Creamy New York Cheesecake – Elegant Dessert Made Simple
This New York-style cheesecake is rich, dense, and creamy with just the right amount of tang. A classic graham cracker crust anchors the silky filling, baked low and slow for that perfect bakery texture.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 8 hours (including chilling)
- Yield: 12 slices 1x
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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6 tbsp unsalted butter, melted
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2 tbsp granulated sugar
For the Filling:
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32 oz full-fat cream cheese, softened
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1 cup granulated sugar
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1 cup sour cream
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¼ cup heavy cream
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1½ tsp vanilla extract
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1 tbsp lemon juice (optional)
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4 large eggs
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1 large egg yolk
Instructions
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Preheat oven to 325°F. Wrap a 9” springform pan with foil. Line bottom with parchment.
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Mix crust ingredients. Press into pan. Bake 10 minutes. Cool.
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Beat cream cheese until smooth. Add sugar, sour cream, cream, and vanilla. Mix gently.
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Add eggs one at a time, mixing just until combined. Pour over crust.
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Place in a roasting pan with hot water halfway up sides.
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Bake 1 hr 30–40 mins until center jiggles slightly.
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Turn off oven. Crack door. Cool 1 hour in oven, then room temp 30 mins.
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Chill at least 6 hours or overnight before serving.
Notes
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For a clean slice, use a hot knife wiped between cuts.
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Top with fresh berries, fruit compote, or chocolate sauce after chilling.
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Cheesecake freezes well—wrap tightly and freeze up to 2 months.