Description
This classic New York Cheesecake is rich, creamy, and dense with a perfectly smooth texture and buttery graham cracker crust. Baked in a water bath for even cooking and topped with optional berries or sauce, it’s a foolproof dessert that rivals any bakery version.
Ingredients
Scale
- 1½ cups graham cracker crumbs (from about 12 crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 32 oz cream cheese (four 8-oz blocks), at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
- Berry sauce (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C) and wrap a 9- or 10-inch springform pan with two layers of heavy-duty foil. Spray with nonstick spray.
- In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the pan and bake for 10 minutes. Let cool slightly.
- Reduce oven temperature to 325°F (165°C). Boil a kettle of water for the water bath.
- In a mixer, beat cream cheese, sugar, and flour until smooth. Add vanilla, lemon zest, lemon juice, and salt. Mix on low speed until just combined.
- Add eggs one at a time, mixing slowly after each addition. Stir in sour cream until smooth and uniform, but do not overmix.
- Pour the batter over the baked crust and place the springform pan in a large roasting pan. Pour boiling water around the pan to reach halfway up the sides.
- Bake for 1 hour 30 minutes to 1 hour 45 minutes, until set but slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool in the water bath for 45 minutes. Remove and refrigerate for at least 8 hours or overnight.
- Run a knife around the edge, remove the springform ring, slice, and serve with berry sauce if desired.
Notes
- Use room-temperature ingredients to prevent lumps in the batter.
- Do not overmix, as it introduces air and may cause cracks.
- Always bake in a water bath for even heat and creamy texture.
- Cool gradually to avoid surface cracking.
- The cheesecake can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baked in water bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 659
- Sugar: 49g
- Sodium: 464mg
- Fat: 43g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 233mg
Keywords: New York Cheesecake, classic cheesecake, creamy dessert, baked cheesecake, graham cracker crust