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Classic New York Cheesecake
This Classic New York Cheesecake is everything a cheesecake should be, rich, dense, and creamy with a hint of tang. Baked on a buttery graham cracker crust, it delivers that iconic smooth texture and golden top that defines the New York style. The filling combines cream cheese, sugar, eggs, sour cream, and a splash of vanilla for balanced flavor and perfect silkiness. Slow baking and gentle cooling help prevent cracks and create that signature melt-in-your-mouth texture. Whether served plain or topped with fresh berries or a drizzle of chocolate, this cheesecake is pure indulgence in every bite.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling & Chilling Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
Filling
  • 4 (8 oz / 900g total) packages cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons all-purpose flour (for stability)
  • 1 tablespoon fresh lemon juice (optional, for subtle brightness)
Topping (optional)
  • Fresh berries, strawberry sauce, or chocolate drizzle

Equipment

  • 9-inch (23 cm) springform pan
  • Electric mixer (stand or hand)

Instructions
 

  1. Prepare
    Preheat oven to 325°F (163°C). Wrap the outside of the springform pan with two layers of foil to prevent leaks.
  2. Crust
    In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. Cheesecake Filling
    Beat the cream cheese on medium speed until smooth and fluffy—about 2–3 minutes. Add sugar and flour, and beat until well combined.
    Mix in the sour cream, vanilla, and lemon juice. Add eggs one at a time, beating on low after each addition just until incorporated (do not overmix).
  4. Bake
    Pour the filling into the cooled crust. Place the pan inside a larger roasting pan and pour in hot water halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
    Bake for 60–70 minutes, until the center is slightly wobbly, but the edges are set.
  5. Cool Slowly
    Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove from the oven, cool to room temperature, and refrigerate for at least 5 hours or overnight.
  6. Serve
    Remove the cheesecake from the springform pan. Slice with a warm knife (wipe between cuts for clean edges). Serve plain or with fresh berries or sauce.

Notes

Bring Ingredients to Room Temperature: Cold ingredients don’t blend smoothly and can lead to lumps in your batter. Let the cream cheese, eggs, and sour cream sit out for about 30–45 minutes before mixing.
Don’t Overmix the Batter: Once you add the eggs, mix on low speed just until combined. Overmixing adds air, which can cause cracks during baking.
Use a Water Bath (Bain-Marie): It may seem extra, but it’s worth it. The steam from the water bath creates gentle, even heat, preventing the top from drying or cracking. Make sure your pan is wrapped tightly in foil so no water seeps in.
Check for the Jiggle: When the cheesecake is done, the edges should be set, and the center should jiggle slightly when you gently shake the pan. It will firm up as it cools.
Cool Gradually: Sudden temperature changes can make the surface crack. Let the cheesecake rest in the turned-off oven with the door slightly open for about an hour before bringing it to room temperature.