Description
This rich, ultra-creamy New York-style cheesecake has a perfectly balanced flavor, smooth texture, and crisp graham cracker crust—no fancy tools required.
Ingredients
Crust:
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2 cups graham cracker crumbs
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2 tbsp sugar
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½ cup unsalted butter, melted
Filling:
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4 (8 oz) blocks full-fat cream cheese, room temp
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1 cup sugar
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¼ tsp salt
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1 tbsp vanilla extract
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4 large eggs, lightly whisked, room temp
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1 cup sour cream
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½ cup heavy cream
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1 tbsp lemon juice
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1 tbsp cornstarch
Instructions
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Preheat oven to 325°F. Wrap springform pan with foil and grease.
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Mix crust ingredients, press into pan, and bake for 10 mins. Cool.
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Beat cream cheese until smooth, add sugar, salt, and vanilla.
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Slowly add eggs, mixing on low speed.
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Fold in sour cream, heavy cream, lemon juice, and cornstarch.
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Pour batter into crust. Tap to release air bubbles.
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Place pan in a water bath. Bake 75–80 mins.
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Turn off oven, crack door, cool inside 1 hr.
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Cool to room temp, then chill overnight.
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Remove pan, slice, and serve.
Notes
- Use room temperature ingredients for a lump-free filling.
- Don’t skip the water bath—it ensures a crack-free top.
- Overnight chilling is key to the creamy texture.
- Prep Time: 30 mins
- Cook Time: 80 mins
- Category: Dessert
- Method: Baking
- Cuisine: American