Description

A rich, creamy New York–style cheesecake with a golden graham cracker crust and silky, slightly tangy filling. Perfect for special occasions or indulgent treats.

Ingredients

190 g graham crackers (about 12 full sheets)

35 g (≈ 3 tbsp) granulated sugar

70 g (5 tbsp) unsalted butter, melted

910 g (32 oz) full‑fat cream cheese (4 blocks), room temperature

325 g (≈ 1½ cups) granulated sugar

½ tsp salt

1 tsp vanilla bean paste (or vanilla extract)

4 large eggs, room temperature

120 g (½ cup) heavy whipping cream, room temperature

240 g (1 cup) full‑fat sour cream, room temperature

2–3 tbsp freshly squeezed lemon juice

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Instructions

Bring all ingredients to room temperature. Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by brushing it with butter, lining the bottom with parchment, and wrapping the outside with foil.
Pulse graham crackers and sugar in a food processor until fine. Add melted butter and pulse until combined.
Press the crust mixture firmly into the bottom of the pan. Bake for 7–8 minutes, then let it cool completely.
In a mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth and fluffy, about 3–5 minutes.
In a separate bowl, lightly whisk the eggs. Gradually add them to the cream cheese mixture on low speed until combined.
Gently mix in heavy cream, sour cream, and lemon juice until just incorporated. Do not overmix.
Pour the batter into the prepared crust. Tap the pan gently to release air bubbles.
Place the springform pan into a large baking tray and add hot water to create a water bath.
Bake for 75–80 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
Remove from the oven and cool at room temperature for 2–3 hours. Refrigerate overnight to fully set.
Before serving, run a knife around the edge and release the springform pan. Decorate with berries or whipped cream, if desired.

Notes

Do not overmix the filling—this helps avoid cracks and a dense texture.

Using a water bath and gradual cooling prevents cracking.

Cheesecake can be made a day in advance for better flavor and texture.

Store covered in the fridge for up to 5 days or freeze slices individually for longer storage.

For clean slices, dip a knife in hot water and wipe clean between cuts.

Prep Time: 30 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 28g
Sodium: 320mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 8g
Cholesterol: 135mg