Back to RecipesNew York Cheesecake
The iconic New York cheesecake — dense, creamy, and perfectly smooth with a buttery graham cracker crust. Baked in a water bath for the silkiest texture. Served with fresh berry compote.
Total Time
105 min
Servings
12
Cuisine
American
Rating
No reviews yet
Prep Time
30 min
Cook Time
75 min
Total Time
105 min
Ingredients
- For crust: 200g graham crackers, crushed, 80g butter, melted, 2 tbsp sugar
- For filling: 900g cream cheese, room temperature, 200g sugar, 4 large eggs, 200ml sour cream, 2 tsp vanilla extract, 1 tbsp lemon juice
- For topping: fresh strawberries or blueberry compote
Instructions
- 1
Make crust: mix graham cracker crumbs with melted butter and sugar. Press into bottom of a 23cm springform pan. Bake at 175°C (350°F) for 10 minutes. Cool.
- 2
Beat cream cheese until smooth. Add sugar and beat until fluffy.
- 3
Add eggs one at a time, mixing on low. Add sour cream, vanilla, and lemon juice. Mix until just combined — don't overbeat.
- 4
Pour filling over crust. Wrap pan in foil and place in a roasting pan. Fill with hot water halfway up the sides.
- 5
Bake at 160°C (325°F) for 65-75 minutes until edges are set but center has a slight wobble.
- 6
Turn off oven, crack door, and let cool 1 hour. Refrigerate at least 4 hours or overnight.
- 7
Top with fresh berries or compote before serving.
Save it + get weekly recipe drops from Dr. Flavor — free.
This page contains affiliate links. We may earn a small commission at no cost to you if you purchase through these links.
🛒 Recommended Equipment
Rate this Recipe
0 people have rated this recipe
