Description
Classic New York Cheesecake is the ultimate creamy delight, featuring a rich and smooth cream cheese filling on a buttery graham cracker crust. Perfectly baked to create a dense yet velvety texture, this iconic American dessert is a timeless favorite for any occasion.
Ingredients
Scale
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz) packages cream cheese, softened
- 1¼ cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is well blended. Press the mixture firmly into the bottom of the springform pan to create an even crust layer. Bake the crust for 10 minutes and then remove it from the oven to cool slightly.
- Increase oven temperature: Raise the oven temperature to 350°F (175°C) to prepare for baking the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, free of lumps. Add the granulated sugar and all-purpose flour and mix well to fully incorporate. Beat in the sour cream, vanilla extract, fresh lemon juice, and salt for flavor balance. Add the eggs one at a time, mixing on low speed and just until combined to avoid incorporating excess air, which could cause cracks.
- Assemble and bake in water bath: Pour the cream cheese filling evenly over the slightly cooled crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a moist water bath to help prevent cracking and ensure even baking. Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set but the center remains slightly jiggly.
- Cool gradually: Once baked, turn off the oven and leave the cheesecake inside with the oven door cracked open. Let it cool slowly for 1 hour to help prevent cracks and retain moisture.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight to allow it to fully set and develop its creamy texture.
Notes
- For clean slices, dip your knife in hot water and wipe it clean between each cut.
- Top the cheesecake with fresh berries, fruit compote, or whipped cream for added flavor and presentation.
- Always use room temperature ingredients to ensure a smooth and even filling texture without lumps.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 30g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg
