Description
This Homemade New York Style Cheesecake is ultra creamy, rich, and indulgent, with a buttery graham cracker crust and smooth vanilla filling. A classic dessert that’s perfect for any celebration or special occasion.
Ingredients
- 1½ cups graham cracker crumbs (170g)
- 8 tablespoons salted butter (112g), melted
- ¼ cup granulated sugar (60g)
- 32 ounces cream cheese (904g), room temperature and full-fat only
- 1½ cups granulated sugar (335g)
- 1 tablespoon vanilla bean paste (18g)
- 5 large eggs, room temperature
- ¾ cup heavy cream (175ml), room temperature
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ⅓ cup all-purpose flour (43g), sifted
Instructions
- Preheat the oven to 300°F and wrap a 9-inch springform pan with aluminum foil. Set aside.
- In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the mixture into the bottom and partially up the sides of the prepared springform pan. Use a flat-bottomed glass or measuring cup to compact it firmly.
- In a large bowl or stand mixer with a whisk attachment, beat cream cheese, sugar, and vanilla bean paste on medium speed until smooth (about 2 minutes), scraping the bowl occasionally.
- Add eggs one at a time on low speed, mixing just until each is incorporated before adding the next.
- With the mixer on low, add heavy cream, lemon juice, and salt. Mix until smooth.
- Sift in the flour and mix on low for 10 seconds. Scrape down the bowl and beat another 10 seconds.
- Place the springform pan in a larger pan and pour in hot water (3–4 cups) to create a water bath.
- Pour the cheesecake batter into the crust. It will be full—this is expected.
- Bake for 75 to 85 minutes until the center is slightly jiggly and the top has a matte appearance with lightly golden edges.
- Turn off the oven and leave the cheesecake inside for 20 minutes.
- Remove from the oven, run a knife around the edge to loosen, then cool on a wire rack to room temperature (about 3 hours).
- Transfer the cheesecake (in the pan) to the fridge to chill for at least 8 hours, preferably overnight.
- Slice with a hot knife for clean cuts. Serve plain or with your favorite toppings.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Make sure all ingredients are at room temperature before mixing.
- Don’t skip the water bath — it helps prevent cracking.
- Chilling overnight gives the best consistency and flavor.
- Wipe the knife between slices for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 709 kcal
- Sugar: 38 g
- Sodium: 420 mg
- Fat: 51 g
- Saturated Fat: 31 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 190 mg
