Description

This Classic New York Style Cheesecake recipe yields a rich, creamy, and velvety dessert with a buttery graham cracker crust that melts in your mouth. Perfectly balanced with a tangy hint of lemon and vanilla, this cheesecake is ideal for any occasion and can be served plain or with a berry sauce for an extra burst of flavor.

Ingredients

Scale

For the Crust

1½ cups graham cracker crumbs (from about 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

Prepare the crust: Preheat your oven to 375°F. Wrap the outside of a 9- or 10-inch springform pan completely with heavy-duty aluminum foil to prevent leaks, and spray the inside with nonstick spray. In a bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
Mix the filling: Reduce oven temperature to 325°F. In a large mixing bowl, beat the cream cheese, sugar, and all-purpose flour until the mixture is completely smooth and creamy. Add the vanilla extract, lemon zest, lemon juice, and salt, and mix until fully incorporated.
Add eggs and sour cream: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Finally, stir in the sour cream until the filling is smooth and well blended.
Set up water bath and bake: Pour the cheesecake filling into the prepared crust in the springform pan. Place the pan into a larger roasting pan, then carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. This water bath helps ensure even baking and prevents cracking.
Bake the cheesecake: Bake for 1 hour and 30 to 45 minutes, or until the center is just set but still jiggles slightly when the pan is gently shaken. The surface should not be liquidy.
Cool and chill: Remove the springform pan from the water bath and carefully peel off the foil. Let the cheesecake cool completely at room temperature, then refrigerate for at least 8 hours or overnight to fully set.
Serve: When ready to serve, run a hot, clean knife around the edges, wiping the blade between cuts to get clean slices. Serve plain or with your favorite berry sauce for added flavor.

Notes

Make Ahead: This cheesecake can be prepared up to 2 days in advance and stored covered in the refrigerator.
Freezer-Friendly: To freeze, wrap the cheesecake tightly in plastic wrap and foil. It can be frozen for up to 3 months without freezer burn.
Pro Tip: Use heavy-duty aluminum foil and ensure the springform pan is fully wrapped with no seams exposed, as springform pans can leak during the water bath baking process.

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520 kcal
Sugar: 38 g
Sodium: 320 mg
Fat: 38 g
Saturated Fat: 23 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 170 mg

Keywords: New York cheesecake, classic cheesecake, cream cheese dessert, baked cheesecake, homemade cheesecake