Name: New York Cheesecake with Sour Cream Topping Recipe
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 10 full graham cracker sheets (about 1 cup crushed); 1/4 cup granulated sugar; 1/4 teaspoon ground cinnamon; 1/4 cup butter, melted; 32 ounces cream cheese (4 eight-ounce blocks, room temperature); 1 ¾ cups granulated sugar; 3 tablespoons all-purpose flour; 4 teaspoons vanilla extract; 2 teaspoons lemon juice; 4 eggs (room temperature); 2 egg yolks; 1/2 cup sour cream (room temperature); 2 cups sour cream; 1/2 cup granulated sugar; 1 teaspoon vanilla extract

Jump to Recipe· 4.1 from 29 reviews

if you have a soft spot for rich, creamy desserts, then you absolutely must try this New York Cheesecake with Sour Cream Topping Recipe. This classic cheesecake is pure indulgence, boasting a dense and velvety cream cheese filling nestled on a perfectly buttery graham cracker crust. The crowning glory is the tangy, smooth sour cream topping that adds just the right balance of brightness and silkiness. It’s a dessert that feels both timeless and luxurious, perfect for celebrations or an everyday treat that feels special.

Ingredients You’ll Need

The image shows four clear glass mixing bowls placed on a white marbled surface, each containing a stage of a creamy mixture. The top left bowl has a smooth, thick, light yellow cream with soft swirls on the surface. The top right bowl shows a similar cream but a bit thicker and less smooth, with some folds and lumps. The bottom left bowl contains the same thick cream with a single raw egg yolk and white added on one side, the orange yolk standing out against the light yellow cream. The bottom right bowl shows the mixture fully blended into a smooth, pale yellow, liquid cream with even texture covering the bowl evenly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this New York Cheesecake with Sour Cream Topping Recipe lies in its simple, quality ingredients. Each component plays a vital role—from the graham cracker crust providing a crisp base, to the cream cheese lending that signature richness, to the sour cream topping that ties everything together with a gentle tang.

Graham crackers (10 full sheets): Crushed finely, they create the crisp, flavorful crust foundation.
Granulated sugar (1 ¾ cups + ¼ cup + ½ cup): Sweetens both the crust, filling, and topping perfectly without overpowering.
Ground cinnamon (¼ teaspoon): Adds a warm, subtle spice note to the crust.
Butter (¼ cup, melted): Binds the graham cracker crumbs and adds richness to the crust.
Cream cheese (32 ounces, room temperature): The superstar of the cheesecake, providing the luscious, creamy texture.
All-purpose flour (3 tablespoons): Helps stabilize the filling while keeping it tender.
Vanilla extract (5 teaspoons total): Imparts a fragrant, sweet aroma essential to the filling and topping.
Lemon juice (2 teaspoons): Brings a subtle brightness that cuts through the rich cream cheese.
Eggs (4 whole + 2 yolks, room temperature): The perfect binders that make the filling silky yet firm.
Sour cream (½ cup for filling + 2 cups for topping, room temperature): Adds a tangy smoothness that’s the signature popcorn of this recipe.

How to Make New York Cheesecake with Sour Cream Topping Recipe

Step 1: Prepare the Graham Cracker Crust

Start by crushing the graham crackers into fine crumbs—either blitz them in a food processor or place them in a zip-top bag and crush with a rolling pin. Combine these crumbs with sugar and cinnamon, then stir in the melted butter until fully combined. Press this mixture firmly into the bottom of a foil-wrapped 9-inch springform pan to create an even crust. Bake it briefly at 375°F (190°C) for 8 minutes, then reduce the oven temperature to 325°F (165°C) as you move on to the filling.

Step 2: Make the Cream Cheese Filling

Using an electric mixer, beat the cream cheese until it’s perfectly smooth and lump-free. Add sugar and flour to stabilize the mixture, followed by vanilla extract and lemon juice which bring that signature flavor lift. Incorporate the eggs and yolks one at a time on low speed to avoid overmixing, ensuring a silky batter. Finally, mix in the sour cream for that velvety texture that makes this cheesecake stand apart.

Step 3: Bake the Cheesecake

Pour the rich filling over your prepared crust, tapping gently to release any trapped air. Place the springform pan into a roasting pan, then pour hot water into the pan to create a water bath—this gentle cooking method keeps the cheesecake smooth and prevents cracking. Bake at 325°F (165°C) for about 90 to 100 minutes until the edges are golden and the center still has a slight jiggle.

Step 4: Add the Sour Cream Topping

While the cheesecake cools just a bit, whisk together sour cream, sugar, and vanilla extract for the topping. Spread this creamy layer over the warm cheesecake, then return it to the oven for another 10 minutes at 325°F (165°C). This topping sets beautifully, adding a tangy counterpoint to the rich filling.

Step 5: Cool and Chill

Once out of the oven, run a knife around the edge to loosen the cheesecake from the pan, then cool it at room temperature before wrapping and refrigerating for at least 8 hours or overnight. This chilling step is essential for the cheesecake to firm up and the flavors to meld together.

How to Serve New York Cheesecake with Sour Cream Topping Recipe

A cheesecake with three clear layers sits on a white cake stand with a smooth, glossy finish. The bottom layer is a thin, dark brown crumb crust, above it is a thick, creamy pale yellow cheesecake layer with a soft texture, and the top layer is a thin, smooth white cream topping. On top, there are two red raspberries and one dark blue blueberry placed in the center. The background shows a white marbled surface with some blurred plates stacked and a small white bowl filled with more raspberries and blueberries. Nearby, two knives with black handles lie flat on the white marbled surface with a small glass jar of red jam slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic cheesecake like this shines on its own, but feel free to enhance it with fresh berries, a dusting of powdered sugar, or a drizzle of homemade fruit coulis for a pop of color and bright flavor contrast.

Side Dishes

This cheesecake pairs beautifully with light accompaniments such as fresh whipped cream, a scoop of vanilla ice cream, or a simple fruit salad to keep the focus on the rich, creamy texture of the dessert.

Creative Ways to Present

For a festive touch, serve slices on elegant dessert plates with edible flowers or a sprig of mint. For parties, consider individual mini cheesecakes in ramekins or mason jars topped with fresh fruit and a cinnamon sprinkle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, making it perfect for enjoying over the course of several days.

Freezing

You can freeze leftover cheesecake by wrapping it carefully with plastic wrap and then foil to prevent freezer burn. When properly stored, it freezes well for up to 2 months. Thaw it overnight in the refrigerator before serving to maintain the creamy texture.

Reheating

Cheesecake is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer it slightly warmer, allow it to come to room temperature for about 30 minutes before serving—this softens the texture without losing that signature dense creaminess.

FAQs

Can I use regular cream instead of sour cream for the topping?

While regular cream is delicious on its own, the sour cream in this recipe adds a subtle tang that balances the richness perfectly. Substituting cream may make the topping too sweet and less creamy, so I recommend sticking to sour cream for authentic results.

Why do I need to use a water bath when baking this cheesecake?

The water bath creates steam and a gentle heat environment that prevents cracks and helps the cheesecake bake evenly. It’s a crucial technique for achieving that smooth, glassy surface and supremely creamy interior that defines a great New York cheesecake.

Can I prepare this cheesecake a day in advance?

Absolutely! In fact, the cheesecake tastes even better the next day after chilling overnight in the refrigerator. This resting time allows the flavors to develop fully and the texture to set perfectly.

What is the purpose of adding lemon juice to the filling?

Lemon juice adds a bright, subtle acidity that cuts through the cream cheese’s richness and enhances the overall flavor, preventing the dessert from feeling overly heavy or one-dimensional.

How can I prevent cracks from forming on my cheesecake?

Besides using a water bath, make sure not to overmix the batter, avoid sudden temperature changes, and cool the cheesecake slowly at room temperature before refrigeration. Running a knife around the pan edge after baking also helps prevent cracking as it cools.

Final Thoughts

I can’t recommend this New York Cheesecake with Sour Cream Topping Recipe enough—it’s one of those desserts that feels like a warm hug in food form. Whether you’re celebrating a special occasion or simply craving something special, this cheesecake promises to deliver that perfect balance of creamy, tangy, and crunchy in every bite. Give it a try and watch it become a treasured favorite in your dessert repertoire!