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Classic New York Cheesecake

Dense, creamy, and rich classic New York cheesecake with a graham cracker crust, baked in a water bath for a crack-free finish.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp melted butter
  • 4 packages 8 oz each cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice

Equipment

  • 9-inch springform pan

Method
 

  1. Bring the cream cheese, eggs, and sour cream to room temperature at least 1 hour before you begin, to prevent lumps in the batter.
  2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill while making the filling.
  3. Make the filling: Beat cream cheese until smooth. Add sugar and flour. Mix in eggs one at a time, followed by sour cream, vanilla, and lemon juice.
  4. Bake: Pour filling into crust. Place the pan in a water bath to avoid cracks. Bake at 160°C (325°F) for 60 minutes until edges are set and center is slightly jiggly.
  5. Cool: Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Refrigerate at least 4 hours or overnight.
  6. Serve: Slice with a hot knife for clean edges, and enjoy plain or topped with fruit.