New York Cheesecake Recipe
Classic 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.
Crust
Filling
Method
Preparation of Crust
- 1
Preheat the oven to 325°F (160°C).
- 2
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 3
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
Preparation of Filling
- 5
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add in the granulated sugar and continue to beat until well combined and fluffy, about 2 minutes.
- 7
Mix in the sour cream and vanilla extract until fully incorporated.
- 8
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Sift the all-purpose flour over the mixture and fold in gently until just combined.
- 10
Pour the filling over the cooled crust in the springform pan.
Baking
- 11
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 12
Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour to prevent cracking.
- 13
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.