Classic New York Cheesecake

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Description
Dense, ultra-creamy, and rich with a slight tang, New York cheesecake is the gold standard. Baked low and slow with a buttery graham cracker crust, it’s perfect for purists or those who love a slice of indulgence.

Origin
New York-style cheesecake became iconic in the early 20th century, thanks to Jewish delis and bakeries in NYC. It’s distinguished by its dense texture and use of sour cream or heavy cream for extra richness.

Ingredients Quantity (makes one 9-inch cheesecake)

For the crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

For the cheesecake filling
4 (8 oz) blocks cream cheese, room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs, room temperature
⅔ cup sour cream
⅓ cup heavy cream
1½ teaspoons vanilla extract
1 tablespoon lemon juice (optional, for brightness)

Ingredients Optional
Lemon or orange zest for citrus aroma
Swirl in raspberry puree or chocolate ganache
Add a sour cream topping for the classic deli finish
Top with berries, jam, or caramel after baking

Instruction
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the pan tightly in foil to prevent leaks (for water bath baking).

Mix graham cracker crumbs, sugar, melted butter, and salt. Press evenly into the bottom of the pan. Bake for 10 minutes, then cool slightly.

In a large bowl or stand mixer, beat cream cheese on medium until smooth and fluffy (about 2 minutes). Add sugar and flour, and beat until well combined. Add eggs one at a time, mixing on low after each just until incorporated.

Mix in sour cream, heavy cream, vanilla, and lemon juice. Don’t overbeat — it can cause cracks.

Pour the batter over the cooled crust. Tap the pan gently to release any air bubbles.

Place the cheesecake in a roasting pan and pour hot water around it to create a water bath. Bake for 60–70 minutes or until edges are set and center has a slight wobble.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove and let it cool to room temperature before refrigerating for at least 4 hours (preferably overnight).

Tips for Success
Always use room temperature ingredients for the smoothest filling.
Use a water bath to prevent cracking and ensure even baking.
Cool the cheesecake gradually to avoid sinking or cracking.
Chill overnight for the best flavor and texture.
Use a hot knife to slice cleanly.

Recommendation
Serve plain or top with fresh berries, fruit compote, or a drizzle of chocolate or caramel. Perfect for birthdays, holidays, or classic dessert tables.

Nutrition (Per slice, approx. 12 slices)
Calories: 400–450 kcal
Fat: 32–36g
Carbohydrates: 25–30g
Protein: 6–8g
Sugar: 20–25g
Cholesterol: 100–120mg
Sodium: 200–250mg

Want a mini cheesecake, chocolate swirl, or no-bake version next? Just say the word!

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