Classic New York Cheesecake
Dense, velvety, and unmistakably rich, this classic New York cheesecake delivers the real deal with a thick buttery graham cracker crust and a perfectly smooth sour cream topping. No water bath required when you follow the slow gradual cooling method.
Equipment
- 9-inch springform pan - leak-proof
- Stand mixer or hand mixer - with paddle attachment
- Large mixing bowls
- Offset spatula
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale - for accurate measurements
- Food processor or zip-lock bag - for crushing graham crackers
- Rolling Pin - if not using food processor
- Roasting pan or large baking dish - for water bath
- Aluminum foil - heavy-duty
- Instant-read thermometer - optional but helpful
- Cooling rack
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14 full sheets
- 1/4 cup granulated sugar - 50g
- 1/2 cup unsalted butter - 115g, melted
For the Cheesecake Filling
- 32 oz full-fat cream cheese - 900g, softened to room temperature (4 blocks)
- 1 1/4 cups granulated sugar - 250g
- 1/4 cup full-fat sour cream - 60g, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- 4 large eggs - at room temperature
For the Sour Cream Topping
- 1 1/2 cups full-fat sour cream - 360g
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Remove cream cheese, eggs, and sour cream from refrigerator 2 hours before baking. Preheat oven to 350°F (175°C). Grease springform pan, line with parchment paper, and wrap exterior with heavy-duty foil.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into bottom of prepared pan. Bake for 10 minutes and cool slightly.
- Beat cream cheese on medium speed for 3-4 minutes until smooth. Add sugar and mix for 2 minutes. Add sour cream, vanilla, lemon juice, and zest. Mix in flour. Add eggs one at a time on low speed, mixing just until combined.
- Pour filling into cooled crust and smooth top. Place springform pan in a roasting pan and add hot water to reach 1 inch up the sides. Bake at 350°F for 55-65 minutes until edges are set and center jiggles slightly.
- While cheesecake bakes, stir together sour cream, sugar, and vanilla for topping. When cheesecake is done, spread topping over the surface and return to oven for 10 minutes.
- Turn off oven and prop door open 1-2 inches. Leave cheesecake inside for 1 hour. Remove from water bath and cool completely on a wire rack for 1-2 hours.
- Run a thin knife around the edge, cover loosely with plastic wrap, and refrigerate for at least 6 hours or overnight. Remove from pan, slice with a warm knife, and serve.
Notes
- Room temperature is critical: Cold cream cheese creates lumps. Set all dairy out at least 2 hours ahead, up to 4 hours for best results.
- Don't overmix after adding eggs: Beat on lowest speed and stop as soon as each egg disappears. Overbeating creates air bubbles that cause cracking.
- The jiggle test: The center 2-3 inches should still wobble slightly when done. It will continue to set during cooling.
- Slow cooling prevents cracks: Never skip the 1-hour oven cool-down or the 1-2 hour room temperature cooling.
- Chill overnight: The texture improves significantly after 12-24 hours in the refrigerator. Always make this ahead.
- For clean slices: Run your knife under hot water, wipe dry, and cut. Clean the knife between each slice.
- Substitutions: For an Oreo crust, replace graham crackers with crushed Oreos. For a lemon version, double the lemon zest and juice.
- Storage: Refrigerate covered for up to 5 days. Freeze whole or sliced for up to 2 months, wrapped tightly in plastic and foil.