Classic New York Cheesecake
A creamy and rich cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Crust Ingredients
- 200 g Graham cracker crumbs
- 100 g Unsalted butter (melted)
Filling Ingredients
- 900 g Cream cheese (full-fat) Use room temperature for smoother batter.
- 200 g Granulated sugar
- 240 g Sour cream
- 120 ml Heavy cream
- 4 Large eggs
- 2 tsp Vanilla extract Use quality vanilla for best flavor.
- 1 tsp Lemon zest (optional) Boosts flavor.
- Pinch of salt
Instructions
Prepare the Crust
- Preheat oven to 175°C (350°F).
- Mix graham cracker crumbs with melted butter until evenly coated.
- Press mixture into a 9-inch springform pan and bake for 10 minutes. Cool while making filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Beat in eggs one at a time, mixing gently after each addition.
- Stir in sour cream, heavy cream, vanilla, and lemon zest.
Assemble & Bake
- Pour filling into the crust.
- Place the springform pan in a larger roasting pan and pour hot water halfway up the sides (water bath).
- Bake for 60–70 minutes until edges are set and the center is slightly jiggly.
Cool Gradually
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Remove from the oven and cool completely at room temperature.
Chill & Serve
- Refrigerate for at least 4 hours, preferably overnight.
- Slice with a hot knife for clean cuts.
Notes
Avoid overmixing to prevent cracks, and ensure a gradual cooling process to maintain texture. Variations include berry topping, chocolate swirl, and lemon cheesecake.