Description

This New York Style Cheesecake is a creamy, dense, and velvety dessert with a buttery graham cracker crust and a signature tangy-sweet filling. Baked low and slow in a water bath, it delivers bakery-level texture right from your kitchen. Ideal for make-ahead celebrations or a refined treat at home, it’s a timeless classic that never fails to impress.

Ingredients

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

1/2 teaspoon cinnamon (optional)

6 tablespoons unsalted butter, melted

32 ounces cream cheese, softened

1 cup granulated sugar

1 cup full-fat sour cream, room temperature

1 teaspoon vanilla extract

4 large eggs, room temperature

2 tablespoons all-purpose flour

1 tablespoon lemon juice

Pinch salt

Instructions

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into bottom of a 9-inch springform pan and bake for 10 minutes. Cool.

2. Beat cream cheese until smooth. Add sugar and beat again until incorporated. Mix in sour cream, vanilla, flour, lemon juice, and salt.

3. Reduce speed and add eggs one at a time, mixing just until blended. Do not overmix.

4. Wrap springform pan with heavy-duty foil. Pour batter over crust. Place pan in a larger pan and pour hot water around it, halfway up the sides.

5. Bake 60–70 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake rest inside for 1 hour.

6. Remove from oven and water bath. Cool completely at room temperature, then refrigerate at least 6 hours or overnight.

7. Before serving, run knife around edges, remove springform ring, and garnish as desired.

Prep Time: 25 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 24g
Sodium: 300mg
Fat: 36g
Saturated Fat: 20g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 7g
Cholesterol: 155mg

Keywords: New York cheesecake, baked cheesecake, cream cheese dessert