Description
This classic New York cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. Perfectly baked to avoid cracks and chilled to silky perfection, it’s an indulgent dessert that’s ideal for holidays, dinner parties, or any time you’re craving something decadent.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the filling:
- 4 (8 oz) blocks full-fat cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour (optional, for extra stability)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into bottom of pan and bake for 10 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice. Mix until just combined.
- Add eggs one at a time, mixing on low speed. Avoid overmixing. Stir in flour if using.
- Pour filling over crust. Smooth the top. Place springform pan into a water bath.
- Bake for 1 hour 15 minutes, or until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake sit for 1 hour.
- Chill in the fridge for at least 4 hours, preferably overnight, before slicing.
Notes
- For a fun twist, use chocolate cookies or gingersnaps for the crust.
- Top with fresh berries, fruit compote, ganache, or caramel.
- Cheesecake is best chilled overnight for the smoothest texture.
- Don’t skip the water bath—it helps prevent cracks.
- To freeze, wrap tightly and thaw in the fridge overnight.
