Description
This rich and creamy New York-style cheesecake features a buttery graham cracker crust and a tangy, velvety filling. Perfect for any occasion, it’s a make-ahead dessert that impresses every time.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 (8-ounce) blocks cream cheese, softened
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F and wrap the outside of a springform pan with aluminum foil.
- Mix graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl. Press into the bottom of the springform pan to form the crust.
- In a separate bowl, beat cream cheese until smooth. Add remaining sugar, flour, vanilla extract, sour cream, and lemon juice. Mix well, then add eggs one at a time, blending gently after each.
- Pour cheesecake batter over the crust and smooth the top.
- Place the springform pan into a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the springform.
- Bake for 1 hour and 10 minutes, or until the center is slightly jiggly. Turn off the oven and let cheesecake sit inside with the door ajar for 1 hour.
- Remove from the oven, let cool to room temperature, then chill in the fridge for at least 6 hours or overnight.
- Release from the pan, slice with a warm knife, and serve with your favorite toppings.
Notes
- Use full-fat cream cheese for best texture.
- Let ingredients come to room temperature for smoother blending.
- Don’t skip the water bath to avoid cracks.
- Chill overnight for best flavor and firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
Keywords: New York cheesecake, classic cheesecake recipe, creamy cheesecake, graham cracker crust cheesecake