Recipe- Classic New York Style Baked Cheesecake

This rich, velvety cheesecake features a buttery graham cracker crust and a smooth, dense cream cheese filling. Baking it at a gentle temperature ensures a crack-free finish without requiring a water bath.

Prep Time & Yield

• Prep time: 20 mins

• Bake time: 1 hour 15 mins

• Cooling time: 4 hours (minimum)

• Servings: 10–12 slices

Ingredients

For the Crust

• Graham cracker crumbs: 1 ½ cups (finely crushed)

• Unsalted butter: 5 tbsp (melted)

• Granulated sugar: 2 tbsp

• Salt: Pinch

For the Filling

• Cream cheese: 4 blocks (8 oz / 225g each, full-fat, at room temperature)

• Granulated sugar: 1 cup

• Sour cream: ⅔ cup (full-fat, room temperature)

• Vanilla extract: 2 tsp

• Fresh lemon juice: 1 tsp

• Eggs: 4 large (room temperature)

Instructions

1. Prepare the crust:

   Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool completely.

2. Lower oven temperature:

   Reduce the oven temperature to 300°F (150°C).

3. Make the filling:

   In a large bowl, beat the room temperature cream cheese and sugar on medium speed for 2–3 minutes until smooth and fluffy. Scrape down the sides of the bowl. Add the sour cream, vanilla extract, and lemon juice; mix until incorporated.

4. Add the eggs:

   Switch to low speed. Add the eggs one at a time, mixing just until the yolk disappears after each addition. Do not overmix to avoid trapping air bubbles.

5. Bake:

   Pour the cream cheese mixture over the cooled crust. Bake at 300°F (150°C) for 60 to 70 minutes. The edges should be set and lightly golden, while the center retains a slight wobble.

6. Cool slowly:

   Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake sit inside for 1 hour. Transfer to a wire rack to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours (preferably overnight).

Pro Tips for the Blog

• Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are strictly at room temperature to prevent a lumpy batter.

• Low & Slow Cooling: Gradual cooling prevents the top from cracking due to sudden temperature changes.

• Easy Slicing: Run a sharp knife under hot water and wipe it dry between each cut for clean, professional slices.