Made with rich cream cheese, sour cream, and a hint of lemon, this best-ever New York cheesecake is silky, dense, and absolutely foolproof.

For the crust:

190g graham crackers (about 12 full sheets)

35g granulated sugar (3 tablespoons)

70g unsalted butter, melted (5 tablespoons)

For the cheesecake filling:

910g full-fat cream cheese, room temperature (4 blocks of 8 oz each)

325g granulated sugar (1½ cups)

½ teaspoon salt

1 teaspoon vanilla bean paste

4 large eggs, room temperature

120g heavy cream, room temperature (½ cup)

240g sour cream, room temperature (1 cup)

1 tablespoon cornstarch, sifted

2–3 tablespoons freshly squeezed lemon juice

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Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Wrap pan with foil for a water bath.

Combine graham cracker crumbs, sugar, and melted butter in a food processor. Press into bottom of pan.

Bake crust for 8 minutes. Reduce oven to 325°F (160°C).

Beat cream cheese, sugar, salt, and vanilla until smooth.

Whisk eggs in a separate bowl. Slowly mix into cream cheese mixture on low speed.

Add sour cream, heavy cream, lemon juice, and cornstarch. Mix until just combined.

Pour filling into crust. Tap pan gently to release air bubbles.

Place springform pan into a roasting pan. Add 1–2 inches boiling water to create a water bath.

Bake for 75–80 minutes, or until edges are set and center slightly jiggles.

Turn off oven. Let cheesecake rest inside for 15 minutes.

Run a knife around the edge. Cool at room temp, then refrigerate for at least 8 hours before serving.

Room temperature ingredients prevent lumps.

Avoid overmixing to reduce cracking.

Water bath is essential for even baking and texture.