New York Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. Line the bottom with a circle of parchment paper for easier removal.

Combine the crushed graham crackers, 2 tablespoons granulated sugar, melted butter, and a pinch of salt in a medium bowl. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the back of a measuring cup or a flat-bottomed glass to compact the crust.

Bake the crust in the preheated oven for 8–10 minutes until set and beginning to color slightly. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 300°F (150°C) if you prefer a slower, gentler bake for the filling.

Bring all filling ingredients (cream cheese, sour cream, eggs) to room temperature—this helps prevent lumps and overmixing. Set a large mixing bowl and beaters (or a stand mixer bowl) ready.

Place the room-temperature cream cheese in the mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer on low–medium speed, beat cream cheese until smooth and free of lumps, scraping down the bowl as needed (about 2–3 minutes). Do not over-whip.

Gradually add the 1 cup granulated sugar and the 1 teaspoon salt and beat on low speed just until incorporated and smooth (about 1 minute). Scrape down the bowl again.

Add the sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until smooth and uniform (30–45 seconds).

Add the flour (or cornstarch) and mix briefly to incorporate.

Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid whipping air into the batter—mix gently and stop as soon as mixture is smooth. Scrape down the bowl and give one final short mix to ensure uniformity.

Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (recommended to prevent cracking): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering up at least 2–3 inches above the bottom to prevent leaks. Place the wrapped pan in a large roasting pan.

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (about 1 to 1.5 inches).

Bake in the preheated oven (300°F / 150°C if you reduced it) for 55–70 minutes. The center should still have a slight jiggle (about 1–2 inches) when you gently shake the pan; the edges will be set and slightly puffed. Avoid overbaking to keep the cheesecake creamy.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking as it cools.

After the hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife or offset spatula around the inner edge of the springform to loosen the cake from the pan (this prevents cracks as it contracts). Let cool to room temperature on a wire rack.

Refrigerate the chilled cheesecake (still in its pan) for at least 6 hours, preferably overnight, to fully set and develop flavor.

If using the sour cream topping: whisk together 1 cup sour cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth.

Spread the topping gently over the chilled cheesecake in an even layer. Return to the refrigerator for 15–30 minutes to set the topping.

Release the springform pan sides, transfer the cheesecake to a serving plate, slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve with fresh berries if desired.