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Adem Recipes

Classic New York Cheesecake (Rich & Creamy)

A dense and creamy New York cheesecake with a graham cracker crust, baked low and slow for a smooth, crack-free finish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

Crust:
  • 190 g graham crackers crushed
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
Filling:
  • 32 oz 4 blocks full-fat cream cheese (softened)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup full-fat sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt

Method
 

Preheat oven to 325°F (160°C) and grease a springform pan.
    Mix graham cracker crumbs, melted butter, and sugar, then press into the pan base. Bake for 10 minutes and cool.
      Beat cream cheese until smooth, then add sugar gradually.
        Add eggs one at a time, mixing gently after each.
          Mix in sour cream, heavy cream, vanilla, lemon juice, and salt until smooth.
            Pour filling over crust and place pan in a water bath.
              Bake for 60–70 minutes until edges are set and center slightly jiggles.
                Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
                  Chill in refrigerator for at least 4 hours or overnight before serving.

                    Notes

                    Use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. Always use a water bath for even baking. Store in the fridge up to 5 days or freeze tightly wrapped.