clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic New York Cheesecake is stunning, delicious, rich, and creamy. Plus, it's surprisingly easy to make from scratch — even for beginners! |

Classic New York Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 11 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian


Classic New York Cheesecake is a delicious, indulgent dessert that is surprisingly easy to make from scratch. With a crunchy graham cracker crust, a rich and creamy vanilla cheesecake filling, and a sweet strawberry sauce on top, this cheesecake is as delicious as it is stunning. A total crowd favorite!


For the cheesecake crust:

  • 2 cups Graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/4 cup butter, melted

For the cheesecake filling:

  • 32 ounces (or four 8 ounce blocks) cream cheese, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/2 cup heavy creamat room temperature
  • 4 large eggs
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • boiling water (for the water bath)

For the strawberry sauce (optional):

  •  1 pound fresh strawberrieshulled and thickly sliced, divided
  • 1/4 cup granulated sugar
  • 1 tablespoon orange juice (freshly squeezed from 1/2 orange)


Make the crust:

  1. Preheat oven to 350 F.
  2. In a medium mixing bowl, stir the Graham cracker crumbs and sugar together. Gradually pour in the melted butter, continuing to stir until well mixed.
  3. Press the crumbs firmly into a 9-inch round springform pan.
  4. Bake the crust for 10 minutes. Allow it to cool completely to room temperature, about 1 hour.

Make the filling and bake:

  1. In a large mixing bowl, use an electric mixer to mix the cream cheese, yogurt, sugar, and vanilla extract together until well blended. Add eggs, one at a time, and beat on low speed until just blended. Repeat until all eggs are added and blended (Do not overmix to avoid cracking during baking).
  2. Pour the filling into the cooled crust and smooth out the surface. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep of boiling water.
  3. Move the baking dish to the oven and bake in the 350F preheated oven for 1.5 hours in the boiling water bath (This helps prevent sudden temperature drop and cracking).
  4. Turn off the heat and leave the cheesecake in the oven for an hour, allowing it to continue baking slowly (do not open the oven door).
  5. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic cling wrap and transfer to the refrigerator overnight (or for at least 8 hours) to cool down and solidify.

Make the strawberry sauce:

  1. In a small saucepan over medium-high heat, add ¾ of the sliced strawberries, sugar, and orange juice and stir to combine. Bring to a gentle boil and cook, stirring occasionally, until the strawberries are syrupy and the juices begin to release, approximately 5 minutes.
  2. Turn heat down to medium and continue to cook until the sauce thickens, about 15 minutes. Stir occasionally.
  3. Transfer the strawberry sauce to a blender and puree until smooth.
  4. Transfer the pureed sauce back to the saucepan. Add the remaining ¼ fresh strawberry slices and stir to combine. Continue to cook on medium for 5 minutes.
  5. Remove from heat and allow the sauce to cool to room temperature (or refrigerate until cool) before pouring on the cheesecake.

Serve the cheesecake:

  1. To serve, remove the sides of the springform pan and transfer the cheesecake to a serving dish.
  2. Cut into slices and pour the strawberry sauce on top of the slices, if desired.


Amended recipe: Recipe was updated in 2023 to yield a more classic New York cheesecake texture. For the original recipe, use the following ingredients and use an 8-inch round springform pan. For the cheesecake crust: 2 cups Graham cracker crumbs, 1 tablespoon white sugar, 3 tablespoons melted butter. For the cheesecake filling:  24 ounces (3 blocks) cream cheese, 1/2 cup Greek yogurt, 4 large eggs, 1/2 cup white sugar, and 1 teaspoon vanilla extract.

How to store: Store the entire cheesecake in an airtight container or wrap as tightly as possible in plastic cling wrap and refrigerate for up to 5 days.

How to freeze: Wrap the entire cheesecake in plastic cling wrap or cut the cheesecake into individual servings and wrap each one. Then, wrap in a layer of aluminum foil to prevent freezerburn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

  • Prep Time: 30 minutes
  • Resting Time: 8 hours (or overnight)
  • Cook Time: 2 hours 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American