Description
This Classic New York-Style Cheesecake features a rich, creamy filling on a crisp graham cracker crust, baked to perfection with a smooth texture and a slight tang from lemon juice and sour cream. A perfect dessert for holidays or special occasions, optionally topped with fresh berries or fruit compote for added freshness.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons lemon juice
For the Optional Topping:
- Fresh berries or fruit compote
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from soaking in during the water bath. Lightly grease the inside of the pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Gradually add sugar and mix until well combined. Beat in the sour cream, vanilla extract, lemon juice, and flour until fully incorporated, creating a silky batter. Add eggs one at a time, mixing on low speed just until blended after each addition to avoid overmixing.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish, then pour hot water into the larger dish until it comes halfway up the sides of the cheesecake pan, creating a water bath to ensure gentle, even cooking. Bake at 325°F for 60 to 70 minutes or until the center is just set but still slightly jiggly when gently shaken.
- Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Release the cheesecake from the springform pan, slice into 12 pieces, and top each slice with fresh berries or fruit compote if desired. Serve chilled and enjoy this creamy, classic dessert.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free filling.
- Wrapping the pan with aluminum foil prevents water from leaking in during the water bath.
- The water bath method helps prevent cracks by providing gentle and even heat.
- Cooling the cheesecake gradually inside the oven reduces risk of cracking and improves texture.
- Chilling overnight enhances the flavor and firmness of the cheesecake.
