Why You’ll Love This Recipe

This cheesecake is the ultimate crowd-pleaser. I appreciate how the smooth cream cheese filling contrasts with the golden graham cracker base, and the baking process ensures that perfect silky texture. Whether I’m serving it plain or dressing it up with fresh berries or fruit compote, it always feels like a showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

4 (8 oz) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
4 large eggs
2 tablespoons all-purpose flour
1/4 cup heavy cream

Optional topping:

Fresh berries or fruit compote

Directions

I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan. I wrap the outside with heavy-duty aluminum foil to prevent water from seeping in during baking.
In a bowl, I combine the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of the prepared pan. I bake it for 10 minutes and let it cool.
For the filling, I beat the softened cream cheese until smooth and creamy. Then I add the sugar and beat until fully incorporated.
I mix in the vanilla and sour cream, then add the eggs one at a time, mixing just until combined after each.
I gently stir in the flour and heavy cream until smooth, making sure not to overmix the batter.
I pour the filling into the crust and smooth the top with a spatula.
I place the pan into a larger roasting pan, then fill the outer pan with hot water halfway up the sides to create a water bath.
I bake the cheesecake for 1 hour and 10 minutes, until the center is set but still slightly jiggly.
I turn off the oven, leave the door slightly ajar, and let the cheesecake sit inside for 1 hour to cool slowly.
Once out of the oven, I bring it to room temperature, then refrigerate for at least 6 hours—or overnight—before serving. I often top it with fresh berries or a fruit compote for a beautiful finish.

Servings and timing

Serves: 12

Prep time: 30 minutes
Cook time: 1 hour 10 minutes
Cooling time: 1 hour + 6 hours chilling
Total time: About 8 hours
Calories: 485 kcal per serving

Variations

Crust options: I sometimes swap graham crackers for crushed digestive biscuits or vanilla wafers.
Flavor add-ins: I add lemon zest or a swirl of fruit puree to the batter for variation.
Topping twists: Instead of berries, I’ve topped it with chocolate ganache, caramel sauce, or whipped cream.
Mini cheesecakes: I divide the filling into muffin tins lined with cupcake papers for individual servings—great for parties.

Storage/reheating

I store leftovers covered in the refrigerator for up to 5 days. For freezing, I wrap slices individually in plastic wrap and foil and freeze them for up to 1 month. I thaw them overnight in the fridge before serving. No reheating needed—this one’s best enjoyed cold.

FAQs

Why did my cheesecake crack?

Cracking usually happens from overmixing or rapid temperature changes. I mix gently and let it cool slowly in the oven to avoid this.

Can I skip the water bath?

I’ve baked it without a water bath, but the texture turns out better and more even with one. It also helps prevent cracks.

How do I know when the cheesecake is done?

I look for a set edge with a slightly jiggly center—it will firm up as it cools. Overbaking can dry it out.

Can I use low-fat cream cheese?

I’ve tried it, but the texture isn’t as rich or creamy. For the best results, I stick with full-fat cream cheese.

Can I make it ahead of time?

Absolutely. I often make it a day before serving—it tastes even better once it’s had time to chill and set fully.

Conclusion

This Classic New York Cheesecake is rich, creamy, and simply irresistible. It’s the kind of dessert that always gets compliments and leaves people asking for the recipe. Whether it’s a birthday, holiday, or just a weekend treat, I can count on this cheesecake to impress.