Classic New York-Style Cheesecake
This classic New York-style cheesecake is dense, rich, and ultra-creamy with a thick buttery graham cracker crust. The water bath method and careful technique ensure a silky, crack-free dessert that tastes like it came straight from a Manhattan deli.
Equipment
- 9-inch springform pan
- Large roasting pan - for water bath, fits around springform pan
- Stand mixer - or hand electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula
- Parchment paper
- Heavy-duty aluminum foil
- Kettle or Pot - for boiling water
- Cooling rack
- Sharp knife - for slicing
- Oven thermometer - (optional) ensures accurate temperature
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14 full graham cracker sheets
- 3 tablespoons granulated sugar - 38g
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 32 oz cream cheese - 900g, full-fat block-style, softened to room temperature
- 1 cup granulated sugar - 200g
- 1 cup sour cream - 240g, full-fat, at room temperature
- 3 large eggs - at room temperature
- 2 egg yolks - at room temperature
- 1 tablespoon pure vanilla extract - 15ml
- 1 teaspoon fresh lemon juice - 5ml
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour - 16g
- salt - pinch
Instructions
- Bring cream cheese, sour cream, and eggs to room temperature for 1-2 hours before baking.
- Preheat oven to 325°F. Line springform pan bottom with parchment, grease sides, and wrap exterior with heavy-duty foil to waterproof for water bath.
- Mix graham cracker crumbs with sugar and melted butter until evenly moistened. Press firmly into bottom and 1 inch up sides of prepared pan. Bake at 325°F for 10 minutes, then cool. Reduce oven temperature to 300°F.
- Place roasting pan on oven rack and bring water to a boil for the water bath.
- Beat room-temperature cream cheese on low speed until smooth, about 2-3 minutes. Add sugar and flour and mix on low until incorporated. Add salt, lemon zest, and lemon juice. Mix in sour cream and vanilla until smooth.
- Add eggs and egg yolks one at a time on lowest speed, mixing just until each is incorporated. Do not over-mix. Fold gently with spatula.
- Pour filling over cooled crust and smooth top. Place springform pan in roasting pan, pour boiling water around it, and bake at 300°F for 1 hour 30 minutes until edges are set and center has a slight wobble.
- Turn off oven and leave cheesecake inside with door cracked for 1 hour. Remove from water bath, loosen edges with knife, and cool completely on rack. Refrigerate at least 6 hours or overnight.
- Remove from fridge 20 minutes before slicing. Run knife under hot water, wipe dry, and cut in smooth downward motion. Wipe blade between slices and serve.
Notes
- Room temperature is essential: Cold cream cheese creates lumps. Give ingredients 1-2 hours on the counter before mixing.
- Mix on low speed: Always use the lowest speed to avoid whipping air into the batter, which causes puffing and cracking.
- Don't over-mix after adding eggs: Mix only until each egg disappears into the batter.
- Water bath is key: The steam ensures even baking and is the most reliable way to prevent cracks.
- Do not open the oven door during baking: Temperature fluctuations can cause sinking or cracking.
- Cool slowly: Gradual cooling in the oven, then at room temperature, then in the fridge ensures perfect texture.
- Refrigerate overnight if possible: The texture improves significantly with a full overnight chill.
- Storage: Store covered in the refrigerator for up to 5 days. Freeze whole or sliced for up to 3 months.
- Topping ideas: Serve with fresh berry sauce, caramel drizzle, lemon curd, or whipped cream.
- Variation: Swap crust for crushed Oreos, add pumpkin puree, or swirl in fruit jam for different flavors.