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Classic New York Cheesecake - featured image

Classic New York Cheesecake with Graham Crust

  • Author: Harper
  • Total Time: 100 minutes
  • Yield: 12 servings 1x

Description

A dense, creamy, and tangy New York-style cheesecake with a crisp graham cracker crust. This recipe uses a water bath and slow cooling method to prevent cracking, resulting in a professional-quality dessert that is make-ahead friendly.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 32 ounces (900g) full-fat cream cheese, room temperature
  • 1 cup (240g) full-fat sour cream
  • ½ cup (120ml) heavy cream
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons (15g) flour

Instructions

  1. Preheat oven to 325°F (160°C). Lightly grease the bottom of a 9-inch springform pan.
  2. Wrap the outside of the springform pan tightly with at least two layers of heavy-duty aluminum foil to prevent water leakage.
  3. In a food processor, pulse graham cracker crumbs until fine. Add melted butter, 2 tablespoons sugar, and salt; pulse until mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and slightly darkened. Let cool completely.
  5. In a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy (3-5 minutes). Scrape down the bowl.
  6. Add 1 cup sugar and beat until combined. Add sour cream, heavy cream, vanilla, and lemon juice; mix until smooth.
  7. Sift in the flour and mix on low just until incorporated. Do not overmix.
  8. Add eggs one at a time, mixing on low speed just until the yolk disappears. Stop mixing immediately to avoid incorporating air.
  9. Pour the batter into the cooled crust.
  10. Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it reaches about one inch up the side of the springform pan.
  11. Bake at 325°F (160°C) for 60-70 minutes. The edges should be set, but the center should still jiggle slightly like Jell-O.
  12. Turn off the oven and crack the door open slightly (use a wooden spoon to hold it). Let the cheesecake cool in the oven for 1 hour.
  13. Remove from the water bath and let cool completely on a wire rack.
  14. Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs, as this incorporates air which causes cracks. The water bath is crucial for even cooking and preventing surface cracks. The cheesecake tastes best after chilling overnight.

  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cak
  • Calories: 480
  • Sugar: 28
  • Sodium: 320
  • Fat: 35
  • Saturated Fat: 20
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 8

Keywords: New York Cheesecake, Graham Crust, Cream Cheese Dessert, Water Bath Cheesecake, Make-Ahead Dessert, Holiday Dessert

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