New York Cheesecake Classic

My aunt Lucy kept a yellowed index card taped inside her cupboard with her famous cheesecake recipe, stained with butter fingerprints and sugar dust. I called her laughing after my third attempt cracked straight down the center, convinced Id never master the temperamental beast she made look effortless. She told me the crack was just character and suggested serving it with berries anyway, which is exactly what I did. That conversation changed everything about how I approach baking.

Last New Years Eve, I made this cheesecake for twelve people and watched it disappear in under fifteen minutes. My husband usually claims he doesnt like sweets, but he went back for seconds and then hovered near the fridge until I finally covered the last slice. Theres something about the dense, creamy richness that makes people forget they were ever full.

Ingredients

• Graham cracker crumbs: Freshly crushed give you better texture than store-bought crumbs, and that buttery foundation makes all the difference
• Unsalted butter: Melted completely so it coats every crumb evenly, creating that perfect press-down crust that holds together beautifully
• Full-fat cream cheese: Absolutely must be room temperature or youll end up with lumps that no amount of beating can fix
• Sour cream: The secret tang that cuts through all that richness and brings a subtle brightness to each bite
• Cornstarch: My aunts trick for stabilizing the filling without making it taste like pudding
• Eggs: Add them one at a time and resist the urge to overmix, or your cheesecake will puff up and then collapse dramatically

Instructions

Preheat your oven:

Set it to 160°C (325°F) and grease your 23 cm springform pan thoroughly, then line the base with parchment paper for easy removal later

Make the crust:

Mix the graham cracker crumbs with melted butter, sugar, and salt until it looks and feels like wet sand, then press it firmly into the bottom of your pan

Bake the crust:

Just 10 minutes in the oven to set it, then let it cool slightly while you make the filling

Beat the cream cheese:

Start with room temperature cheese and beat it for about 2 minutes until its completely smooth before adding anything else

Add sugar and flavorings:

Mix in the sugar, sour cream, vanilla, lemon juice, cornstarch, and salt just until everything is incorporated

Incorporate the eggs:

Add them one at a time on low speed, scraping the bowl after each one, and stop as soon as they disappear into the batter

Assemble and water bath:

Pour the filling over your cooled crust, smooth the top, then place the springform in a roasting pan filled with hot water halfway up the sides

Bake slowly:

Let it bake for 55 to 65 minutes until the edges are set but the center still has a gentle wobble, like Jell-O

Cool gradually:

Turn off the oven, crack the door, and let the cheesecake rest there for an hour before removing it to cool completely

Chill thoroughly:

Run a knife around the edge, refrigerate for at least 6 hours or overnight, then slice with a hot knife for clean cuts

Save

The first time I successfully made this without any cracks, I texted my aunt a photo at midnight like a proud parent. She wrote back simply, now you understand patience in the kitchen. That water bath feels fussy but the texture it produces makes every extra pot worth washing.

Getting That Perfect Texture

The water bath creates gentle, even heat that prevents the cheesecake from baking too quickly around the edges. I learned the hard way that skipping this step results in a dry, grainy texture that no amount of sour cream topping can fix. The steam keeps the interior custardy and smooth while the edges set just enough to hold everything together.

Making It Your Own

While the classic version is stunning on its own, I sometimes swirl melted chocolate through half the batter before baking for a marbled effect. Fresh berries compote on top cuts through the richness and makes it look like something from a bakery window. The chocolate variation was actually born from a chocolate spill accident that turned out beautifully.

Serving and Storing

This cheesecake actually improves after a day in the fridge, when all the flavors have time to meld and the texture becomes even more luxurious. I make it the day before hosting and store it covered in the springform pan to avoid any transfer disasters.

• Run your knife under hot water and wipe it clean between slices for restaurant-worthy cuts
• Leftovers keep for up to five days in the refrigerator if they last that long
• Wrap individual slices in plastic and freeze them for midnight emergencies

Save

Theres something deeply satisfying about slicing into a perfectly smooth cheesecake you made yourself, knowing you mastered the patience it requires. Every time I serve this, I think of my aunt and her butter-stained recipe card, and how some recipes are worth learning the hard way.

Recipe Q&A

→ How do I achieve a smooth cheesecake texture?

Use room temperature cream cheese and beat until creamy before adding other ingredients. Avoid overmixing once eggs are added.

→ Why bake the cheesecake in a water bath?

The water bath helps regulate oven temperature and keeps the cheesecake moist, preventing cracks and ensuring even baking.

→ Can I prepare the crust ahead of time?

Yes, you can bake the crust a day before and store it at room temperature to simplify the final assembly.

→ What is the purpose of the cornstarch in the filling?

Cornstarch helps stabilize the filling, giving it structure and a creamy yet firm texture once baked.

→ How long should the cheesecake chill before serving?

Chilling for at least six hours or overnight allows flavors to meld and texture to set perfectly.

→ Is the sour cream topping mandatory?

No, the sour cream topping is optional but adds a subtle tang and silky finish to the dessert.