New York-Style Cheesecake

New York-Style Cheesecake

New York-style cheesecake uses sour cream to create a dense and creamy filling. Then sour cream is combined with a little sugar and vanilla and spread on top of the cheesecake to give it an extra tang.

20 min. prep time
16 servings
757 Ratings



1 1/4 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar


3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
2 teaspoons vanilla
2 teaspoons freshly grated lemon zest


1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla


Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.

Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan. Bake 10-12 minutes or until golden brown. Cool.

Combine cream cheese and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add 1 egg at a time, beating well after each addition. Add 1/2 cup sour cream, 2 teaspoons vanilla and lemon zest. Beat at low speed until well mixed.

Pour cream cheese mixture into baked crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking.  Bake 85-90 minutes or until set 2 inches from edge of pan.  (Center will not be set.)

Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Evenly spread over top of hot cheesecake. Continue baking 7 minutes.

Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan. Cool  1 hour or until completely cooled.

Cover; refrigerate 8 hours or overnight before serving.  Store refrigerated.


Chocolate Cheesecake: Add 1 1/2 cups milk chocolate chips, melted and cooled, to cheesecake with sour cream and vanilla. Bake as directed above.

Recipe Tip

A large crack may form around cheesecake. Cheesecake will settle when cooled.

Read more about cheesecakes here: Cheesecake Know-How.

Nutrition Facts (1 serving)

Calories: 330

Fat: 25g

Cholesterol: 110mg

Sodium: 190mg

Carbohydrates: 21g

Dietary Fiber: 0g

Protein: 6g

Recipe #8317©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this cheese cake about 3 years ago and it turned out great. Just remembered about it this weekend and made it again and you guess what? The guests loved it. Highly recommended.
BEST Cheesecake EVER!!! Dont skip the sour cream is WELL worth it!!!
Easy to prepare...hardest part is waiting on it to cool to eat!!!
FABULOUS!!! Have made this recipe for ALL of our special occasions since 2006.
Delicious!!!! I would highly recommend this recipe.
This was a very easy and delicious recipe!
Best cheese cake ever! Everyone I've made it for loved it!! And it can be very versitile!
This recipe was dry, crumbly, and did not have very good taste. The flavor was not rich and the cake was not creamy. Perhaps I did something wrong, but I have made cheesecakes before (which did not crack--this one did) and they tasted way better than this. I would not make again.
I thought this recipe was very easy to make.
It has a wonderful flavor and does remind me of Cheesecake I used to get in NY many years

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