Classic New York Cheesecake – Smooth, Creamy & Irresistible

Difficulty: Medium | Servings: 12 slices | Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Chill Time: 6+ hours

Introduction

Few desserts can rival the richness and creaminess of a traditional New York Cheesecake. Known for its dense and smooth texture, this iconic dessert is perfect for celebrations, holidays, or any time you crave something indulgent. With a buttery graham cracker crust and a creamy vanilla filling, this cheesecake is topped with a silky sour cream layer that takes it over the top.

Ingredients

For the Crust:

1 ½ cups (150g) graham cracker crumbs
2 tablespoons sugar
6 tablespoons (85g) unsalted butter, melted
Pinch of salt

For the Cheesecake Filling:

4 (8 oz) packages (900g total) cream cheese, room temperature
1 ¼ cups (250g) granulated sugar
1 tablespoon cornstarch (optional, for stability)
1 cup (240ml) sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature
2 teaspoons lemon juice
Zest of 1 lemon (optional)

For the Sour Cream Topping (Optional):

1 cup sour cream
2 tablespoons sugar
½ teaspoon vanilla extract

Instructions

1. Prepare the Crust

Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat glass or measuring cup to press it down evenly.
Bake the crust for 10 minutes. Remove and let cool while preparing the filling.

2. Make the Filling

In a large mixing bowl, beat cream cheese on medium speed until completely smooth (about 3–4 minutes).
Add sugar and cornstarch, and beat until well combined.
Add sour cream, vanilla, lemon juice, and zest. Mix until smooth and creamy.
Add eggs one at a time, mixing on low speed just until combined (do not overbeat).

3. Bake the Cheesecake

Pour the batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
Place the pan in a larger roasting pan and add hot water halfway up the sides (water bath method prevents cracks).
Bake for 60–70 minutes or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.

4. Add the Sour Cream Topping (Optional)

Mix sour cream, sugar, and vanilla. Spread over the cooled cheesecake.
Return to the oven at 325°F for 10 minutes to set the topping.

5. Chill

Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours (preferably overnight).
Run a knife around the edge before releasing the springform ring.
Slice with a warm, clean knife for perfect presentation.

Serving Suggestions

Top with fresh strawberries, blueberries, or raspberry sauce.
Drizzle with chocolate or caramel for an extra treat.
Serve with a cup of espresso or hot tea for a classic dessert moment.

Tips & Variations

Make-Ahead: This cheesecake can be made up to 3 days in advance and kept chilled.
Freezing: It freezes beautifully. Wrap tightly and freeze for up to 2 months.
Flavor Variations: Add swirl-in options like Nutella, pumpkin puree, or fruit jam before baking.