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Classic New York Cheesecake Recipe

Classic New York Cheesecake Recipe

This easy, foolproof cheesecake recipe creates a dense, rich, and creamy dessert—perfect for any occasion and sure to impress.
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Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Cooling Time 8 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 659 kcal

Equipment

  • 9 or 10-in (23 to 25-cm) springform pan
  • 18-in (46-cm) heavy-duty aluminum foil
  • Electric mixer
  • roasting pan

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs from 12 whole crackers
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 0.125 teaspoon salt

For the Filling

  • 32 oz cream cheese at room temperature
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 4 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest from 1 lemon
  • 2 teaspoons fresh lemon juice from 1 lemon
  • 0.25 teaspoon salt
  • 6 large eggs
  • 0.5 cup sour cream

Instructions
 

For the Crust

  • Preheat the oven to 375°F (190°C) and set an oven rack in the lower middle position. Wrap a springform pan with aluminum foil, covering the underside and extending to the top with no seams. Spray the inside of the pan with nonstick cooking spray.
  • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into an even layer on the bottom of the prepared pan. Bake for 10 minutes until set, then set aside.
  • Reduce the oven temperature to 325°F (165°C) and set a kettle of water to boil.
  • In an electric mixer, beat cream cheese, sugar, and flour on medium speed until smooth. Add vanilla, lemon zest, lemon juice, and salt; beat on low speed until combined. Add eggs one at a time and mix in sour cream. Do not over-mix.
  • Pour the batter over the crust. Pour boiling water into the roasting pan to come about 1 inch up the side of the cake pan. Bake until set, 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in water bath for 45 minutes, then refrigerate for at least 8 hours.
  • To serve, remove the sides of the springform pan. Slice with a sharp knife and serve with berry sauce if desired.

Notes

The cheesecake can be stored in the fridge for up to two days or frozen for up to 3 months. Make sure to wrap it properly to prevent leaking when stored.

Nutrition

Serving: 1sliceCalories: 659kcalCarbohydrates: 59gProtein: 11gFat: 43gSaturated Fat: 24gCholesterol: 233mgSodium: 464mgFiber: 1gSugar: 49g
Keyword cheesecake, classic cheesecake, cream cheese, dessert recipe, easy cheesecake, New York cheesecake
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