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Classic New York Cheesecake

A slice of creamy New York cheesecake with a graham cracker crust on a grey plate.
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Create a show-stopping, ultra-creamy, dense yet smooth classic New York cheesecake at home with a simple graham cracker crust and a rich sour cream topping. Master the techniques for a perfect, crack-free cheesecake.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then let cool.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 1/2 cups sugar and the flour, beating until just combined.
  4. Beat in vanilla extract and lemon zest. Add eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
  5. In a separate small bowl, whisk together sour cream and milk. Pour half of the cream cheese mixture into the prepared crust. Dollop half of the sour cream mixture over the cream cheese layer. Repeat with the remaining cream cheese and sour cream mixtures.
  6. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This is your water bath.
  7. Bake for 60-75 minutes, or until the edges are set and the center has a slight wobble.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Once cooled, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter.
  • Avoid overmixing the batter once the eggs are added to prevent cracks.
  • The water bath is crucial for even baking and a creamy texture.
  • Slow cooling is key to preventing cracks.
  • For a decadent dessert recipe, serve with fresh berries or a fruit compote.

Nutrition

Find it online: https://carlacooking.com/new-york-cheesecake-recipe/