Here’s a classic New York Cheesecake — dense, ultra-creamy, and rich with that signature smooth texture 🍰✨
New York Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, room temperature
- 1¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup sour cream or heavy cream
Instructions
1. Preheat Oven
- Preheat to 325°F (165°C).
- Grease a 9-inch springform pan.
2. Make the Crust
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom (and slightly up the sides) of the pan.
- Bake 10 minutes, then cool.
3. Make the Filling
- Beat cream cheese until smooth and creamy (no lumps).
- Add sugar and flour; mix until smooth.
- Beat in lemon juice and vanilla.
- Add eggs one at a time, mixing just until combined.
- Gently mix in sour cream.
4. Bake
- Pour filling over crust and smooth the top.
- Bake 60–70 minutes — center should jiggle slightly.
- Turn oven off, crack door open, and let cheesecake sit 1 hour.
5. Chill
- Cool completely, then refrigerate at least 6 hours or overnight.
Serving Ideas
- Plain (classic New York style)
- Fresh strawberries or cherries
- Light dusting of powdered sugar
Tips for Perfection
- Do not overmix once eggs are added — prevents cracks.
- Room-temperature ingredients are key.
- For extra insurance against cracks, bake with a water bath.
If you want, I can also give you:
- Bakery-style tall cheesecake
- Mini New York cheesecakes
- Chocolate or strawberry swirl version
Just tell me 😊
