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A slice of new york style cheesecake on a plate with the tip on the fork beside it.

New York Style Cheesecake

5 from 4 votes
Created by Mariam E.
Rich and creamy, this classic New York Style Cheesecake has a buttery graham cracker crust with a smooth cream cheese filling. Follow this easy recipe to get a beautiful crack-free cheesecake!
Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 10 hrs 15 mins
Course Dessert
Cuisine American
Servings 12 slices
slices

Ingredients

For Crust:

  • 10 graham crackers crushed
  • 5 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt

For Filling:

  • 4 8- oz blocks cream cheese room temperature
  • 1 ½ cup granulated sugar
  • 6 eggs room temperature
  • ½ cup sour cream room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice

Instructions

For Crust:

  • Preheat your oven to 350°. Spray a 9-inch springform pan with non-stick spray and wrap the outside tightly with foil.
  • In a medium bowl combine the crushed graham crackers, melted butter, sugar, and salt. Mix until fully combined. It should be the texture of wet sand.
  • Firmly press the crumbs into the bottom of the prepared pan.
  • Bake the crust for 9-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely while you prepare the filling.

For Filling:

  • Preheat your oven to 450°.
  • In the bowl of a stand mixer fitted with a paddle attachment beat the cream cheese on medium speed until smooth. Add the sugar and beat until fully combined and smooth.
  • Add the eggs one at a time, combining fully and scraping down the sides and bottom of the bowl between each addition.
  • Add the sour cream, vanilla, and lemon juice and beat until just combined.
  • Pour the filling into the prepared pan.
  • Place the cheesecake into a deep pan. Boil enough water to fill the pan up to halfway up the cheesecake pan.
  • Pour the boiling water into the pan, stopping halfway up the springform pan.
  • Place the pan on the center rack of your oven.
  • Bake for 15 minutes, then reduce the temperature to 225° for 1 hour and 20 minutes to 1 hour and 35 minutes, or until only the center of the cheesecake jiggles slightly.
  • Remove the pan from the oven and allow it to rest on the counter for an hour or until room temperature. Transfer the cheesecake to the fridge to chill overnight.

Notes

  • Avoid over mixing your cheesecake filling as that can create air bubbles and cause cracks when baking as the air tries to escape.
  • Similar to preparing macarons, give your cheesecake pan a quick tap on your countertop to pop any air bubbles that may have formed.
  • Do not open the oven door before your cheesecake is ready or you'll allow cold air into the oven.

Nutrition

Serving: 12slices | Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 364mg | Potassium: 148mg | Fiber: 1g | Sugar: 33g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
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