Classic New York Cheesecake Recipe

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (150g) graham cracker crumbs
• 5 tbsp (70g) unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 32 oz (900g / 4 blocks) full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• ½ cup (120g) sour cream or heavy cream, room temperature
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 4 large eggs, room temperature

1.Prepare the Crust and Pan:Preheat oven to 350°F (175°C).

Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely. Lower oven temperature to 325°F (160°C).

2.Mix the Cheesecake Batter:Keep speed low to prevent air bubbles.

Beat room-temperature cream cheese, sugar, and cornstarch on medium-low speed until smooth and creamy. Mix in sour cream, vanilla, and lemon juice until combined. Add eggs one at a time, mixing gently after each addition just until combined.

3.Set Up Water Bath and Bake:Water bath prevents cracks and keeps texture silky.

Wrap the outside of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil. Pour batter over the crust. Place springform pan inside a large roasting pan and fill the outer pan with hot water halfway up the sides. Bake at 325°F (160°C) for 60 to 70 minutes until edges are set but center has a slight jiggle.

4.Cool slowly and Chill:Prevents cracking caused by sudden temperature changes.

Turn off oven, crack the oven door slightly, and let cheesecake cool inside for 1 hour. Remove from water bath, run a thin knife around the edge, and let cool to room temperature. Refrigerate for at least 6 hours (preferably overnight) before slicing.