New York Cheesecake (Printable format)

Rich, creamy baked cheesecake with dense texture and classic graham cracker crust.

# What You Need:

→ Crust Components

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Cream Cheese Filling

05 - 2 lbs full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tbsp cornstarch
10 - 2 tsp pure vanilla extract
11 - 1 tbsp fresh lemon juice
12 - 1/4 tsp salt

→ Optional Sour Cream Topping

13 - 1 cup sour cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract

# How-To Steps:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan thoroughly and line base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in bowl. Mix until texture resembles wet sand. Press firmly into pan bottom and bake 10 minutes. Set aside to cool.
03 - Beat cream cheese in large mixing bowl until smooth and creamy, approximately 2 minutes. Add granulated sugar and continue beating until fully incorporated.
04 - Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined. Scrape bowl to ensure even distribution.
05 - Add eggs one at a time, mixing on low speed. Scrape bowl thoroughly after each addition. Avoid overmixing to prevent air incorporation.
06 - Pour filling over cooled crust. Smooth top with spatula to create even surface.
07 - Place springform pan inside larger roasting pan. Pour hot water into outer pan until it reaches halfway up cheesecake pan sides.
08 - Bake 55-65 minutes until edges are set but center retains slight jiggle. The center should not appear liquid.
09 - Turn off oven and crack door open. Let cheesecake cool inside oven for 1 hour to prevent cracking.
10 - Remove from oven. Run knife around edge to release from pan. Cool to room temperature, then refrigerate minimum 6 hours or overnight.
11 - Combine sour cream, powdered sugar, and vanilla. Spread evenly over chilled cheesecake before serving.
12 - Slice with hot, clean knife for clean cuts. Serve plain or garnish with fresh berries or fruit compote.

# Expert Hints:

01 -
  • Authentic Texture: Achieves that signature dense, smooth, and creamy consistency of a true New York cheesecake.
  • Perfect Crust: A simple, buttery graham cracker crust provides the ideal crunchy contrast to the rich filling.
  • Luxurious Indulgence: Rich and satisfying, it's a dessert that feels truly special and decadent.
02 -
  • Room Temperature is Key: Using room temperature cream cheese, sour cream, and eggs is non-negotiable for a smooth, lump-free filling.
  • Don't Overmix: After adding the eggs, mix on low speed just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack.
  • The Magic of a Water Bath: Baking the cheesecake in a water bath provides gentle, even heat, which is the secret to a creamy texture and a crack-free top.
  • Cool it Slowly: Letting the cheesecake cool down slowly in the turned-off oven prevents drastic temperature changes that can also lead to cracks.
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