New York Cheesecake (Printable)

A rich, creamy baked cheesecake with dense texture and classic graham cracker crust, perfect for special occasions and dessert lovers.

# What You'll Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 lbs full-fat cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tbsp cornstarch
10 - 2 tsp pure vanilla extract
11 - 1 tbsp fresh lemon juice
12 - 1/4 tsp salt

→ Topping

13 - 1 cup sour cream
14 - 2 tbsp powdered sugar
15 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until texture resembles wet sand.
03 - Press mixture firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - Beat cream cheese in a large mixing bowl until smooth and creamy, about 2 minutes. Add sugar and continue beating until well combined.
05 - Mix in sour cream, vanilla, lemon juice, cornstarch, and salt until just incorporated.
06 - Add eggs one at a time, mixing on low speed and scraping bowl after each addition. Do not overmix.
07 - Pour filling over cooled crust and smooth top with a spatula.
08 - Place pan in a larger roasting pan and pour hot water into outer pan, reaching halfway up sides of springform pan.
09 - Bake for 55–65 minutes, until edges are set but center still jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
11 - Remove from oven, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake.
13 - Slice with a hot, clean knife and serve.

# Expert Tips:

01 -
  • The texture is impossibly creamy and dense, like eating a cloud made of velvet
  • It keeps beautifully in the fridge for days, getting even better with time
02 -
  • Rushing the room temperature step for cream cheese and eggs will result in a lumpy batter that never becomes perfectly smooth
  • The cooling-in-oven step is not optional, it prevents the dramatic center crack that happens when cheesecakes cool too quickly
03 -
  • Wrap the bottom and sides of your springform pan with aluminum foil before the water bath to prevent any water from seeping in
  • Place a clean kitchen towel in the bottom of the roasting pan under the springform pan to prevent direct contact with the hot water
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