Description
A rich, creamy New York cheesecake with a buttery graham cracker crust, baked to perfection and chilled for an irresistibly smooth texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). Wrap the bottom of a springform pan with foil if using a water bath.
- Mix graham cracker crumbs and melted butter in a bowl until combined. Press into the bottom of the springform pan and bake for 10 minutes. Let cool slightly.
- In a large bowl, beat softened cream cheese until smooth. Add sugar, sour cream, eggs, vanilla extract, and lemon juice. Mix until creamy and fully combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger tray. Fill the tray halfway with hot water to create a water bath.
- Bake for 55–70 minutes, or until the edges are set and the center slightly jiggles.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight before serving.
- Remove from pan and slice with a hot knife for clean edges.
Notes
- Use full-fat cream cheese for best texture.
- Let all ingredients come to room temperature before mixing.
- Chill overnight for best flavor and texture.
- Top with berries or whipped cream for a fresh finish.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 27g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg
Keywords: New York Cheesecake, Classic Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Easy Cheesecake Recipe