Classic New York Cheesecake

Dense, creamy cheesecake with a buttery graham cracker crust and fresh strawberry topping.

Nutrition per serving

• 900g (4 blocks)Cream cheese
• 1 cupSugar
• 1 cupSour cream
• 5Eggs
• 2 tspVanilla extract
• 1 tbspLemon zest
• 3 tbspAll-purpose flour
• 2 cups crushedGraham crackers
• ⅓ cupMelted butter
• 1 cupFresh strawberries

1. 1

   Preheat oven to 325°F (160°C). Mix crushed graham crackers with melted butter and press into a 9-inch springform pan.

2. 2

   Bake crust for 10 minutes, then let cool.

3. 3

   Beat cream cheese and sugar until completely smooth, scraping sides often.

4. 4

   Add sour cream, vanilla, and lemon zest. Mix until incorporated.

5. 5

   Add eggs one at a time, beating on low after each — don't overbeat.

6. 6

   Fold in flour gently. Pour filling over crust.

7. 7

   Wrap the pan bottom in foil and place in a water bath. Bake for 60-70 minutes.

8. 8

   Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

9. 9

   Refrigerate at least 4 hours or overnight. Top with fresh strawberries before serving.

💡 Tips for Classic New York Cheesecake

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Use room-temperature eggs for more even cooking and better volume.
• • Roll citrus on the counter before juicing to get more juice out.
• • Grate cheese fresh rather than pre-shredded for better melting and flavor.

Frequently Asked Questions

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