yes, this leaves a minor hole in the middle, but there is no room for error; your cheesecake will be baked to creamy perfection. Cover the hole with fruit or whipped cream ;)
.avif)
If you don’t have a thermometer, you can assess doneness by gently shaking the pan. The center (about the size of the pink circle in 3b or the width of my fingers) should jiggle like soft Jell-O, while the outer edges should remain slightly firmer. (For reference, this is an 8-inch springform pan.) If your cheesecake is firm throughout, it is likely overbaked and now is at the risk of cracking as it cools. Immediately turn off the oven and move on to the next cooling step.
I don’t prefer the “jiggle” method, especially if it’s your first time with a recipe. I also don’t depend on very general instructions like this because it’s also difficult to explain a “jiggle.” So, in my recipes, I always try to provide visuals, which is why you should watch my videos. I’m pretty detailed on my YouTube channel. ;)
STEP 4 | COOL THE CHEESECAKE
WHY:
Gradually cooling the cheesecake in an oven with an open door prevents drastic temperature changes. The structure of the cheesecake is primarily supported by egg proteins, which contract if cooled too quickly, leading to cracks. Additionally, allowing it to then chill in the fridge overnight helps the fats solidify and redistribute moisture, resulting in a smoother texture and cleaner slices.
HOW:
.avif)
Turn the oven off, crack the door, and cool inside for 1 hour (4a). During this cooling period, the temperature of the cheesecake will increase by about 5 °F/3 °C.
.avif)
The cheesecake will naturally contract (shrink) a little from the sides of the pan; this is normal. Remove from the oven and cool at room temperature for 1-2 hours. Cover and chill in the fridge for 6+ hours or overnight (4b).
STEP 5 | TO SERVE, ALLOW THE CHEESECAKE TO SIT WHILE YOU PREPARE THE OPTIONAL TOPPING.
WHY:
Letting the cheesecake warm slightly gives it a nice creamy texture for slicing and eating. Macerating berries with sugar draws out their juices via osmosis, creating a naturally sweet syrup. Whipping cream to the right peak ensures stability and a light, airy texture.
HOW:
.avif)
Let the cheesecake sit at room temperature for 30-60 minutes. Toss the berries with sugar (5a) and let them macerate (5b).
.avif)
Whip 1 cup heavy cream to medium or stiff peaks, and spread that atop the cheesecake along with the sugared berries (5c,d).
Video
I have two videos on NY style cheesecakes. The first one goes heavy into the science behind perfecting NY-style cheesecakes, whereas the second video is just the method to make the cheesecake in the recipe card down below.
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
.png)
.avif)
.png)
Vanilla Cheesecake with Buttery Graham Cracker Crust
For crust:
- 150 g (5.3 oz or about 10) graham crackers
- 53 g (¼ cup) brown sugar
- 56 g (¼ cup) melted butter, salted or unsalted
- big pinch of salt (if using unsalted butter)
For the cheesecake filling:
All ingredients must be softened to a cool room temperature (65-70°F/18-21°C)**.
- 904 g (4 ½ cups; 4 packages) cream cheese, full-fat
- 267 g (1 ⅓ cups) white sugar
- 150 g (3 large) eggs
- 153 g (⅔ cups) sour cream, full-fat
- 10 g (2 teaspoons) vanilla extract or paste
For the berry topping (optional):
- Assortment of berries tossed in granulated sugar (to taste)
- 236 g (1 cup) heavy cream plus 15-30 g (2-3 tablespoons) of granulated sugar
For crust:
- 150 g (5.3 oz or about 10) graham crackers
- 53 g (¼ cup) brown sugar
- 56 g (¼ cup) melted butter, salted or unsalted
- big pinch of salt (if using unsalted butter)
For the cheesecake filling:
All ingredients must be softened to a cool room temperature (65-70°F/18-21°C)**.
- 904 g (4 ½ cups; 4 packages) cream cheese, full-fat
- 267 g (1 ⅓ cups) white sugar
- 150 g (3 large) eggs
- 153 g (⅔ cups) sour cream, full-fat
- 10 g (2 teaspoons) vanilla extract or paste
For the berry topping (optional):
- Assortment of berries tossed in granulated sugar (to taste)
- 236 g (1 cup) heavy cream plus 15-30 g (2-3 tablespoons) of granulated sugar
- Bake the graham cracker crust.
Preheat the oven to 350 °F (175 °C) and position a rack in the middle. Pulse graham crackers in a food processor until sandy, then add brown sugar, melted butter, and salt (if using). Pulse until the mixture resembles wet sand. Alternatively, crush the crackers in a zip-top bag with a rolling pin, then mix the other ingredients.
Lightly spray an 8” or 9” cheesecake or springform pan* with cooking oil. Using a flat-bottomed glass, press the crumb mixture evenly into the bottom. Bake for 8-10 minutes, until fragrant and lightly browned at the edges. Let cool at room temperature. - Prepare the cheesecake batter.
Reduce the oven temperature to 250 °F (120 °C). Using a stand or hand mixer, mix cream cheese and sugar in a large bowl on low with the paddle attachment for 5-7 minutes. Add eggs one at a time, mixing just until incorporated. Mix sour cream and vanilla on low for 2-3 minutes until smooth.
Important: Dust off any residual graham cracker crumbs that may be stuck to the sides and spray the inside of the cheesecake/springform pan again with cooking oil, this time focusing on the sides. This ensures easy and clean removal of the sides of the pan, whether you use a springform or cheesecake pan.
Pour the mixture into the cooled crust. Gently tap the pan on your counter to release the air bubbles, and smooth the top out with a spatula, if needed. - Bake the cheesecake.
Place the cheesecake in the oven and immediately lower the temperature to 215°F (100°C). Bake for 2 hours 30 minutes to 2 hours 50 minutes, checking at 2 hours 20 minutes. It’s done when the edges are set, but the center has a slight wobble (please see the photographs above). For precision, check the center with a thermometer—it should read 155°F (68°C). (If you prefer a less firm and creamier cheesecake, bake until 150 °F/65° C.) - Cool the cheesecake
Turn off the oven, open the door a few inches, and let the cheesecake sit inside for about 1 hour. Then, cool at room temperature for 1-2 hours until completely cool. Wrap the top tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. - To serve, allow the cheesecake to sit while you prepare the optional topping.
The cheesecake is easiest to unmold when cold, so we’ll do that first. Remove the cheesecake from the fridge and unwrap it.
For a springform pan, unlatch the fastener and lift off the ring. For a cheesecake pan, rub a warm, damp cloth around the edges, place the pan over a soup can, and slide the sides down. Use a large spatula to transfer the cheesecake to a platter—unless your pan has a recessed base, in which case, leave it as is. (Those are just hard to remove without breaking the crust.) Let it sit at room temperature for 30–60 minutes while you prep the topping.
For the berry topping, slice strawberries (or use whole blueberries, raspberries, or blackberries) and toss with sugar, adding a tablespoon at a time to taste. Let sit while the cheesecake warms.
Before serving, whip 1 cup of heavy cream and 2-3 tablespoons of granulated sugar on medium speed until medium peaks form, or whip to stiff peaks for piping.
Some bakers like to put the berries and juice on the cheesecake first, then top it with whipped cream, but for some reason, I like it the other way around. Serve with extra cream and berries on the side.
Recipe Card - Adriana's Notes
*This recipe was written and photographed in an 8-inch springform pan. It will also work in a 9-inch pan with identical ingredient amounts. You will get a slightly shorter cheesecake. Most importantly, you will need to watch the bake times as the decrease in height will allow heat to reach the center more quickly, decreasing the bake time.
**You don’t need a thermometer—just ensure the ingredients are slightly warm (and soft, in the case of the cream cheese). Warm room-temperature ingredients prevent lumps, providing a smooth, creamy texture and proper bake time. Cold ingredients can cause uneven mixing and extend baking time, affecting the cheesecake’s texture.
To speed up the warming process, I put all my cream cheese on a big plate and microwave it for about 15-20 seconds. When you press down on it, the cream cheese should be soft. I then place the eggs in very hot tap water, changing the water until the eggs are slightly warm. I also put the sour cream in a small bowl and microwave it for about 15 seconds.
Recommended Sugar Lab Recipes + Experiments
%20(1).avif)
There’s more where this came from!
Craving the latest scoop on new Cakeculator flavors, baking science tutorials, and other delectable updates? I'm whipping up a freshly baked newsletter soon! Sign up here to be the first to get it.