Classic New York Cheesecake
A rich, dense, and creamy masterpiece with a buttery graham cracker crust and a hint of lemon.
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Ingredients
- 1 1/2 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1 1/4 cups Granulated sugar
- 1 cup Sour cream
- 1 tablespoon Vanilla extract
- 4 pieces Large eggs
- 2 teaspoons Fresh lemon juice
- 2 tablespoons All-purpose flour
- 1/4 teaspoon Salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- 2
Mix graham cracker crumbs and melted butter, then press firmly into the bottom of the pan and bake for 10 minutes.
- 3
In a large bowl, beat the softened cream cheese and sugar until smooth and airy, ensuring no lumps remain.
- 4
Whisk in the sour cream, vanilla extract, lemon juice, salt, and flour until fully incorporated.
- 5
Add eggs one at a time, mixing on low speed just until combined to avoid incorporating too much air.
- 6
Pour the batter over the crust and bake at 325°F (160°C) for 75-90 minutes, or until the edges are set but the center still wobbles slightly.
- 7
Turn off the oven and leave the cheesecake inside with the door cracked for one hour to prevent cracking.
- 8
Chill in the refrigerator for at least 6 hours, preferably overnight, before removing from the springform pan.
Nutrition per Serving
480
Calories
8g
Protein
36g
Carbs
34g
Fat
1g
Fiber
28g
Sugar
310mg
Sodium
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