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Classic New York Cheesecake

Classic New York cheesecake has a buttery graham cracker crust and a rich, smooth cream cheese filling. It bakes gently at 325°F, then cools slowly and chills for at least 8 hours for clean slices.
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Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Cooling and chilling 10 hours
Total Time 12 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 5 tbsp unsalted butter melted
For the filling
  • 4 package (8 oz) full-fat cream cheese softened to room temperature
  • 1.5 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 0.25 tsp fine salt
  • 1 cup sour cream at room temperature
  • 4 eggs large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp lemon zest finely grated

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Stir the graham cracker crumbs, sugar, and melted butter together.
  4. Press the mixture firmly over the pan bottom and about 1 inch up the sides.
  5. Bake the crust for 10 minutes.
  6. Set the pan on a rack to cool, then reduce the oven temperature to 325°F.
Mix the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  2. Add the sugar, flour, and salt and mix on low speed until combined.
  3. Mix in the sour cream.
  4. Add the eggs one at a time, mixing on low speed just until each is incorporated.
  5. Mix in the egg yolk, vanilla, and lemon zest.
Bake and chill
  1. Pour the filling over the cooled crust and smooth the top.
  2. Bake at 325°F for 1 hour 20 minutes to 1 hour 40 minutes, until the edges are set and the center reaches 160°F on an instant-read thermometer.
  3. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  4. Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan.
  5. Cool at room temperature for 1 hour.
  6. Refrigerate the cheesecake in the pan for at least 8 hours before releasing the sides and serving.

Notes

For the smoothest filling, make sure the cream cheese, sour cream, and eggs are at room temperature as directed. Refrigerate covered for up to 5 days; freeze tightly wrapped slices for up to 2 months. For a gluten-free version, use gluten-free graham cracker crumbs and a gluten-free 1:1 flour blend.