Classic New York-Style Cheesecake

This quintessential New York-style cheesecake is the perfect balance of rich, creamy texture and delicate sweetness, with a subtle tang from sour cream and a hint of citrus. Baked in a water bath for an ultra-smooth consistency, this cheesecake features a buttery graham cracker crust that provides the perfect contrast to the luscious filling. The result is a decadent yet refined dessert that melts in your mouth. Ideal for celebrations or as an indulgent treat, this cheesecake is best served chilled, optionally adorned with whipped cream or fresh berries. Follow the precise steps to achieve a flawless, crack-free cheesecake with a velvety finish.

Ingredients (Makes 12 servings)

Crust

190 g (6.7 oz) graham crackers, finely ground
35 g (1.2 oz) granulated sugar
75 g (2.6 oz) unsalted butter, melted

Cheesecake Filling

910 g (32 oz) full-fat cream cheese, softened
325 g (11.5 oz, about 1½ cups) granulated sugar
½ tsp salt
1 tsp vanilla extract
4 large eggs, lightly whisked
120 g (4.2 oz, ½ cup) heavy cream
240 g (8.5 oz, 1 cup) sour cream
1 tbsp cornstarch
2-3 tbsp lemon juice

For Serving/Garnishing

Extra heavy cream, whipped (optional)

Nutrition Information (per 100g)

Calories: 320
Fat: 22
Protein: 6
Carbohydrates: 25
Fiber: 0.5

Directions

Preparation

1. Ensure all ingredients are at room temperature before beginning.

Crust Preparation

2. Preheat the oven to 175°C (350°F).
3. In a food processor, blend the graham crackers, sugar, and melted butter until the mixture is smooth and resembles wet sand.
4. Grease the bottom of a 23 cm (9-inch) springform pan and press the crust mixture firmly into the base, slightly pushing up the edges. Use a measuring cup to compact the crust evenly.
5. Bake for 8 minutes, then reduce the oven temperature to 160°C (325°F). Set aside to cool slightly.

Cheesecake Filling

6. In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla extract on medium speed for 3-5 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl frequently.
7. In a separate bowl, lightly whisk the eggs. Gradually add them to the cream cheese mixture, mixing on low speed until just combined. Avoid overbeating to prevent excess air incorporation.
8. Add the heavy cream, sour cream, lemon juice, and cornstarch. Mix on low speed until fully incorporated, scraping the bowl as needed.

Baking

9. Pour the batter into the prepared crust. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in.
10. Place a large baking tray in the oven and fill it with 2.5-5 cm (1-2 inches) of boiling water. Set the cheesecake pan inside the water bath and bake for 75-80 minutes without opening the oven.
11. The cheesecake is done when the edges are set but the center remains slightly jiggly.

Cooling and Chilling

12. Remove the cheesecake from the oven and let it cool at room temperature for 15 minutes.
13. Run a butter knife or offset spatula around the edges to loosen the cheesecake from the pan, preventing cracks as it cools.
14. Allow the cheesecake to cool at room temperature for 2-3 hours before transferring it to the refrigerator. Chill overnight before unmolding.

Serving

15. Decorate with whipped cream if desired and serve chilled.

Cookix's Secrets

Alternative Cooking Method

Try a no-bake version by setting the filling with gelatin instead of baking.

Baking Tips

Use a water bath to ensure even baking and prevent cracks.

Cooling Tips

Cooling gradually prevents cracks—never rush the chilling process.

Flavor Enhancements

Add a fruit compote topping for extra flavor.

Healthier Variation

Substitute Greek yogurt for sour cream to reduce fat content.

Ingredient Substitutions

Use digestive biscuits instead of graham crackers if unavailable.

Seasonal Tweaks

Incorporate pumpkin puree and spices for a fall-inspired cheesecake.

Texture Tips

Avoid overbeating the eggs to maintain a creamy texture.