New York Cheesecake is famous for its rich, dense, and ultra-creamy texture, with a slightly tangy flavor thanks to cream cheese and sour cream. Baked low and slow with a classic graham cracker crust, it’s an iconic dessert that never fails to impress.
Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Filling:
- 4 (8 oz / 900g total) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice (optional, for brightness)
Method of Preparation
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
Step 2: Make the Filling
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix well.
- Beat in sour cream, vanilla extract, flour, and lemon juice if using.
- Add eggs one at a time, mixing just until combined (do not overmix to avoid cracks).
Step 3: Bake the Cheesecake
- Pour the filling into the cooled crust.
- Place the pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).
- Bake for 60–70 minutes, or until the center is just set and the edges are slightly puffed.
- Turn off oven, leave door slightly open, and let the cake cool inside for 1 hour.
Step 4: Chill
- Remove from water bath and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Tips
- Use room temperature ingredients for the smoothest batter.
- The water bath ensures even baking and prevents cracking.
- Chill thoroughly for best flavor and texture.
Serving Suggestions
- Serve plain or topped with fresh berries, fruit compote, or chocolate ganache.
- Store in the fridge for up to 5 days, or freeze for longer keeping.