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new york cheesecake

Easy New York Style Cheesecake

Rich and delicious. Use your favorite topping for a gourmet dessert.
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Course: Dessert
Cuisine: American, Jewish, Kosher, shavuot
Keyword: cheescake
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling time: 6 hours
Total Time: 2 hours 15 minutes
Servings: 16 servings
Calories: 435kcal


  • spring form pan


Ingredients for the filling

  • 2 ½ lbs cream cheese 5 eight ounce packages, room temperature
  • 1 ¾ cups sugar
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 5 large egg room temperature
  • 2 large egg yolk room temperature
  • ½ cup heavy cream

Ingredients for the crust

  • 10 graham crackers whole crackers
  • ¼ cup sugar
  • 6 tablespoon butter melted


Instructions for making the filling

  • Preheat oven to 400ºF. Line 10" springform pan with parchment paper and grease sides well.
  • Using an electric mixer, beat cream cheese until smooth and creamy. About 30 seconds.
  • Scrape down sides of bowl and gradually add sugar, lemon zest, and vanilla extract until well mixed in.
  • Beat in the eggs one at a time, scraping down the bowl after each egg.
  • On low speed beat in the heavy cream. Scrape down the sides and pour batter into prepared pan containing the crust. (See crust recipe below).
  • Loosely cover cake with foil and bake for 15 minutes at 400ºF.
  • Reduce temperature to 200ºF and bake for an hour.
  • After and hour and fifteen minutes total cooking time turn off oven and slightly open oven door and allow to cool for 30 minutes.
  • Remove from oven and allow cheesecake to cool completely before unmolding.
  • Cover and cool in the refrigerator for at least 6 hours but ideally 24 hours before serving.

Instructions for making the crust

  • Crumb the graham crackers by putting them into a food processor until they are completely turned into crumbs.
  • Mix in the sugar and melted butter.
  • Using a measuring cup, press the crust batter into the bottom and edges of the springform pan to make the crust.


  • Cheesecake can be stored in the fridge for a few days.
  • Cheesecake freezes beautifully. Wrap well and freeze until ready to use. Thaw in the refrigerator overnight. 
  • Do not overstir the batter or the top may develop cracks.
  • Keep the oven door closed during baking. Too much opening and closing the oven door can upset the temperature on the surface of the cheesecake and cause cracking as well.
  • Let the cheesecake cool fully before slicing into it. I know it is tempting to dig in as soon as it is done baking, but the cheesecake will be runny when it is not fully cooled.


    Calories: 435kcal | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 317mg | Potassium: 151mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg