Go Back
New York cheesecake is a dessert that has captured the hearts (and taste buds) of many across the globe. Its reputation as a beloved treat stems from its luxurious texture and rich flavor, making it a quintessential choice for dessert lovers. Unlike other cheesecakes, which can often be airy or fluffy, New York cheesecake is characterized by its dense and creamy consistency, offering a slice that feels indulgent with every bite.

Rich & Creamy New York Cheesecake

Indulge in the rich and creamy goodness of homemade New York cheesecake with this easy-to-follow recipe. Discover the secrets behind its dense texture and luscious flavor, from creating a buttery graham cracker crust to blending the perfect filling of cream cheese and sour cream. Perfect for celebrations or quiet evenings, this cheesecake is versatile and sure to impress. Elevate your dessert game and make this classic treat that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

¼ teaspoon salt

For the Filling:

4 (8-ounce) packages cream cheese, at room temperature

1 ¼ cups granulated sugar

½ cup sour cream

¼ cup all-purpose flour

1 teaspoon vanilla extract

4 large eggs, at room temperature

1 tablespoon lemon zest

1 tablespoon lemon juice

For the Topping (optional):

Fresh berries (strawberries, blueberries, or raspberries)

Whipped cream

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and allow to cool.

      Prepare the Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add the sugar and continue mixing until well combined.

        Add Wet Ingredients: Add the sour cream, flour, vanilla extract, lemon zest, and lemon juice. Mix until everything is well incorporated. Scrape down the sides of the bowl as needed.

          Incorporate Eggs: Reduce the mixer speed to low, and add the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.

            Pour the Filling: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.

              Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, letting the cheesecake cool slowly for about 1 hour.

                Chill: After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

                  Serve: To serve, run a knife around the edges of the cheesecake, then carefully remove the sides of the springform pan. Top with fresh berries and whipped cream, if desired.

                    Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12-16 slices