Cheesecake Recipe
Classic New York-style cheesecake with a graham cracker crust.
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.
General
Crust
Filling
Method
Cheesecake
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, and continue to beat until well combined. Add the sour cream, vanilla extract, and lemon juice, mixing until smooth. Finally, add the eggs one at a time, mixing on low speed until just combined.
Combine and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight. Before serving, run a knife around the edge of the pan and carefully remove the springform. Slice and enjoy your classic New York-style cheesecake!