Classic New York Cheesecake (Print Version)

Rich, dense, and ultra-creamy with a buttery graham cracker crust — this iconic New York-style cheesecake is a timeless dessert.

# What You’ll Need:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 4 packages (8 oz each) cream cheese, softened
05 - 1 1/4 cups granulated sugar
06 - 1/2 cup sour cream
07 - 2 tsp vanilla extract
08 - 4 large eggs
09 - 2 tbsp all-purpose flour
10 - 2 tsp lemon juice
11 - 1/4 tsp salt

# How to Make It:

01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly in two layers of aluminum foil to prevent leaks during the water bath.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and beat until combined.
04 - Mix in sour cream, vanilla, flour, lemon juice, and salt. Add eggs one at a time, mixing on low speed just until incorporated (do not overmix).
05 - Pour the filling over the cooled crust. Tap the pan gently on the counter to remove air bubbles.
06 - Place the foil-wrapped pan into a large roasting pan. Fill the outer pan with about 1 inch of hot water.
07 - Bake for 1 hour 15 minutes, or until edges are set and center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
08 - Remove from the oven and water bath. Let cool completely at room temperature, then refrigerate for at least 6 hours or overnight before slicing.

# Additional Tips::

01 -
  • Restaurant quality results at home
  • Makes an impressive dessert for special occasions
  • Perfect make ahead option that actually improves overnight
  • Detailed instructions ensure success even for first timers
02 -
  • Creates 12 generous slices at 480 calories each
  • Can be made up to 3 days ahead for stress free entertaining
  • Requires minimum 6 hours chilling time for proper setting
03 -
  • Always use block cream cheese never the spreadable type in tubs which contains additives that affect texture.
  • The internal temperature of a perfectly baked cheesecake should reach 150°F in the center when tested with an instant read thermometer.
  • For picture perfect slices heat your knife under hot water and wipe clean between each cut.

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