Classic Baked Cheesecake

I can still remember how my grandma used to bake New York cheesecake every single year for Easter. I confess I could eat two slices before anybody even sat down. And then maybe have another one for dessert after dinner! 

I asked her once where the recipe was for her baked cheesecake and she told me it’s in her old recipe box. But I didn’t go looking for it until she was already gone. She had it written on the back of a church bulletin! Very on-brand for Granny. 

This rich dessert is thick and creamy with a graham cracker crust that holds up. My husband says it tastes like the ones from that deli in Brooklyn we went to on our anniversary. I’ll take that.

We make it for birthdays now, Easter like she did, any special occasion. And Thanksgiving. Anytime you would make classic cakes is a good time for New York cheesecake. My daughter specifically asked for cheesecake instead of pumpkin pie last November, and nobody argued with her.

If you’ve been scared to bake a New York cheesecake at home, don’t be. This one’s yours.

Why You’ll Love This Recipe

This classic baked cheesecake has become the dessert I’m known for, and I gotta tell ya, I don’t mind that reputation one bit.

• Tastes like a bakery cheesecake: Dense and creamy with that tang from the sour cream. My coworker asked who I ordered it from. Nope, just me and my oven.
• Graham cracker crust that doesn’t crumble apart: The butter ratio is right on this one. It holds together when you cut a slice, which was a problem I had for years with other recipes.
• Feeds a crowd: One cheesecake gets you 12 good slices easy. I brought this to a potluck last July and came home with an empty pan.
• Looks fancy with almost no effort: People see a whole cheesecake on the table and think you spent all day. You didn’t. My neighbor Karen still doesn’t believe me when I tell her how simple it is.

Ingredient Notes and Substitutions

Nothing crazy going on here. But a few things worth mentioning before you get started.

• Cream cheese: Four packages, and they need to be soft. Like, leave them on the counter for a good hour. Cold cream cheese makes lumpy batter, and I’ve been down that road. My friend uses the store brand and says it works fine.
• Sour cream: This is what gives your cheesecake that smooth, rich texture. Full fat. Don’t try to swap in Greek yogurt here; I tested it, and the texture was off.
• Cornstarch: Keeps the cheesecake from cracking on top. Two tablespoons. My mom never used it, and her cheesecakes always had that big canyon down the middle.
• Eggs: Five large ones. They need to be room temperature too. Cold eggs will make your batter lump,y and you’ll be standing there trying to whisk out clumps.
• Lemon zest and juice: Just a little. You won’t taste “lemon,” but you’ll notice something bright in the flavor. Turns out, that’s what separates a good cheesecake from a great one.

Tips for Success

I’ve messed up enough cheesecakes to have opinions about this. Here’s what I know.

• Room temp everything: Cream cheese, eggs, sour cream, butter. All of it. I set mine out the night before if I’m baking in the morning. Cold ingredients are the number one reason cheesecakes turn out lumpy.
• Don’t overmix once the eggs are in: You’re trying to combine, not whip air into it. Too much air means your cheesecake puffs up in the oven and then sinks and cracks when it cools. My sister does this every single time and wonders why.
• Let it cool slowly: I turn the oven off and crack the door open with a wooden spoon. Let it sit in there for about 20 minutes before I move it to the counter. Sudden temperature changes are what cause those big cracks.
• Run a knife around the edge: Do this while it’s still a little warm. It keeps the cheesecake from pulling away from the pan as it contracts.

Storage and Reheating

Cover your cheesecake with plastic wrap or put it in a container with a lid. It keeps in the fridge for about 5 days. Actually tastes better on day two because everything firms up and the flavors settle.

Like most cakes, you can freeze cheesecake for up to 2 months. Wrap it tight in plastic and then foil. Thaw overnight in the fridge. My mom freezes individual slices on a sheet pan and then bags them, which is pretty smart if you want to grab one at a time.

Serving Suggestions

Fresh strawberries on top, or any fruit you like. That’s my go-to. My husband does a spoonful of cherry pie filling on his, which I think is a little much, but he’s happy.

Whipped cream is good too. A drizzle of caramel sauce works if you’re in that mood. My daughter likes hers plain, nothing on it. Which, I gotta be honest, speaks to just how good this cheesecake is on its own.

FAQs

Why did my cheesecake crack?

Probably too much heat or too much air in the batter. Make sure you’re mixing on low once the eggs go in, and don’t skip that slow cooling step. I used to get cracks on every single one until I started leaving it in the turned-off oven with the door cracked.

Can I use a regular cake pan instead of a springform?

You won’t get great results if you do. You can find a sprinform pan at a thrift store for a couple bucks. And you’ll get plenty use out of it, believe me!

Notes

My Granny made this every Easter. Every time I pull one out the oven, my kitchen smells like her house used to. My daughter says it’s her favorite dessert “in the whole world,” and that’s really all I need to hear.

Classic Baked Cheesecake

Classic baked cheesecake with a graham cracker crust. A rich new york style cheesecake recipe for holidays and birthdays. Creamy, dense, and family-approved.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 2 cups Graham cracker crumbs
• ¼ cup Granulated white sugar
• 6 tbsp. Unsalted butter melted
• 4 packages 8 oz. each Cream cheese, room temperature
• 1 ¼ cups Granulated white sugar
• 3 tbsp. All-purpose flour
• 1 cup Full-fat sour cream room temperature
• 1 tbsp. Pure vanilla extract
• 4 Large eggs room temperature

Instructions

 

• Preheat your oven to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan securely with two large sheets of heavy-duty aluminum foil, bringing the foil all the way up to the top rim to create a completely waterproof barrier for the water bath.
• In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted unsalted butter. Stir firmly with a spoon until the crumbs are completely moistened and resemble wet sand.
• Dump the crumb mixture into your prepared springform pan. Use the flat bottom of a measuring cup or your hands to firmly compress the mixture into a tight, even layer across the bottom and up to 1 inch up the sides of the pan. Bake the crust for exactly 10 minutes at 350°F, then remove and set aside to cool completely.
• Reduce the oven temperature to 325°F. In an extra-large mixing bowl, combine the room-temperature cream cheese, 1 ¼ cups of granulated sugar, and all-purpose flour.
• Use an electric mixer set to low speed, beating for 1 to 2 minutes just until the ingredients are completely smooth and free of lumps. Scrape down the sides of the bowl frequently; keeping the mixer on low speed prevents excess air from being whipped into the fats.
• Add the room-temperature sour cream and vanilla extract straight into the cheese bowl, mixing on low speed for 30 seconds until fully incorporated.
• Add the eggs one at a time, mixing on low speed after each addition just until the yellow yolk disappears into the batter. Avoid over-beating at this stage, as over-mixing will cause the cheesecake to puff up violently in the oven and crack across the center as it cools.
• Pour the smooth cream cheese batter directly over the cooled graham cracker crust. Place the wrapped springform pan inside a large, deep roasting pan, and slide the assembly onto the middle oven rack.
• Carefully pour hot boiling water into the outer roasting pan until the liquid reaches about halfway up the sides of the springform pan, taking care not to splash any water inside the cake.
• Bake at 325°F for 1 hour and 15 minutes. Watch the center closely; the cheesecake is finished the exact moment the outer borders are set and stable, and the very center gives a slight, firm jiggle when the pan is moved.
• Turn off the oven burner completely. Crack the oven door open about an inch and leave the cheesecake sitting inside the water bath undisturbed for 1 full hour. This gradual drop in temperature allows the dairy proteins to cool slowly, preventing structural shock and surface cracks.
• Lift the pan out of the water bath, remove the aluminum foil sheets, and place the cake on a wire rack. Run a thin, warm butter knife gently around the inside edges of the pan to loosen the crust from the sides. Let it cool completely to room temperature, then cover tightly and transfer to the refrigerator to chill for at least 6 hours (or ideally overnight) to set into a dense, clean sliceable texture.

Keyword Classic Baked Cheesecake