Classic New York-Style Cheesecake

A dense, smooth New York-style cheesecake with a crisp graham cracker crust, subtle lemon and vanilla, and a bright tart berry sauce.

460 min

8 servings

Ingredients

1 3/4 cups graham cracker crumbs

3/4 cup granulated sugar, divided

6 tbsp unsalted butter, melted

24 oz full-fat cream cheese, room temperature

3/4 cup full-fat sour cream, room temperature

3 large eggs, room temperature

2 tsp vanilla extract

1 tsp finely grated lemon zest

1/4 tsp kosher salt, divided

2 cups mixed berries

1 tbsp lemon juice

1 tsp cornstarch

9-inch springform pan · Parchment paper · Stand or hand mixer · Roasting pan, optional · Small saucepan · Thin knife

Crack prevention

Keep dairy and eggs at room temperature, mix only on low, and let the cake cool in the oven before moving it.

Best after chilling

The fully chilled cheesecake is creamier, denser, and easier to portion than a barely cooled cake.

01. Heat the oven to 325 F and line the springform base; foil is needed only for an optional water bath.

02. Press crumbs, sugar, butter, and salt firmly into the pan, then bake until the crust smells toasted and holds together.

03. Let the crust cool so the filling begins on a stable base.

04. Mix the cream cheese filling on low and scrape often; stopping before it gets fluffy limits trapped air.

05. Add sour cream and eggs on low, then pour the glossy, bubble-free batter over the crust.

06. Bake for 55 minutes at 325 F. A pan of hot water on the rack below can soften dry oven heat, but a water bath is not required.

07. Cool in the turned-off oven before bringing the cake to room temperature; the gradual change prevents cracks.

08. Chill at least 240 minutes so the filling becomes dense and slices neatly.

09. Simmer the berry sauce until glossy and tart, then cool it completely.

10. Warm and wipe the knife between the 8 slices, and serve the sauce beside rather than over the crisp crust.