Ingredients

For the Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling

• 4 packages (8 ounces/225g each) full-fat cream cheese, softened
• 1¼ cups (250g) granulated sugar
• 1 cup (240g) full-fat sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon fresh lemon juice
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 tablespoons all-purpose flour
• Pinch of salt

Optional Toppings

• Fresh strawberries
• Blueberries
• Raspberries
• Strawberry sauce
• Blueberry sauce
• Salted caramel sauce
• Chocolate ganache
• Whipped cream
• Lemon zest
• Fresh mint leaves

Equipment

• 9-inch springform pan
• Large roasting pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Aluminum foil
• Cooling rack

Instructions

Step 1: Prepare the Pan

Preheat the oven to 325°F (163°C).

Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking into the cheesecake during baking.

Lightly grease the inside of the pan.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter.

Mix until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.

Bake for 10 minutes.

Remove from the oven and let the crust cool while preparing the filling.

Step 3: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 3–4 minutes.

Gradually add the sugar and continue mixing until fully incorporated.

Mix in the flour and salt.

Add the sour cream, vanilla extract, and lemon juice, mixing until smooth.

Add the eggs and egg yolks one at a time, mixing on low speed after each addition just until combined.

Avoid overmixing once the eggs are added, as incorporating too much air can cause the cheesecake to crack during baking.

Step 4: Fill the Pan

Pour the cheesecake batter over the cooled crust.

Use a spatula to smooth the top.

Gently tap the pan on the counter a few times to release any trapped air bubbles.

Step 5: Prepare the Water Bath

Place the wrapped springform pan inside a large roasting pan.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

The water bath creates gentle, even heat and helps prevent cracks.

Step 6: Bake

Bake for 75–90 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.

Do not overbake—the cheesecake will continue to set as it cools.

Step 7: Cool Slowly

Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour.

This gradual cooling helps prevent cracks.

Remove the cheesecake from the water bath and carefully remove the foil.

Run a thin knife around the edge of the cheesecake to loosen it from the pan.

Allow it to cool completely at room temperature.

Step 8: Chill

Cover the cheesecake and refrigerate for at least 8 hours, preferably overnight.

This chilling time allows the texture and flavor to fully develop.

Step 9: Serve

Carefully remove the sides of the springform pan.

Slice the cheesecake with a sharp knife dipped in hot water and wiped clean between each cut.

Serve plain or with your favorite toppings.

Serving Suggestions

New York Cheesecake pairs beautifully with:

• Fresh strawberries
• Mixed berries
• Strawberry sauce
• Raspberry sauce
• Blueberry compote
• Chocolate ganache
• Salted caramel sauce
• Lemon curd
• Whipped cream
• Toasted pecans
• Candied walnuts
• Espresso or coffee
• Hot tea

Tips for the Best New York Cheesecake

• Use full-fat cream cheese for the richest flavor and texture.
• Bring all refrigerated ingredients to room temperature before mixing.
• Beat the cream cheese thoroughly before adding other ingredients to eliminate lumps.
• Mix on low speed after adding the eggs to avoid incorporating excess air.
• Always bake the cheesecake in a water bath for even cooking.
• Cool the cheesecake gradually to minimize cracking.
• Refrigerate overnight for the creamiest texture and clean slices.
• Use a hot, clean knife for neat, professional-looking slices.

Recipe Variations

Strawberry New York Cheesecake

Top the chilled cheesecake with fresh strawberries and homemade strawberry sauce.

Chocolate New York Cheesecake

Fold melted dark chocolate into the filling and finish with chocolate ganache.

Lemon Cheesecake

Add extra lemon zest and a little more lemon juice for a bright citrus flavor.

Oreo Cheesecake

Replace the graham cracker crust with crushed chocolate sandwich cookies and fold chopped cookies into the filling.

Salted Caramel Cheesecake

Drizzle caramel sauce over the cheesecake and sprinkle with flaky sea salt before serving.

Pumpkin Cheesecake

Mix pumpkin purée and pumpkin pie spice into the filling for a delicious fall variation.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days.

For longer storage, freeze individual slices or the whole cheesecake by wrapping it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months.

To serve, thaw the cheesecake overnight in the refrigerator. For the best flavor and texture, enjoy it chilled straight from the refrigerator or let it sit at room temperature for about 20–30 minutes before serving.