Plain cheesecake recipe is the best homemade cheesecake ever AND the perfect foundation for thousands of variations! You'll love this extra Creamy New York Style cheesecake! from
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Plain Cheesecake (New York Style)

Creamy and rich, this luxurious New York style cheesecake comes out a perfect balance of tangy and sweet. It's a great base for any kind of topping or a foundation for fancier cheesecakes.
Course Dessert
Cuisine Amercian Heritage
Prep Time 15 minutes
Cook Time 1 hour
Chill 8 hours
Total Time 9 hours 15 minutes
Servings 12 servings
Calories 622kcal
Author Marye Audet-White




  • 2 cups graham cracker crumbs , or cookie crumbs
  • 1/2 cup butter , melted

Cheesecake Filling

  • 32 ounces cream cheese , original not low fat or no fat - 4 8-ounce packages, room temperature
  • 2 cups sugar
  • 6 eggs , room temperature
  • 1 tablespoon vanilla
  • 16 ounces sour cream , room temperature - not reduced fat or low fat or fat free



  • Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
  • Pulse the graham crackers in the bowl of a food processor until they are crumbs.
  • Stir in melted butter.
  • Press the crumb mixture over the bottom and half way up the sides of the springform pan.
  • Set aside.


  • Preheat the oven to 375.
  • Place the cream cheese and sugar in the bowl of a mixer.
  • Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
  • With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
  • Fold in the vanilla and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
  • Pour the filling into the prepared crust and place in a large roasting pan.
  • Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
  • Bake for 1 hour.
  • Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
  • Remove from the oven, take out of the water bath, and remove the foil.
  • Let the cheesecake sit away from drafts until it cools to room temperature.
  • Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
  • Chill overnight or at least 8 hours.
  • Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
  • Remove the springform pan.
  • Top with desired topping and serve.


Calories: 622kcal | Carbohydrates: 48g | Protein: 9g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 204mg | Sodium: 464mg | Potassium: 212mg | Sugar: 40g | Vitamin A: 1605IU | Vitamin C: 0.3mg | Calcium: 141mg | Iron: 1.3mg