Classic New York Cheesecake

Rich, creamy, and irresistibly smooth, this Classic New York Cheesecake is the gold standard of indulgent desserts. With its dense texture, graham cracker crust, and subtle vanilla tang, it’s a timeless treat perfect for special occasions or any time you crave something truly satisfying. This no-frills version lets the cream cheese shine, just as it should.

Slice of New York cheesecake with berry garnish.
Clock symbol indicating preparation, baking, and chilling times

Prep – 20 minutes
Bake – 1 hour
Chill – 4 hours

Slice of cake with frosting, representing a dessert.

10-12 slices
Ingredients

For the Crust:

  • 2 cups (200g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (1 stick) unsalted butter, melted

For the Filling:

  • 32 oz (900g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
Instructions
  • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  • Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
  • Bake for 10 minutes, then set aside to cool.
  • In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing on low.
  • Stir in sour cream until just combined. Pour over the crust.
  • Bake for 50-60 minutes, until the center is slightly jiggly but mostly set.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 4 hours before serving.

Tips & Tricks

  • Always use room temperature ingredients for a smooth, lump-free filling.

  • Beat the mixture gently—overmixing can lead to cracks and too much air.

  • Bake in a water bath or place a pan of hot water on a lower rack to create steam and prevent cracking.

  • Run a knife around the edge before chilling to prevent the top from pulling and cracking.

  • Serve plain or topped with fresh berries, a spoonful of fruit sauce, or a drizzle of ganache.

  • Pairs beautifully with espresso, black tea, or dessert wine.

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