New York Cheesecake

5 from 1 vote

The BEST easy baked cheesecake recipe, this New York Cheesecake recipe makes the perfect creamy cheesecake!

Course Dessert

Cuisine Dessert, North American, Spanish

Keyword Baked Cheesecake, New York Cheesecake

Prep Time 20

Cook Time 1

Cooling/Chilling Time 4

Total Time 5 20

Servings servings

Calories 539kcal

Author Chrissie

Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and line a 9-inch springform pan with a large sheet of parchment paper.
Mix your graham cracker crumbs with the melted butter.
Press the crust mixture in the bottom of the pan and bake for 15 minutes.
Add the room temperature cream cheese to a large bowl and mix well with a hand mixer until creamy and smooth (you can also use a stand mixer fitted with a paddle attachment).
Add the sugar, sour cream, lemon juice and zest and vanilla and mix well.
Add the room temperature eggs one at a time, slowly mixing and scraping down the sides of the bowl after each addition. Mix well, but don't over-mix or whip the batter. This will create large air bubbles in the batter which can cause cracking and an uneven texture.
Pour the batter into the lined springform pan and bang the pan on the countertop to encourage any bubbles to come to the top.
Place the pan in the oven and bake for an hour to an hour and 15 minutes, until the cheesecake is set around the edges but jiggly in the middle.
When the cheesecake is done, mix the topping ingredients, spread them on top of the hot cheesecake and return the cheesecake to the hot oven. Prop the oven door open with a wooden spoon and let the cheesecake cool gradually with the oven for 2-3 hours.
Place it in the fridge to chill, uncovered, for about 2 hours or overnight.
Slice and serve with some fresh berries, fruit compote, or all on its own.

This cheesecake is best enjoyed after chilling or the next day.

Store it in the fridge in an airtight container for up to 3 days.

Freeze for up to 3 months in an airtight container or freezer bag. Defrost in the fridge for about 24 hours before serving.