New York Cheesecake

Name: New York Cheesecake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 6 tbsp unsalted butter, melted; 32 oz cream cheese, softened; 1 cup granulated sugar (for filling); 4 large eggs, room temperature; 1 cup sour cream, room temperature; 1/4 cup heavy cream; 2 tsp vanilla extract; 1 tsp lemon zest, finely grated; 1/4 tsp salt

A classic dense and creamy baked cheesecake with a buttery graham cracker crust. Rich, tangy, and perfectly smooth - the definitive American cheesecake.

95 minMediumServes 10420 cal/serving

AmericanDessertOvenVegetarianLow CarbNut-FreePork-FreeNightshade-Free

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tbsp unsalted butter, melted
32 oz cream cheese, softened
1 cup granulated sugar (for filling)
4 large eggs, room temperature
1 cup sour cream, room temperature
1/4 cup heavy cream
2 tsp vanilla extract
1 tsp lemon zest, finely grated
1/4 tsp salt

Instructions

1

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2

In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar (for crust), and 6 tbsp melted unsalted butter. Press firmly into the bottom of the prepared pan.
3

Bake the crust for 10 minutes, then remove and let cool slightly. Reduce oven temperature to 300°F (150°C).
4

In a large bowl, beat 32 oz softened cream cheese on medium speed until smooth, about 2 minutes. Add 1 cup granulated sugar (for filling) and beat until fully combined.
5

Add 4 large eggs one at a time, mixing on low speed after each addition. Do not overmix.
6

Add 1 cup sour cream, 1/4 cup heavy cream, 2 tsp vanilla extract, 1 tsp finely grated lemon zest, and 1/4 tsp salt. Mix on low until just combined and smooth.
7

Pour the filling over the cooled crust. Place the springform pan in a large roasting pan and fill with 1 inch of hot water (water bath).
8

Bake for 55-65 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9

Remove from water bath, run a knife around the edge, and let cool to room temperature. Refrigerate for at least 4 hours, or overnight.
10

Release the springform ring, slice, and serve chilled.

Questions

Can I make New York Cheesecake dairy-free?

Not cleanly. Here the dairy (6 tbsp unsalted butter, melted, 32 oz cream cheese, softened, 1 cup sour cream, room temperature, 1/4 cup heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make New York Cheesecake gluten-free?

Yes. The gluten in this entry is 1 1/2 cups graham cracker crumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make New York Cheesecake ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double New York Cheesecake?

Yes. As written it serves 10. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.