New York Creamy Cheesecake (Print Version)

A rich, creamy dessert featuring dense filling and buttery graham crust, perfect for celebrations.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 2 pounds full-fat cream cheese, at room temperature
06 - 1 cup granulated sugar
07 - 1 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 tablespoon cornstarch
10 - 2 teaspoons pure vanilla extract
11 - 1 tablespoon fresh lemon juice
12 - 1/4 teaspoon salt

→ Topping (optional)

13 - 1 cup sour cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.
03 - Press crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
04 - In a large bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue beating until combined.
05 - Mix in sour cream, vanilla extract, lemon juice, cornstarch, and salt until just combined.
06 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Avoid overmixing.
07 - Pour filling over cooled crust and smooth the surface with a spatula.
08 - Set springform pan in a larger roasting pan. Pour hot water into outer pan until it reaches halfway up the sides.
09 - Bake for 55 to 65 minutes, until edges are set but center still jiggles slightly.
10 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
11 - Remove from oven, run a knife around edges, cool to room temperature, then refrigerate at least 6 hours or overnight.
12 - Combine sour cream, powdered sugar, and vanilla extract. Spread over chilled cheesecake.
13 - Slice with a hot, clean knife and serve.

# Expert Advice:

01 -
  • The texture is impossibly silky once you nail the water bath—no cracks, no drama, just pure indulgence.
  • It gets better after a night in the fridge, so you can make it ahead and actually enjoy your guests instead of stressing in the kitchen.
  • One cake feeds a crowd and tastes like you spent all day on it, even though most of that time is just waiting.
02 -
  • Room temperature ingredients are not optional—they're the difference between a silky filling and one full of lumps that no amount of beating can fix.
  • The water bath isn't just a nice touch; it's what keeps the cake creamy instead of turning it into a dense, crack-prone brick.
  • That slight jiggle in the center when you pull it from the oven is your cue to stop. An overcooked cheesecake is dry and disappoints in every way that matters.
03 -
  • If your cheesecake does crack slightly, don't panic—the sour cream topping covers imperfections, and once it's sliced, no one will ever know.
  • A hot knife makes all the difference when slicing. Dip it in hot water, wipe it dry, cut one clean slice, then repeat. It keeps the edges pristine instead of ragged.
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