Description
This classic New York-style cheesecake features a rich, creamy filling atop a buttery graham cracker crust. It’s a timeless dessert that’s perfect for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs (about 12 full sheets)
- 1/4 cup (50g) granulated sugar
- 5 tablespoons (70g) unsalted butter, melted
For the Filling:
- 32 ounces (910g) full-fat cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, for added brightness)
- 3 large eggs, at room temperature
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (177°C). Place a rack in the lower-middle position.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let cool completely. Reduce the oven temperature to 325°F (163°C).
- Prepare the Filling:
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar and beat until well combined and smooth.
- Mix in the sour cream, vanilla extract, and lemon juice (if using) until fully incorporated.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent incorporating too much air.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it into an even layer.
- To prevent cracks, use a water bath: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake at 325°F (163°C) for 55-70 minutes, or until the center is almost set but still slightly jiggly.
- Cool and Chill:
- Turn off the oven and crack the door open. Leave the cheesecake inside to cool slowly for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting to achieve a smooth, lump-free filling.
- Water Bath: Baking the cheesecake in a water bath helps prevent cracks and ensures even baking.
- Serving: For clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts.
- Storage: Store leftovers in the refrigerator for up to 5 days.