Vanilla New York Cheesecake
Prep time
Cook time
Total time
A perfect New York Cheesecake is a surprisingly simple dessert that is easily made ahead and elegant enough to serve to guests.
Recipe type: Dessert
Cuisine: American
Ingredients for Graham Cracker Crust
  • 2 Packages of graham crackers, crushed
  • 1 stick (4 ounces) unsalted butter, melted
  • pinch salt
  • ½ teaspoon vanilla
Ingredients for cheesecake filling
  • 1 Pound Cream Cheese
  • 4 ounces (1/2 cup) Sugar
  • 3 Tablespoons Sourcream
  • 3½ teaspoons Cornstarch
  • pinch salt
  • ½ vanilla bean (seeds scraped out) or 2 teaspoons vanilla extract
  • 2 Eggs
  • 12 Ounces (1½ cups) Heavy Cream
  1. Leave the cream cheese on the counter 1-2 hours or until soft and room temperature.
  2. Meanwhile, make the graham cracker crust. Combine the crushed graham crackers, melted butter, salt, and vanilla in a large bowl. The mixture should clump when squeezed with your hand.
  3. Press the crumb mixture into a 9" parchment-lined cake pan, preferably with a removable bottom.
  4. Bake in a preheated 350 F oven for 10 minutes. Cool and set aside.
  5. To make the cream cheese filling: With a paddle attachment cream the cream cheese and sugar, scraping down the mixer bowl often to prevent any lumps.
  6. Add sour cream, cornstarch, salt, and vanilla. Mix to combine.
  7. Add the eggs one a time and beat well after each addition.
  8. Gradually pour in the heavy cream, scraping down the mixer bowl, once again, until you have a smooth creamy mixture.
  9. Pour into the prepared cake pan and smooth the top. Place the cheesecake into a larger pan and fill about ¼ of the way up with hot water before placing it in the oven.
  10. Bake in a preheated 350 F oven for 40-50 minutes or until the cheesecake jiggles from side to side like Jell-O. It will set after you take it out of the oven.
  11. Cool and chill overnight in the freezer.
  12. -2 hours before serving, take out the cheesecake from the freezer. Loosen the edges with a small off-set spatula or knife and unmold onto a serving plate. Let the cheesecake defrost in the refrigerator.
  13. We love our cheesecake topped with creme fraiche, fresh strawberries, and strawberry sauce.
To make a gluten-free version: use your favorite gluten-free butter cookies instead of the graham crackers. The cornstarch in the filling can also be replaced by arrowroot.
Recipe by Welcome 2 Our Table at