Craving that rich, velvety New York cheesecake you’d find in a classic deli? This easy homemade version by Chantal delivers the same dense, creamy texture and nostalgic flavor—without the hassle.
Perfect for holidays, birthdays, or a decadent weekend treat, this recipe has earned rave reviews from everyone who’s tried it: “Tastes just like the ones in a New York deli!”
With simple ingredients and foolproof technique (including a no-crack cooling method), you’ll impress guests and satisfy your cheesecake cravings in no time.
🍰 Why You’ll Love This New York Cheesecake Recipe
- Authentic deli-style texture: Rich, dense, and ultra-creamy
- Easy to make with common pantry staples
- No fancy tools needed—just a springform pan and mixing bowls
- Bake-and-forget method that prevents cracks
- Make-ahead friendly—tastes even better chilled overnight!
📝 Ingredients
(For a 9-inch springform pan; serves 12–16)
Crust
- 15 graham crackers, finely crushed (about 1½ cups crumbs)
- 2 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages full-fat cream cheese, softened to room temperature
- 1½ cups granulated sugar
- ¾ cup whole milk
- 4 large eggs, at room temperature
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- ¼ cup all-purpose flour
Pro Tip: Use room-temperature ingredients (especially cream cheese and eggs) for a smooth, lump-free batter!
👩🍳 Step-by-Step Directions
Preheat & Prep:Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan and wrap the bottom and sides in aluminum foil (optional but helpful to prevent leaks if using a water bath).
Make the Crust:
In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Use a flat-bottomed cup to compact it tightly.
Prepare the Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy (about 2–3 minutes). Add milk, sour cream, and vanilla; mix until combined.
Add eggs one at a time, mixing just until incorporated (do not overmix).
Gently fold in the flour until no streaks remain.
Bake:
Pour the batter over the crust. Smooth the top with a spatula.
Bake at 350°F for 60 minutes, or until the edges are set but the center still jiggles slightly.
Cool (Key Step!):
Turn off the oven and leave the cheesecake inside with the door closed for 5–6 hours. This slow cooling prevents cracks—a hallmark of perfect New York cheesecake!
Chill & Serve:
Once cooled to room temperature, refrigerate for at least 6 hours (preferably overnight).
Run a knife around the edge before releasing the springform. Slice with a hot, wet knife for clean cuts.
💡 Tips for the Best Cheesecake Ever
- Avoid overmixing after adding eggs—it introduces air and can cause cracks.
- Use full-fat dairy for maximum richness and creaminess.
- No water bath needed thanks to the in-oven cooling method—but if you prefer extra insurance, you can bake it in a water bath.
- Garnish ideas: Fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce.
❓ Frequently Asked Questions
Q: Can I use a different crust?
A: Yes! Try vanilla wafers, gingersnaps, or shortbread for a flavor twist.
Q: How long does it keep?
A: Store covered in the fridge for up to 5 days. It also freezes beautifully for up to 2 months.
Q: Why did my cheesecake crack?
A: Common causes include overmixing, rapid temperature changes, or skipping the slow-cool step. This recipe’s method minimizes that risk!
🧁 Ready to Bake the Best Cheesecake of Your Life?
This Chantal’s New York Cheesecake is your ticket to deli-quality dessert at home. Creamy, nostalgic, and impressively simple—it’s no wonder it’s a crowd favorite.
Don’t forget to pin this recipe, share it with fellow bakers, and leave a comment below when you try it!