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Classic New York Cheesecake

Classic New York Cheesecake delivers a rich, dense, ultra-creamy vanilla filling baked low and slow over a buttery graham cracker crust. A water bath keeps the texture smooth, then chilling firms it into clean slices with a slight jiggle before serving.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
chilling time 9 minutes
Total Time 1 hour 54 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 tsp ground cinnamon optional
  • 0.5 cup unsalted butter melted
For the Filling
  • 4 cream cheese, softened (8 oz) packages
  • 1.25 cup granulated sugar
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh lemon juice
  • 0.25 tsp salt

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 roasting pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil so the water bath cannot leak in.
  2. Combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
  3. Bake the crust for 10 minutes until lightly golden. Cool while preparing the filling.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar until smooth and creamy, about 3 minutes. Mix until no lumps remain for a silky texture.
  2. Mix in the sour cream, vanilla extract, all-purpose flour, fresh lemon juice, and salt until fully combined. Stop mixing as soon as everything disappears into the batter.
  3. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Keep the speed low to avoid excess air.
  4. Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release any large air bubbles.
Bake in a water bath and cool
  1. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  2. Bake for 70–80 minutes, until the edges are set and the center still has a slight jiggle. The center should wobble like soft set pudding when moved.
  3. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking and cracks.
  4. Remove from the water bath and cool completely. Refrigerate for at least 8 hours or overnight before slicing and serving.

Notes

For the smoothest filling, all dairy should be softened and your eggs should be at room temperature before mixing. Cool the cheesecake to room temperature before refrigerating so it sets evenly; store covered in the fridge for up to 5 days. Freezing is yes—wrap slices tightly and freeze up to 2 months, then thaw overnight in the refrigerator. For a lighter option, you can use low-fat cream cheese, but expect a slightly softer set.