Creamy Classic New York Cheesecake: Easy Recipe (Print Version)

Master a creamy Classic New York Cheesecake with this easy recipe. Learn my personal tips for a crack-free, rich dessert. Perfect for any sweet craving!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups (180g) graham cracker crumbs
02 - ¼ cup (50g) granulated sugar
03 - 6 tablespoons (85g) unsalted butter, melted

→ Cheesecake Filling Stars

04 - 32 ounces (907g) full-fat cream cheese, softened
05 - 1 ½ cups (300g) granulated sugar
06 - 1 cup (240g) sour cream, room temperature
07 - 4 large eggs, room temperature

→ Flavor & Finish

08 - 1 tablespoon pure vanilla extract
09 - 1 teaspoon lemon zest (from 1 small lemon)

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), and grab a 9-inch springform pan. Now, this is where I always get a little messy; wrap the outside of the pan tightly with heavy-duty aluminum foil, two layers if you're like me and paranoid about water baths leaking. Then, mix your graham cracker crumbs, melted butter, and a tablespoon of sugar in a bowl. Press this mixture firmly into the bottom of the pan. I use the bottom of a glass to get it super compact. Pop it in the oven for about 10 minutes to set, then let it cool slightly. This step is crucial for a sturdy base!
02 - While the crust cools, reduce your oven temperature to 325°F (160°C). In a large mixing bowl, beat the softened full-fat cream cheese with the remaining granulated sugar on medium-low speed until it's super smooth and creamy. This is where you want to avoid lumps, but also don't overmix! I'm talking just until combined; too much air equals cracks later. Scrape down the sides of the bowl often, because honestly, sometimes cream cheese likes to stick around the edges.
03 - Now, gently beat in the sour cream until just combined. Next, add the large eggs, one at a time, mixing only until each egg is incorporated. Seriously, don't go crazy with the mixer here; the less air you incorporate, the better. This is where I always tell myself, "slow and steady wins the Classic New York Cheesecake race!" Finally, stir in the vanilla extract and that lovely lemon zest. The smell at this stage is just heavenly, a promise of what's to come.
04 - Pour your smooth, creamy filling over the cooled graham cracker crust in the springform pan. Now for the water bath—don't skip this, it's a game-changer! Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. I always fill my kettle and pour it right there in the oven, it's less messy than trying to carry a sloshing pan of hot water. This steam helps prevent cracks and ensures even baking.
05 - Carefully transfer the roasting pan to your preheated 325°F (160°C) oven. Bake for about 60-75 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. This is the hardest part: resist the urge to open the oven door! Once baked, turn off the oven, crack the door open a few inches, and let the cheesecake cool slowly in the water bath for an hour. This slow cooling is key to preventing cracks; I learned that the hard way, many times.
06 - After an hour in the oven, carefully remove the springform pan from the water bath (watch out, it's hot!). Remove the foil, and let it cool completely on a wire rack at room temperature for another hour or two. Once it's completely cool, cover it loosely with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but honestly, overnight is best. This chilling time lets the Classic New York Cheesecake fully set and develop its incredible flavor and texture. Patience, my friend, is a virtue here!

# Notes:

01 - Always use room temperature ingredients for a smooth, lump-free batter—a lesson I learned after many lumpy attempts.
02 - Store any leftover cheesecake tightly wrapped in plastic wrap and then foil to keep it fresh for up to 5 days in the fridge.
03 - If you're out of graham crackers, digestive biscuits or vanilla wafers work surprisingly well for the crust, though the flavor will be slightly different.
04 - Serve your Classic New York Cheesecake with a handful of fresh mixed berries or a simple raspberry coulis for a lovely tangy contrast.

# Equipment Needed:

01 - 9-inch springform pan
02 - large roasting pan
03 - large mixing bowls
04 - electric mixer
05 - wire rack

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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