New York Cheesecake

When it comes to cheesecake, there are endless variations, but a true New York cheesecake is something special. It’s unapologetically rich, dense, and smooth, with a pure cream cheese flavor that doesn’t need much else. While many modern versions are made with a graham cracker crust or a swirl of something sweet, this one takes a more traditional route: no crust, no topping, just the kind of bakery-style cheesecake that stands on its own.

After living in New York for nearly 15 years, I’ve come to appreciate the no-frills, old-school approach that puts the focus right where it belongs, on that velvety, tangy-sweet filling. This is my take on that classic, and I think it just might become your go-to, too.

If you’re looking for something a little different, my classic vanilla cheesecake is a bit lighter and made with a graham cracker crust.

Why You’ll Love This New York Cheesecake Recipe

• Crustless and classic. No crust means no distractions. Just smooth, rich cheesecake from top to bottom.
• Dense but creamy. This filling bakes up thick and luxurious, just the way a New York cheesecake should.
• Simple ingredients. Nothing fancy here, just cream cheese, eggs, sugar, cream, and a touch of lemon and vanilla.
• No water bath required. A gentle bake and slow cooling help prevent cracks without the need for a fussier setup.

The Ingredients

You’ll find the full list of ingredients and instructions in the recipe card at the bottom of the post. Here’s a quick look at this cheesecake’s ingredients and why they matter.

• Cream cheese – This is the star, so use full-fat cream cheese and let it come to room temperature for the smoothest filling.
• Granulated sugar – Sweetens the filling without overpowering the tang of the cream cheese.
• Vanilla extract – Adds depth and warmth to the flavor.
• Lemon zest – Just a touch brightens the flavor and balances the richness.
• Eggs – Provide structure and help create that dense, creamy texture.
• Heavy cream – Softens the filling just enough to keep it from being overly firm.
• All-purpose flour – A small amount helps stabilize the filling and makes slicing a little cleaner.

How to Make New York-Style Cheesecake

• Prepare the pan. Lightly grease the bottom and sides of a springform pan. Since this cheesecake is crustless, that light coating helps prevent sticking and makes for a cleaner release. You can also add a parchment paper round for extra insurance if you’d like, but I don’t find that it’s necessary.
• Mix the filling. Beat the cream cheese until smooth before adding anything else. This step is key to avoiding lumps later. Then add the sugar, flour, vanilla, and lemon zest, mixing until well combined. The flour helps with structure and reduces the chance of cracking.
• Add the eggs one at a time. Mixing on low speed helps incorporate them gently without whipping in too much air, which can lead to a puffier rise and fall. (A little rise is expected, especially without a crust, but gentle mixing keeps it under control.)

• Add the cream last. Stir it in or mix on low speed just until combined. The cream lightens the texture slightly and makes the filling more pourable.
• Bake low and slow. Pour the cheesecake batter into the prepared pan and spread evenly. Bake at 325°F until the edges are set but the center still has a slight jiggle. This helps ensure that creamy, custardy center without over-baking.
• Cool gradually. Once baked, prop open the oven door and let the cheesecake rest in the turned-off oven for an hour. Then let it cool completely at room temperature before refrigerating. This slow cooling helps prevent cracks and gives the filling time to fully set.

Serving Suggestions

This New York cheesecake is truly wonderful on its own—no toppings required! But if you’d like to dress it up a bit, here are a few easy ways to serve it:

• Fresh berries – A handful of raspberries, strawberries, or blueberries adds a fresh pop of color and flavor.
• Whipped cream – A small dollop on the side adds a light, creamy contrast to the rich filling.
• Berry compote or sauce – Spoon a bit over each slice for a simple but elegant touch. I recommend my blueberry compote or raspberry coulis.
• Lemon zest or a twist – A tiny bit of zest on top can echo the citrus in the filling.

How to Store

• Refrigerator: Once the cheesecake is fully cooled, cover it and store it in the refrigerator. It will keep well for up to 5 days. For the best texture and flavor, let slices sit at room temperature for 10–15 minutes before serving.
• Freezer: You can also freeze individual slices or the whole cheesecake. Wrap tightly in plastic wrap and then foil, or place in an airtight container. (I prefer freezing individual slices for easy desserts later.) Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.