Cooking Lucid
New York Cheesecake
Silky, rich cheesecake on a buttery graham cracker crust with a hint of lemon. Baked low and slow for the dense, creamy texture that defines a true New York slice.
Prep 25 min
Cook 1h 15m
Total 1h 40m
Serves 12
Ingredients
Step 1 — Graham cracker crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
- Pinch of kosher salt
Step 2 — Cheesecake filling
- 32 oz cream cheese (softened)
- 1¼ cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp all-purpose flour
Step 3 — Topping
- 1 cup sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh berries (optional)
Instructions
- 1
Make the crust
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan in foil. Mix crumbs, sugar, melted butter, and salt. Press firmly into the bottom and 1 inch up the sides. Bake 10 minutes. Cool slightly.
- 2
Bake the cheesecake
Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, vanilla, lemon juice, and flour until just combined — do not overmix. Pour over crust. Place pan in a roasting pan, add hot water halfway up the sides. Bake 60–70 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool 1 hour.
- 3
Chill and top
Refrigerate at least 6 hours or overnight. Whisk sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake. Top with berries and serve.
Nutrition per serving: 420 cal · 7g protein · 34g carbs · 30g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
