Classic New York Cheesecake Recipe | Rich, Creamy & Decadent Dessert

This Classic New York Cheesecake is the epitome of rich and creamy indulgence, featuring a velvety smooth filling made with full-fat cream cheese, sour cream, and a hint of fresh lemon juice for brightness. Baked slowly in a water bath over a buttery graham cracker crust, it delivers a perfect balance of dense texture and delicate flavor without cracks. Whether served plain or with a fresh fruit topping, this cheesecake is an iconic American dessert that impresses at any occasion, combining simple ingredients and expert technique to create a luxurious homemade treat. Ideal for dessert lovers who crave classic elegance and decadence in every bite.

Classic New York Cheesecake (Rich & Creamy)

Rich, dense, and ultra creamy New York style cheesecake with a crisp graham cracker crust, subtly tangy and luxuriously smooth. Perfect for special occasions or indulgent dessert at home.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

6 hours hrs

Total Time 7 hours hrs 45 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

Crust:

• 190 g graham cracker crumbs about 12 full sheets
• 3 tbsp granulated sugar
• 5 tbsp unsalted butter melted

Cheesecake Filling:

• 32 oz 4 blocks full-fat cream cheese, room temperature
• 1 ½ cups granulated sugar
• ½ tsp salt
• 1 tsp vanilla bean paste or vanilla extract
• 4 large eggs room temperature
• ½ cup heavy cream
• 1 cup sour cream room temperature
• 1 tbsp cornstarch sifted
• 2-3 tbsp freshly squeezed lemon juice

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Roasting pan (for water bath)
• Measuring cups and spoons
• Aluminum foil

Method

 

Prepare Crust:

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter.
3. Press into bottom of 9-inch springform pan evenly.
4. Bake 10 minutes, then cool.

Make Filling:

1. Beat cream cheese alone for 30-60 seconds until smooth.
2. Add sugar, beat 1-2 minutes until creamy.
3. Add salt, vanilla, and mix.
4. Add eggs one at a time on medium speed, mixing just until combined.
5. Add heavy cream, sour cream, cornstarch, and lemon juice; mix gently.

Bake Cheesecake:

1. Pour filling over crust in pan.
2. Place springform pan in a roasting pan.
3. Add boiling water to roasting pan halfway up the sides of the springform (water bath).
4. Bake at 350°F (175°C) for about 1 hour 15 minutes until edges are set, and center slightly wobbly.
5. Turn off oven, leave cheesecake inside with door slightly open for 1 hour.

Cool and Chill:

1. Remove from oven, cool completely at room temperature.
2. Refrigerate at least 6 hours or overnight.

Notes

Bring all ingredients to room temperature before beginning for smooth filling. Avoid overmixing eggs to prevent cracks. Water bath ensures creamy texture and prevents cracking. Let cheesecake cool slowly after baking

• 
  Juicy Homemade Beef Burger Recipe | Restaurant-Style, Easy & Flavorful
• 
  Crispy Buffalo Wings Recipe with Homemade Ranch Dip
• 
  Classic New York Cheesecake Recipe | Rich, Creamy & Decadent Dessert
• 
  Ultimate Creamy Mac and Cheese Recipe | Baked & Stovetop Options