American
Classic New York Cheesecake
A tall New York cheesecake with a buttery graham crust, dense cream cheese filling, gentle lemon tang, and optional sour cream top.
14 servings · 35 minutes prep · 105 minutes cook
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 tsp kosher salt, fine
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 32 oz full-fat cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups sour cream, use 1/4 cup in the filling; reserve 1 cup for the optional topping
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- 1 tsp fresh lemon juice, freshly squeezed
- 1/4 tsp fine kosher salt
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 tbsp cornstarch, optional, for extra stability
Optional Sour Cream Topping
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Directions
Prepare and Bake the Crust
- Preheat the oven to 325F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil and lightly butter the inside.
- Mix graham cracker crumbs, sugar, salt, and butter until evenly moistened.
- Press the crumbs firmly onto the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then cool while you make the filling.
Mix the Filling
- Beat cream cheese on medium-low speed until smooth with no visible cream-cheese lumps, about 3-4 minutes, scraping the bowl several times.
- Gradually beat in sugar, then mix in 1/4 cup sour cream, heavy cream, vanilla, lemon juice, salt, and cornstarch.
- Add eggs one at a time on low speed, then add egg yolks. Mix only until combined so the batter stays dense and smooth.
Water Bath, Bake, and Chill
- Pour the filling into the cooled crust and gently tap the pan on the counter a few times to release large air bubbles.
- Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
- Bake for 85-95 minutes, until the edges are set, the center 2-3 inches wobbles as one unit, and an instant-read thermometer inserted into the center registers 150-155°F. Remove it as soon as it enters that range; the center should not be firm.
- Turn off the oven, crack the door open a few inches, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the water bath, run a thin knife around the edge, and cool on a wire rack for no more than 1 hour, then refrigerate so the cheesecake is chilled within 2 hours after leaving the oven.
- Refrigerate for at least 8 hours, preferably overnight.
Optional Topping and Serve
- For the optional topping, mix the reserved 1 cup sour cream, sugar, and vanilla until smooth.
- Spread over the cooled cheesecake and bake at 325F for 10 minutes. Cool completely, then chill again.
- Remove the springform ring. Slice with a sharp knife dipped in hot water and wiped clean between cuts.
