New York Cheesecake Classic (Printable)

Rich and creamy New York cheesecake with a dense filling and graham cracker crust, perfect for dessert.

# What You'll Need:

→ Crust

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

→ Filling

05 - 2 pounds 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 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
03 - Press crust mixture firmly into the bottom of the pan. Bake for 10 minutes and allow to cool slightly.
04 - In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until well blended.
05 - Add sour cream, vanilla extract, lemon juice, cornstarch, and salt. Mix until just combined.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Avoid overmixing.
07 - Pour filling over cooled crust and smooth surface with spatula.
08 - Place springform pan in larger roasting pan. Pour hot water halfway up the sides of springform pan to create a water bath.
09 - Bake for 55 to 65 minutes, until edges are set but center jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove cheesecake from oven, run a knife around edges, cool to room temperature, then refrigerate at least 6 hours or overnight.
12 - Combine sour cream, powdered sugar, and vanilla. Spread evenly over chilled cheesecake if desired.
13 - Slice with a hot, clean knife and serve. Garnish with fresh berries or fruit compote if preferred.

# Expert Tips:

01 -
  • It yields a cheesecake that's genuinely creamy and dense, not one of those fluffy, airy imitations that disappear on your tongue.
  • The technique keeps your oven doing most of the work, so you're not fussing over it constantly.
  • One slice silences a room in a way few desserts can.
02 -
  • Room temperature ingredients are actually essential, not optional—cold cream cheese refuses to blend smoothly no matter how long you beat it, creating a grainy texture that won't improve with baking.
  • That slight jiggle in the center when you pull it from the oven isn't a mistake; it's exactly right because residual heat finishes the cooking as it cools, leaving you with creamy center rather than rubbery texture.
03 -
  • Invest in a quality springform pan and treat it with respect—the seal determines whether you end up with water leaking into your filling during the bath.
  • That hot knife technique for slicing isn't just for presentation; a hot blade creates clean cuts instead of the dragging and tearing that happens with a cold knife.
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