Go Back
Cheesecake has long held a revered place in the pantheon of desserts, captivating taste buds across the globe with its smooth, creamy texture and rich flavors. This iconic dessert, which dates back to ancient Greece, has evolved over the centuries, finding a beloved home in American cuisine. Among the myriad variations of cheesecake, the Classic New York Cheesecake stands out as a quintessential representation of this delightful treat. Its dense, velvety filling atop a buttery graham cracker crust has made it a favorite for celebrations, holidays, and indulgent moments alike.

Classic New York Cheesecake

Unlock the secrets to crafting the perfect Classic New York Cheesecake with this timeless recipe! This iconic dessert features a smooth, creamy filling on a crunchy graham cracker crust, making it a favorite for any occasion. Discover essential ingredients, step-by-step preparation, and tips to prevent cracking for that flawless finish. Impress your guests or enjoy a sweet treat at home with this accessible yet sophisticated dessert. #NewYorkCheesecake #Baking #DessertRecipes #CheesecakeLove #Foodie
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

Zest of 1 lemon (optional)

1 tablespoon all-purpose flour (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.

      Make the Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add 1 cup of sugar and beat until incorporated. Scrape down the sides of the bowl as necessary.

        Add Eggs: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

          Incorporate Sour Cream and Zest: Gently fold in the sour cream and lemon zest (if using). If you desire a firmer cheesecake, you can also mix in the tablespoon of flour.

            Pour the Filling: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

              Bake: Bake in the preheated oven for 55-70 minutes, or until the center is set and only slightly jiggly. It's okay if it cracks slightly; it will still taste amazing.

                Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking. Afterward, remove from oven and let cool completely at room temperature.

                  Chill: Once cool, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

                    Serve: Run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake and serve plain or topped with fresh berries or whipped cream. Enjoy!

                      Prep Time: 30 minutes | Total Time: 8 hours | Servings: 10-12