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Classic New York Cheesecake
American

Classic New York Cheesecake

A tall, dense, ultra-creamy New York cheesecake on a buttery graham crust, baked low and slow for a smooth, crack-free top. Rich with cream cheese, a touch of sour cream, and bright lemon and vanilla.

120 min
Total time
12
Servings
30 min
Prep
90 min
Cook
intermediatedessertvegetarian
Source: Classic New York / Junior's-style cheesecake

Ingredients

12 servings
  • 200 g graham cracker crumbs, about 16 crackers
  • 50 g granulated sugar (for crust)
  • 85 g unsalted butter, melted
  • 900 g full-fat cream cheese, room temperature
  • 300 g granulated sugar (for filling)
  • 240 g sour cream, room temperature
  • 10 ml vanilla extract
  • 15 ml lemon juice, fresh
  • 4 large eggs, room temperature

Make it your way

Instructions

Plan my prep
  1. Step 1.Heat the oven to 325 F (160 C). Wrap the outside of a 9-inch (23 cm) springform pan in heavy foil to seal against a water bath.
  2. Step 2.Stir the graham crumbs, 1/4 cup sugar, and melted butter together, then press firmly into the bottom and slightly up the sides of the pan. Bake 10 minutes and cool.
  3. Step 3.Beat the cream cheese on medium-low until completely smooth, scraping the bowl often, about 3 minutes.
  4. Step 4.Gradually add 1 1/2 cups sugar and beat until creamy and lump-free.
  5. Step 5.Beat in the sour cream, vanilla, and lemon juice until just combined.
  6. Step 6.Add the eggs one at a time on low speed, mixing just until each disappears; do not overbeat or you will add air and cause cracks.
  7. Step 7.Pour the filling over the cooled crust and smooth the top. Set the springform inside a large roasting pan.
  8. Step 8.Pour boiling water into the roasting pan to come halfway up the springform sides, then bake 80 to 90 minutes until the edges are set and the center still jiggles slightly.
  9. Step 9.Turn off the oven, crack the door, and let the cake cool inside for 1 hour to prevent cracking.
  10. Step 10.Remove from the water bath, run a knife around the edge, and refrigerate at least 6 hours or overnight before unmolding and serving.

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