Description

This classic New York Cheesecake recipe features a rich, creamy cream cheese filling baked atop a buttery graham cracker crust, finished with a smooth sour cream topping for a perfect balance of tangy sweetness and velvety texture. Ideal for special occasions or indulgent dessert cravings, it yields a luscious, dense cheesecake with a slight jiggle in the center, baked in a water bath to ensure even cooking and prevent cracking.

Ingredients

Graham Cracker Crust

10 full graham cracker sheets (about 1 cup crushed)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 cup butter, melted

Cheesecake Filling

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)

Sour Cream Topping

2 cups sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Graham Cracker Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Transfer the crumbs to a bowl and mix in granulated sugar and cinnamon, then stir in melted butter until fully combined. Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil or use a silicone pan wrap. Press the crumb mixture firmly into the bottom of the pan to create a smooth and even crust surface. Bake the crust at 375°F (190°C) for 8 minutes. Remove from the oven and reduce oven temperature to 325°F (165°C).
Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese on medium speed for 1 minute until smooth. Add sugar and continue beating for 3 minutes, scraping sides and bottom occasionally. Mix in flour until incorporated, then add vanilla extract and lemon juice, mixing on low speed until combined. Add eggs and egg yolks one at a time, mixing on low speed and scraping the bowl between additions. Mix in 1/2 cup sour cream until fully combined.
Assemble and Bake the Cheesecake: Pour the cheesecake batter over the baked crust. Tap gently on the counter to release any air bubbles and smooth the top with a spatula. Bring several cups of water to a boil. Place the cheesecake springform pan into a larger roasting pan and carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan (creating a water bath). Bake at 325°F (165°C) for 90–100 minutes, or until the edges are lightly browned and the center still has a slight jiggle.
Prepare and Add the Sour Cream Topping: While the cheesecake cools slightly, whisk together 2 cups sour cream, 1/2 cup sugar, and 1 teaspoon vanilla extract until smooth. Spread this mixture evenly over the warm cheesecake. Return the cheesecake to the oven and bake at 325°F (165°C) for 10 minutes.
Cool and Chill: Remove cheesecake from the oven. After cooling for 10 minutes, run a knife around the edge to loosen the sides of the cheesecake from the pan. Cool to room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 8 hours or overnight for best texture before serving.

Notes

Using room temperature ingredients is essential for a smooth batter and preventing lumps.
The water bath helps to bake the cheesecake gently and evenly, preventing cracks.
Wrap the springform pan well to avoid water seeping into the crust during the water bath.
Do not overbake; the center should still have a slight jiggle when done.
Chilling overnight enhances the cheesecake’s flavor and firmness.

Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Category: Dessert
Method: Baking
Cuisine: American