Why You’ll Love This Recipe

I adore how this recipe strikes the perfect balance between simplicity and indulgence. Using everyday ingredients like cream cheese, sugar, and sour cream, I end up with a luxurious texture that’s silky, not dense or dry—thanks to Zoha’s signature underbake-and-chill method . Plus, the gentle water bath bake and overnight chilling ensure a crack‑free and flawlessly smooth top

ingredients

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

190 g graham‑cracker crumbs (about 12 sheets)
3 Tbsp granulated sugar
5 Tbsp melted unsalted butter
910 g full‑fat cream cheese (4 blocks), room temp
1½ cups granulated sugar
½ tsp salt
1 tsp vanilla bean paste or extract
4 large eggs, room temp
½ cup heavy cream
1 cup sour cream
1 Tbsp sifted cornstarch
2–3 Tbsp fresh lemon juice

directions

Preheat oven to 350 °F.
Mix crumbs, sugar, and butter; press firmly into a 9″ springform pan. Bake ~8 min, then reduce oven to 325 °F
In a bowl, beat cream cheese, sugar, salt, and vanilla for 3–5 min until smooth and silky; scrape bowl well
Whisk eggs lightly, then add them slowly on low speed until just combined
Add cream, sour cream, lemon juice, and cornstarch; mix briefly until smooth.
Tap the pan to release air bubbles; pack the pan in a water bath with boiling water around it
Bake 75–80 min at 325 °F: edges set, center still jiggly
Cool: remove from oven, rest 15 min; run a knife around edges; cool 2–3 hrs at room temp; chill overnight uncovered

Servings and timing

Servings: 12 slices
Prep time: ~30 minutes (crust + batter)
Bake time: ~75–80 minutes
Cool & chill: 12–15 hours (overnight recommended)
Total time: ~13–16 hours

Variations

I sometimes swap the graham‑cracker crust for chocolate cookies for a richer base.
Adding lemon zest or swapping part of heavy cream for mascarpone gives a bright tang or extra creaminess.
Mini versions in muffin tins are perfect for individual servings at gatherings.
Topping with fruit compote, chocolate ganache, or caramel adds extra flair.

storage/reheating

I store the cheesecake, covered, in the fridge for up to one week. For longer storage, I freeze slices in airtight containers or wrap the whole cake twice and freeze for up to three months—thawing it overnight in the fridge. When serving from frozen, I let it sit at room temperature briefly for clean slices.

FAQs

1. Do I really need a water bath?

I think so—the water bath helps prevent cracks by ensuring gentle, even baking. Zoha always uses one and it works wonders.

2. Can I skip chilling overnight?

Chilling overnight gives me the silkiest texture and cleaner cuts. A minimum 6-hours chill works, but I prefer longer for best results.

3. Why is the center still jiggly?

That slight jiggle means it’s underbaked just right. It firms up as it cools, resulting in creamy texture rather than overcooked density .

4. How do I prevent cracks?

I avoid overmixing, use a water bath, don’t open the oven, cool slowly, and chill properly—all key tips from Zoha’s method .

5. Can I make this gluten‑free?

Yes—just substitute gluten‑free graham crackers for the crust and follow the same steps.

Conclusion

I’ve made many cheesecakes, and this New York–style recipe from Zoha is hands-down the creamiest and most reliable. With simple ingredients and smart baking steps, it delivers luxury in every slice. It’s become my go-to for celebrations and everyday indulgence—highly recommend giving it a try!