Rich Classic New York Cheesecake: Creamy, Tangy Perfection (Print Version)

Bake a Rich Classic New York Cheesecake at home! My recipe delivers that iconic creamy, tangy perfection, with personal tips and real kitchen stories.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups (about 170g) graham cracker crumbs
02 - ¼ cup (50g) granulated sugar
03 - ½ cup (113g) unsalted butter, melted

→ Creamy Filling Dream Team

04 - 4 (8-ounce) blocks full-fat cream cheese, softened
05 - 1 ¾ cups (350g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup (240g) full-fat sour cream, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 teaspoon fresh lemon zest

→ Optional Toppings & Garnish

10 - Fresh berries (strawberries, raspberries, blueberries)
11 - Raspberry coulis
12 - Dusting of cocoa powder
13 - Fresh whipped cream

# Instructions:

01 - First things first, get your 9-inch springform pan ready. I like to wrap the bottom and sides tightly with heavy-duty foil—two layers, just to be safe, because a leaky water bath is a nightmare I wouldn't wish on my worst enemy! Then, in a medium bowl, mix your graham cracker crumbs, a bit of sugar, and that glorious melted butter. Press it firmly into the bottom of your prepared pan. I use the bottom of a flat glass or a measuring cup for a really even, packed crust. Pop it in the freezer while you work on the filling; this helps prevent a soggy bottom, which, honestly, no one wants.
02 - Now for the good stuff! In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until it’s smooth and fluffy. This step is crucial for avoiding lumps, so take your time! Gradually add the sugar, beating until it's fully incorporated and the mixture is light. Then, one at a time, beat in the eggs, mixing just until combined after each addition. This is where I always remind myself not to overmix, because too much air can cause cracks later on. Finally, fold in the sour cream, vanilla, and lemon zest. The smell at this stage? Divine, honestly!
03 - Pour your luscious cream cheese mixture over the chilled crust in the springform pan. Now for the water bath—don't be scared, it's easier than it sounds! Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform. This creates a moist, even cooking environment, preventing cracks and giving your Classic New York Cheesecake that silky-smooth texture. It's a bit of a balancing act carrying it to the oven, so go slow!
04 - Gently slide your roasting pan with the cheesecake into a preheated 325°F (160°C) oven. Bake for about 60-75 minutes. The center should still be a little jiggly, like firm Jell-O, when you gently shake the pan. The edges will look set and slightly puffed. I once pulled it out too soon, convinced it was done, and it sank like a sad soufflé! So, trust the jiggle. This is where patience really pays off, giving you that beautiful, creamy Classic New York Cheesecake texture.
05 - Once baked, turn off the oven but leave the cheesecake inside with the oven door ajar for one hour. This gradual cooling prevents cracks and helps the cheesecake settle. After an hour, carefully remove it from the water bath and the roasting pan. Take off the foil and let it cool completely on a wire rack at room temperature. I know, it’s agonizing, but resist the urge to peek or move it too much! This slow cool-down is a secret weapon for a perfect Classic New York Cheesecake.
06 - Once it's at room temperature, cover your cheesecake loosely with plastic wrap and transfer it to the refrigerator. This is the longest wait, but it's non-negotiable! Chill for at least 6 hours, or even better, overnight. This chilling time allows the cheesecake to firm up, develop its full flavor, and become that dense, rich, iconic Classic New York Cheesecake we all adore. Honestly, trying to slice it too soon is just asking for a messy disaster. When it's ready, run a thin knife around the edge before releasing the springform. Garnish and serve!

# Notes:

01 - Always bring cold ingredients to room temperature for a lump-free batter.
02 - For best results, chill your cheesecake overnight-it's worth the wait!
03 - If you don't have graham crackers, vanilla wafers can work for the crust, but the flavor will be different.
04 - Serve with fresh berries or a simple raspberry coulis for a bright contrast.

# Equipment Needed:

01 - 9-inch springform pan
02 - heavy-duty aluminum foil
03 - large roasting pan
04 - electric mixer
05 - large mixing bowls
06 - whisk
07 - rubber spatula
08 - wire rack

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 32g
Total Carbohydrate: 35g
Protein: 8g

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