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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
Run a knife around the edges of the cheesecake after baking to prevent cracking.
02 -
For a clean slice, wipe your knife clean between each cut.
03 -
Serve with fresh berries, whipped cream, or fruit compote.