Print

Amazing New York Cheesecake: 1 Perfect Recipe!

New York Cheesecake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic New York cheesecake recipe delivers a rich, creamy, and authentic dessert with a buttery graham cracker crust. It’s perfect for any occasion and rivals bakery-quality cheesecakes.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 32 oz (4 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour (optional, for added structure)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form the crust.
  3. Bake for 10 minutes, then let cool.
  4. In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, mixing until creamy.
  5. Blend in sour cream, vanilla extract, and lemon juice until fully incorporated.
  6. Add eggs one at a time, mixing on low speed after each addition to avoid overbeating, which can cause cracks in your New York cheesecake.
  7. Pour the New York cheesecake batter over the cooled crust and smooth the top with a spatula.
  8. Place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides to create a water bath. This helps prevent cracks in your New York cheesecake.
  9. Bake for 1 hour and 10 minutes, or until edges are set but the center is still slightly jiggly.
  10. Turn off the oven, crack the door open slightly, and let the New York cheesecake cool inside for 1 hour.
  11. Remove from oven, then refrigerate for at least 4 hours or overnight before slicing and serving this classic New York cheesecake.

Notes

  • Use full-fat cream cheese for the classic dense and creamy texture of this New York cheesecake.
  • Do not overmix the batter to prevent cracks in your New York cheesecake.
  • Let the cheesecake cool gradually to avoid surface cracking.
  • Top your New York cheesecake with fresh fruit, chocolate, caramel, or whipped cream if desired.
  • Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

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

×