Description

Indulge in the ultimate New York-style cheesecake recipe! This classic dessert features a creamy, rich, and smooth cheesecake filling atop a buttery graham cracker crust. Baked to perfection in a water bath, this foolproof recipe guarantees a luscious texture without cracks. Whether for special occasions or everyday cravings, this cheesecake will be your new go-to!

Ingredients

Units Scale

For the Crust:

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt

For the Cheesecake Filling:

32 oz (4 blocks) full-fat cream cheese, room temperature
1 1/4 cups granulated sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
4 large eggs, room temperature
1 cup full-fat sour cream, room temperature
1/2 cup heavy whipping cream, room temperature
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

For the Topping (Optional):

1 cup heavy whipping cream, whipped to stiff peaks
Fresh berries or fruit preserves

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Instructions

Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, salt, and melted butter in a bowl.
- Press the mixture firmly into the bottom of the pan.
- Bake for 8 minutes, then let cool while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add sugar, salt, and vanilla extract. Mix until fully combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Stir in sour cream, heavy cream, cornstarch, and lemon juice. Mix until smooth but do not overmix.
Bake Using a Water Bath:
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Pour the cheesecake batter over the crust.
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan (about 1 inch deep).
- Bake for 75-80 minutes or until the edges are set but the center is slightly jiggly.
Cool and Chill:
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it reach room temperature before refrigerating for at least 6 hours or overnight.
Serve and Enjoy:
- Run a knife around the edges before releasing from the pan.
- Top with whipped cream and berries if desired. Slice and enjoy!

Notes

Use full-fat ingredients for the creamiest texture.
Room temperature ingredients mix more smoothly, preventing lumps.
Avoid overmixing to prevent excess air, which can cause cracks.
Use a water bath to ensure even baking and a smooth texture.
Chill overnight for the best flavor and consistency.