New York Cheesecake Classic (Print version)

A creamy, dense baked dessert with graham cracker crust, ideal for special events and gatherings.

# What You 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 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 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 the 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 until the mixture resembles damp sand.
03 - Press crust mixture firmly into the springform pan base. Bake for 10 minutes, then allow to cool slightly.
04 - Using a mixer, beat cream cheese until smooth and creamy, approximately 2 minutes. Incorporate sugar until fully combined.
05 - Blend in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined.
06 - Add eggs one at a time on low speed, scraping down the bowl after each addition. Avoid overmixing.
07 - Pour filling over the cooled crust and smooth the surface with a spatula.
08 - Place springform pan inside a larger roasting pan. Pour hot water into the outer pan to reach halfway up the sides.
09 - Bake for 55 to 65 minutes until the edges are set but the center jiggles slightly.
10 - Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour.
11 - Remove from oven, loosen edges with a knife, cool to room temperature, then refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla extract. Spread evenly over chilled cheesecake if desired.
13 - Cut into slices using a hot, clean knife before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy without being mousy or light—it tastes like luxury in every bite.
  • Once you nail the water bath and cooling method, cracks become rare, and you finally feel like you've conquered something real.
02 -
  • Room temperature ingredients aren't a suggestion—cold cream cheese refuses to mix smoothly, and cold eggs can cause the filling to seize up and become grainy.
  • The jiggle is your friend; it means the residual heat will carry the cooking forward as it cools, leaving you with a creamy center instead of an overcooked dense block.
03 -
  • Use a springform pan with a solid bottom, not a loose one—water can seep in and ruin your crust if there's a gap.
  • If you see a crack forming as it cools, a dollop of sour cream topping spread over the top will hide it almost completely, turning a worry into a feature.
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