🍰 Classic New York Cheesecake
Ingredients
For the Crust:
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1 ½ cups graham cracker crumbs (about 10 sheets)
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2 tbsp sugar
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6 tbsp unsalted butter, melted
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Pinch of salt
For the Filling:
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4 (8 oz) blocks cream cheese, softened (full fat)
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1 cup sugar
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1 cup sour cream
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1 tsp vanilla extract
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4 large eggs
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2 tbsp all-purpose flour (for stability)
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2 tsp lemon juice (optional, for brightness)
For the Topping (Optional):
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Fresh berries, fruit compote, or whipped cream
Instructions
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Prepare the Crust:
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, salt, and melted butter until it looks like wet sand.
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Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it.
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Bake crust for 10 minutes. Cool while preparing filling.
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Make the Filling:
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Beat softened cream cheese on medium speed until smooth and fluffy (about 2–3 minutes).
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Add sugar and mix until combined. Add flour and mix again.
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Add eggs one at a time, mixing on low. Don’t overmix.
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Mix in sour cream, vanilla, and lemon juice.
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Assemble & Bake:
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Pour filling over the cooled crust and smooth the top.
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Place springform pan in a larger roasting pan. Add hot water to the roasting pan (about 1 inch deep) to create a water bath—this prevents cracking.
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Bake for 1 hour and 15 minutes. Center should still have a slight jiggle.
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Cool Gradually:
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Turn off the oven and crack the door. Let cheesecake sit for 1 hour.
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Remove from oven and water bath. Run a knife around the edge to loosen, then cool at room temperature for another hour.
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Chill in the refrigerator for at least 6 hours (preferably overnight).
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Serve:
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Remove springform ring. Slice with a clean, warm knife. Top with berries, sauce, or enjoy as is.
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🔁 Variations:
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Crust alternatives: Try crushed Oreos or digestive biscuits.
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Flavor twist: Add a swirl of raspberry, chocolate ganache, or caramel before baking.
Would you like a fruit topping recipe or tips on making it gluten-free?