New York Style, Fully-Loaded, Baked Vanilla Cheesecake

Making a perfect New York-style cheesecake is a little like learning to drive a manual car. The first time, it feels intimidating. You overcorrect, stall, and maybe panic when something goes wrong.

But once you get the rhythm? Smooth sailing.

That’s exactly how it felt when I first started making cheesecakes as a pastry chef. I had my fair share of overbaked, sunken, or cracked disasters, but eventually, I cracked the (cheese)code.

Now, I can confidently say that this is the best baked vanilla cheesecake recipe you’ll ever make. It’s rich, ultra-creamy, and dense but never heavy—everything a real New York-style cheesecake should be.

And don’t worry, I’ll walk you through it step by step, so you won’t end up with a cheesecake that looks like it lost a fight with the oven. Ready? Let’s bake!

Why You’ll Love This New York Style Cheesecake

There’s cheesecake, and then there’s New York-style cheesecake—the kind that makes you close your eyes after the first bite and just savor the moment.

If you love thick, creamy, and ultra-decadent desserts, this one’s for you!

✔️ Classic Flavor: Vanilla-forward with a hint of tang from the sour cream.
✔️ Perfectly Dense & Creamy: No fluffy or airy cheesecake here—just pure indulgence.
✔️ No Water Bath Drama: I’ll walk you through exactly how to prevent cracks!
✔️ Make-Ahead Friendly: Cheesecake is actually better when chilled overnight, making it ideal for parties and holidays.

Trust me, once you make this, you won’t go back to store-bought cheesecake!

What Makes New York Style Cheesecake Unique?

Not all cheesecakes are created equal! If you’ve ever had a super light and fluffy cheesecake, you might be wondering what makes New York-style different.

Well, this one is thicker, denser, and richer than most, and that’s exactly what makes it so iconic.

• High Cream Cheese Content: Some cheesecakes use ricotta or mascarpone, but this one is all about the cream cheese for that thick, dense bite.
• A Touch of Cornstarch: This helps stabilize the filling, making it extra creamy without being too heavy.
• Water Bath for Gentle Baking: A steam bath prevents cracks and keeps the texture velvety smooth.
• Signature Tang: The addition of sour cream gives it that slight tanginess that balances the sweetness.

If you’ve never had a real New York cheesecake, get ready—this is next-level dessert perfection!

Ingredients

Cheesecake might seem fancy, but it’s actually made with super simple ingredients. That said, each one plays a big role in creating the perfectly creamy, dreamy texture we’re after.

For the Base

• Cookies - use any kind of cookie you like, including shortbread, Oreos, or even gingersnaps
• Sugar - just a little for sweetness
• Melted Butter - to help the base stick together

For the Filling

• Cream Cheese - obviously! Use full-fat for the best texture
• Sugar - for sweetness
• Cornstarch - to help the filling set
• Eggs - for richness and to help the filling set
• Sour Cream - for flavor and to soften the texture
• Vanilla - for sweet warmth

How to Make the Best Baked Cheesecake

Okay, let’s get to the good stuff! Making cheesecake from scratch might seem intimidating, but I promise—it’s just a series of simple, easy steps.

Follow along, and you’ll have a picture-perfect cheesecake in no time!

Prepare the Crust: A good cheesecake starts with a solid, buttery crust—and this one couldn’t be easier!

1. CRUSH cookies into fine crumbs and mix with sugar and melted butter.
2. PRESS the mixture into a greased springform pan.
3. BAKE at 180°C for 8 minutes, then let cool.

Make the Creamy Cheesecake Filling: Here’s where the magic happens! The key to an ultra-smooth, no-lumps cheesecake filling is to use room temperature ingredients and mix gently.

1. WHISK cream cheese and sugar until smooth.
2. SIFT cornstarch over and fold in with a spatula.
3. ADD eggs one at a time, stirring gently.
4. MIX in sour cream and vanilla, being careful not to overmix.

Assemble and Bake: We’re almost there! Now, we bake it nice and slow to get that signature New York-style texture.

1. WRAP the pan in foil to protect it from water leaks.
2. POUR the filling over the crust and smooth the top.
3. PLACE the pan in a larger baking dish and add hot water.
4. BAKE at 220°C for 10 minutes, then reduce to 110°C and bake for another hour.
5. COOL inside the oven with the door slightly open for an hour, then fully at room temp.

Chill & Set for the Best Texture: This might be the hardest part—waiting! But chilling is essential for that creamy, rich texture we all love.

1. REFRIGERATE for at least 12 hours before slicing. (Trust me, it’s worth the wait!)

How to Bake Cheesecake in A Water Bath

Don’t panic when it comes to the water bath! I have two fool proof methods to keep the cheesecake dry.

Method One:

Before you start baking, wrap the springform pan in alternating layers of foil and plastic. I use cooking bags split in half.

Just place a layer of foil on the counter, followed by half of the cooking bag, another layer of foil, and the other half of the cooking bag.

Then, place the pan in the middle and carefully mold the foil around the base. 

The foil will keep it in place and the plastic stops any moisture from leaking into the cake.

Now you can pop the pan in a larger container and fill it halfway with water to bake.

Method Two:

Bake the cheesecake on the middle rack with another tray underneath filled with water.

It’s not as good as the method above, but the moisture should keep the top from cracking.

For step by step instructions, check out my video above.

Pro Tips for a Crack-Free Cheesecake

If there’s one thing I learned as a pastry chef, it’s that cheesecake can be a diva. Here’s how to keep yours smooth and perfect:

• Room Temp Ingredients = Smooth Filling! Cold ingredients lead to lumpy batter.
• No Overmixing! Too much air = cracks. Stir, don’t beat.
• Don’t Skip the Water Bath. It creates gentle, even heat for a perfect texture.
• Cool Slowly. A sudden temp drop = cheesecake tantrum (aka cracks).
• Use Full Fat Cream Cheese. It’s thicker and gives you the best overall texture. Using something low in fat might seem like a good way to save calories, but the texture will suffer in the end.
• Use Real Vanilla. I LOVE to use real vanilla or vanilla paste. Having the flecks spread throughout is beautiful and the flavor is unmatched.

Storage & Freezing Instructions

The best thing about cheesecake? It stores beautifully, meaning you can enjoy it for days (or weeks, if you freeze it!).

• Fridge: Store covered for up to 5 days.
• Freezer: Freeze slices individually for up to 3 months. Thaw overnight in the fridge.

Cheesecake Variations & Topping Ideas

This cheesecake is perfect on its own, but if you’re like me and love going overboard, try these toppings:

• Fruit: Fresh berries, caramelized bananas, or roasted peaches.
• Chocolate Lovers: Ganache, crushed Oreos, or brownie chunks.
• Candy Overload: M&Ms, toffee bits, or even lollipops!

I love to pile on everything—brownies, cookies, meringues, you name it. The more, the merrier!