👩🍳 Instructions:
1. Prep & Preheat:
- Preheat oven to 325°F (160°C).
- Grease a 9×13-inch rectangular baking pan (or line with parchment paper for easy removal).
2. Make the Crust:
- In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until combined.
- Press mixture firmly into the bottom (and slightly up the sides if desired) of the pan.
- Bake 10 minutes. Cool while preparing filling.
3. Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy (3–5 mins).
- Add sour cream, vanilla, lemon juice, and zest (if using). Mix until combined.
- Add eggs one at a time, mixing just until incorporated after each.
- Gently stir in flour until no lumps remain.
4. Bake (Water Bath Method for Smooth Texture):
- Pour filling over cooled crust.
- Place pan inside a larger roasting pan. Fill roasting pan with hot water until it reaches halfway up the sides of the cake pan (this prevents cracks!).
- Bake 60–75 minutes, until edges are set but center still jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
5. Chill & Serve:
- Remove from water bath and refrigerate at least 4 hours (preferably overnight).
- Once chilled, lift out using parchment (if used), or cut directly in pan.
- Slice into 12 neat squares.
💡 Tips & Variations:
- No water bath? Bake without — cover loosely with foil after 45 mins to prevent browning.
- Extra tang? Add 1 tbsp Greek yogurt or extra sour cream.
- Toppings? Serve with fresh berries, caramel drizzle, or chocolate sauce.
- Gluten-free? Use GF graham crackers or almond flour crust.
- Vegan? Use dairy-free cream cheese, coconut milk, and egg replacer.
This New York-style cheesecake is dense, creamy, and perfectly balanced — exactly like your photo! The golden crust, smooth texture, and clean slices make it a showstopper.
Let me know if you want a no-bake version, a mini cupcake adaptation, or a chocolate-swirl twist! 🧀🍰✨
(Perfect for birthdays, holidays, or whenever you need a little luxury.)