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cheesecake recipes

Best Cheesecake Recipe

A New York–style cheesecake with a buttery graham cracker crust, silky cream cheese filling baked in a water bath, and a tangy sour cream topping for crack-free slices.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Chill Time 4 hours
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 0.25 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 6 tablespoons unsalted butter melted

Filling

  • 4 8 ounce packages cream cheese, room temperature
  • 4 (8 ounce) packages cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 2 teaspoons lemon juice
  • 1/2 cup sour cream
  • 0.5 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 2 large eggs
  • 2 large egg yolks
  • 2 large egg yolks

Topping

  • 1 cup sour cream
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract

Instructions
 

Crust

  • Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Bake 8 minutes, then cool on a wire rack.

Filling

  • Reduce oven temperature to 325°F and wrap the bottom of the pan in foil. Beat cream cheese until smooth. Add sugar, vanilla, and lemon juice; mix until combined. Stir in sour cream and flour. Add eggs and yolks one at a time, mixing just until incorporated. Pour filling into the crust.
  • Place pan in a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the springform sides. Bake 1 hour to 1 hour 15 minutes, until edges are set and the center still jiggles slightly.
  • Turn off oven, crack door, and let cheesecake cool in the oven for 1 hour. Remove and let cool another hour on the counter.

Topping

  • Whisk sour cream, sugar, and vanilla. Spread over cooled cheesecake. Bake at 325°F for 10 minutes.
  • Let stand at room temperature 15 minutes, then refrigerate at least 4 hours or overnight before slicing.

Nutrition

Serving: 100gCalories: 350kcalCarbohydrates: 30g
Keyword baked cheesecake, cheesecake recipes, cream cheese cheesecake, graham cracker crust, water bath cheesecake
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