New York Cheesecake Classic (Printable)

Dense, creamy baked cheesecake with a graham cracker crust, ideal for elegant desserts and celebrations.

# What You'll Need:

→ Crust

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

→ Filling

05 - 2 pounds 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 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 325°F and grease a 9-inch springform pan, lining the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand. Press firmly into pan base.
03 - Bake crust for 10 minutes, then allow to cool slightly.
04 - Beat cream cheese until smooth, add sugar and blend until well combined.
05 - Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined.
06 - Add eggs one at a time on low speed, scraping bowl after each addition; avoid overmixing.
07 - Pour filling over cooled crust and smooth surface.
08 - Place pan in larger roasting pan; add hot water to come halfway up sides of springform pan.
09 - Bake for 55–65 minutes until edges are set but center jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove from oven, run knife around edges, cool to room temperature, then refrigerate at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla; spread over chilled cheesecake.
13 - Slice using a hot, clean knife and serve.

# Expert Advice:

01 -
  • It's genuinely creamy without being heavy, and that balance feels like a small kitchen miracle.
  • The graham cracker crust gets crispy and buttery in a way that store-bought versions never quite manage.
  • Once you nail the technique, you'll make this again and again because it actually impresses people.
02 -
  • Room temperature ingredients are not a suggestion—cold cream cheese and eggs will fight you every step of the way and ruin the texture.
  • The water bath is what separates a creamy, custardy cheesecake from a cracked, grainy mess, so don't skip it or rush through it.
  • That jiggle in the center when it comes out of the oven is exactly right; if it looks fully set, it's overbaked and will be dense rather than creamy.
03 -
  • Use a hot, wet knife to slice each piece and wipe it clean between cuts—this prevents dragging the filling and leaves you with clean edges that look intentional.
  • If cracks appear on top, don't panic; a topping or some berries covers them completely, and the flavor is unaffected.
  • Make this a day ahead if you can; cheesecake tastes even better cold and actually continues to set up overnight, becoming creamier and more stable.
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