New York Cheesecake (Printable Version)

Rich, creamy baked cheesecake with dense texture and classic graham cracker crust

# What You Need:

→ For the Crust

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

→ For the Filling

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

→ For the Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon 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.
05 - Add sugar and beat until well combined. 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 cooled crust and smooth the top with a spatula.
08 - Place pan in a larger roasting pan and pour hot water into outer pan, reaching halfway up sides of springform pan.
09 - Bake for 55 to 65 minutes, until edges are set but center still jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
11 - Remove from oven, run knife around edge, and cool to room temperature. Refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake.
13 - Slice with hot, clean knife and serve.

# Expert Advice:

01 -
  • Authentic Texture: Achieves that signature dense, smooth, and ultra-creamy consistency of a true New York cheesecake.
  • Perfectly Balanced Flavor: A delightful tang from sour cream and lemon juice cuts through the richness of the cream cheese.
  • Classic Graham Cracker Crust: A simple, buttery, and crisp base that complements the creamy filling perfectly.
  • A Showstopper Dessert: Guaranteed to impress guests with its luxurious taste and elegant appearance.
02 -
  • Room Temperature is Key: Ensure all your dairy and eggs are at room temperature to achieve a smooth, lump-free filling.
  • Don't Overmix: Mix on low speed, especially after adding the eggs, to avoid incorporating too much air, which can cause cracks.
  • Embrace the Water Bath: A water bath is essential for moist, even heat, which prevents the cheesecake from drying out and cracking.
  • Cool It Slowly: Letting the cheesecake cool gradually in the turned-off oven is crucial for a perfect, crack-free surface.
  • Patience is a Virtue: For the best flavor and texture, the cheesecake must chill for at least 6 hours, or ideally overnight.
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