New York Cheesecake Classic (Printable)

Dense, creamy cheesecake with graham crust offers a luxurious, classic dessert experience.

# Ingredient List:

→ 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, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at 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 in a bowl. Mix until the texture resembles wet sand.
03 - Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Allow to cool slightly.
04 - In a large bowl, beat cream cheese until smooth and creamy for about 2 minutes. Add sugar and continue beating until combined.
05 - Add sour cream, vanilla, lemon juice, cornstarch, and salt to the cream cheese mixture and 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 the filling over the cooled crust and smooth the top evenly with a spatula.
08 - Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches 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, open the door slightly, and let the cheesecake cool inside for 1 hour.
11 - Remove from oven, run a knife around the edges, cool to room temperature, then refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread evenly over the chilled cheesecake.
13 - Slice with a hot, clean knife and serve immediately.

# Expert Tips:

01 -
  • It's rich enough to feel indulgent but not so heavy that you can't enjoy a generous slice with coffee the next morning.
  • The slight tang from sour cream and lemon keeps it from tasting one-dimensional—there's actual depth here.
  • Once you nail the technique, you can make this over and over with complete confidence.
02 -
  • Room temperature ingredients are non-negotiable—cold cream cheese and eggs won't blend smoothly, and you'll end up with lumps or cracks.
  • That center jiggle isn't a mistake; it's exactly what you want—the carryover heat will finish cooking it as it cools.
  • A water bath seems fussy but it's the difference between a silky, perfect cheesecake and one with cracks all over it.
03 -
  • Use an offset spatula to smooth the filling before baking—it makes the final presentation look intentional and polished.
  • If you're worried about cracks, place a pan of hot water on the oven rack below the cheesecake; extra humidity in the oven is your friend.
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