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Authentic New York Cheesecake

Dense, creamy, and unapologetically rich — the classic cream cheese cheesecake with a buttery graham cracker crust, baked in a water bath until perfectly set.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
For the crust:
  • 1 ½ cups graham cracker crumbs ​
  • ¼ cup granulated sugar ​
  • 6 tbsp melted butter ​
For the filling:
  • 4 packages cream cheese (8 oz each), softened
  • 1 ¼ cups granulated sugar ​
  • 4 ​ large eggs ​
  • 1 cup sour cream ​
  • 2 tsp vanilla extract ​
  • 2 tbsp all-purpose flour ​
  • 2 tsp lemon juice ​

Equipment

  • ​ 9-inch springform pan ​

Method
 

  1. ​
  2. Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Chill for 15 minutes.
  3. Make the filling: Beat cream cheese until smooth. Add sugar and flour. Mix in eggs one at a time, followed by sour cream, vanilla, and lemon juice.
  4. Bake: Pour filling into crust. Place the pan in a water bath (to avoid cracks). Bake at 160°C (325°F) for 60–70 minutes, until the edges are set but the center jiggles slightly.
  5. Cool: Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Refrigerate at least 4 hours or overnight.
  6. Serve: Slice with a hot knife for clean edges, and enjoy plain or topped with fruit.