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Classic Cheesecake Recipe: Creamy New York-Style Cheesecake

Classic Cheesecake Recipe

A traditional baked New York-style cheesecake with a buttery graham-cracker crust, rich cream cheese filling, sour cream, and vanilla. This recipe makes one 9-inch cheesecake, yielding about 12 servings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham-cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/3 cup Unsalted butter, melted
Filling
  • 32 ounces Full-fat cream cheese, softened
  • 1 1/4 cups Granulated sugar
  • 1/2 cup Sour cream
  • 2 teaspoons Pure vanilla extract
  • 4 eggs Large eggs, room temperature

Method
 

Step-by-Step
  1. Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside base and sides with heavy-duty foil if using a water bath.
  2. Combine the graham-cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly over the bottom of the pan, bake for 8–10 minutes, and cool slightly.
  3. Beat the softened cream cheese and sugar on low to medium speed just until smooth. Avoid whipping in excess air.
  4. Beat in the sour cream and vanilla. Add the eggs one at a time, mixing only until each egg is incorporated.
  5. Pour the filling over the crust and smooth the top. If using a water bath, place the foil-wrapped springform pan in a larger roasting pan and add hot water halfway up the sides.
  6. Bake for 55–70 minutes, until the edges look set and the center still wobbles slightly when the pan is gently shaken.
  7. Turn off the oven, crack the door open, and leave the cheesecake inside for about 1 hour. This gradual cooling helps reduce cracking.
  8. Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before releasing it from the pan and slicing.

Notes

Room-temperature cream cheese, eggs, and sour cream create a smoother batter. Mix gently after adding the eggs to limit excess air, and use a water bath or gradual oven cooling to help maintain a level surface.