Description
This creamy and indulgent Classic New York Cheesecake features a rich, smooth texture with a buttery graham cracker crust. The perfect balance of sweetness and tang, this foolproof recipe ensures a bakery-quality cheesecake every time. Whether topped with fresh fruit, caramel, or served plain, this classic dessert is a showstopper for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups (190g) graham cracker crumbs
- 3 tbsp (35g) granulated sugar
- 6 tbsp (75g) unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (4 blocks) full-fat cream cheese, softened
- 1 ½ cups (325g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- ½ cup (120g) heavy cream
- 1 cup (240g) sour cream
- 1 tbsp cornstarch
- 2–3 tbsp lemon juice
For the Topping (Optional):
- Whipped cream or fresh fruit
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 8 minutes, then reduce the oven temperature to 325°F (163°C) and allow the crust to cool while preparing the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl to ensure everything is fully incorporated. In a separate bowl, lightly whisk the eggs. Gradually add them to the cream cheese mixture, mixing on low speed until just combined to avoid incorporating too much air.
- Incorporate the dairy ingredients: Stir in the heavy cream, sour cream, lemon juice, and cornstarch, mixing gently until smooth. Scrape the sides and bottom of the bowl to ensure even blending. Be careful not to overmix, as too much air can cause cracks.
- Prepare the water bath: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour boiling water into the outer pan until it reaches about halfway up the sides of the cheesecake pan. This step helps maintain a moist baking environment and prevents cracks.
- Bake the cheesecake: Pour the batter over the cooled crust, smoothing the top with a spatula. Transfer the pan to the oven and bake at 325°F for 75-80 minutes. The cheesecake is done when the edges are set, but the center remains slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour to prevent sudden temperature changes.
- Chill and set: Remove the cheesecake from the water bath and let it cool at room temperature for another hour. Cover the pan and refrigerate for at least six hours, preferably overnight, to allow the flavors to develop and the texture to set properly.
- Serve and enjoy: Carefully remove the cheesecake from the springform pan. For clean slices, dip a knife in warm water and wipe it dry before cutting. Serve plain or with your favorite toppings, such as fresh berries, caramel, or a dollop of whipped cream.
Notes
- Always use full-fat cream cheese for the best texture and flavor.
- For a smooth, crack-free cheesecake, avoid overmixing the batter and use a water bath during baking.
- If graham crackers are unavailable, digestive biscuits or vanilla wafers make excellent substitutes.
- Let the cheesecake set overnight in the fridge for the best results.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg