Classic New York Cheesecake
A tall, dense, and creamy New York cheesecake with a golden graham cracker crust and optional berry compote.
Equipment
- 9-inch springform pan
- Large roasting pan
- Electric mixer
- Mixing bowls
- Heavy-duty foil
- Medium saucepan
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 32 oz full-fat cream cheese room temperature
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp fine salt
- 4 large eggs room temperature
Optional Berry Compote
- 2 cups mixed berries fresh or frozen
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 teaspoon water
Instructions
Bake the crust:
- Heat the oven to 350 F. Grease a 9-inch springform pan and wrap the outside in two layers of heavy-duty foil.
- Mix the graham crumbs, sugar, and melted butter. Press over the bottom and 1 inch up the sides of the pan.
- Bake for 10 minutes, then cool while making the filling. Reduce the oven to 325 F.
Mix the filling:
- Beat the cream cheese on low speed until smooth. Add the sugar and flour and mix just until combined.
- Mix in the sour cream, vanilla, lemon juice, and salt. Add the eggs one at a time on low speed, stopping as soon as each disappears.
Bake, cool, and chill:
- Pour the filling over the crust and place the springform pan in a large roasting pan. Add hot water to reach halfway up the sides.
- Bake for 75 to 90 minutes, until the edges are set and the center still has a gentle wobble.
- Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Remove from the water bath and cool completely.
- Cover and refrigerate for at least 8 hours or overnight before slicing.
Make the optional compote:
- Simmer the berries, sugar, and lemon juice for 5 minutes. Stir in the cornstarch mixture and cook until glossy and lightly thickened.
- Cool completely and spoon beside each cheesecake slice.
Notes
- Use room-temperature filling ingredients for the smoothest batter.
- Mix on low speed and avoid incorporating excess air.
- Chill overnight for the cleanest slices and best texture.
Nutrition
Calories: 540kcalCarbohydrates: 45gProtein: 8gFat: 38gSaturated Fat: 22gCholesterol: 170mgSodium: 370mgFiber: 2gSugar: 34g