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Classic New York Style Cheesecake Recipe: Rich and Creamy

A close-up, appetizing slice of classic cheesecake recipe with a thick graham cracker crust.
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Follow this straightforward recipe to make a tall, rich, and creamy New York Style Cheesecake with a buttery graham cracker crust. This guide focuses on simple steps to achieve a perfect, crack-free texture.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  3. Add the 1 1/2 cups sugar, flour, vanilla extract, and salt to the cream cheese. Beat on medium speed until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated before adding the next. Mix in the sour cream last, mixing until the batter is smooth.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake low and slow at 325°F (160°C) for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a creamy texture.
  • To prevent cracking, do not overbeat the batter once the eggs are added. Mix only until smooth.
  • If you want a taller cheesecake, you can use a 10-inch springform pan, but you may need to slightly increase the recipe yield.

Nutrition

Find it online: https://daisyrecipe.com/cheesecake-recipe-classic-new-york-style/