Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil if using a water bath.
- Combine the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened.
- Firmly press the mixture into the bottom of the prepared pan and slightly up the sides.
- Bake the crust for 10 minutes, then remove and allow it to cool.
- Beat the softened cream cheese until completely smooth.
- Gradually mix in the sugar until fully incorporated.
- Add the sour cream, vanilla extract, lemon juice, lemon zest (if using), flour or cornstarch, and salt. Mix until smooth.
- Add the eggs one at a time, mixing on low speed just until combined after each addition.
- Pour the batter over the cooled crust and smooth the surface.
- Tap the pan gently on the countertop to remove any large air bubbles.
- Place the springform pan into a larger roasting pan and pour hot water halfway up the sides to create a water bath.
- Bake for 65–80 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for at least 8 hours or overnight before removing from the pan and slicing.
- Serve plain or with your favorite toppings.
Notes
Always use full-fat cream cheese for the richest flavor and authentic New York texture.
Bring all refrigerated ingredients to room temperature before mixing to achieve a smooth, lump-free batter.
Avoid overmixing once the eggs are added, as too much air can cause cracks during baking.
A water bath helps the cheesecake bake evenly and reduces the risk of cracking.
Chill the cheesecake overnight whenever possible for the best flavor and texture.
For perfectly clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.
Bring all refrigerated ingredients to room temperature before mixing to achieve a smooth, lump-free batter.
Avoid overmixing once the eggs are added, as too much air can cause cracks during baking.
A water bath helps the cheesecake bake evenly and reduces the risk of cracking.
Chill the cheesecake overnight whenever possible for the best flavor and texture.
For perfectly clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months.