New York Cheesecake Classic (Printable Version)

A dense creamy dessert with a rich graham crust, ideal for special celebrations and indulgent moments.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 pounds full-fat cream cheese, room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
03 - Press crust mixture firmly into bottom of prepared pan. Bake for 10 minutes and allow to cool slightly.
04 - In a large bowl, beat cream cheese until smooth, about 2 minutes. Add sugar and beat until well combined.
05 - Blend in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined.
06 - Add eggs one at a time on low speed, scraping bowl after each addition; avoid overmixing.
07 - Pour filling over cooled crust and smooth surface with spatula.
08 - Place springform pan inside larger roasting pan; pour hot water halfway up sides of springform pan.
09 - Bake for 55 to 65 minutes until edges are set and center jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove from oven, run a knife around edge, cool to room temperature, then refrigerate at least 6 hours or overnight.
12 - Mix sour cream, powdered sugar, and vanilla extract. Spread over chilled cheesecake before serving.
13 - Slice with a heated, clean knife and serve.

# Expert Advice:

01 -
  • It tastes like the cheesecake you'd pay for at a fancy restaurant, but made in your own kitchen with ingredients you can name.
  • The dense, creamy center contrasts perfectly with that buttery graham cracker foundation—every bite feels intentional.
  • It rewards precision without demanding perfection, and somehow feels more impressive to serve than the effort actually requires.
02 -
  • Room temperature ingredients are not optional—they're the difference between silky filling and one studded with cream cheese lumps that no amount of wishful thinking will smooth out.
  • Do not skip the water bath; it's what transforms this from a baked custard into genuine cheesecake, with that distinctive dense yet creamy texture.
  • The slight jiggle in the center when it comes out of the oven is not a mistake; it's exactly what you want, and it will set perfectly during chilling.
03 -
  • A hot knife is your best friend for clean slices; run it under hot water and wipe it dry between each cut to keep the filling from clinging to the blade.
  • If cracks do appear on the surface after baking, don't panic—a sour cream topping spreads easily and hides them completely, making the imperfection invisible.
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