Full NY Cheesecake Recipe
Indulge in our Full NY Cheesecake, a creamy and decadent dessert that boasts a rich, velvety texture and a perfectly balanced sweetness. Crafted with rich cream cheese and a hint of vanilla, this classic cheesecake rests atop a buttery graham cracker crust, providing a delightful crunch with every bite. Whether enjoyed plain or topped with a luscious fruit compote, this cheesecake is a timeless treat that promises to satisfy your sweet cravings and leave you longing for more.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Ingredients
Method
Cheesecake Directions
Prepare the crust
Preheat the oven to 325°F (163°C). In a bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of melted butter, and 1/4 cup of granulated sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside.
Make the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing well. Add the sour cream, vanilla extract, and lemon juice, and mix until well combined. Add the eggs one at a time, mixing on low speed until just combined. Finally, add the flour and mix until smooth.
Bake the cheesecake
Pour the filling over the prepared crust. Bake in the preheated oven for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
Chill and serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving. Carefully remove the sides of the springform pan and slice to serve.
