Classic New York Style Cheesecake Recipe
A rich and creamy Classic New York Style Cheesecake with a buttery graham cracker crust, smooth cream cheese filling, and a hint of lemon zest and juice for brightness. Baked in a water bath for a perfectly dense yet silky texture, this timeless dessert is perfect served plain or with a fresh berry sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 10 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust
- 1½ cups graham cracker crumbs (from 12 whole crackers)
- 5 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
- ⅛ teaspoon salt
For the Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest (from 1 lemon)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Optional
- Berry sauce (for serving)
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Thoroughly wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil to prevent leaks, then spray the inside with nonstick spray.
- Make and bake crust: Combine graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the oven for 10 minutes, then remove and set aside.
- Prepare water bath and reduce oven temp: Lower the oven temperature to 325°F (163°C). Boil water to later use for the water bath, ensuring a gentle, crack-free bake.
- Mix filling base: In a large bowl, beat the cream cheese, sugar, and flour together until completely smooth and creamy. Add in the vanilla extract, lemon zest, lemon juice, and salt, mixing to combine well.
- Incorporate eggs and sour cream: Add eggs to the mixture one at a time, mixing gently after each to avoid incorporating too much air. Finally, stir in the sour cream until just blended for extra creaminess.
- Assemble and water bath bake: Pour the filling evenly over the baked crust. Place the springform pan inside a roasting pan and carefully pour the hot water around it until it reaches about 1 inch up the sides of the springform pan.
- Bake cheesecake: Bake for 1 hour and 30 to 45 minutes. The cheesecake is done when the center slightly jiggles but is not liquid.
- Cool and chill: Remove the cheesecake from the oven and let it cool in the water bath to room temperature. Once cooled, remove the foil and refrigerate for at least 8 hours or overnight to set fully.
- Serve: Slice the cheesecake using a hot knife, wiping the blade clean between cuts for neat slices. Serve plain or with optional berry sauce for added flavor.
Notes
- Wrapping the springform pan with foil is crucial to prevent water from the bath leaking into the cheesecake.
- Mix eggs gently to avoid adding too much air, which can cause cracks.
- Using full-fat cream cheese and sour cream ensures the classic dense and creamy texture.
- Allowing the cheesecake to chill overnight improves the flavor and texture.
- Wiping the knife with a hot towel between cuts helps achieve clean slices.
Keywords: New York Style Cheesecake, Classic Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Graham Cracker Crust
