Classic Lemon New York Cheesecake
A silky, rich cheesecake with bright lemon notes and a buttery graham cracker base. This foolproof version delivers that iconic New York style texture—dense yet creamy—in every bite.
Story
This classic dessert is perfect for special occasions or whenever you're craving something indulgent. The lemon adds a lovely brightness that balances the richness of the cream cheese.
Ingredients
graham crackers
2 cups crushed
unsalted butter, melted
6 tablespoons
cream cheese, softened
32 ounces (4 packages)
granulated sugar
1 cup
large eggs
4
lemon juice
3 tablespoons
lemon zest
1 tablespoon
vanilla extract
1 teaspoon
sour cream
1/2 cup
salt
1/4 teaspoon
Instructions
1
Prepare the crust
Preheat your oven to 325°F (165°C). Mix the crushed graham crackers with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2
Make the filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the sugar and continue beating until fully incorporated. Add eggs one at a time, mixing gently after each addition. Stir in the lemon juice, lemon zest, vanilla, sour cream, and salt until just combined—don't overmix.
3
Bake the cheesecake
Pour the filling over the prepared crust. Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. This water bath prevents cracks. Bake for 55 to 65 minutes until the center is set but still has a slight jiggle.
4
Cool and chill
Turn off the oven and leave the door cracked open. Let the cheesecake cool inside for about an hour. This gradual cooling prevents sinking. Remove from the oven and refrigerate for at least 4 hours or overnight for the best texture.
5
Serve
Run a thin knife around the edge of the pan before releasing the springform. Slice with a hot, wet knife for clean cuts. Garnish with fresh berries or a drizzle of lemon curd if desired.
