Classic New York Cheesecake
Prep: 20 min
Cook: 65 min
Total: 6 hrs (incl. chill)
Yield: 12 slices
This is the real deal — a tall, dense, ultra-creamy New York cheesecake with a buttery graham cracker crust. The water bath method prevents cracks and gives you that signature velvety texture. Plan ahead: it needs at least 4 hours in the fridge, but overnight is even better.
Ingredients
- Crust: 2 cups graham cracker crumbs (about 15 crackers)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Filling: 32 oz (4 blocks) cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons fresh lemon juice
- 4 large eggs, room temperature
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- Make the crust: Mix graham cracker crumbs, 1/3 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Bake for 10 minutes, then set aside.
- Beat the cream cheese with an electric mixer on medium speed until completely smooth (about 3 minutes), scraping down the bowl often. Add 1 cup sugar and beat for 2 minutes.
- Mix in the sour cream, vanilla, and lemon juice on low speed. Add the eggs one at a time, mixing on low just until each is incorporated. Gently fold in the flour by hand. Do not overmix.
- Pour the filling over the crust. Place the springform pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
- Bake for 60-65 minutes, until the edges are set but the center still jiggles slightly (like Jell-O, not liquid). Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath, peel off the foil, and refrigerate uncovered for at least 4 hours (overnight is best). Run a thin knife around the edge before releasing the springform.
Pro Tips
- Room temperature ingredients are non-negotiable — cold cream cheese creates lumps that won't smooth out.
- Mix on low speed after adding eggs. Beating in too much air causes the cheesecake to rise and then crack as it falls.
- The water bath regulates temperature and adds moisture, preventing cracks. Don't skip it.
- A perfectly baked cheesecake jiggles in the center when you tap the pan. It sets as it cools.
Variations
- Strawberry topping: Simmer 2 cups strawberries with 1/4 cup sugar and 1 tbsp lemon juice until saucy (10 min). Cool and spoon over slices.
- Oreo crust: Replace graham crackers with 24 crushed Oreos (filling included). Skip the crust sugar.
- Chocolate marble: Melt 4 oz chocolate, swirl into the batter before baking.
- Pumpkin cheesecake: Add 1 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp each ginger and nutmeg to the filling.
Nutrition Facts
Per slice (1 of 12)
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