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Classic New York Cheesecake Recipe with a Silky, Dense Filling

Classic New York Cheesecake

A rich, dense New York-style cheesecake made with full-fat block cream cheese, sour cream, lemon, vanilla, and a buttery graham cracker crust. A water bath and overnight chilling help create an exceptionally smooth texture.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups (about 200 g) Graham cracker crumbs
  • 5 tablespoons (70 g) Unsalted butter, melted
  • 1/4 cup (50 g) Granulated sugar
  • 1 pinch Salt
Filling
  • 32 ounces (900 g) Full-fat block cream cheese, softened
  • 1 cup (200 g) Granulated sugar
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
  • 4 large Large eggs, room temperature
  • 1 large Large egg yolk
  • 1/3 cup (75–80 g) Full-fat sour cream
  • 2 teaspoons Pure vanilla extract
  • 1 tablespoon Fresh lemon juice
Optional Sour-Cream Topping
  • 1 1/2 cups (360 g) Sour cream
  • 1/4 cup (50 g) Granulated sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Grease a 9-inch springform pan. If using a water bath, wrap the outside bottom and sides with two layers of heavy-duty foil.
  2. Combine the graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly over the bottom of the pan and slightly up the sides, then bake at 350°F (175°C) for 8–10 minutes and cool.
  3. Reduce the oven to 325°F (165°C). Beat the softened cream cheese on low to medium speed until smooth, then add the sugar, cornstarch, and salt just until combined.
  4. Add the eggs and egg yolk one at a time, mixing briefly after each addition. Mix in the sour cream, vanilla, and lemon juice without whipping excess air into the batter.
  5. Pour the filling over the cooled crust and smooth the top. Set the springform pan in a roasting pan, add hot water halfway up its sides, and bake for approximately 70–90 minutes.
  6. Turn off the oven, crack the door open, and leave the cheesecake inside for about 1 hour. Remove it from the water bath, cool completely at room temperature, and refrigerate for at least 6 hours, preferably overnight.

Notes

Use full-fat block cream cheese rather than tub-style spreadable cream cheese. For clean slices, chill overnight and run a thin knife under hot water, wiping it dry between cuts. The optional sour-cream topping can be baked during the final 10–15 minutes or spread over the cooled cheesecake before chilling.