Print

Classic New York Cheesecake

This Classic New York Cheesecake is rich, dense, and ultra-creamy—just like a true NYC dessert icon. With a buttery graham cracker crust and smooth cream cheese filling, this baked cheesecake is perfect for any celebration or sweet craving. Serve plain or topped with fresh berries or fruit compote for a timeless treat!

Ingredients

Scale

Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 6 tbsp unsalted butter, melted

Cheesecake Filling:

  • 32 oz (4 blocks) cream cheese, softened

  • 1 1/4 cups granulated sugar

  • 1 tbsp cornstarch

  • 1 cup sour cream

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

  • 4 large eggs, room temperature

Optional Topping:

  • Fresh berries or fruit compote

  • Powdered sugar for dusting

Instructions

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

  • Make crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool slightly.

  • Make filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and cornstarch, mixing until combined. Mix in sour cream, lemon juice, and vanilla. Add eggs one at a time, beating on low speed just until incorporated (don’t overmix).

  • Bake: Pour batter over the crust. Place pan in a large roasting pan, then add hot water to come halfway up the sides (water bath). Bake for 1 hour 15 minutes, or until edges are set and center is slightly jiggly.

  • Cool and chill: Turn off oven and crack the door open. Let cheesecake cool inside for 1 hour. Remove from oven and water bath, then chill in the fridge for at least 6 hours or overnight.

  • Serve: Remove from pan, top with berries or fruit compote, and dust with powdered sugar if desired. Slice and enjoy!

Notes

  • For clean slices, use a hot knife and wipe between cuts.

  • Cheesecake keeps well refrigerated for up to 5 days.

  • The water bath helps prevent cracks for a smooth finish.