Description
Creamy, rich New York-style cheesecake with a buttery graham cracker crust. Optional tangy sour cream topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- Pinch of salt
- 32 ounces (900g) cream cheese, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest (optional, but highly recommended!)
- 4 large eggs, room temperature
- ¾ cup (175ml) heavy cream
- 1 cup (240ml) sour cream
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- **Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of a 9-inch springform pan, pressing slightly up the sides. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- **Make the Cheesecake Filling:** In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Gradually add sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Add vanilla extract and lemon zest (if using) and mix until combined. Add eggs one at a time, beating well after each addition. Do not overmix! Slowly pour in heavy cream and mix until just combined.
- **Bake the Cheesecake:** Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer). Place the wrapped springform pan inside a larger roasting pan.
- Pour the cheesecake filling into the cooled graham cracker crust. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- **Add the Sour Cream Topping (Optional):** In a small bowl, whisk together sour cream, sugar, and vanilla extract until smooth. Spread the sour cream topping evenly over the cooled cheesecake.
- Bake for another 5 minutes at 350°F (175°C). Let the cheesecake cool completely on a wire rack.
- **Chill and Serve:** Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Before serving, run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Release the sides of the springform pan and carefully remove the cheesecake. Slice and serve. Garnish as desired.
Notes
- Use room temperature ingredients for a smooth and creamy filling.
- Don’t overmix the batter to prevent cracking.
- A water bath helps to bake the cheesecake evenly.
- Cool the cheesecake slowly to prevent cracking.
- Chill the cheesecake thoroughly before serving.
- If your cheesecake cracks, you can cover it with a sour cream topping or decorate it with fruit.
- To prevent a soggy crust, bake the crust before adding the filling and let it cool completely.
- Variations: Chocolate Cheesecake, Strawberry Cheesecake, Oreo Cheesecake, Lemon Cheesecake, Salted Caramel Cheesecake.
- Prep Time: 30 minutes
- Cook Time: 75 minutes