Simple and Classic New York Style Cheesecake

If you’ve ever been intimidated by the thought of making a cheesecake, this Classic New York Cheesecake will transform your dessert game. A foolproof recipe that yields a dense and creamy delight with a crisp graham cracker crust, it’s a showstopper that demands surprisingly little fuss.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 10 hours
Servings: 12

Why You’ll Love This Recipe

Rich and creamy with a perfectly crisp crust.
Minimal hands-on time translates to impressive results.
Make-ahead and freezer-friendly for stress-free entertaining.
Customizable with your favorite toppings like berry sauce.

Ingredients

1½ cups graham cracker crumbs, from 12 whole crackers: Forms the base crust, offering a subtle sweetness and crunch.
5 tablespoons unsalted butter, melted: Binds the crust; can substitute with margarine.
2 tablespoons sugar: Sweetens the crust lightly.
⅛ teaspoon salt: Balances sweetness in the crust.
32 oz (four 8-oz blocks) cream cheese, at room temperature: The foundation of the creamy filling; ensure it’s soft for easy mixing.
2 cups sugar: Sweetens the rich filling.
3 tablespoons all-purpose flour: Stabilizes the filling for a smooth texture.
4 teaspoons vanilla extract: Adds depth and classic flavor.
1 teaspoon packed lemon zest, from 1 lemon: Provides subtle zesty brightness.
2 teaspoons fresh lemon juice, from 1 lemon: Enhances flavor with a fresh tang.
¼ teaspoon salt: Balances the sweetness of the filling.
6 large eggs: Essential for structure and creaminess; add richness.
½ cup sour cream: Contributes to the cheesecake’s signature smooth texture and slight tang.
Berry sauce, for serving (optional): Complements with added sweetness and acidity.

How to Make It

Step 1: Prepare the Pan

Preheat your oven to 375°F and ensure that the rack is in the lower middle position. Wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil, extending the foil fully to avoid water seeping in during the water bath. Spray the inside with nonstick spray to prevent sticking.

Step 2: Make the Crust

In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until fully combined. Press this mixture evenly into the bottom of your prepared pan. Bake for 10 minutes or until set. Allow it to cool as you reduce your oven temperature to 325°F.

Step 3: Prepare the Cheesecake Batter

Combine the cream cheese, sugar, and flour in a mixer and beat until smooth, about 1 minute. Scrape down the sides to ensure even mixing. Add vanilla, lemon zest, juice, and salt, mixing on low. Incorporate eggs one at a time, ensuring each is mixed in before adding the next. Finally, gently mix in the sour cream until the batter is smooth but not overworked.

Step 4: Bake Cheesecake

Ensure the oven is at 325°F. Place the cheesecake pan in a larger roasting pan and pour your batter over the crust. Pour boiling water into the roasting pan to reach halfway up the sides. Bake until set with a slight wobble in the center—about 1 hour and 30 minutes. Let the cheesecake cool in the water to room temperature, then refrigerate for at least 8 hours.

Step 5: Serve

Remove the sides of the springform pan. If desired, transfer cheesecake to a serving platter using a thin spatula. Slice using a sharp knife, wiping clean after each cut. Serve plain for classic simplicity or with optional berry sauce.

Recipe FAQs

What if my cheesecake cracks?

Cracks can form from cooling too quickly. Allow the cheesecake to cool slowly and use a water bath to maintain even temperature. Running a knife around the edges helps prevent sticking that can lead to cracks.

Can I freeze cheesecake?

Yes, after cooling, wrap the cheesecake tightly in plastic wrap and foil. It can be frozen for up to three months. Thaw overnight in the fridge before serving.