Dessert / Sweets
Classic New York Cheesecake
A rich, dense, and smooth cheesecake with a graham cracker crust, baked to perfection in the classic New York style.
Watch it madeJoy of Baking · 14:20
Ingredients
- Cream Cheese900g
- Graham Crackers2 cups crumbs
- Butter1/2 cup
- Sugar1 cup
- Sour Cream1 cup
- Eggs4 large
Method
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese and sugar until smooth. Add sour cream and vanilla.
- Add eggs one at a time, beating on low speed just until blended. Do not overmix.
- Pour batter over the crust. Wrap the pan bottom in foil and place in a water bath.
- Bake for 60-70 minutes until the center is almost set. Turn off oven, crack door, and let cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours before slicing.
Common questions
Can I substitute something for sour cream in classic New York cheesecake?
Yes. Full-fat Greek yogurt is the best substitute for sour cream, using the same amount. It keeps the filling tangy and creamy. Avoid low-fat versions if possible, since they can make the cheesecake thinner and less rich.
How long does it take to make and chill a New York cheesecake?
Plan on about 20–30 minutes for prep, 10 minutes for the crust bake, 60–70 minutes for baking the cheesecake, 1 hour cooling in the oven, and at least 4 hours chilling, preferably overnight for the cleanest slices.
What are the most common mistakes when making cheesecake?
Overmixing after adding the eggs, skipping the water bath, and baking too long are the biggest mistakes. Overmixing adds air and can cause cracks. Also, don’t use cold ingredients; room-temperature cream cheese, eggs, and sour cream blend much more smoothly.
How should I store leftover cheesecake?
Cover the cheesecake tightly and refrigerate for up to 5 days. For longer storage, wrap individual slices or the whole cake well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What’s the best way to serve New York cheesecake?
Serve it well chilled for the cleanest texture and easiest slicing. Use a warm, dry knife and wipe it clean between cuts. It’s great plain, or topped with fresh berries, berry sauce, chocolate ganache, or a light fruit compote.