Description
This rich, ultra-smooth cheesecake rises high with classic New York flavor and a buttery graham cracker crust.
Ingredients
For the Graham Cracker Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
¼ tsp salt
For the Cheesecake Filling:
32 oz (4 blocks) cream cheese, softened
1 ⅓ cups granulated sugar
1 tbsp cornstarch or all-purpose flour
4 large eggs
2 tsp vanilla extract
1 cup sour cream
½ cup heavy cream
1 tsp lemon juice (optional, for slight tang)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil for a water bath.
Make the crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes. Cool while preparing the filling.
Prepare the filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and cornstarch, mixing until well combined.
Add eggs one at a time, beating on low speed. Mix in vanilla, sour cream, heavy cream, and lemon juice. Do not overmix.
Pour the batter over the cooled crust. Tap pan gently to remove air bubbles.
Place the pan in a large roasting pan. Add hot water halfway up the sides to create a water bath.
Bake for 1 hour 30 minutes, or until center is set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
Remove and chill in the refrigerator for at least 6 hours, preferably overnight.
Serve plain or with fresh berries, whipped cream, or fruit compote.
Notes
Room temperature ingredients ensure a smoother batter.
A water bath prevents cracking and gives the cheesecake its signature creamy texture.
For clean slices, use a sharp knife dipped in hot water between each cut.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
