Ingredients:
Graham Cracker Crust:
1 ½ cups graham cracker crumbs
2 tbsp sugar
½ cup unsalted butter, melted
Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
¾ cup heavy cream
2 tsp vanilla extract
1 tbsp lemon juice
3 large eggs
Step-by-Step Instructions:
1. Preheat and Prep
Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in foil to prevent leaking during the water bath.
2. Make the Crust
Combine graham cracker crumbs and sugar in a bowl.
Stir in melted butter until evenly coated.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes. Cool while you prep the filling.
3. Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and mix well.
Add sour cream, heavy cream, vanilla, and lemon juice.
Beat in eggs one at a time, mixing gently.
Pro Tip: Don’t overmix once the eggs are added. This keeps the texture dense but creamy.
4. Bake in a Water Bath
Pour the batter into the crust-lined pan.
Place the pan in a larger roasting dish.
Add hot water to the roasting dish until it comes halfway up the sides of the cheesecake pan.
Bake for 1 hour and 15 minutes, or until the center is just slightly jiggly.
5. Cool Gradually
Turn off the oven and crack the door slightly.
Let the cheesecake rest inside for 1 hour.
Remove and cool completely at room temperature.
6. Chill Overnight
Cover with foil and refrigerate for at least 6 hours or overnight for best texture and flavor.
Flavor Variations
Once you’ve mastered the classic, get creative! Try:
Swirling in raspberry puree before baking
Adding a layer of salted caramel on top
Folding in mini chocolate chips for texture
Serving Tips:
Slice with a warm knife for smooth edges.
Garnish with fresh berries, whipped cream, or chocolate shavings.
Pair with coffee or a dessert wine like Sauternes or Port.
Common Mistakes to Avoid
Cracked top: Usually from overbaking or rapid cooling.
Lumpy texture: Cream cheese must be fully softened before mixing.
Runny filling: Use full-fat dairy products and allow it to chill fully.
Storage Tips
Store in the fridge for up to 5 days.
Freeze slices individually wrapped for up to 2 months.
Thaw overnight in the fridge before serving.
Nutritional Info (per slice)
Approximate values based on 12 servings.
Calories: 430
Fat: 32g
Carbohydrates: 28g
Protein: 6g
Final Thoughts:
New York Cheesecake is more than just dessert — it’s a statement. It’s the kind of recipe that brings people together and becomes a part of traditions. With a little care and this foolproof guide, you’ll be making bakery-worthy cheesecake at home in no time.
Whether you’re baking for the holidays, a birthday, or just because — this is one dessert you’ll be proud to serve.
