🍰 Classic New York Cheesecake (That Actually Lives Up to the Hype!)

You know that one dessert everyone expects someone to bring to the holidays? The one that disappears before the coffee’s even poured? Yep. This is that cheesecake.

Our Classic New York Cheesecake is unapologetically rich, impossibly creamy, and kissed with just the right amount of tang. It’s baked low and slow, then chilled to dreamy perfection. No fancy swirls. No gelatin shortcuts. Just pure, velvety decadence in every slice.

Perfect for birthdays, baby showers, Sunday dinners, or honestly, a Tuesday night when you need a little joy.

If you’re into this vibe, you’ll love our Lemon Raspberry Cheesecake Bars or these dreamy No-Bake Strawberry Cheesecake Cups.

📝 Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tbsp sugar
• 1/2 cup unsalted butter, melted

Filling:

• 4 (8 oz) blocks cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 4 large eggs, room temperature
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1/4 tsp salt

👩‍🍳 Instructions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.

2. Mix graham crumbs, sugar, and melted butter. Press into bottom of pan. Bake 10 minutes. Cool.

3. Beat cream cheese until smooth. Add sugar and beat again.

4. Add sour cream, vanilla, flour, lemon juice, and salt. Mix until just combined.

5. Beat in eggs one at a time on low speed.

6. Pour filling over crust. Smooth top.

7. Place pan in large roasting pan. Fill roasting pan with hot water halfway up sides of springform.

8. Bake 1 hour 10 minutes, until edges are set but center is still slightly wobbly.

9. Turn off oven, crack door, let cheesecake rest 1 hour.

10. Chill at least 6 hours or overnight.

🥄 Serving Tips:

• Serve slices on a cake stand with a berry garnish.
• Wrap in wax paper and tie with twine for sweet little gifts.
• Dress up for parties with a drizzle of berry compote or caramel.

🌟 Creative Variations:

• Swap sour cream for Greek yogurt.
• Add a swirl of dulce de leche before baking.
• Make it gluten-free with almond flour crust.

🛠 Troubleshooting:

• Cracked top? It’s still delicious. Try topping with whipped cream.
• Lumpy batter? Ingredients weren’t room temp.
• Undercooked center? Let it chill—it firms as it cools.

📦 Storage:

• Refrigerate up to 5 days, covered.
• Freeze whole or in slices up to 2 months. Wrap tightly.
• Thaw overnight in fridge before serving.

Classic New York Cheesecake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Chill Time 6 hours hrs

Total Time 7 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tbsp sugar
• 1/2 cup unsalted butter melted

Filling:

• 4 8 oz blocks cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 cup sour cream room temperature
• 1 tbsp vanilla extract
• 4 large eggs room temperature
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

 

• Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
• Mix graham crumbs, sugar, and melted butter. Press into bottom of pan. Bake 10 minutes. Cool.
• Beat cream cheese until smooth. Add sugar and beat again.
• Add sour cream, vanilla, flour, lemon juice, and salt. Mix until just combined.
• Beat in eggs one at a time on low speed.
• Pour filling over crust. Smooth top.
• Place pan in large roasting pan. Fill roasting pan with hot water halfway up sides of springform.
• Bake 1 hour 10 minutes, until edges are set but center is still slightly wobbly.
• Turn off oven, crack door, let cheesecake rest 1 hour.
• Chill at least 6 hours or overnight.

Notes

• For clean slices, wipe knife with a warm damp cloth between cuts.
• Add fresh berries or whipped cream to serve.

Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist!

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