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A delectable slice of classic New York cheesecake, plain and smooth.

Classic New York Cheesecake

Indulge in a rich and creamy Classic New York Cheesecake, featuring a buttery graham cracker crust and a smooth, decadent cream cheese filling. This iconic dessert is perfect for any special occasion or a delightful treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 11 hours 45 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs about 10-12 full graham cracker sheets
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 4 8-ounce packages full-fat cream cheese softened at room temperature
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs at room temperature
  • ½ cup sour cream or heavy cream at room temperature (sour cream adds more tang, heavy cream results in a richer, milder flavor)
  • 1 lemon zest optional, but highly recommended for brightness

Equipment

  • Oven
  • Springform pan (9-inch)
  • Aluminum foil
  • Medium bowl
  • Electric mixer
  • Large bowl
  • Roasting pan
  • Wire rack

Method
 

Preheat and Prep
  1. Preheat oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil; lightly grease the bottom of the pan.
Make the Crust
  1. Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl, mixing until well combined and moistened.
  2. Press the mixture firmly into the prepared springform pan, bake for 10 minutes, then remove and cool slightly.
Prepare the Filling Base
  1. In a large bowl, beat softened cream cheese with an electric mixer on medium-low speed until smooth and creamy, about 2-3 minutes; scrape down the sides of the bowl.
Add Sweetness and Flavor
  1. Gradually add 1 ½ cups sugar to the cream cheese, beating until just combined, then mix in flour, vanilla extract, and salt until incorporated without overmixing.
Incorporate Eggs
  1. Add eggs one at a time, beating on low speed until each is just combined to avoid overmixing.
Fold in Creaminess
  1. Gently fold in the sour cream or heavy cream and lemon zest until just blended, ensuring the filling is smooth.
Fill the Pan
  1. Pour the cream cheese filling over the cooled graham cracker crust and gently tap the pan on the counter to release air bubbles.
The Water Bath
  1. Place the foil-wrapped springform pan inside a larger roasting pan, then carefully pour hot water into the roasting pan halfway up the sides of the springform.
Bake
  1. Carefully transfer the roasting pan with cheesecake to the preheated oven and bake for 1 hour to 1 hour 15 minutes, until edges are set but the center still jiggles.
Cool Gradually
  1. Turn off the oven but leave the cheesecake inside with the door ajar for 1 hour to cool slowly and prevent cracking.
Chill Thoroughly
  1. Remove the cheesecake from the oven and water bath, unwrap the foil, and cool completely on a wire rack at room temperature.
  2. Cover loosely and refrigerate for at least 6-8 hours, or preferably overnight, before serving.

Notes

Ensure all cold ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter. Do not overmix the batter once eggs are added, as this can incorporate too much air and lead to cracks during baking. The water bath is essential for even cooking and preventing cracks. Gradual cooling in the oven and thorough chilling are crucial for the perfect texture and to set the cheesecake properly. For best results, prepare the cheesecake a day in advance.