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Creamy New York Cheesecake Recipe With Buttery Graham Crust

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A rich and creamy New York cheesecake with a buttery graham cracker crust, perfect for any occasion. This recipe delivers a silky, dreamy texture with a perfectly balanced sweet tang.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • A pinch of salt
  • 4 packages (8 oz each / 900g total) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) sour cream
  • 2/3 cup (160ml) heavy cream
  • 1 tablespoon lemon zest (freshly grated, optional)

Instructions

  1. Preheat your oven to 325°F (163°C). In a medium bowl, mix 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt until the mixture looks like wet sand and holds together when pressed.
  2. Transfer the crumb mixture into a 9-inch springform pan. Press firmly and evenly across the bottom and about 1 inch up the sides. Bake for 10 minutes, then remove and let cool.
  3. In a large bowl, beat 4 packages softened cream cheese on medium speed until smooth and creamy, about 3–4 minutes. Scrape sides often to avoid lumps.
  4. Gradually add 1 cup sugar and 1 teaspoon vanilla extract. Beat until combined and creamy, about 2 minutes.
  5. Add eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing.
  6. Blend in 2/3 cup sour cream, 2/3 cup heavy cream, and 1 tablespoon lemon zest. Mix on low speed until smooth and combined.
  7. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  8. Pour the filling over the cooled crust. Bake at 325°F (163°C) for 60–70 minutes. The edges should be set, but the center will still jiggle slightly when gently shaken.
  9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  10. Remove from oven and water bath. Run a knife around the edges to loosen the cheesecake from the pan. Chill in the fridge for at least 6 hours or overnight for best texture.

Notes

Use room temperature ingredients to avoid lumps. Avoid overmixing to prevent cracks. Baking in a water bath helps regulate temperature and moisture for a smooth, crack-free cheesecake. Cool gradually in the oven with the door slightly open to prevent cracks. If cracks appear, cover with fresh berries or chocolate sauce. Let cheesecake sit at room temperature for 15 minutes before slicing for easier cuts.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, graham cracker crust, easy cheesecake recipe, dessert, creamy dessert, classic cheesecake

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