Classic New York-Style Cheesecake

This classic New York-style cheesecake is the kind of dessert that always gets requests at birthdays and holiday gatherings in my family With a creamy texture balanced by a buttery graham cracker crust it is the treat I crave for simple celebrations and big events alike A slice feels like pure comfort plus you can dress it up or keep it delightfully plain

I remember making this for my sister’s baby shower and it was the first dessert gone The balance of sweet and tangy keeps everyone coming back for seconds

Ingredients

• Graham cracker crumbs: for the crust choose fresh crackers and pulse in a food processor for even fine crumbs
• Unsalted butter: melted binds the crust and adds a gentle richness opt for high-quality butter for the best flavor
• Cream cheese: choose full-fat and make sure it is completely softened before mixing for the smoothest filling
• Granulated sugar: just enough sweetness without overpowering the tang of the cheese
• Vanilla extract: adds warmth and depth use pure vanilla if possible
• Large eggs: these create the silky custard texture select eggs at room temperature for easier blending
• Sour cream: extra creamy body and signature tang choose full-fat for best results
• All-purpose flour: a small amount stabilizes the cheesecake helping it hold its classic dense slice

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs with melted butter in a bowl until mixture resembles wet sand Press this mixture firmly into a greased springform pan creating a uniform base Place in the refrigerator while you move on

Make the Creamy Filling:

Use an electric mixer to blend softened cream cheese granulated sugar and vanilla extract together on medium speed until completely smooth Add eggs one at a time mixing gently after each addition Fold in sour cream and flour until just combined ensuring the batter stays dense and creamy

Assemble and Bake:

Pour the filling over the chilled crust Use a spatula to smooth the top Set the pan on a baking sheet and bake in a preheated oven until the edges are set but the center has a subtle jiggle

Cool Gradually:

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool slowly and prevent cracks Remove from the oven run a thin knife around the edges cover and chill for several hours or overnight

Serve and Enjoy:

Release the sides of the springform pan Gently transfer the cheesecake to a serving platter Slice and serve on its own or with a favorite topping like fresh berries or a dollop of whipped cream

Pin

My favorite part is swirling the filling until it is just smooth without overmixing It is oddly soothing and I have vivid memories of my grandmother showing me the trick as we baked together for family get-togethers

Storage Tips

Let the cheesecake cool completely before covering and refrigerating Store in the coldest part of your fridge for up to five days If you want to keep it longer wrap slices well and freeze for up to one month To serve from frozen thaw in the refrigerator overnight for the best texture

Ingredient Substitutions

If you do not have sour cream you can swap in plain full-fat Greek yogurt for similar tang and creaminess For a gluten-free version use gluten-free graham crackers for the crust Low-fat cream cheese will make a lighter cheesecake but it will not be as rich

Serving Suggestions

Dress up each slice with fresh strawberries blueberries or a light fruit compote For extra indulgence drizzle with chocolate sauce or caramel Add a thin layer of lemon curd on top for a bright finish On holidays I love topping it with a crown of whipped cream and a little grated lemon zest

A Bit of Cheesecake History

Cheesecake’s roots run deep in New York but the style took off in the early twentieth century when bakers doubled down on cream cheese and skipped the heavier flours The result is what we recognize today thick rich and unforgettable A slice brings a taste of city history straight to your table

Recipe Questions & Answers

→ How do you achieve a smooth, crack-free cheesecake?

For a smooth finish, avoid overmixing the filling to minimize air bubbles. Cool gradually in the oven with the door ajar to prevent sudden temperature changes that can cause cracks.

→ What is the best crust for New York-style cheesecake?

A classic graham cracker crust provides a sturdy, buttery base. Making sure it's evenly pressed and chilled (or pre-baked for firmness) gives the best results.

→ Can I add different toppings?

Absolutely! Fresh berries, fruit sauces, chocolate drizzle, or whipped cream make delicious toppings. Choose what suits your taste and occasion.

→ How long should cheesecake chill before serving?

Refrigerate for at least 4 hours, or preferably overnight, for the creamiest texture and best flavor development.

→ How should leftover cheesecake be stored?

Store covered in the refrigerator for up to 5 days. Keep it chilled to maintain the firm texture and fresh flavor.

→ Why is sour cream added to the filling?

Sour cream adds tanginess and creates a smooth, creamy texture, contributing to the signature New York-style taste.