New York Cheesecake Classic (Printer-Friendly)

Indulgent creamy dessert with graham crust and velvety filling, ideal for gatherings and celebrations.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 pounds full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# How To Make:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
03 - Press crust firmly into the bottom of the pan and bake for 10 minutes. Let cool slightly.
04 - In a large bowl, beat cream cheese until smooth, about 2 minutes. Add sugar and blend until well combined.
05 - Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time on low speed, scraping down the bowl after each addition without overmixing.
07 - Pour filling over cooled crust and smooth the surface with a spatula.
08 - Place springform pan into a larger roasting pan and pour hot water halfway up the side of the springform pan.
09 - Bake for 55 to 65 minutes until edges are set but the center slightly jiggles.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove cheesecake, run a knife around edges, cool to room temperature and refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla extract. Spread evenly over chilled cheesecake before serving.
13 - Slice with a hot, clean knife and serve.

# Expert Tips:

01 -
  • It tastes like the cheesecake from fancy restaurants, but you made it in your own kitchen with your own two hands.
  • The texture is impossibly creamy without being heavy, and that balance is what keeps people asking for your recipe.
  • It actually gets better after sitting overnight, so you can make it ahead and feel remarkably prepared.
02 -
  • Room temperature ingredients aren't just a suggestion—they're the difference between a silky cheesecake and one with visible specks of cream cheese throughout.
  • The water bath isn't optional; it distributes heat evenly and prevents the dreaded cracks that make people think you don't know what you're doing.
  • That slight jiggle in the center when it comes out of the oven is exactly right; residual heat will continue to cook it while it cools.
03 -
  • Use a springform pan with a tight seal; a loose one lets water seep into the crust and ruins everything.
  • If cracks do appear in the top, don't panic—they'll be hidden under the sour cream topping or covered by fruit.
  • Invest in a good quality cream cheese; the difference in flavor between premium and budget brands is genuinely noticeable in a recipe this simple.
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