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American
New York Cheesecake Dessert
100 min total25 prep75 cook10 servings450 cal
VegetarianClassicContains glutenContains dairyContains egg
A tall, dense, and ultra-creamy cheesecake on a buttery graham cracker crust, baked low and slow for a smooth, crack-free top. A rich classic best served chilled with berries.
Ingredients
dairy
- 900 gcream cheese
- 0.5 cupunsalted butter
- 4eggs
- 0.75 cupsour cream
bakery
- 200 ggraham crackers
pantry
- 1.25 cupgranulated sugar
- 2 tspvanilla extract
- 0.25 tspsalt
produce
- 1 tsplemon zest
Steps
- Preheat the oven to 160°C/320°F and grease a springform pan.
- Crush the graham crackers into fine crumbs and mix with the melted butter.
- Press the crumb mixture firmly into the base of the pan and chill.
- Beat the room-temperature cream cheese with the sugar until completely smooth.
- Beat in the eggs one at a time on low speed, scraping down the bowl.
- Mix in the sour cream, vanilla, lemon zest, and salt until just combined.
- Wrap the pan base in foil and pour in the batter over the crust.
- Place the pan in a larger roasting tray and pour hot water halfway up the sides.
- Bake for 70–75 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Chill in the fridge overnight, then unmold, slice, and serve with berries.
Tips
- Use room-temperature cream cheese so the batter blends smooth and lump-free.
- Bake in a water bath to prevent cracks and ensure even, gentle cooking.
- Do not overbake — the center should still jiggle slightly when done.
- Cool gradually and chill overnight for the best texture and flavor.
