New York Cheesecake (Printable Version)

Rich, creamy baked cheesecake with dense texture and classic graham cracker crust. Perfect for special occasions.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 lbs full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tbsp cornstarch
10 - 2 tsp pure vanilla extract
11 - 1 tbsp fresh lemon juice
12 - 1/4 tsp salt

→ Topping

13 - 1 cup sour cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract

# How To Make It:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until texture resembles wet sand.
03 - Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - Beat cream cheese in a large mixing bowl until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.
05 - Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overmix.
07 - Pour filling over the cooled crust and smooth the top with a spatula.
08 - Place pan in a larger roasting pan and pour hot water into the outer pan to create a water bath, reaching halfway up the sides of the springform pan.
09 - Bake for 55-65 minutes, until edges are set but center still jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool in the oven for 1 hour.
11 - Remove from oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread over the chilled cheesecake.
13 - Slice with a hot, clean knife and serve.

# Expert Advice:

01 -
  • Incredibly Rich and Creamy: The combination of full-fat cream cheese and sour cream creates a luxuriously dense and smooth texture.
  • Classic Graham Cracker Crust: A buttery, crisp base that perfectly complements the creamy filling.
  • Showstopper Dessert: While it requires some patience, the result is a stunning cheesecake perfect for any special occasion.
  • Authentic Flavor: This recipe delivers the classic, tangy, and sweet flavor profile of a true New York Cheesecake.
02 -
  • Room Temperature is Key: Ensure your cream cheese, sour cream, and eggs are at room temperature. This is the secret to a silky-smooth, lump-free batter.
  • Don't Overmix: After adding the eggs, mix on low speed just until combined. Overmixing incorporates too much air, which can cause the cheesecake to rise and then crack as it cools.
  • Use a Water Bath: A water bath (bain-marie) provides moist, even heat, which is essential for preventing cracks and ensuring a creamy, consistent texture.
  • Cool it Slowly: The gradual cooling process—first in the turned-off oven, then on the counter—prevents sudden temperature changes that lead to cracks. Chilling overnight is essential for the best texture and flavor.
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