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Classic New York Cheesecake

A slice of rich and creamy New York cheesecake with a graham cracker crust, ready to be enjoyed.
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A tall, dense, and creamy New York cheesecake with a subtle tang, perfect for a special occasion. This recipe guides you through creating the ultimate indulgent cheesecake experience.

Ingredients

Scale
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 1/4 cup unsalted butter, melted (for crust)
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets)
  • 2 tablespoons granulated sugar (for crust)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press the mixture evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Let cool completely.
  3. Reduce oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, ensuring it goes up the sides to prevent water from seeping in.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually beat in 1 1/2 cups sugar and the flour until just combined.
  5. Beat in the vanilla extract and lemon zest.
  6. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
  7. Gently stir in the sour cream and heavy cream until the batter is smooth.
  8. Pour the batter over the prepared crust in the springform pan.
  9. Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This is your water bath.
  10. Bake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly.
  11. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
  12. Remove the cheesecake from the water bath and roasting pan. Remove the foil. Let it cool completely on a wire rack at room temperature.
  13. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  14. To serve, run a thin knife around the edge of the pan before releasing the springform sides.

Notes

  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth, lump-free batter.
  • Do not overmix the batter once the eggs are added, as this can incorporate too much air and lead to cracking.
  • A water bath is crucial for even baking and a creamy texture.
  • Allow ample chilling time for the cheesecake to set properly.

Nutrition

Find it online: https://blissbatter.com/new-york-cheesecake-creamy-baked-with-crust/