Classic New York–Style Cheesecake made with cream cheese, sour cream, and a buttery graham cracker crust. This rich, dense, and creamy baked cheesecake is perfect for holidays, celebrations, or anytime you want a timeless dessert.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with 2 layers of heavy-duty foil (for water bath protection).
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
Press firmly into the bottom of the pan (use a glass for a tight pack).
Bake for 10 minutes, then cool slightly.
Beat cream cheese on low speed until smooth (avoid whipping air).
Add sugar, cornstarch, and salt; mix until combined.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time, mixing just until incorporated.
Pour filling over crust; smooth the top.
Place pan into a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides.
Bake for 75 minutes, until edges are set but the center still slightly jiggles.
Turn oven off, crack door open, and cool cheesecake 1 hour inside oven.
Remove from water bath, cool completely at room temp.
Refrigerate at least 4 hours, preferably overnight.
Toppings
Fresh strawberries or raspberries
Blueberry or cherry compote
Lemon curd
Salted caramel drizzle
Beverages
Espresso or cappuccino
Dessert wine (late-harvest Riesling)
Cold brew or vanilla latte
12 servings