Indulge in this iconic creamy cheesecake with its perfect balance of tangy richness and buttery graham cracker crust. This showstopping dessert features a dense, velvety filling that melts on your tongue, topped with a subtle sour cream layer for an authentic New York bakery experience. Perfect for special occasions or whenever you crave an elegant, restaurant-quality treat.
⏱️315 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
250 ggraham cracker crumbs
100 gunsalted butter, melted
900 gcream cheese, softened
200 ggranulated sugar
4 pieceseggs, room temperature
240 mlsour cream
10 mlvanilla extract
15 mllemon juice, fresh
Instructions
1PREHEAT AND PREPARE THE PAN: Preheat your oven to 160°C (320°F) and position the rack in the lower-middle section. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, ensuring the foil covers the bottom and sides completely to prevent water from seeping in during the water bath. This step is crucial for preventing cracks and ensuring even cooking.
2MAKE THE CRUST: In a medium bowl, combine 250g of graham cracker crumbs with 100g of melted unsalted butter and mix until the texture resembles wet sand with no dry patches remaining. Press this mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup, creating an even, compact layer. Bake the crust for 8 minutes until it is lightly golden and fragrant, then remove and let cool while preparing the filling.
3PREPARE THE FILLING: Using an electric mixer on medium-low speed, beat 900g of room-temperature cream cheese for 2-3 minutes until it becomes smooth, creamy, and pale. It is essential that the cream cheese is fully softened to room temperature, as cold cream cheese can create lumps that won't blend smoothly. Stop the mixer and scrape down the bowl sides frequently to ensure even mixing.
4INCORPORATE SUGAR AND EGGS: Gradually add 200g of granulated sugar to the cream cheese while mixing on low speed, beating for about 2 minutes until fully combined and the mixture becomes light and fluffy. Add the 4 room-temperature eggs one at a time, mixing on low speed for 30 seconds after each addition and scraping down the bowl. Mix only until just combined after each egg—overbeating incorporates air, which causes cracks during cooling.
5ADD FINAL INGREDIENTS: Stir in 240ml of sour cream, 10ml of vanilla extract, and 15ml of fresh lemon juice using a spatula or whisk, folding gently until the filling is completely smooth and homogenous with no streaks visible. The sour cream adds tanginess and creaminess while the lemon juice brightens the flavor and helps prevent an overly heavy taste. Do not overmix at this stage to avoid incorporating excess air into the batter.
6BAKE IN A WATER BATH: Pour the filling into the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan—the water bath ensures gentle, even cooking and prevents drying. Bake at 160°C (320°F) for 65-75 minutes, until the edges are set but the center jiggles slightly when gently shaken (about a 2-inch circle in the middle should wobble).
7COOL GRADUALLY: Turn off the oven and crack the door open about 2 inches, leaving the cheesecake inside for 1 hour to cool slowly. This gradual cooling process prevents the sudden temperature change that causes cracking. After 1 hour, remove the cheesecake from the oven and water bath and let it cool completely at room temperature for another 2 hours before refrigerating.
8CHILL THOROUGHLY: Refrigerate the cheesecake for at least 8 hours, or preferably overnight, before serving. The extended chill time allows the flavors to develop fully and the texture to set to a perfect creamy consistency. To remove from the pan, run a thin knife around the edges while the cheesecake is still cold, then release the springform carefully to prevent cracking.