Classic Cheesecake Recipe

Serves 12–16

4 hrs 20 min (mostly chilling)

A rich, creamy New York–style cheesecake with a graham cracker crust, baked in a water bath and chilled overnight.

prepAdjust oven rack to lower-middle position
prepPreheat oven to 350°F / 177°C
1 1/2 cups / 180 g graham cracker crumbs	Mix crust, pat into 9–10 inch springform pan	Bake crust 350°F / 177°C, 10 min		Pour batter over crust, wrap pan in foil, set in water bath	Bake 350°F / 177°C, 55–70 min until center almost set	Cool in oven with door ajar, 1 hr	Cool on rack to room temperature, then chill 4 hrs or overnight
1/4 cup / 50 g granulated sugar
5 tablespoons / 71 g unsalted butter, melted
32 oz / 904 g full-fat brick cream cheese, softened to room temperature	Beat cream cheese & sugar until smooth, 2 min	Beat in sour cream, vanilla & lemon juice	Add eggs one at a time, beat until just combined
1 cup / 200 g granulated sugar
1 cup / 240 g full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature

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