New York Cheesecake
Bake a rich cream-cheese cheesecake over a graham cracker crust, then cool gradually and chill thoroughly for a smooth, sliceable dessert.
- Prep time
- 25 min
- Cook time
- 1 hr 20 min
- Total time
- 9 hr 45 min
- Servings
- 12
Room-temperature dairy blends more smoothly and reduces the beating needed for the filling. Mix on low speed after adding eggs so excess air does not inflate the cake. A separate pan of hot water adds moisture to the oven without immersing the springform pan. Resting time includes two hours of cooling and six hours of refrigeration.
New York Cheesecake
Serves 12 · Prep 25 min · Cook 1 hr 20 min · Rest 8 hr · Total 9 hr 45 min
Ingredients
Step-by-step instructions
- Heat oven to 325°F (165°C). Line a 9-inch (23 cm) springform base with parchment. Mix crumbs, butter, and 2 tablespoons sugar; press into base. Bake 10 minutes.
- Beat cream cheese and remaining sugar smooth. Mix in sour cream, flour, vanilla, and lemon, then eggs one at a time on low. Pour over crust.
- Place hot water in a separate oven-safe pan on the lower rack. Bake cheesecake above it for 60 to 70 minutes, until center reaches 160°F (71°C) and is just set.
- Turn oven off; crack door and cool 1 hour. Cool on a rack 1 hour, then refrigerate 6 hours before unmolding.
A few kitchen notes
- Use a thin thermometer probe near the center to check doneness.
Ingredient substitutions
- Use plain full-fat Greek yogurt instead of sour cream.
Storage & reheating
Refrigerate after cooling and keep covered for 4 days. Freeze slices for 1 month.
What to serve with it
Serve with fresh berries or a spoonful of cherry sauce.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make New York Cheesecake ahead?
Refrigerate after cooling and keep covered for 4 days. Freeze slices for 1 month.
What if I can’t find an ingredient?
Use plain full-fat Greek yogurt instead of sour cream.
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