Go Back
A delectable slice of classic New York cheesecake, plain and smooth.

Classic New York Cheesecake

Indulge in a slice of heaven with this classic New York cheesecake. Featuring a rich, creamy filling and a crispy graham cracker crust, it's the perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • medium bowl
  • 9-inch springform pan
  • electric mixer
  • large bowl
  • heavy-duty aluminum foil
  • roasting pan
  • wire rack

Ingredients
  

For the Crust

  • 1 ½ cups graham cracker crumbs (about 10-12 full crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 32 ounces cream cheese, full-fat, softened to room temperature (four 8-ounce packages)
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional, but highly recommended for authentic flavor)
  • salt Pinch
  • 4 large eggs, room temperature
  • 1 cup sour cream, full-fat, room temperature

Instructions
 

Prepare the Crust

  • Preheat your oven to 350°F (175°C) and combine graham cracker crumbs, sugar, and melted butter in a bowl.
  • Press the mixture firmly into a 9-inch springform pan, bake for 8-10 minutes until lightly golden, then cool slightly and reduce oven temperature to 325°F (160°C).

Make the Filling

  • Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy for 2-3 minutes.
  • Gradually add granulated sugar and flour, mixing on low speed until just combined, then scrape down the sides of the bowl.
  • Beat in vanilla extract, lemon zest (if using), and salt.
  • Add eggs one at a time, mixing on low speed after each addition until the yolk disappears, being careful not to overmix.
  • Gently fold in the sour cream until just incorporated.

Water Bath and Bake

  • Tightly wrap the springform pan with heavy-duty aluminum foil, covering the sides and bottom, then place it into a larger roasting pan.
  • Pour the cheesecake filling into the springform pan, then carefully pour hot water into the roasting pan to come halfway up the sides of the springform.
  • Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly.

Cool and Chill

  • Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour to prevent cracks.
  • Remove it from the water bath and foil, cool completely on a wire rack, cover, and refrigerate for at least 6 hours or overnight before serving.

Notes

For best results, ensure all cold ingredients like cream cheese, eggs, and sour cream are at room temperature. This helps achieve a smooth, lump-free batter and prevents cracks in the finished cheesecake. Do not overmix the batter once the eggs are added, as this can incorporate too much air, leading to a denser texture and potential cracks during baking. The water bath creates a moist environment, which is crucial for even baking and a creamy texture. Chilling the cheesecake overnight is essential for it to set properly and develop its full flavor and texture. Serve with fresh berries or a fruit compote for an extra touch of elegance.