Description

Indulge in the ultimate New York-Style Cheesecake recipe, renowned for its rich, creamy texture and classic tangy flavor. This cheesecake combines a buttery graham cracker crust with a smooth, velvety cream cheese filling, enhanced with a hint of vanilla and lemon zest for extra freshness. Perfectly baked to achieve a dense yet soft consistency, this dessert is a timeless favorite for any occasion.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
½ cup granulated sugar
½ cup unsalted butter, melted

Filling

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
Zest of 1 lemon (optional)

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, ½ cup granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the sour cream and lemon zest gently until fully combined.
Assemble and bake: Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan on the middle rack of the oven and bake at 325°F (165°C) for about 1 hour and 15 minutes, or until the edges are set and the center slightly jiggles when shaken.
Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Ensure the cream cheese is fully softened for a smooth filling without lumps.
Use a water bath if possible to prevent cracks during baking.
Allow the cheesecake to cool gradually to minimize cracking on the surface.
Lemon zest is optional but adds a nice fresh flavor to the traditional recipe.
A 9-inch springform pan is essential for easy removal of the cheesecake.