New York cheesecake is rich and thick and dense, often topped with a fruit sauce like cherry or raspberry.

Typically a New York cheesecake is made with few ingredients but this one has a light vanilla topping.  If you prefer, you can leave off the vanilla topping and serve it with a fruit topping.  Our favorite topping is a simple sauce made with berries.  We use these recipes often.  They can be made with fresh or frozen fruit.

You can use a pastry filling for a topping.  We recommend a raspberry, blueberry, or cherry pastry filling.  Our professional pastry fillings in 2-pound bags are very economical.

Additional Recipes and References

New York Cheesecake Recipe


For the crust:

2 cups graham cracker crumbs
1/2 cup butter, melted
4 tablespoons granulated sugar

Purchasing graham cracker crumbs will save you time and cleanup and usually cost less than crackers.  If you use crackers, the easiest way to process them into crumbs is with a food processor.

For the filling:

4 8-ounce packages of cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon lemon flavor
2 tablespoons all-purpose flour


Preheat the oven 325 degrees.

  1. In a springform pan (see notes), mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
  2. With the paddle attachment of your stand-type mixer and using the slow speed, beat the cream cheese, flour, and sugar together until smooth but not whipped. Add the eggs and vanilla and beat until smooth. Pour the batter into the prepared crust.
  3. Bake for 60 minutes or until the cake is done. The cake should be set with only the center jiggly.  A knife inserted one inch from the center should come out clean when done.  Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Notes about springform pans

For a particularly noteworthy cheesecake, make this in a square cheesecake pan.  A silicone cheesecake pan cleans up nicely and easily releases the dessert.

We most often use glass based springform pans.  You can slip the cake on the glass bottom onto a serving palter for easy cutting and serving.  A glass base avoids the metallic taste that sometimes comes from metal bottoms.

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