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A tall slice of classic New York cheesecake with creamy filling, graham cracker crust, and berry compote on the side.

Classic New York Cheesecake

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A tall, dense, and creamy New York cheesecake with a golden graham cracker crust and optional berry compote.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-inch springform pan
  • Large roasting pan
  • Electric mixer
  • Mixing bowls
  • Heavy-duty foil
  • Medium saucepan

Method
 

Bake the crust:
  1. Heat the oven to 350 F. Grease a 9-inch springform pan and wrap the outside in two layers of heavy-duty foil.
  2. Mix the graham crumbs, sugar, and melted butter. Press over the bottom and 1 inch up the sides of the pan.
  3. Bake for 10 minutes, then cool while making the filling. Reduce the oven to 325 F.
Mix the filling:
  1. Beat the cream cheese on low speed until smooth. Add the sugar and flour and mix just until combined.
  2. 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:
  1. 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.
  2. Bake for 75 to 90 minutes, until the edges are set and the center still has a gentle wobble.
  3. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour. Remove from the water bath and cool completely.
  4. Cover and refrigerate for at least 8 hours or overnight before slicing.
Make the optional compote:
  1. Simmer the berries, sugar, and lemon juice for 5 minutes. Stir in the cornstarch mixture and cook until glossy and lightly thickened.
  2. Cool completely and spoon beside each cheesecake slice.

Nutrition

Calories: 540kcalCarbohydrates: 45gProtein: 8gFat: 38gSaturated Fat: 22gCholesterol: 170mgSodium: 370mgFiber: 2gSugar: 34g

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.