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New York Style Cheesecake

  • 1 3/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, cubed and at room temperature
  • 1 1/3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream


  1. Preheat oven to 350°F. Line a springform pan with aluminum foil. Press foil along sides of pan and crimp edges along top.
  2. Combine graham cracker crumbs with salt and 2 tablespoons of granulated sugar, mix in melted butter until texture of graham crackers is like wet sand.
  3. Press graham cracker crumbs into bottom of springform pan in an even layer. Bake crust for 10 minutes.
  4. Remove pan from oven and cool crust completely. Reduce oven temperature to 325°F.
  5. Mix cream cheese and sugar until they reach a smooth, creamy consistency. Add salt and vanilla.
  6. Add eggs one at a time, fully blending in egg before adding more.
  7. Add sour cream and heavy cream. Mix until well blended.
  8. Pour filling over top of cooled graham cracker crust, and place springform pan in a large roasting pan.
  9. Pour hot water into roasting pan until it reaches approximately half way up the side of the springform pan, and place pans into oven and bake for 1 1/2 hours.
  10. Turn off oven, and open oven door slightly. Let cake cool in oven for 1 hour to prevent surface from cracking.
  11. Cool cake in refrigerator for at least 4 hours before removing from springform pan to serve.