🍰 New York Style Cheesecake

This Homemade New York Style Cheesecake is rich, dense, and ultra-creamy — everything a classic cheesecake should be. With its buttery graham cracker crust and smooth, tangy filling, it’s the ultimate dessert for special occasions or anytime indulgence!

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🍰 New York Style Cheesecake

Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: 4–6 hours (or overnight)
Total Time: ~6½ hours
Servings: 12 slices

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📝 Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 4 (8 oz) blocks cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons all-purpose flour (optional, helps with structure)
• 1 tablespoon lemon juice (optional, adds brightness)

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👩‍🍳 Instructions:

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
3. In a large bowl, beat cream cheese until smooth. Add sugar, then mix in sour cream, vanilla, lemon juice, and flour (if using).
4. Add eggs one at a time, mixing gently after each just until incorporated. Avoid overmixing.
5. Pour filling over the crust. Place the pan in a larger roasting pan and fill it with hot water halfway up the sides (water bath).
6. Bake for 55–65 minutes, until the center is just slightly jiggly.
7. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Remove, then refrigerate at least 4 hours (or overnight) before slicing.

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✅ Tips:

• Use room-temperature ingredients to ensure a smooth batter.
• A water bath helps prevent cracking.
• For a clean slice, dip your knife in hot water and wipe between cuts.

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🧊 Storage:

• Store in the fridge, covered, for up to 5 days.
• Freeze individual slices tightly wrapped for up to 2 months.