Classic New York Cheesecake
This classic New York cheesecake is smooth, creamy, and rich, with a perfect balance of tang and sweetness. Made with simple ingredients and a graham cracker crust, it's a timeless dessert for any occasion.
Equipment
- 9-inch springform pan
- Roasting pan
- Electric or stand mixer
- Mixing bowls
- rubber spatula
- Measuring cups and spoons
- Food processor
- Aluminum foil
- Cooling rack
- Small saucepan
Ingredients
- 2 cups graham cracker crumbs (about 14 crackers)
- 1/4 cup brown sugar
- 1/2 cup butter melted
- 32 oz cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the springform pan. Bake 10 minutes, then cool.
- Beat cream cheese and sugar until smooth using an electric mixer. Add flour, sour cream, heavy cream, vanilla extract, lemon juice, and zest.
- Add eggs one at a time, mixing on low speed until just combined.
- Pour cheesecake batter over the crust.
- Place the pan inside a roasting pan and pour hot water halfway up the sides to create a water bath.
- Bake 60–70 minutes until the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 1 hour.
- Remove, cool completely, then chill at least 4 hours before serving.
Notes
Don't overmix the batter to keep the texture dense and creamy. Use room temperature ingredients for best results. Cover with foil if the top browns too quickly. Let the cheesecake cool slowly to avoid cracks.
Nutrition
Calories: 450kcal | Protein: 7g | Saturated Fat: 20g | Cholesterol: 130mg | Sodium: 320mg