Description

This classic Creamy New York Cheesecake boasts a rich, dense texture with a perfectly baked buttery graham cracker crust. Smooth cream cheese filling is enhanced with a touch of sour cream and vanilla, baked in a water bath for a crack-free finish. An optional tangy sour cream topping adds a delicious finishing touch, making it an indulgent American dessert favorite.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

32 ounces (4 blocks) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
1 tablespoon lemon juice (optional, for brightness)
1/4 teaspoon salt

For the Topping (optional):

1/2 cup sour cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat and Prepare Pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil to prepare for a water bath.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth, about 2 minutes. Add sugar and mix until well combined. Beat in sour cream, flour, lemon juice (if using), salt, and vanilla extract. Add eggs one at a time, mixing on low speed just until incorporated to avoid overmixing.
Assemble and Bake: Pour the filling into the cooled crust. Place the springform pan inside a large roasting pan and pour hot water into the roasting pan halfway up the sides of the springform to create a water bath. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven and water bath. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
Optional Topping: Mix sour cream, powdered sugar, and vanilla extract. Spread evenly over the chilled cheesecake before serving for a creamy, tangy finish.

Notes

Always use room-temperature ingredients for a smooth, creamy texture.
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath.
This cheesecake freezes well — wrap tightly and freeze for up to 2 months.