Classic New York Cheesecake Recipe: Creamy, Rich, Dreamy (Print Version)

Classic New York Cheesecake Recipe for a velvety, rich dessert. My tried-and-true method for that perfect tangy, smooth texture you'll adore.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 31 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling Stars

04 - 32 ounces full-fat cream cheese, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup full-fat sour cream, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 teaspoon fresh lemon zest

→ Flavor Enhancers

10 - Pinch of salt (optional, for enhancing flavors)

→ Optional Toppings

11 - Fresh berries
12 - Chocolate sauce
13 - Raspberry coulis

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Grab your 9-inch springform pan. In a bowl, mix those graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press it firmly into the bottom of the pan. Don't go too crazy, or it'll be like concrete when you try to cut it. I sometimes use the bottom of a glass to get an even layer. Pop that crust into the oven for about 8-10 minutes until it's lightly golden and smells wonderfully buttery. Let it cool a bit while you make the filling.
02 - Now for the good stuff! In a large bowl, beat your room temperature cream cheese and sugar on medium speed until it's super smooth and fluffy, about 3-4 minutes. Scrape down the sides of the bowl often, because I always forget the bits clinging to the bottom! This step is crucial for preventing lumps in your Classic New York Cheesecake Recipe. Then, one at a time, beat in the eggs, mixing just until each is combined. Overmixing here can introduce too much air, which leads to cracks. My first few cheesecakes had more cracks than a desert floor, all thanks to overmixing.
03 - Reduce the mixer speed to low, or even better, fold it in by hand. Gently mix in the sour cream, vanilla extract, and lemon zest. You want it just combined, no more! The mixture should be thick, smooth, and smell incredibly inviting. This is where the Classic New York Cheesecake Recipe gets its characteristic tang and depth. I sometimes sneak a tiny taste here, just to make sure the flavors are singing. It's truly a moment of pure anticipation!
04 - This is the step that makes all the difference for a crack-free cheesecake! Wrap the outside of your cooled springform pan with at least two layers of heavy-duty aluminum foil, making sure it goes all the way up the sides. This is your shield against water seeping in. Place the foil-wrapped pan into a larger roasting pan. Carefully pour the cheesecake filling over your cooled crust. The smell alone at this stage is enough to make your mouth water.
05 - Carefully pour hot water into the roasting pan, around the springform pan, until it comes about halfway up the sides of the cheesecake pan. This creates a steam bath, which helps the cheesecake bake evenly and prevents those dreaded cracks. Gently transfer the whole setup to your preheated oven. Bake for about 1 hour to 1 hour 15 minutes. The center should still be slightly jiggly, but the edges should be set. Don't open the oven door too much, you'll lose all that precious steam!
06 - Once baked, turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath inside the oven for another hour. This slow cooling prevents sudden temperature changes that cause cracks. After an hour, remove it from the water bath, take off the foil, and let it cool completely on a wire rack at room temperature. Then, and this is the hardest part, cover it and refrigerate for at least 6-8 hours, or even better, overnight. The texture will become incredibly dense and creamy, just as a Classic New York Cheesecake Recipe should be!

# Notes:

01 - Always use room temperature ingredients; it's the secret to a smooth, lump-free filling, I learned that the hard way.
02 - Properly covered, your cheesecake will stay fresh in the fridge for up to 5 days, even better the next day.
03 - I've tried Greek yogurt for sour cream, and it works, but the tang is slightly different.
04 - Serving with fresh berries always makes this dish feel extra special and bright.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - roasting pan
05 - aluminum foil
06 - wire rack

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 35-40g
Total Carbohydrate: 30-35g
Protein: 8-10g

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