Here’s a classic New York–style cheesecake—dense, ultra-creamy, and rich, just like a bakery version 🗽🍰
New York Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Filling
- 4 (8 oz) blocks full-fat cream cheese, softened
- 1¼ cups sugar
- 3 large eggs, room temperature
- ¾ cup sour cream
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- 1 tbsp lemon juice (optional, traditional NY flavor)
- 2 tbsp cornstarch or 3 tbsp all-purpose flour
Instructions
- Preheat oven
Preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan with foil. - Make the crust
Mix graham crumbs, sugar, and butter.
Press firmly into the bottom of the pan.
Bake 10 minutes, then cool. - Make the filling
Beat cream cheese and sugar on low until smooth (do not overmix).
Add eggs one at a time, mixing just until combined.
Mix in sour cream, heavy cream, vanilla, lemon juice, and cornstarch. - Bake (water bath recommended)
Pour filling over crust.
Place pan in a larger pan and add hot water halfway up the sides.
Bake 60–70 minutes, until edges are set and center slightly jiggles. - Cool slowly
Turn oven off, crack door, and let cheesecake sit 1 hour.
Remove and cool completely at room temperature. - Chill
Refrigerate at least 4 hours, preferably overnight.
Tips for Perfect NY Cheesecake
- Use room-temperature ingredients
- Mix on low speed to avoid air bubbles
- Water bath prevents cracks
- Chill overnight for best texture
Topping Ideas
- Fresh strawberries or cherry topping
- Lemon curd
- Chocolate ganache
- Sour cream topping (classic NY deli style)
If you want a mini cheesecake, no-crack guaranteed version, or Instant Pot method, I can share that too.
