Description
A rich, ultra-creamy New York cheesecake with a buttery graham cracker crust and a perfectly smooth, crack-free texture. Simple ingredients, no-fail method, and bakery-style results every time.
Ingredients
Crust
- 220 g (1 3/4 cups) graham cracker crumbs
- 100 g (5 tbsp) unsalted butter, melted
Cheesecake Batter
- 600 g (21 oz) cream cheese, softened
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 200 g (3/4 cup) sour cream, room temperature
- 220 g (1 cup) granulated sugar
- 2 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tbsp lemon juice (juice of 1/2 lemon)
Instructions
Graham Cracker Crust
- Line an 8-inch / 20 cm springform pan with parchment paper.
- Blend the graham crackers into a fine crumb.
- In a bowl, mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom — and slightly up the sides — of the pan.
- Refrigerate the crust while you prepare the cheesecake batter.
Cheesecake Batter
- Bring a large pot of water to a boil (for the water bath).
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch on medium speed until smooth.
- Add the eggs and extra yolk, a little at a time, mixing on low speed until incorporated (don’t whip in air).
- Add the sour cream, vanilla, and lemon juice, mixing just until the batter is smooth and creamy.
- Pour the batter over the chilled crust and tap the pan gently to remove air bubbles.
Bake
- Pour the boiling water into a deep baking tray and place it on the rack below the cheesecake.
- Bake at 302°F / 150°C for 1 hour 30 minutes.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 30–45 minutes.
- Cool completely at room temperature.
- Cover and refrigerate overnight before unmolding.
- The next day, remove the cheesecake from the pan and serve it with fresh fruit or a coulis.
Notes
Storage:
- Fridge: Keep your cheesecake covered in the springform pan for up to 5 days. The texture stays firm and creamy.
- Freezer: Freeze whole or sliced. Wrap tightly and store up to 3 months. Thaw overnight in the fridge.
- Make ahead: Bake it 1–2 days before serving — the flavor gets even better as it chills.
Tips for a Perfect New York Cheesecake
- Use a kitchen scale. Exact measurements = the smooth, dense texture you want.
- Room-temperature ingredients give you a creamy batter without lumps.
- Mix on low speed to avoid adding air (air = cracks).
- Don’t skip the long chill. Overnight is what makes the texture firm and sliceable.
- Line the pan well so unmolding stays clean.
- Check doneness: The center should jiggle slightly — that’s perfect.
Serving Ideas:
- With strawberry sauce, raspberry coulis, or fresh berries.
- Add a swirl of whipped cream for a bakery-style finish.
- Drizzle with salted caramel, chocolate ganache, or lemon curd.
- For a classic diner vibe: serve chilled with fresh strawberries.
Optional Add-Ins:
- Lemon zest in the batter
- A thin vanilla bean
- A buttery Biscoff crust for a twist
- Prep Time: 20 minutes
- Cooling & Chilling: 7 hours
- Cook Time: 1 hour 30 mintes
- Category: cheesecake, Dessert
- Cuisine: Americain
Nutrition
- Serving Size: slice
- Calories: 444
- Sugar: 24.8 g
- Sodium: 309.7 mg
- Fat: 29.4 g
- Carbohydrates: 38.7 g
- Protein: 7.7 g
- Cholesterol: 151.6 mg