Name: New York Cheesecake
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups Graham cracker crumbs; 6 tbsp Unsalted butter, melted; 2 tbsp Granulated sugar (for crust); 32 oz Full-fat cream cheese, room temperature; 1 cup Granulated sugar (for filling); 1 cup Full-fat sour cream, room temperature; 1 tbsp Vanilla extract; 4 pieces Large eggs, room temperature; 1 tsp Fresh lemon juice

Desserts

New York Cheesecake

Indulge in the velvet-smooth texture and rich, tangy flavor of this quintessential New York-style cheesecake. Featuring a thick, buttery graham cracker crust and a dense, creamy filling, it is the ultimate show-stopping dessert for any special occasion.

Prep

30m

Cook

75m

Serves

Calories

580kcal

Qty	Ingredient
1.5 cups 150 g	Graham cracker crumbs
6 tbsp 85 g	Unsalted butter, melted
2 tbsp 25 g	Granulated sugar (for crust)
32 oz 900 g	Full-fat cream cheese, room temperature
1 cup 200 g	Granulated sugar (for filling)
1 cup 240 g	Full-fat sour cream, room temperature
1 tbsp 15 ml	Vanilla extract
4 pieces 200 g	Large eggs, room temperature
1 tsp 5 ml	Fresh lemon juice

2 Method

Step 1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool completely.

Step 3. Reduce oven temperature to 325°F (160°C). In a large bowl or stand mixer, beat the room-temperature cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 2-3 minutes. Do not overmix.

Step 4. Mix in the sour cream, vanilla extract, and lemon juice until well combined.

Step 5. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears. Over-beating the eggs will incorporate too much air, causing the cake to crack.

Step 6. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour the cheesecake batter over the crust.

Step 7. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Step 8. Bake for 70-80 minutes, or until the edges are set and slightly golden but the center still has a slight jiggle.

Step 9. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This slow cooling prevents cracking.

Step 10. Remove from the water bath, take off the foil, and refrigerate for at least 6 hours, preferably overnight, before serving.

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Ensure all ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps.
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Use a water bath (bain-marie) to provide gentle, even heat and moisture, which prevents the top from cracking.
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Do not open the oven door during the first 60 minutes of baking to maintain a consistent temperature.
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For clean slices, dip a sharp knife in hot water and wipe it clean between every single cut.

? FAQ

Why did my cheesecake crack on top?

Cracks usually happen due to over-mixing the eggs (which adds air) or cooling the cake too quickly. Using a water bath and letting it cool in the oven with the door cracked helps significantly.

Can I freeze New York Cheesecake?

Yes! Once fully chilled, wrap the cheesecake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight.

How do I know when the cheesecake is done?

The edges should be firm and slightly puffed, but the center (about 2-3 inches) should still wobble like Jell-O when you gently shake the pan.

Can I use low-fat cream cheese?

For an authentic New York-style cheesecake, it is best to use full-fat brick cream cheese. Low-fat or tub varieties have more moisture and won't set with the same dense, creamy texture.