Make a rich, creamy New York style cheesecake with a buttery graham cracker crust and silky smooth filling. This iconic dessert takes about 6 hours from start to finish (including chilling time), with roughly 30 minutes of active prep. Perfect for special occasions or when you want to impress with a classic American dessert.
Position your oven rack to the middle position and preheat to 325°F (165°C). Gather all your ingredients and tools on your counter so everything is within reach. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir with a fork until the mixture resembles wet sand and holds together when pressed. The butter should coat all the crumbs evenly.
Pour the graham cracker mixture into your prepared springform pan. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly across the bottom of the pan. Press some of the mixture about 1 inch up the sides to create a small rim. Make sure it's packed tightly so it holds together after baking.
Place the crust in your preheated oven and bake for 10 minutes until it's lightly golden and fragrant. Remove from oven and set aside to cool while you prepare the filling. Keep the oven on at 325°F.
In a large mixing bowl using an electric mixer or in a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed for 3-4 minutes. Scrape down the sides of the bowl frequently. Beat until completely smooth with no lumps remaining—this is crucial for a silky cheesecake.
Add the granulated sugar to the cream cheese and beat on medium speed for 2 minutes until fully incorporated and fluffy. Scrape down the bowl again to ensure everything is evenly mixed.
Add the sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Beat on low speed just until combined and smooth, about 1 minute. Don't overmix at this stage—you want to avoid incorporating too much air.
With the mixer on low speed, add the eggs one at a time, beating just until each egg is incorporated before adding the next. After adding all 4 eggs, beat for just 10-15 seconds. Scrape down the bowl one final time. Overmixing after adding eggs can cause cracks, so mix gently.
Pour the cheesecake filling over the par-baked crust in the springform pan. Use a spatula to smooth the top into an even layer. Gently tap the pan on the counter 2-3 times to release any large air bubbles.
Place your wrapped springform pan inside a larger roasting pan. Bring a kettle or pot of water to a boil. Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking.
Carefully transfer the roasting pan with the water bath into the preheated oven. Bake at 325°F for 60-75 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly (about a 2-inch circle in the center). The internal temperature should reach 150°F if using a thermometer.
Turn off the oven and crack the oven door open about 1 inch. Leave the cheesecake in the oven for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracks. After 1 hour, remove the cheesecake from the water bath.
Remove the foil from the springform pan and place the cheesecake on a wire cooling rack. Let it cool at room temperature for 1-2 hours until it reaches room temperature. You'll notice the cheesecake settles slightly as it cools.
Once cooled to room temperature, cover the top of the cheesecake loosely with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours). This chilling time allows the cheesecake to set completely and develop its classic dense, creamy texture.
Run a thin knife or offset spatula around the edges of the cheesecake to loosen it from the pan sides. Unlatch and remove the springform pan ring. Transfer the cheesecake (still on the pan base) to a serving plate. For clean slices, dip your knife in hot water and wipe it clean between each cut. Serve plain or with your favorite toppings like fresh berries or fruit compote.