New York Style Cheesecake
When I say this New York cheesecake is a classic, I really mean it. This beauty comes straight from my grandma’s uncle — the man who knew how to do cheesecake right. No shortcuts. No trendy twists. And definitely no graham cracker crust bulls***. We butter our springform pan, dust it with plain breadcrumbs like the old school bakers did, and let the cheesecake itself be the star. This dessert is pure simplicity: cream cheese blocks, sugar, eggs, vanilla, and a pinch of salt. The kind of recipe someone scribbled onto a stained index card decades ago because they knew it was a keeper. And now lucky for us — we get to keep making it and passing it on.
Below is the recipe exactly how it’s always been done in my family. It bakes low and slow until golden brown with a silky sour cream topping that sets perfectly in the oven. And yes, I’m giving you my best shot at crack-prevention — a careful foil wrap around the pan and a water bath on the rack below (pro tip: don’t fill that pan until it’s already in the oven… learn from my mistakes). I like my slice completely plain, because honestly? It doesn’t need anything. But if you’re a fruit-on-top person, a fresh strawberry sauce works beautifully.
Make it for a holiday. Make it for a birthday. Make it because it’s Wednesday and you need cheesecake. This is one of those recipes that becomes a tradition the very first time you make it.
New York Style Cheesecake
The true classic cheesecake from my grandma's uncle - eat it plain (my favorite) or with a strawberry sauce and enjoy the decadence.
Ingredients
- 5 - 8oz blocks of cream cheese, room temperature
- 5 eggs, room temperature
- 1 3/4 c sugar
- 1 t vanilla
- 3 T flour
- 1/4 t salt
- Plain breadcrumbs
- 8 oz sour cream
- 1/4 c sugar
- 1/2 t vanilla
- pinch of salt
Instructions
- Preheat oven to 350*
- Butter a 9" springform pan and dust with breadcrumbs
- In a stand mixer, beat the sugar and cream cheese until fluffy. Add one egg at a time, beating well in between each egg
- Add vanilla and flour, beat in.
- Bake for 45 minutes, or golden brown
- Towards the end of baking, make the sour cream mixture
- Beat all ingredients together
- Once the cheesecake is done, add topping and spread across the top, leaving a 1/2-1" border
- Bake for an additional 10-15 minutes
The nutrition information is based on estimates and is not definitive.
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There’s something so iconic about a true New York style cheesecake. Not the no-bake kind. Not the “light and fluffy” versions. Not the overly fancy modern takes with shortbread crust or chocolate swirls. Nope — I’m talking about that cheesecake. The dense, rich, silky-creamy, crack-free (hopefully) masterpiece that feels like it belongs in a bakery window in the middle of Manhattan.
This recipe is the exact one that has lived in my family for generations. According to my grandma, her uncle guarded this recipe like treasure — because he knew what he had. And after one bite, you’ll know it too. There’s a reason New York cheesecake became famous: it’s just better.
Why No Graham Cracker Crust?
Let’s talk crust — or lack of it. Somewhere along the line, the graham cracker crust became the “standard.” I’m not saying it’s bad, but it’s not authentic New York cheesecake. The true way? Butter the sides and bottom of your springform pan, dust lightly with plain breadcrumbs, and call it a day.
Here’s why I love it:
It allows the cheesecake itself to shine
Creates a subtle texture on the bottom and sides
No overly sweet crust competing with the filling
It’s faster (one less bowl + step!)
This cheesecake has nothing to hide behind — and it doesn’t need to.
Simple Pantry Ingredients
Just the cornerstones of a perfect cheesecake:
Cream cheese (full-fat blocks only — nothing “light” allowed!)
Sugar
Eggs
Vanilla
All-purpose flour
A pinch of salt
That’s it. No sour cream inside the filling, no lemon zest, no frills. The purity is the point.
The Sour Cream Topping
After baking, just when you think the cheesecake looks good enough… we add the silky sour cream layer. This part is so classic — a perfect creamy balance that hides any minor imperfections and gives the top that glossy finish.
It’s made with:
Sour cream
Sugar
Vanilla
Salt
A 10–15 minute bake marries the topping into the cheesecake and it’s just… perfection.
Crack Prevention — My Best Advice
Let’s be honest: even professional bakers sometimes get a crack in their cheesecake. It doesn’t mean you messed up — it means you’re human. But I do have a few methods that work fabulously most of the time:
✔ Keep ingredients room temperature
✔ Don’t over-mix (air bubbles = cracks)
✔ Wrap the springform pan bottom in foil
✔ Place a pan of water on the lower rack during baking
✔ Let the cheesecake cool slowly in the oven with the door cracked
Water bath pro tip:
Set the baking sheet or roasting pan in the oven first, then pour water into it. Trying to carry a sloshing pan of boiling water to the oven is chaos — trust me.
Even if you get a tiny crack, the sour cream topping usually hides it anyway. Crisis averted.
Bake, Chill, and Reward Yourself
Cheesecake demands patience.
Bake it. Top it. Cool it slowly. Chill overnight.
Which means the real reward comes tomorrow.
When you're finally slicing into this masterpiece — thick, tall walls of creamy decadence — you’ll forget all about waiting.
Serving Options
Here are the two kinds of people in life:
Plain cheesecake lovers (correct)
Fruit-on-top fans (still welcome!)
If you’re in the #2 camp, a simple strawberry sauce does pair beautifully:
Fresh berries
A little sugar
Lemon juice if you want brightness
Cook until saucy and spoon over your chilled slice.
Why This Recipe is Forever
This recipe is family tradition. It’s nostalgia. It’s an edible heirloom. Every time I make it, I think of that original recipe card and how many hands have passed it forward. It deserves the spotlight — no crust required.
Once you make it, I guarantee you’ll be passing it on too.