Rich, creamy, and indulgent this classic New York style cheesecake recipe delivers bakery-perfect results every time.

Scale

2 cups graham cracker crumbs

1/2 cup melted butter

1/4 cup sugar

4 (8 oz) blocks cream cheese, softened

1 cup sugar

1 cup sour cream

1 tsp vanilla extract

3 eggs + 1 egg yolk

2 tbsp all-purpose flour

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Preheat oven to 325°F and wrap a 9-inch springform pan in foil.

Mix graham crumbs, butter, and sugar, then press into the pan. Bake for 10 minutes.

Beat softened cream cheese and sugar until smooth.

Add sour cream and vanilla, mix well. Add eggs one at a time, mixing gently.

Sift in flour, mix just until combined.

Pour batter over crust. Place pan in a larger pan and add hot water halfway up sides.

Bake for 60–70 minutes until center is set but slightly jiggly.

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

Cool at room temp another hour, then refrigerate overnight.

Remove from pan, slice, and serve chilled with toppings if desired.

Use full-fat cream cheese for best texture.

To prevent cracks, avoid over-mixing after eggs are added.

Let the cheesecake cool gradually before chilling.