Classic New York Cheesecake

Classic New York Cheesecake is a rich, dense, and creamy dessert that embodies pure cheesecake perfection. With its buttery graham cracker crust and smooth, tangy filling, this timeless favorite is perfect for any occasion, from holiday gatherings to elegant dinners.

Why You’ll Love This Recipe
This recipe delivers a perfectly balanced cheesecake that’s indulgent yet not overly sweet. The water bath method ensures a smooth, crack-free top, while the combination of cream cheese, sour cream, and a hint of lemon provides the signature tang and velvety texture. Simple and reliable, this cheesecake is ideal for making ahead and always impresses.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

graham cracker crumbs

granulated sugar

unsalted butter, melted

For the cheesecake filling

cream cheese, softened

granulated sugar

cornstarch

sour cream

lemon juice

vanilla extract

large eggs, room temperature

Optional topping

fresh berries or fruit compote

powdered sugar

Directions
Preheat the oven and prepare the pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the outside with two layers of heavy-duty foil to prevent leaks during the water bath.

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.

Prepare the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and cornstarch and mix until well combined. Blend in the sour cream, lemon juice, and vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated to avoid overmixing.

Assemble and bake: Pour the filling over the pre-baked crust and smooth the top. Place the pan in a large roasting pan and pour in hot water to come halfway up the sides of the springform pan. Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle.

Cool and chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and water bath. Refrigerate for at least 6 hours or overnight before serving.

Serve: Remove the cheesecake from the pan and transfer to a serving plate. Top with fresh berries, fruit compote, or a dusting of powdered sugar if desired.

Servings and timing
This recipe yields 12 slices.
Preparation time: 20 minutes
Cooking time: 75 minutes
Chill time: 6 hours
Total time: approximately 8 hours

Variations
Chocolate swirl: Swirl melted dark chocolate into the batter before baking.

Citrus twist: Add finely grated lemon or orange zest for extra brightness.

Nut crust: Replace some graham cracker crumbs with finely ground pecans or almonds.

Caramel topping: Drizzle salted caramel over the cooled cheesecake before serving.

Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices or the whole cake (wrapped tightly) for up to 2 months. Thaw in the refrigerator overnight. This cheesecake is served chilled and does not require reheating.

FAQs
Can I make this cheesecake ahead of time?
Yes, this dessert is ideal for making a day or two in advance.

Why use a water bath?
The water bath ensures even baking and helps prevent cracks on the surface.

Can I skip the water bath?
You can, but the cheesecake is more likely to crack and bake less evenly.

How do I know when the cheesecake is done?
The edges should be set and the center should still have a slight wobble.

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor.

How do I remove the cheesecake cleanly from the pan?
Run a thin knife around the edge of the cake before releasing the springform pan.

Can I use a different crust?
Yes, try a cookie crust made with vanilla wafers, digestive biscuits, or chocolate cookies.

Is this cheesecake gluten-free?
Not as written, but you can use gluten-free graham crackers for the crust.

Can I add fruit inside the cheesecake?
It’s best added as a topping to maintain the smooth texture of the filling.

What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in hot water and wiped dry between slices.

Conclusion
Classic New York Cheesecake is a timeless dessert that combines a crisp graham cracker base with a dense, creamy filling. Easy to make and perfect for preparing ahead, it’s a crowd-pleasing treat that never goes out of style. Whether served plain or with your favorite toppings, this cheesecake is sure to be a hit.

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